Beef Ribs Recipe
How To Smoke Beef Ribs
Smoked Beef Ribs are often referred to "Brisket on a Stick", and if you've ever smoked beef ribs on the kettle grill, you know why. That smoked beef flavor is hard to beat. In this recipe, Greg from Ballistic BBQ teaches us all about smoked beef ribs on the Slow ’N Sear® Kettle Grill.
- 3-4 bone slab of “Dino Ribs” (aka "Beef Back Short Ribs" or “Plate ribs”)
- Kosher (or sea) salt
- Not Just For Beef Rub
PrepRemove the silver skin and fat cap from the top of the ribs, in preparation for a “dry-bine.” Do not remove membrane from the back of the ribs, as this helps hold the meat on the bones during the cook. Place rack of ribs on a cooling rack and evenly apply kosher (or sea) salt to the meat. Plan on using around ½ teaspoon of salt per pound. Place rack of ribs (on cooling rack) in the refrigerator, uncovered for at least two hours, but overnight is best. Remove ribs from fridge and season with a good BBQ rub. I used “Not Just For Beef” for this cook, but we've included a good rub recipe at the bottom of this page if you’d like to make your own.
In this cook, we are using the Slow 'N Sear® insert with the water reservoir and the Drip 'N Griddle Pan. Place a starter cube, or “tumbleweed”, charcoal lighter in one corner of the Slow 'N Sear®. Cover starter with about 12 unlit briquettes. Light starter and allow enough time for the briquettes to ignite. The lid should be off and the lower vent should be fully open during this step. After the 12 briquettes are lit, pour 1 quart of boiling water into the water reservoir, and add about 100 unlit briquettes (one full chimney) to the Slow 'N Sear®. Replace the dome lid, with the vent and thermometer over the area opposite the charcoal and open the vent. Keep the lower vent fully open as well. If you are planning on using a remote thermometer, now is the time to add it. If you don't have one, check out our SnS-500 Digital Thermometer!
Once the internal temperature of the kettle reaches 175ºF (79.4ºC), close the lid vent to about 1/3 open. Fully close the lower vent and set the “smoke-hole” to about ½ way open. We’re looking for a cooking temperature of 250ºF, so if the temperature settles at a lower number, open the smoke-hole a bit. If the temperature is higher than you wish, close the smoke-hole a bit.
Place rack of ribs on the grate, over the Drip 'N Griddle Pan, and close the lid with the vent and thermometer over the meat. Check the ribs after about three hours. If the outside looks a little dry, spritz with water. However, the water reservoir in the Slow 'N Sear® not only helps to stabilize the temperature, but provides moisture as well. This could will take 5 to 5 ½ hours, but we are going by meat tenderness, rather than temperatures. After 4 ½ hours, check your ribs every 20 minutes with a meat probe. When finished the probe should go into the meat and pull from the meat with very little resistance. This should feel like a probe going into cool butter. Once your ribs are done, cover loosely with foil and allow them to rest for about 15 minutes before carving.
Big Bad Beef Rub Recipe – Meathead’s AmazingRibs.com
This is the perfect dry rub recipe, creating a rich, flavorful, crunchy crust, called the bark of Mrs. Brown on Brisket, beef ribs, steak and more.
Makes: About ½ cup
Servings: 96 ¼ - teaspoon servings
Prep Time: 10 minutes
- 3 tablespoons coarsely ground black pepper
- 1 tablespoon granulated white sugar
- 1 tablespoon onion powder
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons American chili or ancho powder
- 1 teaspoon chipotle or cayenne powder