Smoked Beef Riblets
A package of Beef Chuck Riblets is seasoned with a simple dry rub and then smoked at 225F until meltingly tender.
Ingredients
- 1 package Beef Chuck Riblets about 2.5 lbs
- DRY RUB INGREDIENTS
- 3 tbsp salt
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 tsp sugar
- 1 tsp granulated onion
Instructions
- Combine the dry rub ingredients and mix well.
- Remove any hard fat and the membrane from the back of the ribs.
- Season the riblets with the dry rub.
- Set your pellet grill to 225F using wood pellets of your choice (hickory is nice).
- Smoke the riblets for 2.5 hours and start checking for doneness.
- The riblets are done when they hit an internal temperature of at least 200F, the meat has significantly pulled back from the bone and the meat is probe tender.
Notes
The biggest factor that will determine how long it takes your riblets to finish cooking is how much meat is present.
The meat content of the riblets is extremely variable between packages. While mine only took 2.5 hours to finish cooking yours may take an extra hour or two.