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Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™
Rib Roast Beef Ribs

Frank Campanella

Rib Roast Beef Ribs

Why cook the ribs attached to your rib roast when you can turn them into something incredible on their own? This method from ambassador Frank Campanella gives the beef ribs the time and smoke they deserve while allowing the rib roast to shine separately. Smoked hot and fast with a flavorful seasoning, then wrapped and cooked until probe tender, these ribs are rich, juicy, and packed with beefy flavor.

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Prep

15 minutes

Cook time

4–5 hours

Pellets

Maple Bourbon Pecan Pellets

Serves

4–6

Steps

  1. Score the membrane on the backside of the beef ribs with a knife. There is no need to remove the membrane as you would with pork ribs.
  2. Brush a light coating of hot sauce over both sides of the ribs, then season generously with the salt, pepper, and garlic seasoning.
  3. Preheat your smoker to 325°F using Bear Mountain Maple Bourbon Pecan Pellets.
  4. Place the ribs on the smoker and cook for about 2 hours, spraying with tallow every 30–45 minutes to keep the surface moist and help build the bark.
  5. Once you're happy with the bark, wrap the ribs tightly in a layer of aluminum foil followed by parchment paper.
  6. Return the ribs to the smoker and continue cooking for 1–2 hours, or until they reach approximately 205°F and are probe tender.
  7. Unwrap the ribs and let them rest for 20–30 minutes before slicing and serving.

Ingredients:

  • 1 rack beef ribs (5–11 bones)
  • 1 TBSP hot sauce
  • 1 TBSP salt, pepper & garlic seasoning
  • Tallow spray

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