I’ve always wanted to try beef ribs, but the higher cost and huge bones have scared me off in the past. I happened to come across a great deal on a decent sized rack, so I thought “what the heck?”.
In general, beef is easy. Basic seasoning (often just salt and pepper) and low and slow. You’ll find this recipe is very simple to do.
What you’ll need: Rack of beef back ribs, Montreal Steak seasoning, beef stock. That’s literally it.
Start by removing the membrane on the back of the ribs. Then spread a little yellow mustard on to help the rub stick. Note: you can use anything here from mustard to syrup to EVOO. Just go easy – it’s not for flavor, it’s “rub glue”.
Sprinkle the entire rack with the rub. Make sure you cover it all as evenly as possible.
I like to prepare my ribs the night before and let the rub sit in, but you can do it right before if you are crunched for time. Pre-heat your smoker for 250 degrees and add the ribs. I spritzed mine with beef stock every 30 minutes to keep them from drying out.
There are many methods for cooking ribs, and feel free to use your favorite. For these, I did straight smoking on the Traeger with mesquite pellets for approximately 4 hours. At that point the meat was starting to pull away from the bone, and the meat was temping at ~195 degrees. Then I took them off, wrapped them in foil, and let them sit in the cambro for another 90 minutes.
These ribs were delicious! As you can see, I don’t sauce my ribs. I like to let people taste the meat and the rub first, then add some sauce if they choose. At the end of the day, it wasn’t a lot of meat for the time and effort, but I’m glad to be able to tick ‘beef ribs’ off my to-do list!
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