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smoked beef rib on a plate

Smoked Beef Ribs

Caribbean meets Texas barbecue in this unique twist on big and bold smoked beef ribs made w/ cassareep for Guyanese pepperpot flavor.
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Prep Time: 10 minutes
Cook Time: 8 hours
Course: Main Course
Cuisine: BBQ
Servings: 4 people
Calories: 696kcal
Author: Marwin Brown

Ingredients

For the ribs

  • 4-5 lbs Bone-In Beef Ribs
  • 1 cup Cassareep

For the Dry Spice Rub

  • ½ tablespoon Kosher Salt
  • ½ tablespoon Black Pepper
  • ½ tablespoon Paprika
  • ½ teaspoon Allspice
  • ¼ teaspoon Cinnamon

Instructions

Step 1 Make The Rub

  • Mix dry rub ingredients together in a small bowl.

Step 2: Prep The Ribs

  • Season the ribs generously on the meat side with the dry rub. Flip the ribs and repeat for the bone side. Brush the Cassareep over the ribs entirely. Set aside and marinate refrigerated overnight.

Step 3: Smoke the Ribs

  • Remove ribs from the fridge and allow to reach room temperature before cooking. Pre-heat smoker to 285 degrees F.
  • Smoke over indirect heat until the internal temperature of the ribs reaches 205 degrees F. Length of time will depend on the size of the ribs, amount of fat, and whether you smoke an entire rack or individual pieces. Plan for 6-8 hours cook time.
  • Wrap in butcher paper and rest in a cooler underneath a bunch of dry towels for an hour. Top with additional spice rub, serve, enjoy!

Nutrition

Calories: 696kcal | Carbohydrates: 13g | Protein: 63g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 195mg | Sodium: 1207mg | Potassium: 1215mg | Fiber: 1g | Sugar: 12g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 7mg
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