Here is a very simple method for Smoking Beef Ribs – simply combine salt and pepper with smoke and time! No need to trim, brine, wrap, use a more complex rub or sauce – all things that could be done to incrementally improve the final result- however sometimes simple is better and this is one of those times.
![You could choose to trim the excess fat and brine the ribs - we decided to cook them straight out of the package.](/app/uploads/2016/09/DSC_0621-1024x678.jpg)
You could choose to trim the excess fat and brine the ribs – we decided to smoke them straight out of the package.
![We used a simple salt and pepper rub - equal parts kosher salt and freshly cracked pepper - for this we used about 1/3 cup of each.](/app/uploads/2016/09/DSC_0625-1024x678.jpg)
We used a simple salt and pepper rub – equal parts kosher salt and freshly cracked pepper – for this we used about 1/3 cup of each. Let the rub rest on the meat for 1/2 hour to an hour at room temp while you prepare the grill.
![Prepare the Primo for smoking - target a smoking temp of 250 or so. For the Beef Ribs we used a mixture of Oak and Cherry.](/app/uploads/2016/09/DSC_0629-1024x678.jpg)
Prepare the Primo for smoking – target a smoking temp of 250 to 275 or so. For the Beef Ribs we used a mixture of Oak and Cherry chunks. As you can see, these 4 fit perfectly on the Primo Oval XL.
![We checked on them a few hours into the cook with our ThermoPop - the perfect tool for checking the temp between the ribs.](/app/uploads/2016/09/DSC_0645-1024x678.jpg)
We checked on them a few hours into the cook with our ThermoPop – the perfect tool for checking the temp between the ribs.
![An hour or so later (about 3 1/2 hours in) the ribs have pushed through the stall. You could choose to wrap the ribs at this point with foil or butcher paper - we let them go as is.](/app/uploads/2016/09/DSC_0682-1024x678.jpg)
An hour or so later (about 3 1/2 hours in) the ribs have pushed through the stall. You could choose to wrap the ribs at this point with foil or butcher paper – we let them go as is.
![We would target a finish temp of 200 - 205 - we highly recommend a ThermoPop to help confirm when done.](/app/uploads/2016/09/SmokedBeefRib8-1024x679.jpg)
We would target a finish temp of 200 – 205 – we highly recommend a ThermoPop to help confirm when done. We would budget 5 to 6 hours total cook time.