Today we’re smoking Beef Back Ribs with Black OPs Brisket Rub on the Old Smokey charcoal grill and a gas grill. There are just two ingredients in this recipe. The flavor and tenderness comes from the smoking technique and the natural, delicious flavor of beef ribs.
The first step is to remove the membranes from the back of the beef ribs (this is much easier than pork ribs). Next, season both sides of the beef ribs with Oakridge BBQ Black OPs Brisket Rub. Cover with plastic wrap and place in the refrigerator overnight.
The next day, organize the charcoal using the snake method in the Old Smokey. If you are using a Gas Grill, set it up for indirect 2-zone cooking. The target cooking temperature is 230-235 degrees F.
Cook the ribs over indirect heat on both the Old Smokey and gas grill. For the smoking wood, I used Mulberry in the Old Smokey. It provides a nice, subtle blackberry flavor. For the gas grill, I used a combination of cherry and oak. Add wood throught out the cook as necessary. For the Old Smokey, I used Mulberry wood chunks and those needed refreshing after 2 hours. For the gas grill, I used wood chips and those had to be refreshed every 45 minutes to 1 hour.
Cook until the ribs reach about 200 degrees F. Because it is difficult to check the temperature of ribs accurately (due to the bones and the thin cut of meet) a better method of checking for doneness is to stick the ribs with your portable thermometer probe and it should go right in and out without resistance. The total cook time on the Old Smokey was approximately 4 hours. The temperature ran a bit high for the cook, closer to 300 degrees F.
For the gas grill, the ribs took closer to 5 hours, but the grill temperature was closer to 230 degrees F.
These ribs are delicious with a nice bark. For the complete step-by-step recipe, see our video "Smoked Beef Ribs on Old Smokey & Gas Grills with Black OPs Rub".
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