One of my favorite BBQ Blogs is How to BBQ Right, by The Killer Hogs BBQ Team and my friend, Malcom Reed. If you aren’t a subscriber, get over there and subscribe now. My man knows BBQ. I mean, he REALLY knows BBQ. He was on The Big BBQ Radio Show awhile back and was one of my favorite all time guests. You can hear the podcast by clicking HERE.
So this recipe dropped into my inbox from Malcom…and after I wiped the drool from my keyboard I knew was I was cooking that night. No seriously, I had to cook it THAT night. I couldn’t wait. I invited my family over and told them we’d be eating Smoked Beef Ribs, for the first time ever.
So first things first, you do NOT peel off the membrane with these ribs. Leave it on so the ribs don’t fall apart during the cooking process. Also, there’s not much trimming to do. As you can see from this picture, there is not a ton of fat on these. I did almost no trimming or prep on these whatsoever.
I gave the ribs a light coating of olive oil to help the rub bind to the meat, then a heavy dose of my Beef Rub. I love this rub and think it worked well for these ribs. If you don’t have a beef rub, you can either try making mine, or if you want to keep it simple, just go with a blend of salt, pepper, garlic and onion.
I smoked mine at 225 for about 3 hours using Pecan and Cherry. Then I wrapped for another 2 hours to help the fat break down. At the wrap stage, I did a similar mixture to what Malcom does in his recipe – butter, garlic, onion and Worcestershire. You know they’re done when the bone is showing and you can separate the bones with a light twist. I didn’t sauce mine – I ate them about as is about 30 seconds after this last picture was taken.
They’re quite different than pork ribs, so don’t be disappointed when they’re a different experience. These are a very tasty treat if you want to do something different on your smoker and are a fan of beef as I am. I loved this and will absolutely be doing Smoked Beef Ribs again.