When it comes to showing off your carnivore side, nothing tops a rack of juicy, flavorful Beef Ribs. These mouthwatering morsels are cut from the same area as brisket, so they deliver a similar smoky, tender magic that will leave your guests speechless. Whether you’re a BBQ beginner or a pitmaster, this recipe will guide you to beef rib perfection.
Ingredients
- 1 rack of beef short ribs (commonly called plate ribs)
- Motley Que Brisket Rub
- Yellow mustard
Tools You’ll Need
- Paper towels
- Butter knife
- Butcher paper
- Sharp boning knife
- Meat probe
- Spritz bottle (filled with Peach Crown Royal)
- Smoker (pecan wood recommended)
Step-by-Step Directions
Prep the Beef Ribs
- Dry the Ribs: Pat the rack dry with a paper towel.
- Remove the Membrane: Flip the rack bone-side up. Use a butter knife to lift the silver skin or membrane, then grip it with a paper towel and peel it off.
- Trim the Fat: Flip the rack meaty-side up. Use a sharp boning knife to trim excess fat and silver skin, but leave a little fat in the “pockets” for flavor.
Season the Ribs
- Slather with Mustard: On the bone side, slather a thin layer of yellow mustard to help the rub stick.
- Add Rub: Generously season with Motley Que Brisket Rub. Let it rest for 5–10 minutes. Flip the ribs and repeat on the meaty side and edges.
Smoke the Ribs
- Preheat Smoker: Set your smoker to 275°F and add pecan wood for that signature smoky flavour.
- Place the Ribs: Put the ribs bone-side down directly on the smoker grates.
Monitor & Spritz
- Check & Spritz: After 2.5 hours, check if the rub has set by gently running your finger along the meat’s edge. If it hasn’t, check again in 30 minutes. Once set, spritz the ribs with Peach Crown Royal every 30 minutes until they reach a rich mahogany colour.
Wrap & Finish
- Wrap the Ribs: Once the color is perfect, tightly wrap the ribs in butcher paper to seal in moisture and prevent over-darkening.
- Monitor Temperature: Use a meat probe to check for doneness. Pull the ribs when they hit 205°F.
Rest & Serve
- Rest the Ribs: Place the wrapped ribs in a cooler with a towel on top and bottom. Let them rest for 30–90 minutes.
- Slice & Enjoy: Unwrap, slice between the bones, and dig in!
Joe’s Pro Tip
When wrapping the ribs, add ¼ cup of butter or beef tallow to the meaty side for extra richness. Want to turn up the heat? Toss in hot peppers or a splash of Sriracha sauce!
Why Motley Que’s Beef Ribs?
This recipe combines the bold flavours of our award-winning Motley Que Brisket Rub with the unbeatable tenderness of smoked beef ribs. Whether you’re hosting a backyard BBQ or impressing at your next cook-off, these ribs are guaranteed to steal the show.
Don’t forget to share your rib pics and tag us using #MotleyQue!