RECIPES | BIG JIM’S BBQ | Magical Beef Ribs

Big Jim’s Magical Beef Ribs

Big Jim’s Magic Rub

  • 1/2 cup paprika
  • 1/4 cup kosher salt, finely ground
  • 1/4 cup Brown Sugar
  • 1/4 cup powdered mustard
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 3 packets Sazon (con culantro y achiote)
  • 2 tbsp black pepper
  • 1/4 cup granulated garlic
  • 1.5 tbsp cayenne pepper

3-4 racks beef Ribs
Apple juice Spritz

Get a fire going and heat the smoker so it’s about 285°F
Beef ribs usually come quite clean and well trimmed, unlike pork ribs and briskets, so there’s not much to do. If you see any big chunks or flaps of fat, trim them !!

When I’m cooking for myself, I like to slather the ribs with a bit of hot sauce. Of course, you can slather with anything you like—from water to mustard to vinegar. The slather is mainly there to help the rub adhere to the surface of the meat. I just think a little hint of earthy spiciness from a bottle of hot sauce is a fun addition to beef ribs. You can’t really taste it in the final product, but it helps build interior layers of flavor.

Using a shaker, and holding it 1 foot above the ribs, generously apply the rub—a little heavier than you would on a brisket. This is because, as rich as brisket is, beef ribs are even richer. The extra rub ends up forming a bark that balances out that richness just a little bit. I generally use somewhere around 1/3 to 1/2 cup of rub for each rack of beef ribs.

Place the ribs, meat side up, in the smoker. As usual, I cook meat side up because I’ve determined that smokers have more topside heat and the meat and fat cap can handle that. If you’ve got more heat coming from below, you might consider going meat side down. Again, it’s up to you—the ribs can come out well either way. Cook for 5-7 hours, until done.

During the final 5 hours or so, spritz pretty frequently with water or other liquid to keep the ends from burning.

Check for doneness by gently inserting a toothpick between two membranes: the one outside the bones and the one that separates the bones from the meat. Inside, the meat should be extremely tender. Or take an internal temperature reading: the ribs should be done when they reach 203°F.

Let them rest for at least 30 minutes before serving. Enjoy !! Oh yea !!! Your going to love this one who’s going to try these ??


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