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Test Kitchen Approved

Big Bad Beef Ribs

Big Bad Beef Ribs

Big Bad Beef Ribs

Recipe By Savory Spice Test Kitchen

Yields

6 to 8 servings

Prep Time

15 Minutes

Cooking Time

8 Hours

Recipe By Savory Spice Test Kitchen

Everything's bigger in Texas...especially the beef ribs. Get the biggest short ribs you can find, lather them with yellow mustard and pickle juice, rub them with your favorite beef rub plus a ton of pepper and salt, and smoke ‘em. They’re delicious.

Serving Suggestions

Serve with onion slices, pickles, and your favorite BBQ sauce and sides.

Recipe Notes

*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.

Ingredients

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:







Savory Spice ingredients in this recipe

  • Pikes Peak Butcher's Rub

    Pikes Peak Butcher's Rub is best as a meat rub, though it's also quite the versatile all-purpose rub. This salt & pepper-based dry rub for meat...

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  • Hudson Bay Beef Spice

    Hudson Bay Beef Spice is our twist on classic Montreal seasoning. Rub seasoning on any cut of beef, or use as your go-to steak seasoning. While its...

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  • Great Plains Bison & Beef Rub

    Great Plains Bison & Beef Rub with coffee, coriander and fennel is best for seasoning bison burgers, bison steak and a Cowboy cut of beef. Whil...

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  • Extra Coarse Black Malabar Pepper

    Our Extra Coarse Black Malabar Pepper is the the perfect size of black pepper seasoning to use for BBQ blends, dry rubs and meat marinades. This bl...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • 'Cue Glue

    'Cue Glue is a meat binder that's exclusive to Savory Spice. This "BBQ glue" helps stick your spices & seasonings to your grilled meats. As a b...

    View full details

Directions

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.