Light charcoal and set your Monolith Grill to 275°F. (Set up for indirect cooking)
Place two chunks of hickory wood into the colas for smoke flavor.
Remove the membrane on the bone side of the beef rib racks
Trim any heavy fat from the face of the rib racks exposing the meat.
Rub in a little vegetable oil to each side of the ribs racks
Slather on a tbsp. of Sriracha sauce on each rack and rub into the meat.
Lightly dust each side with kosher salt then a moderate dose of 7 Bones Beef Rub
Place them on the Monolith directly on the rack but not directly over the fire.
Cook for about 3 hours (you will see the meat receding form the bone)
After 3 hours place each rack meat side down in heavy duty foil and pour 3 oz. of beef consume over them. Wrap each rack in foil tightly and place back on the smoker for approx. 3-4 more hours or until the meat is tender.
Note: The best way to check the ribs for tenderness is to plunge a skewer or meat thermometer probe into the meat. If there is any resistance, the ribs need to continue cooking. (An internal meat temp guide is about 195°F -200°F.
Main Ingredient: Ribs
In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10–12 hours creates a tender finished product.