Smoked Beef Ribs with Flavorful Yellow Rice & Veggie Mix

Prep the Ribs:
Trim excess fat and silver skin from the top of the ribs. Rub a thin layer of yellow mustard all over the ribs as a binder. Generously season with kosher salt, coarse black pepper, and any optional seasonings like garlic and onion powder.

Smoke:
Preheat your smoker to 250°F (120°C). Place the ribs bone-side down on the smoker and cook for 6–8 hours, or until the internal temperature reaches 200–205°F (93–96°C). The meat should be tender and the probe should insert like butter.

Rest:
Once cooked, remove the ribs from the smoker and wrap them in butcher paper. Let them rest for at least 30 minutes before slicing.

For the Yellow Rice with Veggies:

Sauté:
In a pot, heat olive oil or butter over medium heat. Sauté the minced garlic and diced onions until fragrant.

Cook:
Add the mixed vegetables and rice, stirring to combine. Pour in the chicken or vegetable broth and add turmeric (or saffron) for color. Bring to a boil, then cover the pot, reduce the heat, and let it simmer for about 15 minutes, until the rice is fluffy and the liquid has been absorbed.

Fluff & Serve:
Remove the pot from heat and let it sit for 5 minutes. Fluff the rice with a fork, then serve alongside the smoked beef ribs.

Serving and Storage Tips:

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