BBQ Pete's smoked beef ribs recipe

Most of the people I ask if they like beef ribs say they prefer pork.
The main complaint is that there is not enough meet on the beef ribs.

The majority of the beef ribs you find at the grocery store are previously frozen. And the butcher has removed almost all of the meat.The key is to look for fresh ribs or ask the butcher to cut you some or set some aside for you the next day.

Try your best to peel the silver skin of the back of the rack and add a nice even coat of your favorite bbq rub to all sides. With beef ribs I tend to use my BBQ Rub, but the hearty beef flavor can easily take on many different flavor profiles.

Cook the ribs in your smoker or indirect grill at 250 to 275. Usually about 3-4 hours.. Add wood chunks to the smoker. I prefer mesquite, it gives them that camp fire type flavor. Just be cautious not to over smoke. Mesquite produces a fairly strong flavor and if you over do it it can taste bitter. Cook until the meat starts to pull away from the end of the bones. Remember that the beef ribs are cut from the rib roast. The meat is already tender so it does not need as much of the the long slow cook as other cuts.

Baste your favorite barbecue sauce over the ribs in the last 30 minutes of cooking. Or baste and finish over medium direct heat to caramelize the sauce. I like to use a sweet hearty barbecue sauce.
Try taking your favorite store bought sauce and adding au jus, soy sauce or bourbon.
Don't slice until ready to eat.

BBQ Beef Ribs