Salt Lake City, UT: Salt Lake City 2008: 5/2009: Permit Number: BLD2009-02925 Permit Type: Electrical Permit Description: CITIFRONT II CORE & SHELLâ¦ $0: Salt Lake City, UT: Salt Lake City 2009: 2/2009: Permit Number: BLD2009-01352 Permit Type: Electrical Permit Description: CIFIFRONT II POWER TO PANâ¦ $0: Salt Lake City, UT
Using charcoal, and adding the wood will allow you to control how much smoke you are cooking with. 8. Smoke the ribs for about 5 hours, applying your mop about every 45 minutes. The thickest part of the rack of ribs should be about 170-180 degrees F if a constant temperature was maintained while smoking. During the last 30 minutes, I wrap the ribs in foil, apply my mop, and put them back on the smoker.
Once the beef ribs are completely cooked and you have applied the barbecue sauce, take them off the smoker. Like any meat, you should let the ribs rest before carving. Resting meat allows the heat and juices to even out and the meat to relax, making it more tender. Let beef ribs rest, covered in a sheet of foil, for 5 to 10 minutes.