Name: Smoked Beef Ribs with Memphis-Style Rub Recipe
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Ingredients: One rack of beef ribs (beef short ribs, plate ribs, or beef back ribs).; 2 tbsp butter; 1/2 cup barbecue sauce; ¾ cup firmly packed dark brown sugar; ¾ cup white sugar; 1 tbsp Kosher salt; ½ cup smoked paprika; ¼ cup garlic powder; 2 tbsp ground black pepper; 2 tbsp ground ginger powder; 2 tbsp onion powder; 2 tsp rosemary powder

Description

These smoked beef ribs are tender and juicy, and the all-purpose Memphis-Style rub gives them a strong kick. The flavors of the rub blend with the beef ribs perfectly for an ideal mix of sweet, spicy, and earthy. Ensure you cook the ribs low and slow until they’re fall-off-the-bone tender!

Ingredients

Units Scale

One rack of beef ribs (beef short ribs, plate ribs, or beef back ribs).
2 tbsp butter
1/2 cup barbecue sauce

Dry Rub Ingredients

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1 tbsp Kosher salt
1/2 cup smoked paprika
1/4 cup garlic powder
2 tbsp ground black pepper
2 tbsp ground ginger powder
2 tbsp onion powder
2 tsp rosemary powder

Instructions

Remove the membrane from the back of the ribs with a sharp knife and pull it off.
Prepare the dry rub: mix all the dry ingredients in a large bowl, and eliminate any potential lumps by breaking them up with a fork or whisk. You can store the rub for months in an airtight container.
Rub your chosen cuts of beef on both sides of the ribs with olive oil and then coat with the dry rub mixture. This coating will ensure a crunchy exterior to your ribs.
Wrap the ribs in butcher paper or aluminum foil and leave the ribs in the fridge for about 2 hours or (ideally) overnight.
Preheat the grill to 225 degrees F and place your ribs on the grill grates. Close the lid.
Let it smoke for an hour undisturbed.
Continue smoking until the ribs reach the ideal safe internal temperature of 145°F. Once they reach this temperature, take them out of the smoker, and wrap them Texas-style in aluminum foil along with a little butter and barbecue sauce.
Place them back on the grill and allow them to continue smoking until they reach the ideal doneness temperature of 200°F.
Pull the ribs off the smoker and allow them to rest at room temperature for 20 to 30 minutes.

Prep Time: 30 minutes
Cook Time: 5 hours

Nutrition

Serving Size: 1 rib
Calories: 226
Sugar: 1g
Sodium: 510mg
Fat: 10.7g
Carbohydrates: 25g
Fiber: 1g
Protein: 9g