Bbq with Franklin: Beef Ribs
BBQ with Franklin: Beef Ribs is a easy American recipe that serves 4. 500 calories per serving. Recipe by BBQwithFranklin on YouTube.
Prep: 15 min | Cook: 6 hrs 30 min | Total: 7 hrs 5 min
Cost: $95.18 total, $23.80 per serving
Ingredients
- 2 pounds Beef Plate Ribs (small plate ribs, bone side down when cooking)
- 2 tablespoons Louisiana Hot Sauce (any brand, adds tang and helps rub adhere)
- 1 tablespoon Kosher Salt (coarse grain, preferred over table salt)
- 2 teaspoons Black Pepper (freshly cracked for best flavor)
- 1 cup Spritz Liquid (Water, Apple Juice, Vinegar) (mix equal parts water, apple juice, and apple cider vinegar; optional for moisture)
Instructions
Season the Ribs
Pat the beef ribs dry, then slather both sides with Louisiana hot sauce. Sprinkle kosher salt evenly, followed by a generous amount of cracked black pepper. Let the seasoned ribs sit for a few minutes while the smoker heats up.
Time: PT10M
Preheat the Smoker
Set your smoker or indirect‑heat grill to a steady 285°F (140°C). Allow the temperature to stabilize before adding the meat.
Time: PT15M
Temperature: 285°F
Smoke the Ribs
Place the ribs bone side down on the grate, close the lid, and maintain 285°F. Smoke for about 6½ hours, checking the temperature occasionally but avoiding frequent lid openings.
Time: PT6H30M
Temperature: 285°F
Spritz for Moisture
Starting at hour 2, spritz the ribs every hour with the prepared spritz liquid to keep the bark from getting too dry.
Time: PT5M
Probe for Tenderness
After about 5½ hours, insert a meat probe between the bones. The probe should glide in with little resistance, feeling like “melted butter.” If it still feels firm, continue cooking.
Time: PT5M
Rest the Ribs
Remove the ribs from the smoker using a towel or heat‑resistant gloves. Tent loosely with foil and let rest for 10 minutes so juices redistribute.
Time: PT10M
Nutrition Facts
- Calories
- 500
- Protein
- 35g
- Carbohydrates
- 5g
- Fat
- 35g
- Fiber
- 0g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: None
Ingredient Substitutions
- Instead of Beef Plate Ribs: Beef Back Ribs
- Instead of Louisiana Hot Sauce: Tabasco, Frank's RedHot
- Instead of Kosher Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Spritz Liquid (Water, Apple Juice, Vinegar): Beer, Cider
Equipment Needed
- Smoker or Charcoal Grill
- Meat Thermometer
- Spray Bottle
- Tongs
- Cutting Board
- Sharp Knife
- Aluminum Foil (optional)
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Slathering the ribs with hot sauce before seasoning
- Maintaining a steady 285°F smoker temperature
- Probing between the bones to check for buttery tenderness
- Allowing the ribs to rest before serving
Chef Tips from the Video
- Bone side down acts as a natural heat shield and speeds up cooking.
- A light coating of hot sauce helps the dry rub adhere better.
- If you prefer a sweeter bark, add a tablespoon of brown sugar to the pepper rub.
Troubleshooting
Ribs are dry and lack moisture.
Increase spritz frequency or add a water pan to the smoker to raise humidity.
Ribs are still tough after 6½ hours.
Continue cooking at 285°F, checking every 30 minutes with the probe until the butter‑soft texture is achieved.
Bark is too hard or burnt.
Lower the smoker temperature to 250°F and wrap the ribs in foil for the final hour.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Wrap tightly in foil and freeze for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Season the ribs and refrigerate overnight for deeper flavor.
- You can smoke the ribs fully, cool them, and reheat gently in a low oven or smoker before serving.
Frequently Asked Questions
What is the cultural significance and history of beef plate ribs in American barbecue cuisine?
Beef ribs, especially plate ribs, have been a staple of Southern and Midwestern barbecue for generations. While pork ribs dominate many regions, beef ribs are prized in Texas and Kansas City for their rich, beefy flavor and the satisfying “fall‑off‑the‑bone” texture that showcases low‑and‑slow cooking techniques.
What are the traditional regional variations of beef ribs in the United States?
In Texas, beef ribs are often smoked with a simple salt‑and‑pepper rub and a thin layer of sauce, emphasizing the meat’s natural flavor. Kansas City style may add a sweet tomato‑based glaze, while in the Carolinas a vinegar‑based mop is common. This recipe follows the Texas‑style focus on a tangy hot‑sauce bark.
How are beef plate ribs traditionally served in Southern barbecue gatherings?
They are usually served hot off the smoker, sliced between the bones, and accompanied by classic sides such as coleslaw, baked beans, cornbread, and pickles. A drizzle of additional hot sauce or a side of barbecue sauce is common for extra heat.
What occasions or celebrations are beef ribs commonly associated with in American BBQ culture?
Beef ribs are a popular centerpiece for weekend cook‑outs, Fourth of July picnics, and backyard parties. Their long cooking time makes them ideal for gatherings where the smoker can run all day, allowing guests to enjoy the aroma and anticipation.
What other American BBQ dishes pair well with smoked beef plate ribs?
Grilled corn on the cob, smoked brisket, pulled pork, mac & cheese, and a crisp green salad balance the richness of beef ribs. A cold beer or sweet tea complements the smoky, tangy flavors.
What makes smoked beef plate ribs special or unique compared to pork ribs in American barbecue?
Beef ribs have a deeper, richer flavor and a higher fat content, which renders into a buttery texture when cooked low and slow. The larger bone structure also helps protect the meat, allowing a faster cook time at slightly higher temperatures without drying out.
How has the preparation of beef ribs evolved over time in modern American barbecue?
Traditional pitmasters relied on simple salt and pepper rubs, but today many incorporate hot sauces, spice blends, and spritzes to add layers of flavor and moisture. The use of precise temperature control devices and meat probes has also made achieving consistent tenderness easier.
What are the most common mistakes to avoid when making smoked beef plate ribs?
Common errors include cooking at too high a temperature, which forces marrow out and can make the meat gamey, and under‑spritzing, which leads to a dry bark. Also, neglecting to let the ribs rest after smoking can cause juices to run out when sliced.
Why does this recipe use a probe test for tenderness instead of relying on internal temperature?
Beef ribs contain a lot of connective tissue that breaks down at around 200°F, but the true indicator of doneness is the texture. The probe should slide in with little resistance, feeling like melted butter, which signals that the collagen has fully rendered regardless of the exact temperature reading.
What does the YouTube channel BBQwithFranklin specialize in?
The YouTube channel BBQwithFranklin focuses on straightforward, low‑and‑slow barbecue techniques for meat lovers. Franklin emphasizes practical tips, minimal ingredient lists, and clear explanations of temperature control, making authentic American BBQ accessible to home cooks.
How does the YouTube channel BBQwithFranklin's approach to American barbecue differ from other BBQ channels?
BBQwithFranklin prioritizes simplicity and consistency over elaborate rubs or exotic wood blends. While many channels showcase complex flavor layers, Franklin often uses a single hot sauce, kosher salt, and pepper, letting the smoker’s heat do the heavy lifting and focusing on technique rather than ingredient overload.
Last updated: August 29, 2026
