Smoked beef spare ribs, also known as brisket on a stick, are a mouthwatering treat that is sure to please any meat lover. These ribs are tender, juicy, and packed with amazing beef flavors. Smoked for approximately 6 hours, the slow cooking process is well worth the wait. Although these ribs may not have a significant amount of meat on them, a simple seasoning is all you need to enjoy a truly delicious meal that is sure to be a crowd pleaser.
Preparing the Ribs
Before smoking the beef spare ribs, it is essential to prepare them properly. Similar to pork ribs, the rack will have a meaty side and a bone side, with a total of 3 bones. Start by removing all the fat from the meaty side to expose the meat. This not only removes excess fat but also allows the BBQ bark, the flavorful crust that forms during smoking, to develop. Additionally, there is a thick membrane on the bone side, which some prefer to leave on, but it is recommended to remove it to expose more meat and allow the seasoning to adhere better.
When it comes to sourcing the beef spare ribs, it is best to contact your local butcher shops and inquire if they stock or can order beef plate ribs. It is important to ensure that you are purchasing the full rack of ribs and not thin strips sold as short ribs. Specialty meat stores can also be a great option for high-quality beef spare ribs.
For seasoning, a simple 50/50 mix of kosher salt and freshly cracked black pepper works wonders. This combination allows the beefy flavor to shine through and contributes to the formation of a tasty bark. Before applying the rub, it is recommended to use a binder, such as yellow mustard, to help the seasoning stick to the meat. Once coated with the binder, generously apply the salt and pepper mix to all sides of the ribs. Let the ribs sit at room temperature for 30-45 minutes to allow the seasoning to penetrate the meat.
Smoking the Beef Spare Ribs
When it comes to smoking beef spare ribs, any type of smoker can be used. Preheat the smoker to a temperature range of 250-275 degrees Fahrenheit. Place the ribs on the smoker meat side up, and maintain the cooking temperature within the specified range throughout the entire cooking process. The low and slow cooking method requires patience, as the average cook time for a 3-bone rack of beef spare ribs is between 6-8 hours.
Unlike some other types of ribs, it is not necessary to wrap the beef spare ribs during the smoking process. Cook them straight through until they reach the ideal finished temperature of 205-210 degrees Fahrenheit. To check for tenderness, insert a temperature probe into the meat, and it should go in without any resistance. If the ribs are very tender in multiple spots, they are ready to be removed from the smoker.
Resting and Serving the Smoked Beef Spare Ribs
Once the beef spare ribs have reached the desired tenderness, carefully remove them from the smoker. Wrap them in pink butcher paper to keep the meat warm while allowing it to breathe. This will prevent the beautiful bark from softening while the meat rests. Let the ribs rest in a room temperature cooler for approximately an hour. This resting period allows the cooking process to stop and allows the juices inside the meat to redistribute, resulting in a more flavorful and succulent final product.
After the rest, take the ribs out of the cooler and slice between the bones. The finished smoked beef spare ribs are now ready to be enjoyed. The tenderness, juiciness, and rich beef flavors will make every bite a delight. Serve them as the centerpiece of a barbecue feast or enjoy them on their own for a truly satisfying meal.
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