If I had to choose one thing to smoke to impress company, it would probably be Smoked Beef Ribs. Nothing is more impressive when you pull them off the smoker. Large bones you can grip in your hands and thick luscious beef that is marbled with rendered fat that makes every bite a treat. I originally posted a recipe for Smoked Beef Ribs in 2016. Today we are taking it to the next level with Sriracha Smoked Beef Ribs. Choose either recipe… they are both damn good! I found this new Sriracha coating to add a little bit of spice and a little bit of salt to the flavor of the ribs. Definitely not overpowered with heat and spice. So, if you like it real hot, then add some cayenne to the beef rib rub found below. Give these monster ribs a try either way…. you’ll love em!
If you are looking for some other good beef recipes on the Green Egg, you might want to try my Smoked Chuck Roast Recipe. Similar to smoked brisket, but you do not need to make 14 lbs at a time.
Useful Tools for Sriracha Smoked Beef Ribs
- Large Big Green Egg or XL
- Adjustable Rig from Ceramic Grill Store
- Flame Boss Temperature Controller to make temperature control on a charcoal smoker a breeze
- Super Quick Temperature Probe – to measure and confirm the final internal temperature of the beef ribs
- Large Lump Charcoal from Fogo – simply the best brand for large chunks of lump charcoal, nothing else compares.
- Food Safe Spray Bottle – to spray the beef ribs with a vinegar & water mop
Steps for Perfect Sriracha Smoked Beef Ribs
The first challenge to smoking great beef ribs is finding an awesome rack of beef ribs. I have had the most success finding these at Whole Foods, here in Des Moines, Iowa. Usually the butcher will cut through the bones, making short segments of Beef Short Ribs. What you want to ask for is a full, uncut rack of Beef Plate Short Ribs. You want about one rib per person, depending on the size of the ribs. Three ribs has weighed about 5 lbs in my experience. Once you track down your beef ribs, let’s get cooking!
Beef Rib Rub
- 2 Tablespoons Coarse Sea Salt
- 2 Tablespoons Coarse Black Pepper
- 1 teaspoon Garlic Powder or Granulated Garlic
- 1 teaspoon Onion Powder
Beef Rib Mop / Spray
- 1/2 Cup of Apple Cider Vinegar
- 1.5 cups Water
- Heat your smoker up to 250-275 F. I prefer 250 most of the time, only going hotter to speed up the process if needed. Expect the total smoking time to take 8-10 hours. Shooting for a sustained internal temperature of 205 F.
- Trim any excess fat from the top and sides of the ribs. I do not mess with the bottom (bone side) of the ribs.
- Slather your ribs with Sriracha sauce. Use several tablespoons for each side.
- Season all sides of the beef ribs with the beef rib rub. You want a nice even coating, but not excessive. The Sriracha adds heat, but it also adds salt too, so don’t over do it.
- Smoke for 5-6 hrs at 250 F, then start monitoring temperature. I use a few chunks of cherry and oak to start the smoke, then another chunk an hour later. I then allow the lump charcoal to provide the rest of the smoke flavor.
- Start monitoring the temperature of the beef ribs and spritz the ribs every 45-60 minutes with the vinegar & water solution. Smoke until internal temperature reaches 205 F. You can pull them at 200 F, but usually the ribs have enough fat in them that 205 F allows more fat to render out.
- Pull from the smoker and wrap in foil to rest for one hour.
- Slice and serve as below…. here is a quick video of the Sriracha beef ribs being sliced for serving…