These amazing beef ribs are sure to impress your family and friends. Firstly they look incredible and their sheer size always impresses. When searching for beef ribs to buy it is best to ignore the packaged meat section. Instead go and ask the butcher for some of the big beef ribs that come from the bottom end of the ribs. These are the ones that are going to have a really thick piece of meat on top of the bone and the ones that people are going crazy over at the moment. They might be the latest trend on the BBQ scene but they are amazing and definitely here to stay.
Let us get straight into the recipe.
Prep Time: 30 minutes
Cook Time: approx. 2 hours
- Beef Ribs (Rack of Four)
- 1/4 c. Black Pepper
- 1/4 c. Brown Sugar
- 1/4 c. Chili Powder
- 1/4 c. Salt
- 2 Tablespoons Cumin
- 1 Tablespoons Onion Granules
- 1 Tablespoons Garlic Granules
- 1 Tablespoons Cayenne
You have been to your butcher and picked up some really meaty ribs. Preferably they are still as a rack of four as that will make the preparation easier for you. The first thing that you want to do is remove the membrane from the bottom of the ribs. The easiest way I have found to do this is with a paper towel and a butter knife.
At the top of the ribs you might find some excess fat. It is a good idea to trim this down a bit. Doing this will allow the rub to stick to the meat and make the flavor of the meat that much better. With the fat trimmed away take a large knife and cut the ribs down so that you have two double ribs.
Season the ribs all over with Texas Style rub. Don’t be stingy with the rub. You really want to cover with a liberal coating, making sure that all parts of the meat are covered well. With this done you should let the meat rest for about an hour.
Time to Smoke
Get your smoker ready for the smoke. My personal recommendation is to use oak or mesquite. If you want to know which woods go well with which meats you can check out our guide here. You need to bring the smoker up to 250 degrees before putting your ribs in. At this temperature you are looking at a smoke of about six hours. The ribs will be done when you have an internal temperature of about 202 degrees. They should feel like butter when you give them a poke with a knife. The timings are not exact so it is best to go by internal temperature.
To get a fantastic bark on your ribs you should spritz every hour. I choose to use apple cider for this as it really adds to the taste you get at the end.
Once the ribs are ready you should sauce them with your favorite rib sauce and leave them for another twenty minutes in the for the sauce to set. Once the sauce has set it is time to pull the ribs from the smoker. Cover them with foil and leave to rest for roughly fifteen to twenty minutes. Enjoy your dino ribs!