This Texas smoked beef ribs recipe is must make. Rubbed with a classic salt, pepper, and garlic blend, then smoked to perfect tender bites, and sliced for huge dino ribs just begging to be devoured!
Remove the ribs from their package and pat ribs dry
Mix spices in a bowl.
Rub all over ribs liberally, coating both sides with the SPG blend.
Let the ribs rest for 1 hour.
Prep the grill
Prep your charcoal by adding 20 briquets to a charcoal chimney.
Place over a natural fire starter and allow the briquets to heat up for 15 minutes until 70% ashed over.
Arrange the coals at the bottom of your grill.
Add wood chunks and a few more fresh briquets to the top. You are ready to grill when the smoke is clean (not dark but light wispy blue).
Place a disposable foil pan in the smoker and carefully fill it with water.
Let the grill heat to an even temperature of 225 to 250.
Smoke the ribs
Arrange your beef ribs in the smoker and cover with lid.
Cook the ribs, checking every hour or so to maintain a consistent heat of 225 - 250F; you may need to add more fuel and refill the water tray.
Mop & wrap
When the ribs reach around 165 - 170F, spritz with a mop and wrap the ribs.
Return to the grill.
Cook the beef ribs until they reach an internal temperature of 210 F, about 7 ½ to 10 ½ hours.
Rest
Carefully remove the ribs from the smoker and tent with foil.
Allow the ribs to rest for 20 minutes.
Serve
Slice the ribs along the bones into individual ribs.
Serve immediately with homemade cilantro chimichurri or keto bbq sauce on the side.
Notes
Want your rub to have more flavor? Add these additional flavor boosters: Girl Carnivore Ooomami Garlic Junkie, or Coffee Junkie spice blends. These ribs were smoked in the Pit Barrel Cooker resting on the grill grate. We have attempted to hang beef ribs twice, trust us, we don't recommend it. We used hickory wood for this cook and recommend hickory and oak for big beef cuts.