BBQ Beef Ribs Recipe

June 12, 2021

Even though you won’t find them on most old-school barbeque menus, there’s no doubt that smoked beef ribs are gaining popularity. And why not? There is something very appealing about them, and people just can’t get enough. That’s why our BBQ beef ribs recipe is one of our most requested.

Which Beef Ribs to Use

When deciding which type of beef ribs to smoke, there are many different options. But you should just focus on two of them: chuck ribs and plate ribs. All the other options either have too little meat or not enough marbling and are not worth your time.

  • Chuck Ribs: these are from the front section of the ribs and are usually sold in plates of four ribs. They are not huge, but that’s not a bad thing. They actually make better individual portions than plate ribs. 
  • Plate Ribs: these are what you are seeing in all the social media posts. The giant Flinstone-style ribs of your dreams. The big issue here is that they’re in such high demand that it’s tough for retail consumers to find. But if you’re able to source them, get ready for the photo ops!

An excellent place to find either of these options is a reputable butcher shop. But for the very best in flavor and quality, we recommend Premium Quality Texas Beef. It’s grass-fed, grain-finished, and always hormone and steroid-free. It’s time to Eat Better Beef.

Trimming Beef Ribs

Once you have your ribs, it’s time to clean them up. Again, much of this process is up to your personal preference. Chuck ribs are usually ready to go out of the package and don’t need further trimming. But sometimes, they may have a cap layer still attached. 

Look at the rack from the side. You’ll see a layer of meat, then a fat layer, then another skinny meat layer, then more fat. The thin meat layer is the cap. You want to remove this cap because it covers a layer of silverskin that is very chewy and will not break down during cooking.  

Pro Tip: If you usually cook pork ribs, there is one big difference here; don’t remove the membrane off the back of the beef bones. You want to leave it on, or the meat may fall away while cooking.

How to Smoke Beef Ribs

That was the hard part, the rest of this barbeque beef recipe is a breeze. Using a strong wood like pecan or mesquite, preheat your smoker to 300F and cook the ribs until they reach an internal temperature of 205F. A five-pound rack of chuck ribs usually takes about six hours to finish. But remember, when it comes to smoking, it’s not about the time. It’s about the temperature and the tenderness of the meat. 

  1. Preheat a smoker to 300F and add in a small water pan to help keep things moist.
  1. Remember: If your ribs still have the cap, remove it, but leave the membrane on the bones intact.
  1. Apply your favorite spice rub to all sides of the meat. If you need a great rub recipe, check out our family favorites here!
  1. Place the rack of ribs meat side up in the smoker and close the lid.
  1. Cook until the thickest part of the meat reaches 205F and feels tender to the touch.
  1. Remove the ribs from the smoker and wrap them in butcher paper or foil. Then place them in a cooler to rest for an hour before serving.

Check us out! We offer grass-fed, grain-finished, sustainably raised bulk beef and Premium Quality custom beef boxes. Each one is chock-full of all your favorite cuts. We also have tons of Texas Beef Company merchandise. Show the world that you Eat Better Beef!

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