Beef Ribs So Good They’ll Make You Question Brisket
If brisket is the prom king of BBQ, beef ribs are the bad boy with a motorcycle and a better bark. They’re massive, rich, and when you do them right—they’ll ruin you for every other cut of meat. This is a slow-burn, big-flavor cook that’s all about patience, good wood, and the right rub.
Let’s break it down.
What You’ll Need:
- 1 rack of beef plate ribs (aka Dino Ribs)
- Rub Yer Meat BBQ Rub
- Smoker set to 250°F
- Hickory pellets or wood
- Sharp trimming knife
- Time. Like… a full day kind of time.
Step-by-Step: How to Smoke the Best Beef Ribs of Your Life
1. Trim with Intention
Start by trimming off the fat cap on top. Then carefully remove all the silverskin—that leathery stuff’s not going to break down during the cook.
Pro tip: Leave the membrane on the bottom. It’ll be way easier to deal with after the cook, and it helps hold the ribs together during the smoke.
2. Rub Your Meat Like You Mean It
This is not the time for subtlety. These ribs are massive and deserve a heavy-handed seasoning. Hit every side with Rub Yer Meat BBQ Rub until they’re fully coated in flavor armor.
If your ribs come out bland, it’s because you were scared to rub 'em right.
3. Fire Up the Smoke
Set your smoker to 250°F and load it up with hickory pellets or wood. Hickory’s bold, like these ribs, and gives that classic beefy BBQ punch.
4. Play the Long Game
This cook took 9 hours. No wrap. No spritz. Just beef, rub, smoke, and time. You’re looking for an internal temp of around 210°F and a probe that slides in like warm butter.
5. Rest & Slice
Once they’re done, let them rest for 30 minutes. Then slice between the bones and prepare to hear your guests weep.
You know you nailed it when that bone slides out clean with zero effort.
Beef ribs don’t fall off the bone—they make the bone beg to leave.
Juicy, barky, bold as hell… this is one of the best bites in all of BBQ.