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Smoked Beef Back Finger Ribs

Beef back ribs cooked over the coals with a savory beef mop sauce
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Prep Time5 minutes
Active Time4 hours 45 minutes
Resting Time1 hour
Total Time5 hours 50 minutes

Ingredients

  • 1 rack Beef Back Ribs

Beef Back Ribs Rub

  • 1/4 Cup Diamond Crystal Kosher Salt
  • 2 Tbsp Granulated Garlic
  • 1 Tbsp 16 Mesh Black Pepper

Mop Sauce

  • 1/2 stick Unsalted Butter
  • 4 Cloves Crushed Garlic
  • 1 large Sweet Onion
  • 2 cups Beef Broth
  • 1/4 Cup Worcestershire Sauce
  • 1/2 Cup Water or Beer
  • 2 tbsp ACV
  • 1/4 Cup Distilled White Vinegar
  • 2 tbsp Brown Sugar
  • 2 tsp Black Pepper
  • 1/2 tbsp diamond crystal kosher salt
  • 1 tbsp lemon juice or slices of 1/2 fresh lemon
  • 1 tsp celery seed
  • 1 tsp Red chili flake
  • 1 tsp Cumin

Instructions

  • Take beef ribs out of packaging and pat dry with a paper towel.
  • Combine rub ingredients in specified quantities.
    1/4 Cup Diamond Crystal Kosher Salt, 2 Tbsp Granulated Garlic, 1 Tbsp 16 Mesh Black Pepper
  • Apply a light, even layer to the meat side of the ribs. You can optionally season the bottom but you won't taste it as you're not eating the membrane.

Get Your Smoker Setup for Direct Heat BBQ - Around 300-325F

  • Once at temperature, add a chunk of your favorite hardwood. I used post oak.
  • Put ribs on the grill, bone side down.

After 1 Hour, Flip the Ribs

  • The ribs should now be meat side down.
  • Add another chunk of wood.

In the Interim, Make the Mop Sauce

  • In a medium pot over medium-low heat, add 1/2 stick of unsalted butter and allow to melt.
  • Slice 1 large sweet onion and crush 4 garlic cloves.
  • Add these to the pot and cook until the onions are translucent and the garlic is fragrant.
  • Then add the rest of the ingredients.
    2 cups Beef Broth, 1/4 Cup Worcestershire Sauce, 1/2 Cup Water or Beer, 2 tbsp ACV, 1/4 Cup Distilled White Vinegar, 2 tbsp Brown Sugar, 2 tsp Black Pepper, 1 tbsp lemon juice or slices of 1/2 fresh lemon, 1 tsp celery seed, 1 tsp Red chili flake, 1 tsp Cumin, 1/2 tbsp diamond crystal kosher salt
  • Bring this mixture to a simmer and simmer for 5-10 minutes. The consistency is suppose to be thin.

After 1 More Hour of Cooking Flip the Ribs, Bone Side Down and Start Moppin'

  • If your mop has cooled, heat again before you start mopping.
  • Mop the ribs every 5-15 minutes.

After 1 Hour of Mopping, Wrap the Ribs in Foil

  • Before wrapping, mop the ribs one more time.
  • Put the ribs meat side down in the foil and wrap.
  • Put back on your smoker or in your kitchen oven set to 250F.

After 1 Hour Check for Tenderness

  • Your meat probe or toothpick should glide in and out with no resistance. The internal temperature should be around 195-205F.

Once Tender, Rest for 1 Hour

  • Rewrap the ribs and put in a cooler or in your Kitchen oven while OFF.
  • After 1 hour, take out of the wrap and slice between the bones and enjoy!