Smoked Beef Rib Pops

Two prepared beef rib pops standing on a chopping board.
This recipe is provided by Dipper's Backyard BBQ Wars

The beef ribs undergo a fairly elaborate trimming preparation before a relatively simple cooking method that creates a unique and stunning presentation. Each individual rib uses some of the meat from the rib next to it to give the required amount of meat to wrap.

This recipe is defiantly one to practice and keep in reserve for when you are trying to really impress someone. Apart from looking great, beef ribs have a very rich and beefy flavor, making it a popular cut to smoke.

The flavor preparation is relatively simple with a beef rub smoked with hickory and an optional wrapping phase. The rib can then be served as is, glazed, or drizzled with barbecue sauce.

Swipe to see all photos
Four beef ribs trimmed so the meat wraps around the bones.
A gentle dusting with beef rub is added to the meat before smoking.
Three beef rib pops on a serving plate with BBQ sauce being drizzled over one of them.
Once the beef rib pops have finished smoking a BBQ sauce may be added when served.
A piece of butcher's twine being tied around the meat of the rib to help it stay in place.
Once the beef ribs are trimmed, a piece of butcher’s twine is used to hold the wrapped meat in place.
Four beef rib pops placed in a smoker to cook.
Once the beef rib pops are tied and seasoned, they are placed on the smoker to cook.
Two prepared beef rib pops standing on a chopping board.
This dish requires a little more butchering than normal but is well worth the effort for its fancy presentation.

Smoked Beef Rib Pops Recipe

0
reviews
This recipe is provided by Dipper’s Backyard BBQ Wars.
Two prepared beef rib pops standing on a chopping board.
The beef ribs undergo a fairly elaborate trimming preparation before a relative simple cooking method that creates a unique and stunning presentation.
Preparation 30 minutes
Cook 6 hours
Ready in 6 hours 30 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultyExperienced
MethodSmoke

Ingredients

  • 1 rack beef ribs (4 bones)
  • 1 tablespoon favorite beef rub
  • 1/2 cup favorite beef sauce

Equipment

  • smoker or grill set up for low and slow
  • chunk of hickory

Directions

  • As this is a more complicated butchering process this may be done before setting the barbecue. Select a 4-bone rack of beef ribs and cut them in half to create 2 bone pieces.
  • Cut the meat across the center at right angles to the bone. The top and bottom of each will become one serving.
  • Select one of the bone quarters and remove the meat from the bone. Repeat the process for the meat on the bone on the diagonal. When completed there will be two pieces of meat looking like a letter L, one part made from the bone, the other all meat.
  • Scrape all the meat from the bone to get a clean presentation. Then prepare two pieces of butchers string about 12 inches (30cm) long. Wrap the flap of meat around the bone. It is then attached to and tied in place with the string.
  • Lightly sprinkle the beef rub over the meat part of the tied beef ribs.
  • Prepare the smoker or grill for low and slow indirect heat at 225 degrees F (107 degrees C). Add two chunks of hickory wood.
  • Place the beef ribs on the preheated smoker and smoke for 5 to 6 hours. Check after 2 or 3 hours, the bone may need to be wrapped to stop it from getting too dark and the meat moistened (or wrapped) if starting to dry out.
  • The beef ribs are cooked when a knife passes through them like butter, this is around 200 degrees F (95 degrees C). They may also be tested by placing a toothpick or similar in and feeling little resistance.
  • The ribs may be served as is or topped with a glaze of your favorite BBQ sauce.

Nutritional Information

Sodium: 689mgCalcium: 40mgVitamin C: 2mgVitamin A: 113IUSugar: 3gFiber: 1gPotassium: 1207mgCholesterol: 183mgCalories: 568kcalMonounsaturated Fat: 14gPolyunsaturated Fat: 1gSaturated Fat: 13gFat: 32gProtein: 60gCarbohydrates: 7gIron: 7mg

More Beef Recipes

Popular Recipe Ideas

Justin

About Justin Gradon

Like most of us at home Justin started his venture into BBQ on a Weber Kettle then slowly grew the collection to all sorts of different smokers including building his very own custom-built reverse flow stick burner.

Learn more about Justin Gradon
fire background
Signup to our newsletter today!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.