The same follower who requested a basic easy method of making brisket and chicken asked if I would do a post on Basic Ribs. Here it is! This is the method to make delicious beef ribs in the smoker that can be easily made by a beginning smoker.
I will address the different kinds of ribs. Prime ribs are the ribs cut off a prime rib roast. As butchers charge a premium price for prime rib roasts, they usually trim these as close as possible to the bone. They often don’t have much meat on them.
The longer middle portion of the ribs usually have some meat on the surface of them and cut be cut in halve for shorter ribs or left whole for long beef ribs.
The blade or short ribs are shorter and have larger layer of meat on the surface. However, they are the toughest of the ribs.
This method works with all of the different rib varieties.
I started with 1.5 kg (3 pounds) of prime ribs. I made a simple rub of:
- 6 ml (1 1/4 tsp) salt
- 6 ml (1 1/4 tsp) pepper
- 6 ml (1 1/4 tsp) onion powder
- 6 ml (1 1/4 tsp) garlic powder
This is sometimes referred to as SPOG. I put it in my Traeger Timberline at 225 F (110 C) with the meat side up for 3 hours. You can use any smoker or even an oven but you won’t get the great smoke ring and flavour without a smoker.
After 3 hours, I brought the ribs in and wrapped them in heavy duty foil. Put them back in 225 F (110 C) heat for 2 hours. As the ribs are foil wrapped, they will not take any more smoke flavour so you can use and oven or smoker as you please with no change to the result.
Unwrap the ribs and brush them with your favourite barbecue sauce. Cook for 10 minutes. Brush them with sauce again and cook for 10 minutes more.
Bring the ribs in and let them sit for 10 minutes. Slice into individual ribs and serve.
Depending on your type of smoker, there will be a red ring around the surface of the rib. This is not rare beef. It is the valued smoke ring!
Here is a video of this method.
These ribs are not inferior in any way because they are easy. They have a great beefy taste, a wonderful bark (crust), and a touch of sweet/spicy from the barbecue sauce. I would be proud to serve these to my friends at any time.
The Old Fat Guy