This all-time favorite beef rib is amazing, soft and you can’t almost go wrong with beef ribs. So you definitely want to try this. The first thing is fired up your barbecue, fill it up with charcoal then set it up for the heat. Get your beef ribs nice and cleaned up then all it needs is some flavoring. In a bowl, add two tablespoons of salt, black pepper, white pepper, garlic powder, paprika, curry powder, chili powder, and one tablespoon of sugar. Mix that all up and the seasoning is ready for your beef ribs. Pour a little oil on the beef ribs and rub it well then sprinkle on the barbecue rub seasonings and then put the beef ribs on the grill. You are going to smoke your ribs at a temperature of 160 degrees Celcius to get a crispy bark on your beef ribs.
While waiting for the beef ribs to be done, begin preparing you barbeque sauce. Add a quarter cup of ketchup on a saucepan, a quarter cup of honey, three tablespoons of balsamic vinegar, two tablespoon of apple cider and three tablespoons of the barbeque rub. Mix that all up and place it on the fire and let it bubble. After an hour, remove your beef ribs from the grill and cover it with a kitchen foil then back into the grill and let them cook until they reach a core temperature of 92 degrees Celsius. Once done, remove them from the grill and let your beef ribs rest for half an hour. You are going to use the barbecue sauce to just brush the top of your ribs so it provides that extra flavor and once done, slice up your beef ribs.
- 1 rack beef ribs, center cut or back
- 2 tbsp paprika
- 2 tbsp sugar
- 1 tbsp salt
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 1/2 tsp dry mustard
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 cup bbq sauce
- Mix the spices and sugar together to make the seasoning mixture.
- Peel the membrane off the back of the ribs. Generously rub the seasoning mixture all over the ribs.
- Place in the fridge for 2-3 hours.
- Set smoker to 250F using mesquite or other wood chips.
- Place the ribs in the smoker and smoke for 3 hours.
- Remove the ribs from the smoker and generously coat the ribs with bbq sauce.
- Let them rest for 10 minutes before cutting and serving.