Chef Sharone Hakman’s Smoked Barbeque Beef Ribs

Chef Sharone Hakman’s Smoked Barbeque Beef Ribs

Read on for Chef Sharone Hakman’s mouthwatering recipe for BBQ beef ribs!

5 col

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 5-6 hours
Difficulty: Easy

Charcoal BBQ grill

3-4 cups smoking apple woodchips

(2) 2 1/4 to 2 1/2 pounds racks center cut beef ribs
Hak’s Thai Chile Tamarind BBQ Sauce

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup white sugar
1/4 cup powdered mustard
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne pepper



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1. Set the BBQ grill to 190 F. Put smoking apple woodchips on top of the charcoal to add a sweet smoky flavor to the ribs while they cook

2. Mix all the rub ingredients together and place in a container

3. Sprinkle the ribs liberally with the rub, coating them on both sides. Save some of the rub for after the ribs are cooked. Massage the rub into the ribs to draw out excess moisture and to create a crust. Place the ribs on the grill and slow-cook for 5 to 6 hours

Chef Expert Tip: Once you start cooking ribs, don’t leave the pit or grill unattended for more than about 20 minutes. Continually check that the temperature remains around 190 F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother any fire.

4. After the ribs are cooked, remove them from the grill and mop them generously on both sides with barbeque sauce. Place the ribs back on the grill for about 10 minutes allowing the sauce to caramelize

5. Remove the ribs from the grill once the sauce is caramelized and mop again with barbeque sauce. Sprinkle a little more rub on top of the ribs and serve immediately

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