Smoked Beef Ribs
Beef back ribs slow-roasted low and slow until deeply flavoured — carnivore barbecue perfection. Removing the tough membrane from the back of the ribs before seasoning lets the rub and smoke actually penetrate the meat instead of being blocked by the silverskin.
Ingredients
Instructions
Remove membrane from ribs.
Rub with tallow then coat generously with salt and pepper.
Refrigerate overnight.
Roast uncovered at 120C for 6-8 hours.
The meat should pull back from the bones significantly.
Increase to 200C for the last 20 minutes.
Rest 15 minutes.
Slice between bones and serve with rendered juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.