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Smoked Beef Rib Recipe



  1. Prepare smoker or grill for indirect cooking using lump or briquette charcoal for heat source. Temperature should be between 275-300⁰
  2. Remove Beef Plate Ribs from cryovac packaging. Trim any excess fat or sinew from the meat side of the ribs. Rinse under cool water and dry with paper towel
  3. Season the ribs first with AP rub (equals parts salt & pepper can substitute) then with a light layer of Hot Rub or your favorite bbq seasoning
  4. Add 2-3 chunks of Hickory & Pecan wood to the hot coals
  5. Place the beef ribs on the cooking rack and hold the cooking temp steady @ 275-300⁰
  6. After 3 hours of smoke, wrap the ribs in Heavy Duty aluminum foil. Add beef broth to the foil before closing tight around ribs
  7. Return the ribs to the smoker and cook until internal temperature hits 204⁰ and there is very little resistance when probed
  8. Remove the ribs from the smoker and rest in a dry cooler for at least 1 hour
  9. Cut the ribs into 1 bone sections and serve
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