• Cooking time -- 7-10 hours

    Kenny Callaghan's Blue Smoke Salt and Pepper Beef Ribs

    Serves 4


    2 Racks of Beef Ribs


    2 tablespoons Butcher Ground Black Pepper

    1 tablespoon Kosher Salt

    1 tablespoon Dark Brown Sugar

    1 teaspoon Spanish Paprika


    1. Mix all of the Rub ingredients together in a bowl. Be sure to mix well, to break up the brown sugar.

    2. Remove the skin from the back of the beef ribs with a knife (or ask your butcher to do it for you).

    3. With the rub, coat both sides of the beef ribs evenly.

    4. Place ribs in a 200-degree oven or smoker (preferably Hickory) and cook for 6 to 6 1/2 hours or until tender.

    5. Serve ribs immediately or wrap in plastic wrap and refrigerate.

    Refrigerated beef ribs will last up to 2 days in the refrigerator. To serve, simply reheat in the oven or on the grill.