Big Bad Beef Ribs Recipe
3 huge beef ribs
Active Prep: 15 min
Cook: 8 hours
- 1 (or more) 3-bone slab beef plate short ribs*
For each 3-bone slab of ribs:
- 3 Tbsp. prepared yellow mustard
- 2 Tbsp. pickle juice
- 2 Tbsp. of your favorite beef rub, such as:
- Pikes Peak Butchers Rub
- Hudson Bay Beef Spice
- Great Plains Bison & Beef Rub
- 4 Tbsp. Extra Coarse Black Malabar Pepper
- 1 Tbsp. Kosher Salt
- 2 to 3 tsp. Cue Glue per lb. meat (optional)**
Add all Savory items to cart
*Beef plate short ribs are big, meaty ribs that often are often sold in 3-rib sections or “plates.” You’ll need a smoker for these ribs, or a grill set up for smoking. This is more of a technique than an actual recipe so seasoning amounts will vary depending on how big your ribs are or how many slabs of beef ribs you’re planning to smoke.
**Instead of making the mustard and pickle juice mixture, try Savory's 'Cue Glue. 'Cue Glue helps the seasoning stick to your protein and creates a tender yet chewy bark. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.
Mix yellow mustard and pickle juice together (should be a 3:2 ratio mustard to pickle juice) and use it to lather ribs all over. (**Or use Savory's 'Cue Glue here.) Generously sprinkle all sides of ribs with your favorite beef rub then rub the seasoned ribs in remaining mustard/pickle juice lather. Mix pepper and salt together (should be a 4:1 ratio pepper to salt) and use it to generously coat the top and sides of ribs, pressing the mixture gently onto the meat to form a crust. Follow the instructions for your smoker and smoke the ribs at 225 to 250 degrees until the internal temperature of the ribs gets to 195 to 203 degrees. This can take anywhere from 6 to 8 hours depending on the size of the meat. Check the internal temp every 45 min. after the first 4 hours of cooking. Let ribs rest for 30 minutes before slicing and serving.
Serve with onion slices, pickles, and your favorite BBQ sauce and sides.
Savory Spice Test Kitchen