SERVE: 3 - 6
PREP: 15 min
COOK: 8-10 hrs
Beefies would have to be one of our favourite cuts to cook, second only to the Tomahawk steak, a beef rib is about the most imperssive looking BBQ cut you can put on a plate. Check out the method below for our simple and traditional method for this legendary cut.
WHAT YOU'LL NEED
- 3 Bone Beef Rib
- Lane's 'Go Full Texan' 50/50 Rub (Or whatever you prefer)
- A large knife (A Cimeter knife works best)
- Foil or peach paper if you intend to wrap
- Start your coals/smoker. We're looking for a nice steady 120c.
- Using a sharp boning knife Carefully trim off the fat cap and silver skin using firm and consistent slices.
- Remove the membrane from the underside if you like, for beef ribs this is generally for a better appearance once cooked. Remove it the same way as you would a pork rib membrane.
- Apply a good even coat of your preferred seasoning. Because we're going for a traditional vibe today we used our 'Go Full Texan' 50/50 Rub.
- Place the ribs meat side up in the smoker. You can spritz the ribs every couple hours or so (we just use water).
- Beef loves bold hardwoods like oak or hickory but, good old Aussie ironbark is perfect too.
- if you want to speed up the cook you can wrap once the meat internal temp gets to 76c. We prefer to leave them unwrapped for maximum bark.
- At around the 8hr mark begin to probe for tenderness
- Once the probe slides in with little to no resistance your ribs are ready to come of for a 20/30 min rest.
- if you need to hold them longer wrap them in foil/peach paper then in a towel and place in a small esky. Your bark will soften with this approach but it's better to give yourself a spare extra hour or two instead of timing it for dinner time.
- When you're ready to serve, Slice in between the bones with a large knife (a Cimeter knife works best for this)