Beef Ribs Brisket

Beef Ribs Brisket

Barbeque is always a crowd favorite and pairs well with simple, hearty sides. Whether you’re looking for a weekend dinner or a meal to feed a group, this beef ribs brisket recipe by @thekettleloft will have everyone asking for seconds. 

Using our Bushcraft Fillet Knife, you can easily remove the silverskin and fat from the rib. The best part about this recipe is that the cooking requires little intervention once the ribs are placed on the smoker to cook.


  • Beef short ribs (about ¾ pound per person)
  • 2 tbsp coarse salt
  • 3 tbsp black pepper
  • 2 tbsp Red hot pepper flakes (optional)
  • 2 tbsp garlic powder
  • 3 tbsp olive oil


  1. Start by preheating your smoker to 250-275 degrees.
  2. Remove ribs from the packaging and place them on a baking sheet. Pat dry. Using a knife, remove any fat or silverskin from the beef short ribs.
  3. To create the rub, mix coarse salt, black pepper, hot pepper flakes, garlic powder, and olive oil, then apply the rub to each side of the beef short ribs.
  4. Place the ribs bone-side down on the smoker for about 5-6 hours or until the bark of the beef ribs brisket is set.
  5. Remove the ribs from the smoker. Wrap the beef ribs in butcher paper and place them back on the smoker until meeting the internal temperature.
  6. Remove ribs from the smoker and let rest for about 1 hour.

Tips and Tricks

Try some of these tips to enhance the flavor of this beef ribs brisket recipe.

  • Don’t have all the ingredients to create your rub? No problem! Swap it with ingredients you have on hand; just remember to keep it simple! We want to focus on the flavor of the meat and the smoke in this dish.
  • You won’t need to turn the meat during the cooking time for this recipe.
  • For the best ribs, visit your local butcher; he can cut and prepare the best racks of ribs to perfect your meal.

You’ll need approximately ¾ pound of beef ribs per person, so adjust your amounts accordingly and prepare for this meal to make it into your family’s regular weekly rotation. Enjoy!

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