Smoky, fatty, beefy and incredibly rich, these smoked bbq beef ribs are given an amazing crust thanks to their Black seasoning.
Brisket may be the best-known Texas barbecue export, but smoked beef ribs are every bit as impressive — and for many barbecue lovers they’re the ultimate indulgence. Rich, peppery and deeply beefy, these ribs develop an incredible crust and melt-in-your-mouth tenderness when smoked correctly. A perfect bite for me is simple: a slice of white bread topped with raw sweet onion, a slice of cheddar, a chunk of smoked beef rib and a dash of BBQ sauce. It’s humble, iconic and utterly delicious.
This recipe relies on the Hardcore Carnivore Black rub to create an eye-catching, flavorful bark. The seasoning contains activated charcoal, which gives the rub a jet-black appearance and helps produce the deep crust you typically only get from an offset smoker. It’s an effective shortcut for achieving a dramatic bark whether you’re using charcoal, a pellet grill or another smoker type. The result is bold color and concentrated flavor right from the start.
After smoking, resting the ribs in butcher paper preserves the bark while allowing the meat to finish gently. If butcher paper isn’t available, foil will work, but it will soften the crust somewhat. Resting wrapped ribs in a cooler keeps them warm and tender for anywhere from one to three hours without overcooking.
Texas BBQ Beef Ribs with Hardcore Carnivore Black rub
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Author: Jess Pryles
Ingredients
Scale
4–5 lb beef plate ribs
2–3 tablespoons Hardcore Carnivore Black rub
2 teaspoons kosher salt (optional, for a saltier finish)
1/4 cup cider vinegar
3/4 cup water
Instructions
- Preheat your smoker to 300°F (about 150°C).
- Prepare the ribs: leave the membrane intact on the bone side and pat the meat dry with paper towels. If using extra salt, sprinkle kosher salt on both sides now. Generously apply the Hardcore Carnivore Black rub to all surfaces; a thick, even coating helps form the best crust.
- Place the ribs bone-side down in the smoker. Mix the water and cider vinegar in a spray bottle. After the ribs have had at least two hours of smoke, spritz them with the vinegar mixture every hour or so to maintain moisture and help develop the bark.
- Cook until a probe or skewer slides in with zero resistance. That typically corresponds to an internal temperature around 206–210°F (97–99°C). Probe several spots across the rack — the meat should feel like a hot knife through butter. Any resistance means they need more time.
- When the ribs are done, remove them and wrap the rack in butcher paper, then place the wrapped ribs in a cooler or insulated container to rest for 1–3 hours. If you must use foil instead, be aware the bark will soften. Slice between the bones and serve while still warm.