Smoked Garlic Jalapeño Beef Ribs
For my next new beer can rub, we are using the ultimate beef blend: Smoked Garlic Jalapeño Lager. This is an amped up version of a salt, pepper and garlic rub with some smokiness and spiciness. We are going to add some coarse black pepper to help get an amazing beef bark on some Smoked Garlic Jalapeño Beef Ribs. This is a simple and straight-forward recipe for one of the best bites in bbq with a little bit of heat. Backyard cookouts, here we come! Table of Contents Why You’ll Love Smoked Garlic Jalapeño Beef RibsSmoked Garlic Jalapeño Beef Ribs IngredientsHow to Make Smoked Garlic Jalapeño Beef RibsMore with Beef RibsSmoked Garlic Jalapeño Beef Ribs Recipe Why You’ll Love Smoked Garlic Jalapeño Beef Ribs Smoked Garlic Jalapeño Beef Ribs Ingredients How to Make Smoked Garlic Jalapeño Beef Ribs More with Beef Ribs Smoked Garlic Jalapeño Beef Ribs Recipe South America vs North America beef ribs, which is better? Watch the below to find out! Why You’ll Love Smoked Garlic Jalapeño Beef Ribs This post is part two of my new recipes where I introduce all of my new seasonings to you. Today, we are using my Smoked Garlic Jalapeño Lager beef rub. If you are a fan of jalapeño poppers, then you’re in luck– this spicy, savory garlic jalapeño rub is a great dry rub for steaks, beef ribs, brisket, and more. To get a great bark on classic brisket and beef ribs, just add a little more coarse black pepper. The key to getting the best ribs is cooking to temperature and color. Once the bark is nice and set and the temp is between 155-165F, then wrap in butcher paper. You can use foil as well, but I love butcher paper because it helps develop the bark even more once wrapped. Pull at 200-205F and when it’s probe tender. The real secret to tender BBQ is resting, so make sure to rest for at least 2 hours. Don’t worry, they’re worth the long cooking time– these ribs are sure to be a big hit with your friends and family! Smoked Garlic Jalapeño Beef Ribs Ingredients If this is your first time smoking ribs at home, keep in mind, this is one of those all-day recipes that starts out in the morning. This cooking method requires 1 hour of prep time and 10 hours of cooking to serve 8 people. To start out, you’ll need 2 whole beef plate ribs, Smoked Garlic Jalapeño Lager Rub, coarse black pepper, and hot sauce for some extra kick. For your spritz bottle, you’ll need light beer, white vinegar, and hot sauce. For best results, slice up the ribs and put them on a piece of white bread with hamburger-sliced dill pickle chips and pickled red onions. If desired, dip your sandwich in your favorite BBQ sauce to add some delicious flavor. For more beef ribs, check out my Gaucho Beef Ribs, Chipotle Black Pepper Smoked Beef Ribs, Tomahawk Beef Short Ribs and Grilled Beef Short Ribs with Chimichurri Butter. How to Make Smoked Garlic Jalapeño Beef Ribs This recipe involves just a few easy steps. Start by placing your beef ribs on a cutting board. Then and trim any excess fat or silver skin on the top part. Slather with hot sauce all over and generously season ribs on all sides with my Smoked Garlic Jalapeno Lager Rub in order to completely cover the roast. Then, season generously on the top of the meat with coarse black pepper. Place ribs in the fridge, uncovered, for at least 4 hours but ideally overnight. Preheat your smoker to low heat– about 275 degrees F. In a spritz bottle, add all the ingredients for the spritz. Also add some wood chips or wood chunks to the smoker if desired for extra smoky flavor. Smoke the garlic jalapeño beef ribs until they have developed a nice crust on the outside. Make sure to also check them with a meat thermometer until the internal temperature of the meat reaches 155-160F. This will take about 5-7 hours. Make sure to spray ribs on the “dry” areas every 45-60 minutes. Once good, pull them off the smoker and wrap them in butcher paper. Place wrapped ribs back on the smoker to cook for another 2-3 hours or when they reach 200-205F and are probe tender. When done, pull them off the smoker. Then let them rest in a room temperature cooler for at least 1 hour but ideally 2-3 hours. Slice the smoked garlic jalapeño beef ribs up and serve with pickles, pickled red onions and some white bread. You can also add barbecue sauce or ranch if desired. Store any leftovers in an airtight container. Enjoy! And check all of my other seasonings here! More with Beef Ribs Beef: ▢ 2 Whole Beef Plate Ribs▢ 2.5 cups Smoked Garlic Jalapeno Lager Rub▢ ½ cup Coarse Black Pepper▢ Hot Sauce as binder ▢ 2 Whole Beef Plate Ribs ▢ 2.5 cups Smoked Garlic Jalapeno Lager Rub ▢ ½ cup Coarse Black Pepper ▢ Hot Sauce as binder Spritz: ▢ 16 oz of Light Beer▢ 8 oz White Vinegar▢ 2 oz of Hot Sauce ▢ 16 oz of Light Beer ▢ 8 oz White Vinegar ▢ 2 oz of Hot Sauce Serving: ▢ Dill Pickles chips▢ Pickled Red Onions▢ White Bread ▢ Dill Pickles chips ▢ Pickled Red Onions ▢ White Bread Place your beef ribs on a cutting board and trim any excess fat or silver skin on the top part. Slather with hot sauce all over and generously season all sides with my Smoked Garlic Jalapeno Lager Rub in order to completely cover the roast. Then, season generously on the top of the meat with coarse black pepper. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor.In a spritz bottle, add all the ingredients for the spritz. Add the beef ribs on to the smoker to cook until they have developed a nice crust on the outside and have reached 155-160F internal (about 5-7 hours). Make sure to spritz on the “dry” areas every 45-60 minutes. Once good, pull them off the smoker and wrap them in butcher paper. Place back on the smoker to cook for another 2-3 hours or when they reach 200-205F and are probe tender. When done, pull them off and rest in a room temperature cooler for at least 1 hour but ideally 2-3 hours.Slice the beef ribs up and serve with pickles, pickled red onions and some white bread. Enjoy! Place your beef ribs on a cutting board and trim any excess fat or silver skin on the top part. Place your beef ribs on a cutting board and trim any excess fat or silver skin on the top part. Slather with hot sauce all over and generously season all sides with my Smoked Garlic Jalapeno Lager Rub in order to completely cover the roast. Slather with hot sauce all over and generously season all sides with my Smoked Garlic Jalapeno Lager Rub in order to completely cover the roast. Then, season generously on the top of the meat with coarse black pepper. Then, season generously on the top of the meat with coarse black pepper. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor. Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor. In a spritz bottle, add all the ingredients for the spritz. In a spritz bottle, add all the ingredients for the spritz. Add the beef ribs on to the smoker to cook until they have developed a nice crust on the outside and have reached 155-160F internal (about 5-7 hours). Add the beef ribs on to the smoker to cook until they have developed a nice crust on the outside and have reached 155-160F internal (about 5-7 hours). Make sure to spritz on the “dry” areas every 45-60 minutes. Make sure to spritz on the “dry” areas every 45-60 minutes. Once good, pull them off the smoker and wrap them in butcher paper. Place back on the smoker to cook for another 2-3 hours or when they reach 200-205F and are probe tender. Once good, pull them off the smoker and wrap them in butcher paper. Place back on the smoker to cook for another 2-3 hours or when they reach 200-205F and are probe tender. When done, pull them off and rest in a room temperature cooler for at least 1 hour but ideally 2-3 hours. When done, pull them off and rest in a room temperature cooler for at least 1 hour but ideally 2-3 hours. Slice the beef ribs up and serve with pickles, pickled red onions and some white bread. Enjoy! Slice the beef ribs up and serve with pickles, pickled red onions and some white bread. Enjoy! Serving: 8g | Calories: 339kcal | Carbohydrates: 58g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 261mg | Potassium: 1406mg | Fiber: 22g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 5mg | Calcium: 407mg | Iron: 10mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!