What comes to mind when we say smoked beef ribs? Tender, flavorful bites? Dark, peppery bark? With this recipe from our Head Pitmaster, it should be all of the above. With Shannon’s recipe, the only beef you’ll have is what’s on your plate.
This Smoked Beef Recipe is Pitmaster-Approved
Pork ribs are all fine and good, especially at Sonny’s. (Head here if you want that recipe, by the way.) But smoked beef ribs come with a totally different flavor profile. Since beef proteins are different, they mesh better with certain seasonings. In this case, it’s dark black pepper. When cooked right and that bark has time to form, these bites have a, well, bite that’s hard to put into words.
Did you know? Brisket is Head Pitmaster Shannon Snell‘s favorite meat to smoke, so you can be sure he’s pretty confident around a rack of beef ribs. His secret ingredients? Seasoned salt, thick mesh black pepper, and hot sauce. All of these combine to create that melt-in-your-mouth texture you’ll crave time and time again.
While we don’t offer smoked beef ribs at Sonny’s, Shannon’s recipe is easy enough that you’ll feel confident to fire up the smoker in your backyard. Check out all the simple steps in the video below, and be sure to subscribe to our Tales from the Pit to see even more delicious recipes we’ve got cookin’ up.
