Ready for the best beef rib recipe you have ever had?
Beef ribs can be really hard to get right and most of the time it’s because you are using the wrong meat.
That’s why I love the wagyu from @grandwesternsteaks so much. There is a ton of epic marbling running throughout the whole rack and the flavor is phenomenal! What’s more- you can have these ribs shipped right to your door.
- 3 bone beef short rib plate
- 1/2 cup yellow mustard
- 1/2 cup #grimreaperrub (link in bio)
- 1 cup beef stock
To start with, beef ribs need a trim across the top. Most beef ribs will have a layer of fat over the top, which normally we would want to keep, however beef ribs have a membrane which rubs right underneath the fat cap. If we cooked the ribs with the membrane on, it would be a chewy nightmare.
Run your blade between the ribs on the bone side, to split the membrane, without getting through into the meat of the rib. This will help them cook evenly and slice better at the end of the cook.
Coat all sides of the ribs with the yellow mustard, creating an even layer. Liberally coat with the grim reaper rub. This rub is full of flavor and builds a great bark on your beef.
Smoke at 225F until hitting an internal temp of 200F. Remove from the heat and rest for 60 minutes before slicing.
These ribs are crazy tender, juicy and flavorful that’s to the great quality meat!
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