Beef Ribs Recipe – How to Smoked Beef Ribs on the BBQ

hey welcome back to pulse of barbecueI’m Jayden postal and today at the grillwe’re making some juicy and tendersmoked beef ribs you’re gonna love themjust like always I’m gonna put all theshow notes for you in the descriptionbox below so make sure to click downthere see everything that you need forthis recipe also if you like what we’redoing on this channel considersubscribing for more great barbecuerecipes tutorials and reviews and ofAnette let’s get into the cook okay sotoday we’re gonna be making thesebeautiful beef ribs you can see thatthere is a full plate of ribs and theseguys are thick you can see that therethey’re just over about two inches totalon this end and still quite thick onthis and so these are gonna be a greatrack of beef ribsyou know beef ribs they’re not overlycomplex to make they just require alittle bit of a time commitment becausethey do take a number of hours to cookproperly so you have that nice bark andsmoky flavor while still being reallyreally tender so to prepare these ribstoday first of all we’re gonna take alook at the back side we’re gonna beleaving the membrane on for the entiretyof the cook you can see that there’s achunk of fat here so I’m gonna go aheadand just trim that off there we go wedon’t need that then on the top sidewhat we’re gonna do is we’re gonna takeour knife and we’re gonna trim off allof the the fat and the silver skin hereand so I’m gonna go ahead and quicklyjust do that so just get your knifeunder that silver skin and just workthrough it there we go and the reasonwhy we’re doing this is because we wantthat rub to stick completely on to thethe meat portion versus sitting on topof that fatall right I think I’m happy with thatthere’s a bit of fat right here butnothing we can really do about that solet’s get rid of this all right let’s goahead and get this seasoned up the firstthing I’m gonna do is apply someWorcestershire sauce all over theoutside of this and I’m gonna apply thisfirst because I want that flavor toreally absorb into the meat next I’mgonna take a little bit of olive oil andgive it a quick spray there we go thenthe last step is we’re gonna apply ourbarbecue rub and in here I mixed up twotablespoons of kosher salt 2 tablespoonsof black pepper 1/2 a tablespoon ofgarlic 1/2 a tablespoon of onion powder1/2 a tablespoon of paprika and just alittle pinch of white sugar with theirrub mix together go ahead and place agenerous coating on the outside of ourbeef ribs and because we have ourmembrane on the back we don’t have toput any rub on it but let’s go ahead andput a little bit on anyways you know Ican already tell you that these ribslook great just sitting here in this rubbut there’s nothing left to do to prepthese ribs so let’s go ahead and get ourgrill set up for cooking around 275degrees today I’m using the Weber Kettleas well as the slow and sear and sort ofset that up in place about 15 briquettesinto the Sloan’s sear and got them fullylit once they’re fully lit I filled upthe remainder of the Sloan’s here withunlit briquettes I then added a fewchunks of hard wood today I’m using somewhiskey staves which is gonna give ourribs a nice subtle smoky flavor I thenfilled up the water reservoir withboiling water and then close the lid tolet it come up to around 275 degrees sowith our grill up to temperature let’sgo ahead and get these placed onto thegrill opposite the coals[Music]also because these are so thick I’mgoing to place a digital thermometerinto the thickest part of the meat andwith our ribs on the grill let’s closethe lid and we’ll begin cooking thesearound 275 degreesI’ve been cooking these ribs now forabout two hours and so let’s open up thelid and just take a quick peek and whileif the lid is open I’m gonna give it aquick spritz just to add a little bit ofmoisture to the outside of these ribs asthey cook we’ll close the lid andcontinue smoking these ribs for probablyone more hour just to allow that bark tofully set before we wrap our ribs ourback ribs have now been cooking for justover three hours so let’s open the lidand just take a peek and see whatthey’re looking like Wow look at thatyou can see that we have some greatcolor we have some nice bone pullbackhere as well as our bark is set up andquite nicely so let’s pull this off andget it into our wrap today I’m going tobe using some butchers paper if youdon’t have butchers paper go ahead anduse some aluminum foil that will workjust as well and so with this we’regonna roll out both three feet or sojust give it a slice it’ll grab our ribsand we’ll place that we’ll get that onto the butchers paper just gonna wrap itup just like a presentsokay so with this rap place it back onthe drill they’re gonna insert this meatthermometer again into that same partwhich is about right here careful youdon’t poke through to the other sidewe’re looking to get it right in betweenthe bones with everything back on thegrill let’s close the lid and we’regonna begin cooking to tenderness whichis around 203 to 205 degrees our ribshave now been cooking for just under sixhours and our internal temperature helpsit’s kind of flatlined around 198 and sowhat I’m gonna do is open up the grilland just probe for tenderness just seehow it’s actually doing tenderness wisebecause tenderness as we know isactually more important than temperatureso I’m just gonna poke through thispaper here just feel that feels nice andtender yeah I like that bone thereperfect yes when I probed through thepaper and into the meat my thermo pin issliding in quite nicely and so I’m gonnacall these done and so what I’m gonna dois I’m gonna take them off the grill andlet them rest covered in foil you canput them in a cambro you can cover themand put them in your oven just to kindof stay warm and I’m gonna let them restfor about an hour and then I’m gonnacome back and we’ll get ready for thetaste test[Music][Applause][Music]so these smoked beef ribs are all donethe color on these is absolutelygorgeous and they already smell great solet’s cut into it and see what it lookslike[Music][Music]Wow those are super juicy last one herewell this is super tender this one cameoff the bone already okay so since thisone is already off the bone let’s cutinto it and give it a taste just sliceit through super tender all right let’sgo into this one look at this smoke ringwow that’s amazing it’s super tenderokayenough playing let’s go for the tastetest as expected these smoked beef ribsare tender they’re juicy they haveamazing smoky flavor and that rub iscoming through really well and you cantaste that pepper that’s in the rubwhich really complements these beef ribsreally well I need another bite Cheers[Music][Applause]so there you have a juicy and tenderbeef back ribs that you’re gonna lovehey if you want to see more videos justlike this one make sure to hit thatsubscribe button as well as thatnotification valve and we’ll see younext time