If you spend a lot of money for good quality beef ribs, you want to make sure they are tasty. Especially if you bought some lean grass-fed beef ribs.
I am going to show you what I do with beef ribs to get the best result possible. This surely does not mean that naked beef ribs aren’t great. You just have them try both.
- Beef ribs
- Beef broth
- Mild mustard
For the beef rib rub
- 1 part coarse salt
- 1 part black pepper
- 1 part paprika powder
- 1/2 part onion powder
- 1/2 part garlic powder
- Cut off the loose bits of the meat. These will only burn while smoking. We also trim the silverskin so the smoke and flavors of the rub can penetrate the meat better.
- Place the ribs in a deep tray. Take a meat injector and suck up the beef broth. Inject it into the meat in several spots till the meat takes no more.
- Pat the meat dry with some paper towel and mix up the ingredients for the dry rub. Rub the meat with the mustard and sprinkle on an even and thick layer of the rub.
- Start up your smoker with a temperature of 140°C (284F). Place the beef rib and close the lid till it reaches a core temperature of 70°C (158F).
- When the meat reaches the desired temperature we are going to wrap it in butcher paper and place it back in the smoker
- When the meat reaches a core temperature of 93°C (199F) we take the package out and let it rest.
- Then unwrap the beef ribs and dig in.
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BBQ gear used
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