BEEF - Beef Ribs

Barbecued beef ribs are a good change of pace from pork spare ribs. They are quite meaty and very flavorful. The low temperature and long cook time renders them very tender.

Select a meaty rack with not too much fat. To prepare them, first trim any excess fat then peel the membrane from the bone side of the rack. Season them with rub, brush on a coating of yellow mustard and then sprinkle on more rub. The rack can be wrapped in plastic and placed in the refrigerator for several hours or overnight.

Prepare the cooker for a long indirect cook, using barbecue temperatures at the grate around 250°. Wood can be added for additional flavor. Start the ribs bone side down. Many cooks will never turn the ribs. Other methods call for turning every hour or so until the desired bark starts to form on the meat side, then finishing bone side down. Basting, spraying or mopping is optional, but can add flavor and moisture.

The cook will take 5 to 7 hours depending on the weight and the grate temperature etc. The meat will pull back from the ends of the bones during the final hours of the cook (some racks more than others). A toothpick inserted between the ribs is a good indicator of doneness.



An option to explore is foiling the ribs, after 4 or 5 hours. The steaming helps to tenderize the meat. Using heavy duty foil, wrap up the ribs, adding some liquid (apple juice, broth, beer etc.) before the final seal. Return the pouch to the cooker for an hour or so, then unwrap and return to the cooker until finished. If you did not baste during the cook, you now have some excellent liquid from the pouch to baste with. Add some more rub while finishing as the steaming will have softened the bark. Adjusting the foil time will make the ribs “fall off the bone” tender if that is your goal.