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Smoked Beef Ribs with Vodka Sauce Pasta

Smoked Beef Ribs with Vodka Sauce Pasta

Rich, smoky beef ribs paired with creamy, spicy vodka sauce pasta—this dish brings backyard BBQ and comfort food together on one plate. Bear Mountain ambassador Brandyn Baker slow-smokes the ribs until probe tender and serves them alongside silky parmesan vodka pasta. It’s bold, indulgent, and worth every minute of the cook.

Prep

30 minutes

Cook time

4½–5 hours

Serves

2–4

Steps

  1. Preheat your smoker to 275°F using Bear Mountain BBQ Chophouse Blend pellets.
  2. Coat the beef ribs with Worcestershire sauce as a binder and season liberally with salt and pepper.
  3. Place the ribs on the smoker and cook for 4½–5 hours, or until the internal temperature reaches 205°F+ and the meat is probe tender.
  4. While the ribs cook, prepare the vodka sauce. In a skillet over medium heat, melt the butter with olive oil. Add the minced garlic and sauté until fragrant.
  5. Stir in the tomato paste and cook until it darkens slightly and caramelizes.
  6. Pour in the heavy cream and vodka. Season with salt and red pepper flakes. Simmer until the sauce thickens to your desired consistency.
  7. Cook the pasta according to package instructions. Stir the Parmesan cheese into the sauce, then add the cooked pasta and toss to coat evenly.
  8. Serve the smoked beef ribs alongside the vodka sauce pasta. Garnish if desired and enjoy.

Ingredients:


Beef Ribs

  • 10–12 oz beef ribs
  • Worcestershire sauce (binder)
  • Salt & pepper, to taste


Vodka Sauce Pasta

  • 2 cups pasta
  • ½ stick butter
  • 1 TBSP olive oil
  • 2–3 cloves garlic, minced
  • 3 TBSP tomato paste
  • 1½ cups heavy cream
  • ¼ cup vodka
  • Red pepper flakes, to taste
  • ½ cup Parmesan cheese

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Smoked Beef Ribs with Vodka Sauce Pasta

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