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Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Smoked Miso Beef Ribs

Tony Ramirez

Smoked Miso Beef Ribs

Beef ribs are the king of BBQ. Ambassador Tony Ramirez brings us ribs that are rich, beefy, and loaded with bark! These ribs are smoked low and slow over pecan wood until they're melt-in-your-mouth tender. Keeping them unwrapped throughout the cook builds an incredible crust before a final rest with beef tallow locks in all the juices.

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Prep

20 minutes (plus overnight dry brine)

Cook time

7–9 hours

Pellets

Pecan Pellets

Serves

4–6

Steps

  1. Trim the silver skin and excess fat from the top of the beef ribs.
  2. Coat the ribs with a thin layer of miso paste and refrigerate overnight.
  3. The next day, scrape away any excess miso paste.
  4. Lightly coat the ribs with fish sauce to act as a binder.
  5. Season generously on all sides with SPG seasoning.
  6. Preheat your pellet smoker to 250°F using Bear Mountain Pecan pellets.
  7. Place the ribs on the smoker and cook unwrapped.
  8. After 2 hours, begin spritzing the ribs with beef broth every 30–60 minutes to help maintain bark and moisture.
  9. Continue cooking until the internal temperature reaches about 200°F and the ribs are probe tender.
  10. Remove the ribs from the smoker and wrap tightly in aluminum foil with a spoonful of Wagyu beef tallow.
  11. Rest for 1 hour before slicing and serving.

Ingredients:

  • 1 rack beef plate ribs
  • Miso paste
  • Fish sauce
  • SPG seasoning (salt, pepper, garlic)
  • Beef broth (for spritzing)
  • Wagyu beef tallow

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