Smoky, fatty, beefy and incredibly rich, these smoked bbq beef ribs are given an amazing crust thanks to their Black seasoning.
Sure, brisket may be the most famous Texas barbecue export. But sumptuous smoked beef ribs are arguable just as awesome. In fact, they may actually be my favorite. When asked what my single best bite of BBQ is, I would have to say: a slice of white bread, layered with raw sweet onions, slices of cheddar cheese, some generous chunks of peppery beef rib and a dash of BBQ sauce to bring the whole thing together. So simple. So basic. So delicious.
The key to this recipe is the use of the Hardcore Carnivore Black rub. Ok, I’m biased because I created it, but it’s seriously good stuff. The Black seasoning is made with activated charcoal which gives it a jet black appearance. Basically, it’s a cheat method to achieve incredible crust usually only seen in an offset smoker. This makes it perfect for use with charcoal, pellet grills and other similar methods. Get your bark before you’ve even started cooking!
You will also want to pick up a roll of butchers paper to rest the ribs after cooking and preserve your bark.
For a MUCH more detailed insight on the types of beef ribs available, and an in-depth explanation as to the cooking and resting process, check out this article.Print