Seth's Rib Recipe
Maybe this is sneaky, but Seth combines two recipes into one. The reason is because our Bearded Butchers Blend Seasonings are so good, it's not feasible to decide on which one to use. Instead, Seth just makes two racks of ribs using his favorite seasonings.
- 2 racks beef ribs, room temperature
- Bearded Butchers Blend Seasonings Black and Hollywood
- Bearded Butchers Blend BBQ Sauce
- Brown Sugar
- Bearded Butcher Pink Butcher Paper Roll
We're going to start this recipe with two racks of ribs. When you buy beef ribs, look for meaty racks with bright red color and some fat. Avoid brown or grey ribs, ribs you can see the bones through the meat, and rib racks that look like they were cut with a pickup truck. If your rib racks are too big for your smoker, simply cut them to fit. It's always better to have too much when it comes to smoking ribs.
Step 1: Prepping the Smoker
The first thing you need to do is make sure that your smoker is completely clean. You'd be amazed how easy it is to pick up off flavors simply by using a dirty smoker. If you aren't sure what the best way to clean a smoker is, we have a guide that explains the step-by-step process.
Make sure that your pellet hopper has high-quality pellets that are in good shape. If you've got a bunch of dust in your hopper or if water got in there, you'll need to clean it out. We are using Stoaked Oak Pellets for our rib recipe.
Start your smoker and get the temperature to an even 185 degrees.
Step 2: Prepping the Ribs
We are using two racks for this recipe. One rack will be wrapped, the other unwrapped. Both will have tons of flavor because we are using some of our favorite Bearded Butchers seasonings.
Set one rack on a cutting board. In a mixing bowl, add about one cup of brown sugar and about one cup of honey. Mix thoroughly. Heating the honey slightly in a pan of hot water will make this step easier. Add Bearded Butchers Blend Hollywood Seasoning to the brown sugar and honey and combine. Using a basting brush or your fingers, work the mixture onto the ribs, making sure to completely cover the meat. Wrap the ribs in butcher paper and set aside.
Now, place your second set of ribs on the cutting board. In a mixing bowl, combine Bearded Butchers BBQ Sauce with our Black seasoning and mix completely. Brush or rub the mixture onto the ribs, making sure to get a good layer of sauce on there. Leave this rack unwrapped.
We participated in an article with Porch and you can read it here. We explained the difference between a sauce and glaze so if you ever wondered the difference, be sure to check out the article!
Step 3: Smoking Instructions
Place both racks of ribs on the smoker and close the lid. The ribs will smoke for about three hours at 185 degrees. Once the three hours has passed, increase the temperature to 225 degrees. Leave one rack wrapped, the other unwrapped. After one hour, check the internal temperature of the unwrapped ribs. You are looking for an internal temperature of about 200 degrees. The BBQ smoked ribs are ready to rest. Cover them and let them sit for at least 30 minutes.
Leave the wrapped ribs to smoke for another hour before checking temperatures and removing the ribs. Rest the ribs covered for at least 30 minutes before serving.
Let Us Know if You Try It!
Seth's rib recipe is an easy way to make delicious and flavorful ribs. The combinations of brown sugar, honey and Hollywood and Black with our barbecue sauce create a tasty crust that lets the robust flavor of the beef ribs shine through. This recipe is so good, you'll be licking your fingers long after you've finished eating. And don't be surprised if the neighbors drop by to say hi.
There are lots of recipes out there for making ribs, many of which involve complicated steps and lots of hoops to jump through. The beauty of Seth's rib recipe is the simplicity. You'll get consistently excellent results. Let us know on Facebook or Instagram if you try it!