Florida’s Undefeated $150 "Bovine Bonanza" BBQ Challenge Has the Biggest Beef Ribs I’ve Ever Seen!!

beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs are often less expensive and chicken thighs are leaner.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and cost-effective.

Prepare the smoker by preheating it to 225°F (107°C) using wood chips for flavor.

Trim excess fat from the beef ribs to ensure even cooking.

Rub the ribs generously with mustard to help the seasoning adhere.

Combine salt, black pepper, garlic powder, onion powder, paprika, and brown sugar in a bowl to create the dry rub.

Apply the dry rub evenly over the ribs, ensuring full coverage.

Place the ribs in the smoker bone-side down and close the lid.

Smoke the ribs for about 5-6 hours, maintaining a consistent temperature.

Spritz the ribs with apple cider vinegar every hour to keep them moist.

Check the internal temperature of the ribs; they should reach about 203°F (95°C) for tenderness.

Wrap the ribs in butcher paper and return them to the smoker for an additional hour if desired.

Remove the ribs from the smoker and let them rest for 30 minutes before slicing.

Serve with barbecue sauce on the side.

Cooking Techniques

Spice Level: