Low-and-slow Texas-style smoking combined with a rendered beef tallow finish creates a distinctive rich crust. The detailed temperature control and extended rest period showcase professional smoking technique applicable to restaurant charcuterie and slow-cooked preparations.
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FULL RECIPE BELOW
INGREDIENTS
- 4 lb slab beef ribs, plate cut
- 2 tablespoons hot sauce (binder)
- 2 tablespoons Texas Rub
- 2 tablespoons black pepper
- 4 oz rendered beef tallow
- 4 oz Duce’s Wild Original Mustard Sauce (for dipping)
- 4 oz Duce’s Wild Texas BBQ Sauce (for dipping)
SIDES
- Pickles
- Sliced white onion
- Pickled red onion
- Pickled jalapeños
EQUIPMENT
- Smoker
- Hickory wood
- Butcher paper
- Meat thermometer
METHOD
- Preheat your smoker to 275°F using hickory wood.
- Apply hot sauce all over the beef ribs as a binder.
- Season generously with Texas Rub and black pepper.
- Reduce smoker temperature to 250°F.
- Place ribs in the smoker and cook for 4–5 hours, or until internal temperature reaches about 175°F.
- Remove ribs from the smoker and place on butcher paper.
- Brush rendered beef tallow onto the paper and wrap tightly.
- Return wrapped ribs to the smoker.
- Continue cooking until internal temperature reaches 200–205°F.
- Rest the ribs for at least 2 hours before slicing.
- Slice into individual bones and serve with mustard sauce, Texas BBQ sauce, pickles, onions, and pickled jalapeños.
That black pepper bark with the rich beef tallow finish is what takes these ribs over the top.
