Does cooking brisket for 12 to 18 hours seem like too much effort for your taste? What if you could have a BBQ today without having to wake up at the crack of dawn to get it cooking?
In other words, do you wish there was a shortcut to BBQ meat that was as wonderful as it sounds? Then it’s time for some beef ribs for you, my buddy!
You won’t find short ribs here; these are beef back ribs! It’s easy to make your own. These ribs are the easiest and tastiest you’ll ever prepare, and they cook in record time. For best results, be sure to utilize a leave-in thermometer.
Inkbird BBQ Alarm Temperature
What Are Beef Ribs About?
It’s not short ribs, it’s beef! Rear ribs come from the back of the animal, where they’ll be found beneath the prime rib roast after it’s cooked. They are, in fact, baby back rib-like in appearance. Intercostal (meaning between the ribs) flesh is found in abundance in these shortribs, making them similar to baby backs.
You can’t just look at them without getting a good look at their structure, because they’re eating ribs. They also taste a lot like brisket, which is a bonus. To my palate, their extracted fat is almost indistinguishable from brisket fat, and their soft meat tastes like an amalgam of brisket and ribeye—yum.
Beef ribs have the disadvantage of being sliced very close to the bone since they come from such an expensive cut of meat. There’s a lot of flesh between the bones, but there’s very little meat on top of the bones. Because a nice prime rib roast or steak fetches a higher poundage rate than a slab of back ribs does for the butcher!
Where Can I Find Ribs of Beef?
Your butcher will chop these ribs off of boneless prime rib or ribeye steaks as she prepares them. Because of this, they have one major drawback: they aren’t always easy to come by.
There are only so many racks of back ribs that a butcher’s shop can keep on hand from their cutting. A butcher shop or meat counter may guarantee that they have some on hand for you if you call in advance. Specify back ribs, not short ribs, when ordering.
If you can get your hands on a whole, uncut rack of these succulent morsels, consider yourself quite lucky. They are usually sliced into half racks of 3-5 ribs. Even if your butcher doesn’t have a complete rack available, you may always ask for a portion one if you’d like.
Partially separated racks are clearly seen in these two. That’s just great!
How Long Should Beef Ribs Be Smoked?
Ribs of beef may be cooked perfectly and quickly in 3 hours or less. It is true that the ribs are packed with connective tissue, but it seems to be of a finer, less dense kind.
Beef ribs become very soft and flavorful when smoked at 275°F (135°C) for a short period of time. You may have them as a late meal after breakfast. The 3-hour cooking time is only a rough suggestion; the ribs will be done when they’ve cooked enough and the collagen in them has dissolved.
Temperature is used to measure this. If you’re going to carve these ribs into 3–5 rib pieces, you’ll want to use a Inkbird or another leave-in probe thermometer to keep an eye on the internal temperature. In order to ensure that your meat is perfectly done, a thermometer should be put in the thickest section of the flesh between two ribs and set to 205°F (96°C). However, these ribs do not have the same amount of stall time as other BBQ cuts.
When it comes to seasoning, salt and pepper work well, but you may also use your favorite beef rub. Always remember to remove the silverskin membrane from the concave side of the ribs before cooking.
For pork ribs, this is a crucial step, but for beef ribs, it is vital. If the membrane is not removed, it will cook into a stiff, fibrous skin that is inedible. You can take it off by gripping it with a towel and pulling on it from the rack’s corner where the membrane has been peeled back. Or, if you prefer, have your butcher do it for you and save yourself the trouble.
Smoky Beef Ribs Cooking Instructions
We’re using Jess Pryles’ Salt & Pepper Smoked Beef Back Ribs technique for this dish.
- A pair of bone-in beef rib racks
- 1 part kosher salt and 3 parts large-mesh black pepper to make BBQ rub, or your favourite ready-BBQ rub (16-20 gauge).
- Your smoker should be preheated to 275 degrees Fahrenheit (135 degrees Celsius), with oak being the preferred wood for this meal.
- Peel a little piece of the membrane off and pull it away from your ribs with a paper towel to remove the membranes if you haven’t already. Your butcher should remove the membrane from the meat before you cook it.
- Use equal amounts of salt and pepper if desired.
- Rub the ribs well with the rub, pushing it into the flesh as you do so.
- Make sure to put the ribs on a grill.
- You’ll need two probes for this: one for the food and one for your smoker’s air temperature. The meat’s high alert should be set to 205°F (96°C) at this point. You should set the high and low alarms for the air probe on a scale between 205205°F (96°C) and 300°F (149°C).
- When the ribs’ high warning goes off, use an instant-read thermometer to check the temperature.
- Let the ribs rest for 20 minutes in butcher paper.
- Cutting up the ribs and serve the ribs by slicing them.
Keep in mind that you’ve made this brisket stick in much less time than most other barbecue dishes, so enjoy it while it’s still fresh and juicy. Before you even take a mouthful, you’ll be able to tell that everything is done to perfection thanks to your Inkbird.
Juicy and flavorful beef ribs!