- Agoston Haraszthy born (1812)
Salt Lick Beef Ribs
- 1 rack beef back ribs
- 1 bottle of your favorite dry rub*
- 1 bottle barbecue basting sauce, without tomatoes in it*
Though pork ribs are more often associated with barbecue, beef ribs are a quintessential part of the Texas barbecue family. Quite a bit larger than pork spare ribs, beef ribs are sold as one per order. We sell them as a "double cut" by butchering out every other bone so that you get double the meat in your order. They’re rich and smoky and one of the best cuts of beef you’ll ever put in your mouth. We’ve had a number of celebrity chefs come here throughout the years, and the beef ribs have always been a big hit.
Heat the smoker to 225 degrees. Remove the skin from the back of the bone side of the ribs and discard. Rub each rack of ribs with dry rub for a moderately heavy coating. Place ribs meat-side down on rack of closed a smoker midway from the main heat source. Cook for ½ hour. Lightly baste each rack with the barbecue sauce, then turn them over and baste the meat sides. Let the temperature of smoker cool to 180 degrees. Baste every 1 ½ hours for a total cook time of 6 ½ hours. Check the internal temperature of the ribs in center of rack, making sure that the thermometer is not touching the bone. If the temperature is 160 degrees, the ribs are ready for removal. If not, monitor the temperature every 15 minutes until they have reached 160 degrees. Remove to wire cooling rack on flat sheet pan. Baste ribs once more in the barbecue sauce, and separate individual ribs with sharp knife. Serve immediately.
* The Cook editors would like to note that while part of the secret of this recipe is the Salt Lick's famous barbecue sauce, the real specialty is the technique. If you're unable to find the Salt Lick's barbecue sauce and rubs, read how marinades are made easy on The Daily Meal to find some inspiration for dry rub and barbecue sauce recipes, or use your favorite store-bought brands.