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Brisket on a Stick (Beef Ribs)

I love cooking these beef ribs and the Blackstone Pellet and Griddle Combo unit makes short work of these beauties.


4 bone beef rib (about 3 pounds)

3 tbsp Hussey's Heifer Dust

3 tbsp beef powder

2 tbsp McCormick's Umami Seasoning

Spray of apple juice and apple cider vinegar



1. Preheat smoker to  250 degrees. Spray ribs with spray. Liberally coat ribs with heifer dust followed by beef powder. Lightly coat with Umami seasoning. Put on smoker with hardwood smoking chunks or pellets.


2. Every hour or so, spritz with apple cider vinegar and apple juice. Smoke at 250 for 5-6 hours or until internal temp of 205 degrees. Remove and cover with foil and let rest for at least 30 minutes or up to 4 hours. The longer the better.  Cut and enjoy.

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