These tender, smoky beef ribs are infused with warm pumpkin spice flavors and finished with a rich, smoky pumpkin BBQ sauce. This recipe is a perfect twist for autumn grilling or a Halloween party, combining traditional barbecue techniques with the cozy spices of the season. Expect juicy meat, crispy bark, and a sauce that warms the soul.
Ingredients
For the ribs & rub
2 kg / 4 lb 6 oz beef ribs
- 30 g / 4 tbsp PitmasterX beef seasoning
1 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp fresh ginger
For the pumpkin BBQ sauce
150 g / 5.3 oz roasted pumpkin
3 tbsp honey
3 tbsp ketchup
1 tbsp Worcestershire sauce
3 tbsp apple cider vinegar
1 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp cloves
1 slice fresh ginger
- 1 tbsp PitmasterX beef seasoning
Extras for wrapping
2 tbsp beef tallow or butter
3 tbsp pumpkin BBQ sauce
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by trimming the beef ribs: remove any excess fat and silver skin to expose the meat for seasoning. Slice into individual ribs if not already separated.
- Prepare the dry rub by mixing PitmasterX beef seasoning with nutmeg, cinnamon, cloves, and freshly grated ginger. Rub the mix generously over all sides of the beef ribs.
- Prepare your grill or smoker for indirect heat at 140°C / 285°F. Use a long-burning charcoal setup with a chunk of beech wood for smoke.
- Place the seasoned ribs on the grill opposite the heat source, close the lid, and smoke for 3 hours. Maintain stable temperature and good airflow during the cook.
- While the ribs are smoking, roast the pumpkin slices over direct heat until they are soft and lightly charred. Transfer to a pan with ginger, nutmeg, cinnamon, cloves, PitmasterX beef seasoning, honey, ketchup, Worcestershire sauce, and apple cider vinegar. Simmer until soft, then blend the mixture into a smooth BBQ sauce.
- Once the ribs reach a core temperature of 70°C / 158°F and develop a rich bark, wrap each rib in aluminum foil with a small spoon of beef tallow and a tablespoon of the pumpkin BBQ sauce. Seal tightly and return to the grill.
- Continue cooking for another 2.5–3 hours or until the ribs reach a core temperature of 92°C / 198°F and are butter-tender. Remove from the grill and let rest for at least 20 minutes in the foil.
- Unwrap the ribs, spoon over the remaining juices, and serve hot with extra pumpkin BBQ sauce. The ribs should be tender enough to pull off the bone with a gentle shake. Enjoy the ultimate fall-inspired BBQ treat!
