Mojo Beef Ribs Recipe

Mojo Beef Ribs Recipe

This past weekend one of my good buddies became the 2019 Memphis in May Rib Grand Champion… RIB CHAMPS OF THE WORLD!!!! Big congrats to Jay & Jamie Durbin from Tennessee Mojo and their entire Nuts n’ Butts team. I had already decided to smoke Beef Ribs for my recipe this week, but after Jay’s win I had to use his new Beef Rub and do Mojo Beef Ribs in his honor. These prime beef plate ribs came from The Butcher Shoppe in Pensacola, FL, so I didn’t have too much problem sourcing them. They are typically found cut into smaller portions and sold as beef short ribs – but if you explain to your butcher that you want the beef ribs before they cut them into short ribs you should be able to find what you need. When it comes to prepping these ribs I didn’t do too much – just trimmed down the thick fat to ¼ inch and removed any sinew. Trimming took less than 5 minutes. And for the seasonings I started with Killer Hogs AP Seasoning for a base layer – but you can just use a light coat of salt, pepper and garlic. Then came the Tennessee Mojo Beef – I gave these beef ribs a generous shake of Jay’s Beef Rub which has a peppery, smoky flavor. And you can’t beat the color for a beef rub either. And just to add a little pop and some texture I gave the tops of these beef ribs a hit of Killer Hogs Steak Rub. After the ribs were seasoned, I let them hang out while I fired up the pit. I decided to use my Ole Hickory CTO – but you can use any smoker. It’s all about holding the temps steady around 250. I added a couple chunks of hickory and a little pecan wood from to get that true Tennessee smoke flavor. Once the pit was up to temp, I added the seasoned beef plate ribs and just let them cook for 1.5 hours. At that time I used a Mojo Mop to add a little moisture and help that good, mahogany bark to form. I used my BOS Big Orange Sprayer to spritz. Mojo Mop Recipe: – 32oz Beef Broth – 2 Tablespoons Dill Pickle Juice – 2 Tablespoons Soy Sauce – 2 Tablespoons Worcestershire Sauce Combine everything and pour into a spray bottle. I spritzed the ribs every 60 minutes. And about the 3.5 hour mark the bark was formed and was as dark as I wanted it to get, so it was ready to wrap. I used butcher paper to wrap the ribs and placed them right back on the smoker – making sure to keep them meat side up. At this point, it’s all about watching the internal temps. Using my Blue Thermoworks Thermapen, I was shooting for 200-204 range – but more than anything I wanted to ribs to have the right feel. When it feels like I’m probing warm butter, the Beef Ribs are ready! I used a little party stacker cooler and went straight from the pit to the holding box. Then I shut the lid and let the ribs rest for about an hour. Every 15 minutes you want to open the cooler to let the steam out. The idea is to rest the meat not continue to cook it. Then at that point I’d had just about all I could take… it was time to slice these Mojo Beef Ribs into monster size, single bone sections and most importantly dive right in… Man style. These ribs are rich and juicy. The Mojo Rub and Mojo Mop combine creating a tasty bark on the outside full of spice and flavor. The hickory and pecan wood give them authentic bbq flavor; and if you don’t watch it, you’ll hurt yourself eating these ribs. One bone is almost too much for ordinary folk! Give it a try the next time you fire up the grill and give ole Jay (IG: @tennessee_mojo_bbq) a shout congratulating him on the big win at Memphis In May! Print
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Mojo Beef Ribs Recipe


  • 34 slabs Beef Plate Ribs
  • 1/4 cup Killer Hogs AP Rub
  • 1/4 cup Tennessee Mojo Beef Rub
  • 2 Tablespoons Killer Hogs Steak Rub
  • 32oz Beef Broth
  • 2 Tablespoons Dill Pickle Juice
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Worcestershire sauce


  1. Trim excess fat and sinew from the top of each slab of Beef Ribs
  2. Season the outside of each rack with a layer of AP Rub, Mojo Beef Rub, and Killer Hogs Steak Rub (you can substitute your favorite seasonings)
  3. Prepare smoker for indirect cooking at 250 degrees. When smoker reaches optimal temperature, place chunks of hickory and pecan wood directly on hot coals for smoke flavor.
  4. Place each slab of ribs on the cooking grate and smoke for 1 1/2 hours.
  5. Combine the beef broth, pickle juice, soy, and Worcestershire sauce in a squirt bottle and spritz the ribs.
  6. Continue to spritz the ribs every 60 minutes until internal temperature reaches 175-180 degrees. At this point wrap the ribs in butcher paper and return to the smoker. Continue to cook until internal temperature reaches 202 degrees and the meat thermometer slides in with almost no resistance.
  7. Rest the ribs in a dry cooler for 1 hour and cut into individual bone sections for serving.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here Mojo Beef Ribs

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22 responses to “Mojo Beef Ribs Recipe”

  1. I would like to order the Mojo Seasonings and even the ribs. Can you give me pricing and shipping info. Need for this weekend!

  2. Rick Sonnycalf says:

    I Really like how you present the information and show us and then the finished product looks totally awesome and you seem like a really great guy. I’d like to follow you on everything you do so how can I get your products your spices and juices and everything?

  3. Phillip O'Reilly says:

    Been wanting to try beef ribs for a long time, and you pushed me over the edge! What was your total cook time BEFORE resting in the cooler?

  4. carl gagnon says:

    Hi Malcom, i love watching your videos. This is the first year that I’m really getting into it and loving it. I have a lot to learn, but watching you is making it easier, I have a small offsetl smoker and only use coals, I’m not sure if I should be using wood or not, coals seem to be doing a good job. In one of your brisket videos you use a rub called montreal seasoning, is it a steak spice as well? I believe the is La Grille, which I can buy here in Montreal were I live, please let me know if this is the one you use, keep making those videos, I enjoy watching them

    Thank you


    • Malcom Reed says:

      Charcoal is fine for the heat source but to get more smoke flavor you’ll want to add some wood to the coals. Pecan, Hickory, and Cherry are my personal go to wood flavors. The Montreal seasoning is corse blend of peppers, salt, and herbs. I use McCormicks from Sams Club but I’m sure there are other good brands out there as well.

  5. Lee says:

    Thanks for the education Malcom. I bought a cheap offset about a year ago and I’ve been applying some of the things from your videos. I’m definitely noticing the learning curve people mention when talking about using cheaply-manufactured smokers, but I’ve managed to make some pretty awesome food with your recipes. One day I’ll get a nice rig and really start mastering the art! Keep up the good work sir!

    • Brandon says:

      As someone who learned to smoke on the cheapest offset they had at home depot and then moved into a pricey Backwoods, the end results are the same if you keep the heat steady on the offset. The difference is how much easier it is to keep the heat dialed on the Backwoods. I can get it dialed at 225 or whatever I want and go play 9 holes of golf, come back 2 1/2 hours later and it hasn’t moved. It also saves a bunch of money on my charcoal bill because it is way more efficient. I honestly felt the cheap offset took more skill because you have to stay on top of it, but if you can cook on one of those you can cook on anything.

  6. Martin says:

    I just made these Mojo Ribs for the 2nd time in less than a month! both times I made 4 racks, they were the hit of both parties!

  7. Cindy McGeorge says:

    What brand of mister are you using for the MOJO seasoning on your beef rib video? I would like to purchase one for my husband but do not see one available in your shop. It appears to be similar to lawn and garden sprayers. Could you please recommend one to me? I recently purchased all my Christmas gifts for my husband from your store. I was impressed with the items I purchased and the speed with which they were delivered. Wonderful job!

  8. Brian Miller says:

    I’m giving these a try this Sunday!

  9. Mark Daddino says:

    Just started watching your videos. Really like your format and how you are sharing your knowledge – THANK YOU! Going to try to make these ribs in my Weber Smokey Mountain. Any tips on that smoker for this recipe? Also, going to Meathead’s Meat-Up in Memphis this summer – looking forward to saying hello to ya and hearing your stories of Memphis BBQ and some Q&A.

  10. Alex Hoshor says:

    Hey Malcom, my wife got me smoker for Christmas and now you’re my favorite youtuber. Keep the videos coming my man, they are THE best out there. On these beef ribs, what’s the longest they can go in the resting cooler?

  11. Charles Wood says:

    Malcom I have been enjoying your videos for several years now and have learned a lot from them. Your rubs and bbq sauce are amazing. I have made a lot of what I would consider great bbq over the past years and my beef plate ribs have been awesome thanks to you until the last two times I have tried to cook them. I am cooking on a Yoder YS 640 at 225 degrees. My problem is the stall… On the last two cooks the ribs hit the stall at about 160-165 degrees and I have been unable to cook through it. The last cook they stalled for 4 hours. I tried wrapping them I also increased the cook temp and nothing seem to help so I put them in the oven at 350 degrees and finally pushed through it. I’m not a bbq pit master just a weekend warrior who needs some advice. Can you help me.

  12. Steven Miller says:

    Awesome in every way! One of my top 3 recipes. And not hard…

  13. Dan says:

    Have you ever tried cutting the ribs into two bone portions before smoking? Just curious if results would be the same, with a little more bark? Or better to leave well enough alone and leave em whole.

  14. Dan says:

    Beef ribs are my favorite! Thanks for making me better at BBQ! Question… do you think its worth it to do a salt dry brine overnight. I see on most if not all of your videos you season just before the cook?
    Thank You!

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