Smoked Beef Ribs

Yabba dabba dooo!  These dino ribs aka beef ribs were large and tasty!  We don't get these cuts of beef often, so when we do, we really like to take our time and let the meat be the star of the show!

This recipe is straight forward and simple with only a few ingredients, but the flavors are outstanding!

Give beef ribs a try at your next cookout!  You might need to ask for this cut from a specialty meat market or your local butcher because you probably won't find them in your local grocery store. 

 

Ingredients :

1 (3- to 5-pound) rack of beef short ribs (from the plate, not the chuck)
About 1/3 cup to 1/2 cup All Purpose Beef Rub (ingredients below)
Spray bottle of water
Wood chips or chunks (I used hickory)

 

Beef Rib Rub:

Equal parts ground black pepper and kosher salt with a little cayenne pepper to your liking

Instructions:

Heat the smoker to 225-250°F and check that the water pan is full.

(my set up for my Weber Smokey Mountain - listen to the Podcast for more on my set up)

Trim the ribs if needed. Optional: remove membrane from back of ribs, I left the membrane on this one, but many take them off to let the marinade and rub penetrate the meat

Slather the ribs with a very light coating of Hot Brass hot sauce. Variation: you can also use yellow mustard or olive oil.

Note:The hot sauce mellows out during the cooking process, so you don’t get the heat. These turned out awesome and you could barely tell there was hot sauce used as a binder!

Apply the rub (equal parts salt and black pepper with cayenne pepper). Don’t be shy with the rub on this one!

Cook the ribs, meat side up, at 225-250°F, for about approximately 6 hours (it took 6 hours for this rack to get up to an internal temperature of 203°F

Spritz during the final 2 to 3 hours. Keep an eye on the ends of the ribs, start spritzing earlier if they look to be getting done faster!

Check for doneness by poking the ribs; when they feel like melted butter (about 203°F between the bones)

Wrap the ribs with aluminum foil and let rest for 30 minutes

Slice and serve!

 

 

Want to hear more about how the cook went  Listen to the podcast

-> Grilling To Get Away


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