Smoked Beef Rib on a Big Green Egg
Beef ribs are often overlooked in favor of the more common pork baby backs or spare ribs. However, a perfectly smoked beef rib is a sight to behold! We put together a simple smoked beef rib recipe using some of our favorite products. Check out our recipe below and let us know what you think!
To get started, we trimmed all of the extra fat off of our beef ribs. It's important to trim the extra fat from the beef ribs to ensure that the rub has a chance to marry with the meat.
After trimming all of the extra fat from the beef ribs, we applied a generous coat of Wired Cow seasoning to all sides of the beef ribs. Wired Cow is one of our favorite rubs to use on large cuts of beef because it creates an incredible bark on the outside of the meat, allowing all of that delicious moisture to remain inside!
After seasoning the beef ribs, we got our Big Green Egg up to 275 degrees and dropped our short ribs right onto the grill. We let the ribs smoke for about 5 hours, reaching an internal temperature around 205 degrees.
After letting the beef ribs rest for about 10 minutes, we sliced 'em up and dug in!
We hope you enjoy this smoked beef rib recipe! Be sure to rate and review below.
Ingredients
- 1 rack of beef ribs
- 7 Sins BBQ Wired Cow Rub
Instructions
- Prepare the Big Green Egg or smoker for indirect cooking using lump charcoal. Temperature should be 275⁰
- Season the ribs with a medium to a heavy coat of 7 Sins Wired Cow Rub
- Add 1-2 chunks Pecan.
- After 5 hours check the internal temperature of the beef ribs we are looking for a temperature of 205⁰ and there should be very little resistance when probed
- Once the ribs have reached temp, remove the ribs from the smoker and rest for 30 minutes to 1 hour
