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Salt and Pepper Beef Ribs

  • Yields: 4–7 Servings
  • Cook time: 8 hours
  • Prep time: 15 minutes


  • 1 rack of beef ribs (approximately 3 lbs.)
  • ¼ cup kosher salt
  • 3 tablespoon cracked black pepper
  • 2 tablespoon garlic powder
  • 2 tablespoon powder


Create dry rub by mixing salt, pepper, garlic powder, and onion powder together in a bowl and set aside. Remove the membrane from the back of the beef ribs and cover both sides of ribs generously with rub.

Prepare grill* for indirect cooking, placing a water filled disposable aluminum half pan in the center of the grill’s charcoal grate and piling pre-heated Kingsford® charcoal briquets on either side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal then replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.

Place ribs bone side down directly above the aluminum pan. Cover the grill and allow the ribs to smoke until they reach an internal temperature of at least 200°F between the bones and are fork tender (approximately 8 hours), replacing charcoal as needed.

Remove the ribs from the grill and allow them to rest for 10 minutes before slicing and serving.

*Alternatively you can use a smoker according to manufacturer’s instructions.

  1. Credit: Clint Cantwell