Mouthwatering Beef Ribs

Welcome to another flavor-packed journey that's sizzling its way straight from Las Vegas. I'm stoked to be your guide as we delve into the smoky, succulent world of BBQ Beef Ribs, this time on location at world famous Rick's Rollin' Smoke BBQ, where flavor rocks supreme, and every bite is a passport to paradise.

Intoxicating aroma of slow-cooked meats hangs heavy in the air, the rhythmic sound of hand slicing, dull roar of people laughing and talking, and the warm, welcoming atmosphere welcomes you. Meet Grand Champion Pit Master Erik Hernandez, who is responsible for making this BBQ pit the happening place in Las Vegas for fans worldwide.

I've had the privilege of not just dining but collaborating and filming with the culinary maestros at Rick's Rollin' Smoke BBQ three times. In this article, I'm excited to bring a slice of that experience to your kitchen. Together, we'll unlock some of the greatest secrets of preparing BBQ Beef Ribs like a rock star Chef.

To Make Our Famous Ribs

Ingredients:

For the Beef Ribs:

- 2 racks of beef ribs (approximately 3-4 pounds each)

For the Specialty Dry Rub:

- 1/2 cup fine, kosher salt

- 4 tablespoons smoked paprika

- 4 tablespoons garlic powder

- 4 tablespoon onion powder

- 4 tablespoon ground black pepper

- 2 teaspoons cayenne pepper

- 6 tablespoons Black Label coffee (fine ground)

For Smoking:

- Natural lump charcoal

- Hickory, and cherry wood chunks (soaked in water for 30 minutes prior)

- Aluminum foil

Instructions:

1. Prepare the Beef Ribs:

???a. Remove the membrane from the back of the beef ribs.

???b. Rinse the ribs under cold water and pat them dry..

2. Prepare the Specialty Dry Rub:

???a. In a bowl, combine the ingredients then blend thoroughly.

3. Dust the Ribs With Dry Rub:

???a. Sprinkle the specialty dry rub over both sides of the beef ribs, ensuring an even coating.

???b. Pat the dry rub into the meat to enhance adhesion.

4. Prepare the Grill:

???a. I recommend a Weber kettle grill for grilling/smoking/baking, ensuring proper ventilation.

???b. Fill a chimney starter with natural lump charcoal and light it.

5. Add Wood Chunks:

???a. Once the charcoal is ashed over, spread it evenly on one side of the grill (dual zone)

???b. Sprinkle the soaked hickory and cherry wood chunks over the charcoal for a rich and diverse smoke profile.

6. The Grill:

???a. Adjust the bottom and top vents to achieve a low and steady temperature of approximately 225-250°F.

???b. Place an aluminum foil drip pan on the opposite side of the charcoal for indirect cooking.

7. Smoke the Beef Ribs:

???a. Place the seasoned beef ribs on the grill grates over the aluminum foil drip pan.

???b. Cover the grill with the lid and allow the ribs to smoke for 4-5 hours, maintaining a consistent temperature.

8. Monitor and Adjust:

???a. Regularly check the temperature using a meat thermometer, ensuring it reaches an internal temperature of around 200-205°F for tender and flavorful ribs.

???b. Add additional charcoal and wood chunks as needed to maintain a steady smoking environment.

9. Wrap in Butcher Paper:

???a. Once the beef ribs have developed a desirable bark, wrap them in Brown Butcher paper to enhance tenderness, ensure breathability, and maintain that rich smoky flavor..

???b. Return the wrapped ribs to the grill for an additional 1-2 hours.

10. Rest and Serve:

????a. Remove the smoked beef ribs from the grill and let them rest, still wrapped in foil, for at least 30 minutes.

????b. Unwrap the ribs, slice between the bones, and serve.