This recipe was developed for Stubb’s by Joe, of MMMGOBLUBBQ.
- 6 pounds 1 rack "Dinosaur" Beef Ribs (Beef Plate Ribs)
- 2 tablespoons (30 milliliter) Worcestershire sauce
- 5 tablespoons (75 milliliter) stubbs beef rub
- bag Stubb's Sweet Black Pepper Anytime Sauce
- 1 Prepare grill or smoker for medium-low indirect heat (about 250°F). Remove any thick pockets of fat from ribs, or at least trim fat down to less than 1/4-inch (1/2-cm) thick. Leave some fat on, as this will help keep things moist throughout the long cook. To remove the membrane on the underside of the ribs, start peeling back one corner of the membrane. Once the membrane starts to separate, use a paper towel to hold the membrane as you peel it back. Brush ribs with Worcestershire sauce and season with Stubb’s Beef Spice Rub. (The Worcestershire sauce helps the rub adhere and adds a little flavor.)
- 2 Place ribs on grill or rack of smoker, meat side up, and cook 2 hours. After 2 hours, you will notice the meat starts to pull away from the bones. Continue cooking 3 hours longer; ribs should reach about 200°F. Mopping with the Stubb’s Sweet Black Pepper Anytime Sauce about 1 hour before the ribs are cooked through, brushing every few minutes until the ribs are ready to pull from the pit. When your thermometer slides in like butter, the ribs are done. Another way to tell if it's done is by jiggling the meat. If it jiggles easily, it's done. Let rest 15 minutes before slicing and serving.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.