Butchers Axe Recipe for Smoked Beef Ribs
April 21, 2017Fornetto’s barbecue competition team, Butchers Axe, share their favourite BBQ recipe – Smoked Beef Ribs (Image courtesy Butchers Axe BBQ Team)
Ingredients
- 1 Rack of Beef Short Ribs (usually 3 bones)
- Mr Gritster Coffee Rub (available online or in stores) OR just a mix of 50/50 Salt and Pepper
- Yellow American Mustard
Equipment
- Fornetto Razzo Multi-function Barbecue Smoker OR
- Gas BBQ (use wood smoking chips in a foil boat to enhance flavour) OR
- Oven (mix liquid smoke with mustard to enhance flavour)
Method
- Remove the thin membrane off the bottom of the beef ribs
- Slather in mustard. This is used as a binding agent for the rub
- Generously cover the ribs in Rub (either Mr Gritster or S&P)
- Add to your smoker/oven/BBQ at 275f/135c
- Remove when the internal temperature of the ribs meets 203f/95c (after about 6-8hours)
- Wrap in aluminum foil and leave to rest for at least 45min before slicing
- Serve with your favourite BBQ sauce and pickles
Hot tips
- You don’t have to remove the membrane if you don’t want too – this is just a personal preference
- Don’t stress if you don’t have a meat thermometer, use a skewer to test the done-ness of the ribs. At 203f/95c the skewer should go through the rib like a knife through room temperature butter. If it doesn’t feel like this, keep cooking, it just means it needs a little longer
- An alternative way to eat these is sliced, in a white roll with coleslaw, pickles and BBQ sauce
Enjoy!
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