Cluck & Squeal Beef Ribs with Bold Browning

Cluck & Squeal has had a lot of requests from the past few months on how we made our mouth watering, tender juicy beef ribs.  So as per our fans requests here it is, enjoy!  Created with Cluck & Squeal BOLD BROWNING

Recipe by Aaron James. From Cluck & Squeal.

Prep: 15 min
Cook: 7 hr
Rest: 30 min
Serves: 3–4 (1 rack plate ribs)
Cook temp: 285°F / 140°C
Method: Smoker

Ingredients

The Rub

• ¼ cup fine-ground Cluck & Squeal Bold Browning Seasoning & BBQ Rub (grind ¼ cup + 1 tbsp)
• 1 tsp neutral oil, such as olive, grapeseed or sunflower
• ¾ cup coarse sea salt or coarse kosher salt
• 1 cup 16-mesh butcher black pepper

The Ribs

• 1 rack beef plate ribs (about 3 bones)
• Thin, mild hot sauce, as a binder

Directions

1. Oil the Salt

Pour the coarse salt into a small bowl, add the oil and mix very well so the oil coats all of the salt.

2. Grind the Bold Browning

Add ¼ cup plus 1 tablespoon of Cluck & Squeal Bold Browning Seasoning & BBQ Rub to a spice or coffee grinder and grind it fine. The extra tablespoon makes sure you end up with a full ¼ cup once ground.

Measure out ¼ cup of the fine grind, add it to the oiled salt and mix very well.

3. Add the Pepper & Store

Add the 1 cup of 16-mesh butcher black pepper to the seasoned salt and mix well. Store the rub in a spice shaker or container in a cool or room-temperature place.

4. Bind & Rub the Ribs

Lightly coat the ribs with a thin, mild hot sauce so the rub sticks well. You want to wet the surface, not add heat.

Apply the rub in a well-balanced medium coverage, so you can still see the meat through it. Let the rubbed ribs sit for 20–30 minutes before they go into the cooker.

5. Smoke, Rest & Slice

Smoke the ribs at 285°F / 140°C. Plan on about 6–8 hours for a rack of plate ribs, but go by feel, not the clock: they're done when a probe slides between the bones like butter, usually around 203°F / 95°C.

Rest the ribs for about 30 minutes so the juices settle back into the meat, then slice between the bones and serve.

C&S Tip! Tender beef ribs come down to time, temperature control and patience.

Tips & variations

You'll need. A spice or coffee grinder, a small bowl, a spoon and an empty shaker or container to store the rub.

Match the coverage to the meat. Go light on lean meats like turkey breast. Well-marbled brisket and beef ribs get a medium coverage where you can still see the meat through the rub.

Make your own binder. Thin a hot sauce with apple cider vinegar and a little water until it's like a Louisiana-style hot sauce in both thickness and heat.

More recipe notes

Our fans asked, so here it is!

We've had a lot of requests for how we make our mouth-watering, tender and juicy beef ribs. The secret is a custom rub built on Cluck & Squeal Bold Browning Seasoning & BBQ Rub, which adds a subtlety of flavour that embraces the natural flavour of the meat.

Make a batch and use it on brisket, beef ribs, burgers, lamb, turkey and more.