South Carolina dry smoked beef ribs

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.

Course Main Course

Servings people

Mix the ingredients for the dry rub. Brush some olive oil on the beef ribs and sprinkle on a thick layer of rub.
olive oil, 1 part fleur de sel, ½ part ground black pepper, ⅛ part cumin powder, ⅛ part thyme powder, ¼ part garlic powder, ¼ part onion powder, ½ part paprika powder
Start up your smoker with a temperature of 120°C/248°F. 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.
1 rack of beef ribs
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/198°F. 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.