Two slabs of bone-in smoked beef ribs.

These smoked beef ribs are coated with a simple rub of salt, pepper, paprika, garlic, and onion and so cooked low and slow on your smoker. Definitely satisfy that cardinal urge to champ meat from a bone. They're one of the best things we've ever thrown downwardly on the smoker.

Two slabs of bone-in smoked beef ribs.

If you take yet to experience the unparalleled odour and sense of taste of smoked beef ribs left for hours over smoldering hard wood, and so this recipe needs to jettison to the top of your must-brand list. Call your butcher. Cancel your Sat plans. Burn up the smoker. And ready to exist enthralled.–Angie Zoobkoff

Smoked Beef Ribs

Two slabs of bone-in smoked beef ribs.

You can fume the ribs as individual ribs, or you tin accept your butcher leave them as one large rack that yous carve when washed. These are sometimes called dinosaur ribs, like what Fred Flintstone eats at the drive-in.

Jake Levin

Prep thirty mins

Cook 7 hrs 30 mins

Total 8 hrs

  • Smoker, forest chips, chunks, or pellets (depending on your smoker), spray bottle

For the beef barbecue rub

  • 1/2 loving cup fine bounding main table salt
  • 1/2 loving cup basis black pepper
  • 3 tablespoons sweetness paprika
  • 1 tablespoon garlic powder
  • ane tablespoon onion powder
  • 1 teaspoon ground cayenne pepper

For the smoked beefiness ribs

  • one (5-pound) three-bone rack of beef plate brusk ribs*
  • Water cider vinegar, or a combination

Make the beef barbecue rub

  • In an airtight container, mix the rub ingredients together. Cover and store it in a cool, dry place for upwardly to several months.

Make the smoked beef ribs

  • Virtually an hour earlier smoking, sprinkle ane/iv cup of the rub on the ribs and use your hands to spread it evenly. Reserve the remaining rub for other uses.

  • Prepare a smoker per manufacturer'southward directions for a temperature betwixt 225° and 275°F (110° and 135°C). Toss the wood chips, chunks, or pellets in the smokebox or utilise them per manufacturer'due south directions.

  • Place your ribs, fat side upwards, in the smoker. Identify a pan of h2o beneath or nigh the ribs to help go along some moisture in the environment and fill up a spray canteen with h2o, cider vinegar, or a combination of both.

  • Smoke the ribs, beingness certain to maintain the smoker temperature and add together wood every bit needed and occasionally spritz the ribs with the spray bottle, until the ribs are a very deep brown and reach an internal temperature of 165°F (74°C), 2 to half-dozen hours, depending on the exact temperature of your smoker and the thickness of the ribs.

  • Remove the ribs from the smoker and wrap in heavy-duty aluminum foil or pink butcher'due south paper (not freezer paper, which is often coated with chemicals).

  • Render the ribs to the smoker and continue cooking until they reach an internal temperature of 200°F (95°C) and the meat is exceptionally tender, 2 to 3 hours more.

  • Keep the ribs wrapped and allow them rest for 1 hour earlier serving with napkins ample.

*What are beefiness plate ribs?

Beefiness plate ribs are the Fred Flinstone version of barbecue. Also called Dinosaur ribs, these ribs can be grilled individually or they can be left as a large rack that gets carved after cooking. Having them cut lengthwise is a particularly impressive fashion to serve them. Besides the stupendous size, beef ribs tend to have more gelatinous fat running through the meat and it gets rendered down in the grilling, making the ribs similar eating brisket or a really good steak.

Serving: 1 rib Calories: 1024 kcal (51%) Carbohydrates: 17 yard (vi%) Poly peptide: 108 k (216%) Fat: 57 g (88%) Saturated Fat: 24 g (150%) Cholesterol: 326 mg (109%) Sodium: 1042 mg (45%) Potassium: 2346 mg (67%) Fiber: seven k (29%) Sugar: 1 g (1%) Vitamin A: 1970 IU (39%) Vitamin C: 1 mg (1%) Calcium: 146 mg (15%) Iron: 15 mg (83%)


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Originally published July 30, 2019

Recipe © 2019 Jake Levin. Photo © 2019 Keller + Keller. All rights reserved. All materials used with permission.

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