Beef Ribs

Beef Ribs

@rolling_bones_bbq Smoked beef ribs, a.k.a dino ribs, on the #weber smoker in the backyard. So juicy, so tender you’ll bark! #rollingbonesbbq #bbq #bbqtiktok #ribs #beef #beefribs #food #backyardbbq #texasbbq #grilling #meat #backyardsmoker ♬ Aesthetic - Tollan Kim
I generally skip intros, syllabus days, and lengthy back stories. These are good, make yourself something good.
  • 1 plate of beef ribs
    • plate will be 3 ribs
    • butcher will understand "beef plate rib," also commonly called "dino rib" or "beef rib"
  • 1 cup Perpetual Beef Rub (substitute below)
  • (Substitute) 1 cup rub
    • 1/2 cup ground pepper (16 mesh is preferable, coarse ground will work)
    • 4 tablespoons Lawry's seasoned salt (can sub Diamond Crystal or Morten's kosher salt)
    • 2 tablespoons paprika
    • 1 tablespoons garlic powder
    • 1 tablespoon onion powder
  • Slather
    • 1/4 cup yellow mustard (any will do - I use Frenches)
    • 1/4 cup hot sauce (any will do - I use Texas Pete)
  • watch the video :)
  • mix the rub together 
  • mix the slather together 
  • trim the silver skin from the beef ribs
  • trim excessive fat on the beef ribs 
  • shape beef ribs to remove harsh edges
  • apply thin layer of slather to ribs (to moisten so rub will stick)
  • apply rub, coat generously (pat, don't rub, it in)
  • let rub sit on ribs at least 30 mins to over night
  • set your smoker up for 225F
  • smoke at 225F for 2 hours
  • increase heat to 250F for 1 hour
  • spritz with 50/50 apple cider vinegar/water starting at hour 3 if edges start to crisp
  • finish the cook with smoker temp ~275F
  • pull the ribs when they are probe tender, should be about 205-210F and feel like you're probing in room temp butter (probe in the meat between bones)
  • after pulling, wrap in butcher paper with 1/2 cup beef tallow to soften any crispy edges and let sit for 1 hour
  • to serve, slice ribs. easiest if you slice with bottom facing up so you can better observe the direction of the rib. 

You've got this. Eat BBQ, Live Forever!

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