Ah, beef ribs – the king of the BBQ world. There’s nothing quite like the smell of ribs cooking low and slow on a ProQ. After a few trial runs and a lot of tasty experimentation, I’ve nailed down a process that guarantees mouth-watering results every time. This recipe takes you through my step-by-step method, from the initial trim to the final rest. Whether you’re a seasoned pitmaster or a BBQ newbie, these beef ribs are sure to impress.
Main Ingredients
For Smoking
For Spritz
For Adding Moisture
Instructions
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The Trim
Trim the majority of the fat from the top of the ribs and remove any silver skin. Leave the membrane on the underside intact but score it diagonally to create a diamond pattern.
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Dry Brining
Generously scatter Blue Persian Salt over the ribs and let them dry brine in the fridge for at least 4 hours, preferably overnight.
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Fuel Setup
Prepare the ProQ smoker using the Minion method with ProQ Coconut Shell Briquettes. Add whisky oak and cherry wood blocks for that smoky flavour.
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The Rub
Apply a generous amount of Dirty Cow Beef BBQ Rub to the ribs straight from the fridge. No binder needed – the moisture from the fridge will help the rub stick.
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Firing Up the BBQ
Ignite the briquettes in a chimney starter. Once hot, pour them into the centre of the fuel basket.
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Adding Moisture
Place a pan of cider on the rack above the water pan to add moisture during the cook.
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Let’s Get Smoking
When the smoker hits 93°C (200°F), place the ribs on the top rack. Insert the thermometer and add a small block of cherry wood to the hot coals.
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Hitting 160°F
After 2.5 hours, the ribs should reach an internal temperature of 71°C (160°F). Spritz them with the apple cider vinegar, water, and bourbon mixture.
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Spritzing
Continue to spritz the ribs every hour, checking the internal temperature and ensuring the fuel is adequate.
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The Stall
Around 74°C (165°F), the ribs will stall. This is normal. Once they reach 76°C (169°F), wrap them in butcher paper.
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We’re Done
Continue to cook until the internal temperature hits 96°C (205°F) and the ribs are probe-tender. Wrap them in a towel and rest in a cooler for 45 minutes.
Equipment
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Note
- Top Tip: Use the trimmings from the ribs in a skillet to smoke alongside the main rack. Pour over any rendered fat before wrapping for extra flavour.
- Alternative: If you don't have a ProQ smoker, this recipe can be adapted for any smoker that allows for indirect heat and maintaining a steady low temperature.
- Hot Hold: You can hold the ribs in an oven at a low temperature if your guests aren't ready to eat right away. This reduces stress and keeps the ribs perfect for serving.
