Ingredients
3-4 lbs Beef ribs
2 tbsp Brown sugar, packed
2 tbsp Smoked paprika
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Chili powder
1 tsp Ground cumin
1 ½ tsp Salt
1 tsp Black pepper
1 cup Ketchup
¼ cup Apple cider vinegar
2 tbsp Worcestershire sauce
2 tbsp Honey
¼ tsp Liquid smoke
2 tbsp Cooking oil
Instructions
1. Prep: Trim excess fat and remove the membrane from the back of the ribs. Pat dry.
2. Rub: Combine sugar, paprika, garlic, onion, chili, cumin, salt, and pepper. Rub generously over both sides of the ribs. Let rest for 30 minutes.
3. Smoke/Bake: Set grill or smoker to 225-250°F. Cook ribs over indirect heat for 2-3 hours.
4. Wrap: Wrap ribs tightly in aluminum foil (Texas Crutch) and cook for an additional 2 hours until tender.
5. Glaze: Whisk ketchup, vinegar, Worcestershire, honey, and liquid smoke. Unwrap ribs, brush with sauce, and cook for 20-30 minutes until sticky and caramelized.
6. Serve: Rest for 10 minutes before slicing.
Notes
Pro-Tips:
• Low and slow is the secret to tender beef ribs; do not rush the cooking process.
• Removing the silver skin (membrane) on the bone side allows the smoke and rub to penetrate the meat better.
• Use a meat thermometer—the ribs are ready when they reach 195-203°F and the meat has pulled back from the bone.
Variations:
• Sweet & Tangy: Add a splash of molasses or more apple cider vinegar to the BBQ sauce.
• Spicy: Increase the chili powder or add a pinch of cayenne pepper to the rub for heat.
• Herb-Crusted: Add dried thyme and rosemary to your dry rub for an earthy, aromatic finish.
- Prep Time: 20
- Cook Time: 300
- Category: Dinner
- Method: Smoke/Bake
- Cuisine: American