Smoked Beef Rib Recipe
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.
- 1 rack of beef ribs
- 7 Sins BBQ Wired Cow Rub
Cooking Instructions (Wagyu Burgers)
- Heat your grill to 275ºF, set up for indirect cooking
- Trim any excess fat and silver skin from the outside of the tri-tip
- Apply a medium layer of Pork Belly’s Santa Maria rub. Coat all sides with the rub. Let rest for 15 minutes.
- Add one chunk of red oak to cooking fire
- Smoke the tri-tip until the internal temperature reaches 115ºF. Remove from the grill, and cover loosely with foil.
- Remove conveggtor (if using a Big Green Egg) and Increase the grill temperature to 500ºF. Sear for about 3 minutes per side or until the tri-tip has an internal temp of 135 degrees
- Let rest for 5 to 10 minutes then slice in about 1/4inch slices across the grain