How to Make Smoked Beef Ribs With Cowboy Butter

beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs offer a similar flavor profile at a lower cost.

dry rub

🥗Healthier: herb blend

💰Cheaper: simple salt and pepper

Herb blends can reduce sodium while enhancing flavor.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup with spices

Homemade sauce can be tailored for health and cost.

smoke wood chips

🥗Healthier: herb sprigs

💰Cheaper: wood from fruit trees

Herb sprigs can add flavor without additional cost.

Set up the drum smoker by opening the lid and removing the cooking grate and heat deflector.

Fill the charcoal basket with lump charcoal or briquettes and bury a fire starter in it, then light it up.

Wait about 10 to 15 minutes for the briquettes to be ready.

Trim the beef ribs by removing a little excess fat, if necessary.

Apply yellow mustard to the beef ribs to help the rub stick.

Season the beef ribs with your favorite rub, ensuring to cover the edges.

Mop up any excess rub from the cutting board with the beef ribs.

Once the briquettes are burning clean, shut the lid and open both vents to bring the smoker to 275°F (135°C).

Add smoking wood chunks (iron bark) once the smoker reaches temperature.

Place the heat deflector and cooking grate back in the smoker.

Put the seasoned beef ribs on the cooking grate.

Let the beef ribs cook until they reach an internal temperature of 205°F (96°C), which may take 6 to 10 hours.

Prepare the Cowboy butter by mixing 200 g of softened unsalted butter with 3 crushed cloves of garlic, 1 finely diced chelot, 2 tablespoons of finely chopped parsley, 1 teaspoon of finely chopped thyme, 1 teaspoon of finely chopped chives, the juice of half a lemon, 2 tablespoons of Dijon mustard, 1 tablespoon of horseradish cream, and 1 tablespoon of steak shooter spicy (or paprika if unavailable).

Mix the Cowboy butter thoroughly and cover it to store in the fridge.

Check the beef ribs after about 6 hours for tenderness.

Once the beef ribs are probing tender at 205°F (96°C), remove them from the smoker to rest.

Let the beef ribs sit for a few minutes to stop the cooking process.

Apply a generous amount of Cowboy butter on each rack of beef ribs.

Wrap the beef ribs tightly in two layers of foil and let them rest for a couple of hours.

After a 2-hour rest, unwrap the beef ribs to serve.

Cooking Techniques

Equipment Needed

Spice Level: