Smoked Beef Rib Burger
Elevate your burger game with this indulgent creation featuring tender, slow-smoked beef ribs, melted cheese, and juicy patties on a toasted bun.
The smoked beef rib burger is a masterpiece of barbecue craft, blending the deep, complex flavors of slow-smoked meat with the classic satisfaction of a cheeseburger. By using grain-fed beef ribs and a careful two-stage smoking process, the meat achieves a melt-in-your-mouth tenderness that pairs perfectly with the char-grilled flavor of the patties.
Ingredients
- 1 unit Australian grain-fed beef rib
- 2 beef burger patties
- 2 slices American cheese
- 1 brioche bun
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp white onion, chopped
- to taste BBQ rub
- to taste BBQ sauce
Instructions
- 1Remove the membrane
Take your Australian grain-fed beef rib and carefully remove the membrane from the back. This helps the seasonings penetrate the meat better and results in a more tender bite after smoking.
Tip: Use a paper towel to get a better grip on the slippery membrane while pulling it away from the bone. - 2Season the beef
Generously season the prepared beef rib with salt, freshly cracked black pepper, and chopped white onion. Rub the seasonings thoroughly into the surface of the meat to ensure an even flavor profile.
Tip: Applying the rub evenly ensures every bite of the smoked burger has a consistent, savory flavor. - 3Smoke the beef
Set your smoker to 105 degrees Celsius. Once stabilized, place the seasoned beef rib on the rack inside the red kamado-style smoker and adjust the exhaust vent to maintain the desired airflow.
Tip: Keep a steady temperature in the smoker to achieve a perfect, slow-cooked texture. - 4Wrap for cooking
Once the internal temperature of the beef rib reaches 63 degrees, remove it from the smoker. Tightly wrap the rib in aluminum foil to retain moisture, then continue cooking at 126 degrees until fully tender.
Tip: Foil wrapping helps braise the meat in its own juices, ensuring it stays succulent throughout the remaining cook time. - 5Remove bones
After the beef has finished cooking, carefully unwrap the foil. The meat should be tender enough that you can easily remove the bones before preparing the burger slices.
Tip: Handle the meat gently as it will be very tender and may fall apart easily.
