Carnivore Black Smoked Beef Ribs
If you’re looking to elevate your carnivore game, nothing beats the rich, smoky flavor of perfectly cooked Black Smoked Beef Ribs. This recipe will guide you through the process of creating a truly mouthwatering and savory treat that’s perfect for any meat lover. Whether you’re celebrating a special occasion or just craving a hearty meal, these smoked beef ribs are sure to satisfy your appetite.
Ingredients:
- 2 racks of beef ribs (bone-in)
- 1/4 cup beef tallow (for glazing)
- 1/4 cup of salt (preferably kosher or sea salt)
- 1/4 cup black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground mustard powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
Instructions:
1. Prep the Ribs:
Start by removing the silver skin (the tough membrane) from the back of the ribs. This allows the smoke and seasoning to penetrate the meat more effectively, giving you that tender, flavorful bite. Use a paper towel to grip and pull the membrane off easily. Pat the ribs dry with a paper towel to remove any excess moisture, which ensures the rub sticks well.
2. Make the Dry Rub:
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, ground mustard powder, cayenne pepper (optional), cumin, and dried thyme. This aromatic, spicy rub will form a flavorful crust on the beef ribs, enhancing the smoky taste with each bite.
3. Apply the Dry Rub:
Generously coat both sides of the ribs with the dry rub. Make sure to rub it in well, ensuring every part of the meat is covered. You can also refrigerate the ribs for 1-2 hours to allow the flavors to meld, but if you’re in a hurry, you can skip this step and move straight to smoking.
4. Preheat the Smoker:
Get your smoker heated up to 225°F (107°C). If you’re using wood chips, hickory or oak works great with beef. These woods will impart a strong, smoky flavor to complement the rich beefy taste of the ribs. If you’re using a charcoal grill, set it up for indirect heat to create a similar smoking environment.
5. Smoke the Ribs:
Place the ribs on the smoker, bone side down, and close the lid. Smoke the beef ribs low and slow for about 5-6 hours, or until the meat is tender and pulls away easily from the bones. Every hour or so, check the smoker temperature to ensure it stays consistent. During the last 30 minutes of smoking, brush the ribs lightly with melted beef tallow for added richness and a beautiful, shiny finish.
6. Rest and Slice:
Once your ribs are perfectly smoked, remove them from the smoker and let them rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and tender. Slice between the bones and serve the ribs while they’re still warm.
7. Serve:
Serve these incredible black smoked beef ribs with your favorite carnivore sides—whether that’s a simple green salad or a side of crispy bacon. You’ll love the depth of flavor and the smoky tenderness of these ribs. Enjoy the incredible smoky bark and juicy interior that every carnivore craves.
Tips:
- If you prefer a more intense smoky flavor, feel free to increase the smoking time by an hour or so.
- For the crispiest bark, ensure that the ribs are smoked at a consistent temperature and avoid opening the smoker too frequently.
- Beef tallow can be swapped with ghee or lard if preferred.
Conclusion: These Carnivore Black Smoked Beef Ribs are the perfect combination of smoky, tender, and full of rich beef flavor. Whether you’re a seasoned pitmaster or a beginner smoker, this recipe guarantees a delicious, carnivore-approved feast. Ready to impress your friends and family with an unforgettable meal? Fire up that smoker, and get ready to enjoy some of the best beef ribs you’ve ever had!