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Texas BBQ Beef Ribs with Hardcore Carnivore Black rub
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.
BBQ Beef Ribs with Hardcore Carnivore Black
- 4-5 lb beef plate ribs
- 2-3 tablespoons Hardcore Carnivore Black rub
- 2 teaspoons kosher salt (if you prefer a saltier finish)
- 1/4 cup cider vinegar
- 3/4 cup water
- Preheat your smoker to 300f.
- Prepare your beef ribs. Leave the membrane on the bones intact. Pat dry with paper towel. If using extra salt, sprinkle it on each side of the ribs. After optional salting, apply the Hardcore Carnivore Black rub. Be generous with your application, more is better. Rub it in well and coat all sides.
- Place the rack of ribs in the smoker, bone side down. Combine the water and vinegar in a spray bottle. Once the rack has had at least 2 hours of smoke, spritz with the vinegar mixture every hour or so.
- Cook until a probe or skewer has ZERO resistance when pushed in. This will be at about 206-210f. Make sure you probe the rack in several spots. It should feel just like a hot knife through butter - if you feel any kind of resistance, they are not done yet.
- Once cooked, remove rack and wrap in butchers paper, then set in a cooler to rest for 1-3 hours. If you cannot get paper you can use foil, but your bark will soften. Slice ribs between bone and serve.
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