Smoked Beef Ribs with Mustard Marinade

Recipe courtesy of Anthony Endy from The Alisal Guest Ranch and Resort.

Ingredients

  • 1 Certified Angus Beef® block cut beef short ribs (3-bone in roast), approximately 5-8 lbs.

Instructions

Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C. Brush the beef with the mustard marinade and season both sides of the beef liberally. Place the seasoned meat in the EGG and smoke for five hours. Remove the meat from the EGG.

Mustard Marinade Ingredients

  • 1 part Worcestershire sauce
  • 1 part apple cider vinegar
  • 2 parts yellow mustard
  • 1 part whole grain mustard
  • 1 part water

Mustard Marinade Instructions

Mix all ingredients together.

Seasoning Blend Ingredients

  • 5 parts kosher salt
  • 2 parts black pepper
  • 2 parts garlic powder
  • 1 part lemon pepper
  • 1 part ancho chile powder
  • Light touch of cayenne

Seasoning Blend Instructions

Mix all ingredients together.

Honey-Beer Glaze Ingredients

  • 1 cup honey
  • 1 cup brown sugar
  • ½ cup bouillon paste
  • 1 cup beer, brown ale

Honey-Beer Glaze Instructions

Slather the smoked ribs with the glaze and wrap with foil. Put the wrapped ribs back in the EGG and cook for one more hour.

4 thoughts on “Smoked Beef Ribs with Mustard Marinade

  1. I followed this recipe using a couple slabs of Non-Angus Beef Back Ribs from my local grocery store and they came out EXCELLENT. I used a couple chunks of Hickory and Apple for the smoke. I also cut the salt down to 1 part in the rub.

    If you are cooking 4-5 lbs of ribs, cut the recipe for the Honey-Beer glaze down by 1/4. I did 4 lbs of ribs and and had plenty leftover. I also substituted Spicy Brown mustard for the whole grain and I used a Killians Irish Red leftover from St Pattys Day for the beer.

  2. We made these today and they are delicious! Smokey, salty, sweet and tangy, they it all the notes.

    We cooked a slab of five bones, cut the marinade, rub and glaze down by half and still have a good bit left over. I also cut way back on the salt in the rub, with the addition of bouillon in the glaze, I’m glad I did. We used a double dark German beer and it added so much flavor.
    Definitely making these again!

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