Smoked Beef Ribs Recipe
Introduction
When it comes to ribs, thick hardy beef ribs are often overlooked BUT when you have the time a thick rack of beef ribs will have you feasting like a king. Smoked beef ribs are juicy, tender, beefy, and are basically brisket on a stick. In this recipe, Jabin from Postal Barbecue will show you how to smoke the perfect beef ribs every time using the Slow 'N Sear® Kettle Grill. So fire up the grill and get ready to feast!
Ingredients
- 1 rack of beef ribs (plate ribs)
- Worcestershire sauce
- Not Just for Beef Rub
Prep
To begin, start by trimming up your beef ribs by removing all unwanted fat and silver skin. Next, take a sharp knife and score the membrane on the underside of the ribs. For this cook you will want to leave the membrane on. With your beef ribs trimmed up, apply 1/2 tsp of Kosher salt per lb of meat and then place it into the fridge wrapped for a minimum of 2 hours or even overnight. This will dry brine the beef ribs ensuring a perfectly seasoned bit with every rib.
After the beef ribs have dry brined, apply a thin coating of Worcestershire sauce then apply your “Not Just For Beef Rub”. Remember, this rub contains no salt which means you can apply as much or little as you like.
Cook
Once the beef ribs have been seasoned with your bbq rub, place it onto the SnS Kettle Grill opposite the Slow 'N Sear and begin cooking between 250-275F. It’s at this point where you can insert a little bit of hardwood onto the coals to help give the beef ribs a nice bit of added smoky flavor.
After about 2.5 hours of cooking, open up the grill and give the ribs a look see. It’s at this point you can begin to spritz the beef ribs with a combination of half water, half apple cider vinegar. Quickly spritz the ribs and then close the lid and continue cooking until the bark has set up nicely.
After about four hours or when your the bark on your beef ribs is to your liking, remove the smoked beef ribs from the grill and wrap in butcher's paper or aluminum foil and continue to cook until probe tender which is often in the 200-207 range.
Once your beef ribs have reached tenderness remove them from the grill and let them rest covered and in a Cambro or warm cooler for around 45-60 minutes. After the ribs have rested, slice them up and feast.
