Happy Memorial Day everyone! Nothing says the end of May like Smoked Beef Ribs on the grill. It hasn’t been the sunniest Memorial Day weekend but we definitely made the best of it. When shopping, I was surprised how expensive the beef ribs were this time, since usually they are a cheap cut of meat. However no matter the price, they were delicious. We complimented the meal with homemade Mac cheese and collared greens from our freezer but you can have your favorite BBQ sides!

I really enjoyed our dinner tonight and hope you enjoyed reading about it!

INGREDIENTS

• 15 pounds Beef Ribs (the racks were about 4 ribs each)
• Malcom’s TX Brisket Rub
• Crystal Hot sauce

INSTRUCTIONS

Step 1  

Get a fire going and heat the smoker so it’s about 285°F at grate level.

Step 2 

Cut the racks into two-bone portions. Trim the fat and tough silver skin off the top of the rib racks. Some ribs may have very thick deposits of fat: trim all of this out! You want most of the surface of the ribs to be clean, red meat.

Step 3  

Slather the ribs with a bit of hot sauce (a tip from famous BBQ-er Aaron Franklin). The slather is mainly there to help the rub adhere to the surface of the meat. I just think a little hint of earthy spiciness from a bottle of hot sauce is a fun addition to beef ribs. You can’t really taste it in the final product, but it helps build interior layers of flavor.

Step 4  

Using a shaker, and holding it 1 to 2 feet above the ribs, generously apply the rub—a little heavier than you would on a brisket. This is because, as rich as brisket is, beef ribs are even richer. The extra rub ends up forming a bark that balances out that richness just a little bit. I generally use somewhere around 1/3 to 1/2 cup of rub for each rack of beef ribs.

Step 5  

Place the ribs, meat side up, in a smoker set to 275 degrees. Cook for 6 to 7 hours, until done.

Step 6  

During the final 2 hours or so, spritz pretty frequently with water or other liquid to keep the ends from burning.

Step 7   

Check for doneness by gently inserting a toothpick between two membranes: the one outside the bones and the one that separates the bones from the meat. Inside, the meat should be extremely tender. Alternatively, take an internal temperature reading: the ribs should be done when they reach 203°F. Let them rest for at least 30 minutes before serving. Beef ribs are served on the bone, but great for sharing.

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K&M