Smoked Beef Ribs

Flat Dog Ribs - ProQ
January 8, 2025 by
Aadil Datta
| No comments yet

Why This Recipe Works

Smoking beef ribs on the ProQ Flat Dog creates tender, fall-off-the-bone meat with a deep, smoky flavor. Using the right combination of low heat, indirect smoking, and moisture management ensures a perfectly cooked rack every time.

Difficulty Level: Advanced

Equipment Needed

  • ProQ Flat Dog – Provides an open-fire smoking experience
  • ProQ Thermometer – Monitors internal temperature
  • ProQ Hickory Wood Chips – Enhances the smoky aroma
  • Charcoal chimney starter – For evenly lighting Pure Fire Charcoal Briquettes
  • Spray bottle – For spritzing ribs during the cook
  • Meat thermometer – To check doneness
  • Butcher paper or foil – For wrapping ribs to prevent drying out

Key Products Used

  • ProQ Flat Dog – Adjustable fire control for slow smoking
  • ProQ Hickory Wood Chips – Delivers deep smoky flavor
  • Pure Fire Charcoal Briquettes – Burns consistently for long cooks


Ingredients

(Serves 4-6)

For the Ribs:

  • 2 racks (2-3 kg) beef short ribs
  • 3 tbsp yellow mustard (acts as a binder for the rub)

For the Dry Rub:

  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar

For the Spritz:

  • 1 cup apple cider vinegar
  • 1 cup water

Preparation Steps

Step 1: Prepare the Ribs

  1. Trim any excess fat from the top of the ribs, leaving a thin layer to keep them moist.
  2. Remove the silver skin from the underside of the ribs using a paper towel for grip.
  3. Coat the ribs evenly with yellow mustard to help the dry rub stick.
  4. Mix all dry rub ingredients and generously season both sides of the ribs. Let them rest for 30 minutes at room temperature.

Step 2: Prepare the ProQ Flat Dog

  1. Fill a charcoal chimney starter with Pure Fire Charcoal Briquettes and light it.
  2. Once the briquettes are ashed over, spread them into an even layer on one side of the ProQ Flat Dog to create a two-zone cooking setup.
  3. Add a handful of ProQ Hickory Wood Chips over the hot coals for smoke.
  4. Place a disposable aluminum pan filled with water opposite the coals to add moisture.

Step 3: Smoking the Ribs

  1. Place the ribs bone-side down on the cooler side of the grill for indirect cooking.
  2. Close the lid and adjust airflow vents to maintain a consistent temperature of 250°F (120°C).
  3. Smoke the ribs for 3 hours, adding wood chips every hour.
  4. Every 45 minutes, spritz the ribs with the vinegar-water mixture to keep them moist.

Step 4: Wrapping and Finishing

  1. After 3 hours, when the ribs have a deep reddish-brown bark, wrap them in butcher paper or foil.
  2. Return the wrapped ribs to the grill and continue smoking for another 2-3 hours.
  3. When the ribs reach an internal temperature of 203°F (95°C), remove them from the smoker.

Step 5: Rest and Serve

  1. Let the ribs rest, still wrapped, for at least 30 minutes to allow juices to redistribute.
  2. Slice between the bones and serve with BBQ sauce or as is.

Expert Tips & Troubleshooting

How to prevent dry ribs:

  • Use a water pan in the grill to keep humidity levels high.
  • Spritz the ribs every 45 minutes to prevent the meat from drying out.

How to control temperature:

  • If the temperature is too high, partially close the bottom vent.
  • If the temperature is too low, add more charcoal and open the vents slightly.

How to know when ribs are done:

  • The internal temperature should be 203°F (95°C).
  • The meat should pull back from the bones by about half an inch.
  • When lifted with tongs, the ribs should bend slightly but not break.

Serving Suggestions & Variations

  • Serve with coleslaw, baked beans, or cornbread for a complete BBQ meal.
  • Brush ribs with a honey glaze in the last 30 minutes for a sweet caramelized crust.
  • Add a little cayenne pepper to the rub for extra heat.


Aadil Datta January 8, 2025
Share this post
Tags
Archive
Sign in to leave a comment