Three Beef Ribs IN One from Palmira Barbecue in Charleston, SC! Who’s hungry?

THREE BEEF RIBS IN ONE from Palmira Barbecue in Charleston, SC! 🍖🔥🤤 Who’s hungry? is a medium American (Southern) recipe that serves 4. 620 calories per serving. Recipe by Devour Power TV on YouTube.

Prep: 40 min | Cook: 6 hrs 15 min | Total: 7 hrs 25 min

Cost: $28.78 total, $7.20 per serving

Ingredients

5 lb Beef Short Ribs (large bone‑in ribs, trimmed of excess fat)
2 tbsp Kosher Salt (for dry rub)
1 tbsp Black Pepper (freshly ground)
2 tbsp Paprika (sweet or smoked)
2 tbsp Brown Sugar (packed)
1 tsp Garlic Powder (for dry rub)
1 tsp Onion Powder (for dry rub)
0.5 tsp Cayenne Pepper (adjust for heat preference)
2 tbsp Yellow Mustard (acts as a binder for the rub)
2 cup Hickory Wood Chips (soaked 30 minutes before smoking)
0.5 cup Apple Cider Vinegar (optional mop sauce for spritzing)
2 tbsp Unsalted Butter (optional, melted for finishing brush)

Instructions

Mix Dry Rub
In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper. Stir until evenly blended.
Time: PT10M
Prep Ribs and Apply Binder
Pat the beef ribs dry with paper towels. Brush the surface lightly with yellow mustard to help the rub adhere.
Time: PT5M
Apply Dry Rub
Generously coat all sides of the ribs with the dry rub, pressing it into the meat. Let the ribs sit at room temperature while you preheat the smoker.
Time: PT5M
Preheat Smoker
Set the smoker to a steady 225°F (107°C) using charcoal and hickory wood chips. Allow the smoker to come to temperature and stabilize.
Time: PT15M
Temperature: 225°F
Smoke Ribs Unwrapped
Place the ribs directly on the smoker grate, bone side down. Smoke for 5 hours and 30 minutes, spritzing with apple cider vinegar every hour to keep the surface moist.
Time: PT5H30M
Temperature: 225°F
Wrap in Foil (Texas Crutch)
Remove ribs, lay a sheet of aluminum foil on a clean surface, place ribs on foil, add a tablespoon of butter and a splash of apple cider vinegar, then seal tightly. Return to smoker for another 30 minutes.
Time: PT30M
Temperature: 225°F
Unwrap and Rest
Carefully unwrap the ribs and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes before slicing.
Time: PT15M
Slice and Serve
Using a sharp knife, cut between the bones to separate individual ribs. Serve hot, drizzling any collected juices over the top.
Time: PT5M

Nutrition Facts

Calories: 620
Protein: 45g
Carbohydrates: 22g
Fat: 38g
Fiber: 1g

Dietary info: Gluten‑Free, High‑Protein, Low‑Carb

Allergens: Mustard, Dairy (butter, optional)

Ingredient Substitutions

Instead of Beef Short Ribs: Beef Back Ribs
Instead of Kosher Salt: Sea Salt
Instead of Black Pepper: White Pepper
Instead of Paprika: Smoked Paprika
Instead of Brown Sugar: White Sugar
Instead of Garlic Powder: Fresh Minced Garlic
Instead of Onion Powder: Granulated Onion
Instead of Cayenne Pepper: Hot Paprika
Instead of Yellow Mustard: Dijon Mustard
Instead of Hickory Wood Chips: Oak Wood Chips, Mesquite Wood Chips
Instead of Apple Cider Vinegar: Apple Juice
Instead of Unsalted Butter: Margarine

Equipment Needed

Smoker
Charcoal
Wood Chips
Meat Thermometer
Aluminum Foil
Tongs
Cutting Board
Sharp Knife
Basting Brush (optional)

Critical Steps — Do Not Skip

Maintain smoker temperature at 225°F throughout the smoking process
Wrap ribs in foil after the initial smoke to create steam and tenderize
Rest the ribs for at least 15 minutes before slicing to retain juices

Chef Tips from the Video

Add a handful of apple wood chips for a subtle sweet note
Place a drip pan with a little water beneath the ribs to keep the environment humid
For extra flavor, finish with a light brush of melted butter mixed with a pinch of smoked paprika just before serving

Troubleshooting

Ribs are dry and tough

Ensure the smoker stayed at 225°F and do not skip the foil wrap; consider adding a little extra butter or a splash of broth before wrapping.

Ribs are not tender enough (still chewy)

Continue cooking wrapped for additional 15‑20 minutes until internal temperature reaches 200‑205°F.

Rub falls off during smoking

Apply a thin layer of mustard as a binder and press the rub firmly into the meat before smoking.

Smoker temperature fluctuates

Use a water pan to stabilize temperature and avoid opening the smoker lid too frequently.

Storage

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Wrap tightly in foil and freeze for up to 3 months

Room temperature: Do not store at room temperature; consume within 2 hours of cooking

Make-Ahead Tips

Prepare the dry rub up to 3 days in advance and store in an airtight jar
Ribs can be seasoned with mustard and rub, wrapped tightly, and refrigerated for up to 24 hours before smoking
Cooked ribs freeze well; slice after reheating

Frequently Asked Questions

What is the cultural significance and history of giant smoked beef ribs in Southern American barbecue cuisine?

In the American South, especially in Carolina and Texas, beef ribs have long been a showcase of low‑and‑slow smoking techniques. Large, bone‑in ribs are prized for their rich, beefy flavor and are often featured at BBQ festivals and family gatherings as a centerpiece dish.

What are the traditional regional variations of smoked beef ribs in South Carolina barbecue?

South Carolina barbecue traditionally emphasizes pork, but many pitmasters also smoke beef ribs using a mustard‑based sauce or a simple dry rub. Some variations add a sweet‑spicy glaze, while others keep the meat unadorned to highlight the smoke flavor.

How is giant smoked beef ribs traditionally served in Charleston, South Carolina?

In Charleston, the ribs are usually served hot off the smoker, sliced between the bones, and drizzled with the pan juices. They are often accompanied by classic sides like coleslaw, baked beans, and cornbread.

What occasions or celebrations feature giant smoked beef ribs in Southern cuisine?

These massive ribs are popular at backyard cookouts, BBQ competitions, Fourth of July celebrations, and family reunions where a dramatic, shareable centerpiece is desired.

What other Southern dishes pair well with giant smoked beef ribs?

Pair them with creamy coleslaw, sweet potato mash, baked beans, cornbread, and a cold glass of sweet tea or a light lager for a balanced meal.

What makes giant smoked beef ribs special compared to regular beef ribs in Southern BBQ?

Their size and the low‑and‑slow smoking process create a melt‑in‑your‑mouth texture while retaining a deep, smoky flavor. The bone‑in presentation also adds richness to the meat and makes for an impressive visual display.

What are the most common mistakes to avoid when making giant smoked beef ribs at home?

Common errors include smoking at too high a temperature, skipping the foil wrap (the “Texas crutch”), and not allowing the ribs to rest. These mistakes can result in dry, tough meat instead of the desired tender, juicy ribs.

Why does this recipe use a foil wrap after the initial smoke instead of cooking the ribs uncovered the whole time?

Wrapping creates a steamy environment that breaks down connective tissue faster, shortening the total cook time and ensuring the ribs stay moist while still developing a flavorful bark on the outside.

Can I make giant smoked beef ribs ahead of time and how should I store them?

Yes. You can smoke the ribs fully, let them cool, then wrap tightly and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently in a low oven or on the smoker before serving.

What texture and appearance should I look for when the giant smoked beef ribs are done?

The bark should be dark mahogany with a slight crust, and the meat should pull away from the bone with little resistance. An internal temperature of 195‑205°F indicates tenderness.

What does the YouTube channel Devour Power TV specialize in?

The YouTube channel Devour Power TV specializes in high‑energy food challenges, street‑food explorations, and showcasing massive, indulgent dishes from around the United States, often featuring iconic regional specialties like giant BBQ ribs.

How does the YouTube channel Devour Power TV's approach to Southern barbecue differ from other BBQ channels?

Devour Power TV focuses on extreme portion sizes and dramatic visual presentation, emphasizing the sheer scale of dishes like the three‑rib slab from Pal Barbecue, whereas many traditional BBQ channels concentrate more on technique and subtle flavor nuances.