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
- Trim any excess fat from the top of the ribs, leaving a thin layer to keep them moist.
- Remove the silver skin from the underside of the ribs using a paper towel for grip.
- Coat the ribs evenly with yellow mustard to help the dry rub stick.
- 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
- Fill a charcoal chimney starter with Pure Fire Charcoal Briquettes and light it.
- 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.
- Add a handful of ProQ Hickory Wood Chips over the hot coals for smoke.
- Place a disposable aluminum pan filled with water opposite the coals to add moisture.
Step 3: Smoking the Ribs
- Place the ribs bone-side down on the cooler side of the grill for indirect cooking.
- Close the lid and adjust airflow vents to maintain a consistent temperature of 250°F (120°C).
- Smoke the ribs for 3 hours, adding wood chips every hour.
- Every 45 minutes, spritz the ribs with the vinegar-water mixture to keep them moist.
Step 4: Wrapping and Finishing
- After 3 hours, when the ribs have a deep reddish-brown bark, wrap them in butcher paper or foil.
- Return the wrapped ribs to the grill and continue smoking for another 2-3 hours.
- When the ribs reach an internal temperature of 203°F (95°C), remove them from the smoker.
Step 5: Rest and Serve
- Let the ribs rest, still wrapped, for at least 30 minutes to allow juices to redistribute.
- 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.
Smoked Beef Ribs