Smoked Beef Ribs with Flavorful Yellow Rice & Veggie Mix

Serving:
Serve the smoked beef ribs with a generous helping of the yellow rice and veggie mix for a complete meal. This dish pairs wonderfully with a side of fresh salad or a tangy dipping sauce.

Storage:
Leftover ribs can be stored in the refrigerator for up to 3–4 days. Reheat the ribs in the oven at 300°F (150°C) to keep them tender. Leftover rice can be stored for up to 2–3 days in the fridge and reheated on the stovetop with a splash of broth or water.

Variations:
For Extra Smokiness:
Add a dash of liquid smoke to the ribs before seasoning for a more intense smoky flavor.

Vegan Version:
Substitute the beef ribs with smoked portobello mushrooms or another plant-based protein for a delicious vegetarian version.

FAQ:
Can I make this recipe without a smoker?
Yes, you can cook the ribs in the oven. Wrap them in foil and cook at 300°F (150°C) for about 3-4 hours, then finish by broiling for a few minutes to get a crispy exterior.

Can I use brown rice instead of white?
Yes, brown rice works well in this recipe, though it may require a bit more liquid and a longer cooking time (about 25 minutes).

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