Giant Beef ribs the size of your face. These Ribs have all the slow smoked flavor and juicy tenderness of a brisket with the impressiveness and portability of a Tomahawk Steak.
- 6 giant Beef ribs (3 per cut)
- 2 T Yellow mustard
- 1/4–1/2 Cup Rub (I used Prime rib/coffee on 3 and Blackened Saskatchewan on the other 3)
- 8–10 oz Apple Juice
- Trim ribs lightly of any excess or very thick fat but be sure to leave the membrane on the bottom of the ribs intact. Cover all sides of the trimmed ribs in a thin layer of the yellow mustard, and layer with rub(s).
- Allow the meat to rest at room temperature while the grill heats to (250F). Place ribs bone side down on the lowest rack. After the first hour, spritz the ribs with the apple juice every 30 minutes for the rest of the cook.
- The ribs are done when a meat thermometer can easily go into the thickest part of the meat (like butter) For me thats usually after 8-9 hours and internal temps of between 200F and 205F.