More meaty goodness always over on my Instagram.
Eating meat off of the bone is one of the most primal things one can do. Most hot, smoky, slightly charred, fatty cuts of meat bring out a certain hunter gatherer in me that isn’t seen all of the time. This animal inside can be seen when gnawing on bone marrow, bone-in rib eye steaks, and most of all – slow smoked beef ribs.
Pork ribs and spare ribs are excellent and definitely meals of their own, but there’s something about sinking your teeth into a meaty chunk of slow smoked beef ribs that can’t be matched by any other cut. Combine that with the slightly spicy and flavor packed coffee dry rub I’ve used here and you have yourself a meat treat that can’t be topped.
Since these are a fatty cut of meat, it is best to go with grass-fed cows. If you want to hit some key points on why you need to be choosing grass-fed over grain-fed in this scenario, check out our previous article Source Matters: A Guide To Buying Red Meat.
I’ve highlighted before in my how to make bacon guide the smoker I use, but will again for reference — Green Mountain Grills. These bad boys (and Traeger grills) are some of the most foolproof and controlled way to smoke meats. I don’t get any commission for sales of these companies, but I would probably be a rich man if I did. They smoke long and slow and grill at high heat. And for all you nerds out there, all of the temperature control and thermometer monitoring can be done inside on a WiFi device.
This slow smoked beef ribs recipe can be done without a smoker, just replace your oven. There are some “smoke in your oven” guides out there, however, use at your own risk. I cannot accept responsibility for your ribs not being the most amazing tasting meat in the world, but they will definitely suffice in an oven instead of a smoker. Use the same temps and you’ll cook the meat just the same.
Smoker or oven, dry rub or wet slop, doesn’t matter. Get to the butcher, get some ribs and make this recipe!
- 4 pounds grass-fed beef ribs
- 2 tablespoons ground coffee
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sea salt
- Combine all dry rub ingredients well
- Rub ribs down and place uncovered in the fridge overnight
- Remove ribs and bring to room temperature
- Smoke (or bake) ribs at 225 F for roughly 5-6 hours or until meat starts pulling back from bone, which should be around 165F
- When meat starts pulling back from bone, wrap ribs tightly in foil and place back onto smoker for an additional 1-2 hours or until they reach 180F
by Anthony Gustin