I am going to show you how to cook the traditional South Carolina way of dry smoked beef ribs. It’s one of the best ways to smoke beef ribs.
For this recipe, you need a smoker like the Napoleon Apollo smoker so you can create enough distance between the glowing embers and the meat
- A nice rack of beef ribs
- olive oil
- 1 part fleur de sell
- 1/2 part ground black pepper
- 1/8 part of cumin powder
- 1/8 part of thyme powder
- 1/4 part of garlic powder
- 1/4 part of onion powder
- 1/2 part of paprika powder
- Mix the ingredients for the dry rub. Brush some olive oil on the beef ribs and sprinkle on a thick layer of rub.
- Start up your smoker with a temperature of 120°C (248F). Ad a chunk of oak smoke wood on the glowing embers and another one to the side so it starts when the first chunk is done smoking.
- When you see smoke coming out of the smoker you put on the beef ribs bones down.
- After 4 to 5 hours the ribs picked up enough smoke so we wrap them in butcher paper. This way the ribs cook faster and don’t lose too much moisture.
- The beef ribs are done when they have a core temperature of 92°C (198F). When the ribs reach the desired temperature you take out the package and let it rest in a cooler for at least half an hour.
- You can leave the ribs like this for a couple of hours and still serve them warm. That’s a good trick when you have to wait on your guests to arrive.
- After the rest you can unpack the beef ribs and slice them up.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.