Gunpowder Beef Ribs
Few things make a pitmaster’s heart beat like a rack of perfectly smoked beef ribs. These are big, bold, and unapologetically beefy — seasoned simply with Ranch & Rifle’s Gunpowder SPG and smoked low and slow on the Big Green Egg until they’re fall-apart tender.
Ingredients
1 full rack of beef plate ribs (3–4 bones)
Ranch & Rifle Gunpowder SPG seasoning
Olive oil (as a binder)
Optional: beef tallow or butter for wrapping
Wood chunks or chips (we like post oak)
Instructions
1. Prep the ribs
Trim off any excess fat, but don’t go crazy, focus only on the hard fat; a lot of that fat keeps things juicy during the cook. Lightly coat the ribs with olive oil, then season generously with Gunpowder SPG on all sides. Don’t be shy — these ribs can handle a heavy coat.
2. Fire up the Big Green Egg
Set up your Egg for indirect heat and stabilize the temperature at 250°F. Add your favorite wood chunks for smoke — we love post oak or a mix of hickory and pecan for a deep, savory flavor.
3. Smoke low and slow
Place the ribs bone-side down on the grate and close the lid. Let them smoke for about 6–8 hours, depending on thickness. Spritz occasionally with water or beef broth to keep the bark moist. You’ll know you’re close when the meat pulls back from the bones by about an inch.
4. Wrap (optional)
If you prefer a softer bark, wrap the ribs in butcher paper or foil around the 160°F mark, adding a spoonful of beef tallow or butter. Return to the smoker until the internal temp hits 200–205°F and the probe slides in like butter.
5. Rest and serve
Remove the ribs from the smoker, keep them wrapped, and let them rest for at least 30–45 minutes. Slice between the bones and serve with your favorite sides — or just a cold beer and a few friends.
Pitmaster Tip:
Beef ribs are all about patience. Resist the urge to rush them — that 250°F magic zone lets the fat render and the smoke do its thing. The payoff? Tender, smoky beef perfection that rivals any brisket.
