Garlic & Rosemary Infused Beef Ribs
Garlic & Rosemary Infused Beef Ribs
Ingredients
- 4 pounds beef ribs, dino ribs, trimmed of hanging pieces, membrane, and hard fat
- 12 garlic, cloves, smashed
- 4 tablespoons fresh rosemary, minced (from a small bunch)
- 1/4 cup olive oil, plus extra for marinating
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon garlic powder, or your preferred crust rub
For Spritzing (Optional)
- 1/2 cup water
- 1/2 cup apple cider vinegar
Instructions
- 1
Begin by preparing the beef ribs. Carefully trim any hanging pieces, membrane, and hard fat from the ribs. This ensures even cooking and better texture.
⏱️ 10 min
- 2
Prepare the aromatics: smash the 12 cloves of garlic and mince a small bunch of fresh rosemary until you have approximately 4 tablespoons.
⏱️ 5 min
- 3
Generously lather the trimmed beef ribs with your favorite olive oil. Season all sides of the ribs with kosher salt, freshly ground black pepper, and garlic powder (or your preferred crust rub).
⏱️ 5 min
- 4
Evenly sprinkle the minced rosemary over the seasoned ribs. Place the ribs into a large brine bag or a non-reactive container. Add the smashed garlic and an extra drizzle of olive oil to the bag/container.
⏱️ 5 min
- 5
Seal the brine bag, ensuring the ribs are well-coated. Marinate the ribs in the refrigerator for a minimum of 24 hours, ideally 48 hours, to allow the flavors to deeply penetrate the meat.
⏱️ 2880 min
- 6
Approximately 1 hour before smoking, remove the marinated ribs from the refrigerator and let them sit on the kitchen counter to come to room temperature. This promotes more even cooking.
⏱️ 60 min
- 7
Preheat your smoker to 250°F. If using a spritz, combine water and apple cider vinegar in a spray bottle.
⏱️ 15 min•🌡️ 250
- 8
Place the beef ribs directly on the smoker grates. Smoke for approximately 8 hours, or until the internal temperature of the ribs reaches 200°F. Spritz the ribs occasionally with the water and apple cider vinegar mixture (or plain water) to keep them moist.
⏱️ 480 min•🌡️ 250
- 9
Once the ribs reach an internal temperature of 200°F, remove them from the smoker. Rest the ribs for at least 30 minutes, preferably 1 to 2 hours. You can rest them by wrapping them in butcher paper or foil and placing them in a cooler, or by setting your smoker to a 'keep warm' setting if available.
⏱️ 90 min
- 10
Using a sharp serrated knife, slice the beef ribs. For serving a crowd, you can slice each individual rib into smaller squares.
⏱️ 5 min
Kitchen Tools
Garlic & Rosemary Infused Beef Ribs
- 4 pounds beef ribs, dino ribs, trimmed of hanging pieces, membrane, and hard fat
- 12 garlic, cloves, smashed
- 4 tablespoons fresh rosemary, minced (from a small bunch)
- 1/4 cup olive oil, plus extra for marinating
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon garlic powder, or your preferred crust rub
For Spritzing (Optional)
- 1/2 cup water
- 1/2 cup apple cider vinegar
Instructions
- 1
Begin by preparing the beef ribs. Carefully trim any hanging pieces, membrane, and hard fat from the ribs. This ensures even cooking and better texture.
⏱️ 10 min - 2
Prepare the aromatics: smash the 12 cloves of garlic and mince a small bunch of fresh rosemary until you have approximately 4 tablespoons.
⏱️ 5 min - 3
Generously lather the trimmed beef ribs with your favorite olive oil. Season all sides of the ribs with kosher salt, freshly ground black pepper, and garlic powder (or your preferred crust rub).
⏱️ 5 min - 4
Evenly sprinkle the minced rosemary over the seasoned ribs. Place the ribs into a large brine bag or a non-reactive container. Add the smashed garlic and an extra drizzle of olive oil to the bag/container.
⏱️ 5 min - 5
Seal the brine bag, ensuring the ribs are well-coated. Marinate the ribs in the refrigerator for a minimum of 24 hours, ideally 48 hours, to allow the flavors to deeply penetrate the meat.
⏱️ 2880 min - 6
Approximately 1 hour before smoking, remove the marinated ribs from the refrigerator and let them sit on the kitchen counter to come to room temperature. This promotes more even cooking.
⏱️ 60 min - 7
Preheat your smoker to 250°F. If using a spritz, combine water and apple cider vinegar in a spray bottle.
⏱️ 15 min•🌡️ 250 - 8
Place the beef ribs directly on the smoker grates. Smoke for approximately 8 hours, or until the internal temperature of the ribs reaches 200°F. Spritz the ribs occasionally with the water and apple cider vinegar mixture (or plain water) to keep them moist.
⏱️ 480 min•🌡️ 250 - 9
Once the ribs reach an internal temperature of 200°F, remove them from the smoker. Rest the ribs for at least 30 minutes, preferably 1 to 2 hours. You can rest them by wrapping them in butcher paper or foil and placing them in a cooler, or by setting your smoker to a 'keep warm' setting if available.
⏱️ 90 min - 10
Using a sharp serrated knife, slice the beef ribs. For serving a crowd, you can slice each individual rib into smaller squares.
⏱️ 5 min