Beef Ribs on the BBQ

Recipe by Belgian BBQ Champion Dimitri Zetsche

https://braaibbq.be/

Equipment Needed

• A smoker or barbecue set up for indirect cooking at 110°C (230°F)
• Beef ribs
• Beef Rub
• Steak & Burger Rub
• Braai Red Sauce
• A spray bottle filled with water or your preferred spritz liquid
• A sharp knife

Instructions

Unlike pork ribs, there is no need to remove the membrane from beef ribs. The meat on beef ribs sits more on top of the bone rather than wrapping around it, meaning you won't be biting through the membrane anyway.

Remove the ribs from the packaging and pat them dry with paper towels. If there is any excess blood or moisture, remove it.

Next, prepare the meat side by trimming away any excess fat and silver skin using a sharp knife. The goal is to create a clean and even surface.

Instructions

Unlike pork ribs, there is no need to remove the membrane from beef ribs. The meat on beef ribs sits more on top of the bone rather than wrapping around it, meaning you won't be biting through the membrane anyway.

Remove the ribs from the packaging and pat them dry with paper towels. If there is any excess blood or moisture, remove it.

Next, prepare the meat side by trimming away any excess fat and silver skin using a sharp knife. The goal is to create a clean and even surface.

Applying the Binder

To ensure the rubs adhere properly to the meat, we first apply a binder.

You can use virtually anything that creates a sticky surface. In this recipe, I coat the ribs with a thin layer of Braai Red Sauce.

Seasoning the Beef Ribs

Start seasoning from the underside of the ribs, then continue with the sides and finish with the top.

First apply a generous layer of Steak & Burger Rub, followed by the Beef Rub.

The Steak & Burger Rub adds a rich umami flavor, while the coarse black pepper in the Beef Rub provides a bold kick that perfectly complements the pure beef flavor of beef ribs and other large cuts of beef.

The coarse grind of the pepper also helps create a beautiful, flavorful bark during the smoking process.

Allow the rubs to penetrate the meat for at least 30 minutes before placing the ribs on the smoker.

Meanwhile, bring your barbecue up to temperature.

Smoking the Beef Ribs

We will gradually increase the temperature during the cook.

For the first two hours, maintain a temperature of 110-115°C (230-240°F). This allows the meat to absorb as much smoke flavor as possible.

After those first two hours, increase the cooking temperature to 130-135°C (265-275°F).

Beef ribs become tender when the collagen that holds the muscle fibers together breaks down into gelatin. This process requires three things:

• Time
• Patience
• Heat

Place the beef ribs on the smoker and close the lid.

Leave them untouched for the first hour.

After one hour, check whether the rub has dried and set on the surface. If it has, it's time to begin spritzing. If not, wait a little longer.

Why Spritz?

The purpose of spritzing is to moisten and cool the surface of the meat.

Smoke naturally adheres better to cool, moist surfaces. Every time you spray the ribs, you create a fresh layer that allows smoke particles to stick more effectively.

Spritz the ribs every 30 to 40 minutes throughout the cook.

When Is It Time to Wrap?

In BBQ, we never rely solely on time. Instead, we look for visual and physical indicators that tell us when the meat is ready to be wrapped.

Watch for the following signs:

1. Dark Color

The meat should have developed a deep mahogany color. In many cases, it will become very dark brown or even nearly black.

2. Bark Formation

The bark should feel firm and properly developed.

3. The Stall

At a certain point, moisture starts evaporating from the meat, causing the internal temperature to plateau. This is known as the stall.

The stall usually begins somewhere between 71°C and 75°C (160-167°F) internal temperature.

This is only a guideline, not a guarantee.

When these signs are present, it's time to wrap the ribs.

You have two options:

Aluminum Foil (Texas Crutch)

• Speeds up the cooking process.
• Traps steam inside the package.
• Produces a slightly softer bark.

Butcher Paper

• Takes a little longer.
• Allows moisture to escape.
• Preserves bark texture better.
• Smoke can still penetrate through the paper.

What Goes Into the Wrap?

For beef ribs, very little is added during wrapping.

Most of the time, I add nothing at all.

If I do add something, it is usually beef tallow, which is simply rendered beef fat.

Place the ribs on a sheet of aluminum foil or butcher paper, pour a small amount of beef tallow over the meat, and wrap tightly.

Return the wrapped ribs to the smoker.

Finishing the Cook

The ribs will generally need at least another hour after wrapping before they are ready.

The only true indicator of doneness is tenderness.

Take a toothpick or temperature probe and insert it into the meat.

If it slides in effortlessly, like pushing through warm butter, the ribs are done.

Only then should you remove them from the smoker.

Resting the Beef Ribs

Once the ribs come off the smoker, allow them to rest for at least one full hour.

This step is crucial.

During the rest, the juices redistribute throughout the meat and the texture stabilizes.

I personally remove the ribs from the wrap and re-wrap them tightly in plastic wrap. I then place them in an insulated cooler to minimize heat loss.

A longer resting period will almost always improve the final result.

Cooking Time

My cook took approximately 7 hours from start to finish.

Depending on factors such as:

• The weight of the ribs
• The thickness of the meat
• Your smoker setup
• Weather conditions

The total cooking time will generally range between 6 and 8 hours.

Enjoy your beef ribs and happy smoking!