We've developed this method and recipe for Smoked Beef Ribs over the years with lots of trial and error. Beef ribs are sometimes called "Dino Ribs" due to their size - and their resemblance to the ribs hanging off the Flintstone family's car in the cartoon intro. That's especially true if the ribs are left whole, rather than cutting the bottom third off, which most people do.
This step-by-step guide for smoking beef ribs should provide everything you need for success, with room for customization. This method may be used on both traditional and pellet smokers.
Smoking beef ribs takes a little time and preparation - but the reward is succulent, delicious meat.
The first step is knowing a good butcher - whether at a local meat shop or at a grocer that does custom cuts. You'll want to ask for Beef Plate Ribs or "3 Bone Beef Ribs" or technically 123A Beef Plate.
You can smoke as many racks of beef ribs as will comfortably sit on your smoker at one time altogether.
Beef Plate Ribs are the best cut for making Smoked Beef Ribs.
Choose beef plate ribs that are at least USDA Choice - though top Choice (heavily marbled) or Prime is best, since much of the fat cap will come off. Ask your butcher to cut off the bottom ¼ or ⅓ off of the thinner end of the ribs - leaving the ribs 7.5-8 inches in length (20cm). You can use the remaining ends for braising short ribs or making Burrito Bowls. If you choose not to trim off the bottom of the ribs, you'll likely need to serve on a platter and will need to use slightly less seasoning on the thinner end.
Trimming the meat:
You'll need sharp knives and a little patience here. The fat cap on the beef ribs is covering a layer of silver skin. While removing it isn't completely necessary, it makes a night-and-day difference in the eating experience. We remove all the silver skin from the meat. Leave the underside of the ribs fully intact and keep the 3-rib rack whole.
Seasoning the ribs:
If you have a favorite seasoning blend (like Emeril's Essence) you can use that here, or simply a blend of 50/50 salt and ground black pepper. We use a blend that is equal parts salt and black pepper (6 tablespoon each per batch), with garlic powder (1 TBSP), and ground rosemary, sage and chili (2 teaspoon of each) in the blend. Season each rack of beef ribs liberally.
Placing the ribs on the smoker + temperatures:
Place each rack of beef ribs on the smoker meat side up, with room around each rack for heat to circulate. If you are inserting a thermometer during the smoking time, insert it into the thickest part of the meat on the largest rack of ribs you're cooking.
Smoke the ribs at 275 F (135 C) - if the weather is really warm, you may want to start at 250 F (120 C). The goal is to smoke the ribs for 6-7.5 hours to reach an internal temp of 200-205 F (95 C). When inserting a meat thermometer into the finished smoked beef ribs, it should feel like inserting it into a warm stick of butter.
The spritz:
A blend of 50/50 apple juice and beef broth or prune juice and beef broth works well. Prune juice contains natural phosphates, which many BBQ pros inject into their meat for moisture and tenderness.
Spritzing the meat adds moisture and a bit of steam, bringing the temp down slightly and helping to balance the cooking. Spritz the beef ribs after the first two hours of cooking, then once every hour after that.
Slicing and serving the Smoked Beef Ribs:
When the beef ribs are fully smoked, they are ready to serve. Slice each rib apart from the rack. Adding a quick brush of warm butter with bit a fresh rosemary is a fabulous finishing step. Then the smoked beef ribs are ready to eat!
Smoked Beef Ribs Recipe
Ingredients
- 2 racks Beef Plate Ribs USDA Choice or Prime, bottom ¼ removed
- 10 tablespoon seasoning either 50/50 salt and black pepper, or your favorite seasoning blend
- 1 cup apple or prune juice
- 1 cup beef broth
- ½ cup butter optional, (1 stick) - or Ghee
- 1 sprig fresh rosemary optional, minced
Instructions
- Heat the smoker to 275 F (135 C)(If the weather is incredibly warm where you are cooking, you may want to start at 250 F (120 C) and increase the temperature as you cook if needed.)
- While bringing the smoker to temp, trim the fat cap and underlying silver skin off of the meat side of the beef ribs, leaving the underside intact and the racks of three whole.
- Season the racks of beef ribs liberally with a 50/50 blend of salt and pepper, or your favorite seasoning blend.
- Place the ribs on the smoker meat side up, and close the smoker lid. If you are inserting a thermometer during cooking, insert it into the thickest part of the meat on the largest rack of ribs, making certain the thermometer is not touching a bone.Mix the apple or prune juice and beef broth and add to spray bottle. Spray the beef ribs liberally with the spritz mixture after the first two hours of cooking, and then again each additional hour of cooking. Just before the ribs are done, warm the butter in a small saucepan with the rosemary, and hold at low temperature until ready to serve.Smoke the ribs to an internal temperature of 200-205 F (95 C), which should take 6-7.5 hours.
- When finished cooking, slice the smoked beef ribs between the bones. Brush with the warm rosemary butter before serving. Enjoy!
Notes
Nutrition
Photos by James Collier
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