Nebraska Beef Ribs
In the heart of cattle country, they know that great beef needs little embellishment. These massive Nebraska beef ribs showcase premium Cornhusker State beef with nothing more than coarse salt and cracked pepper - a purist's approach that lets the meat's natural marbling and flavor shine through.
Equipment Needed
Instructions
Select premium ribs: Look for beef plate ribs (also called "dino ribs") with good marbling and at least 1 inch of meat above the bone. Nebraska beef is known for excellent marbling - seek it out from local ranchers if possible.
Prep the ribs: Trim any hard fat but leave a 1/4 inch fat cap. Remove the membrane from the bone side. Pat the ribs completely dry with paper towels.
Apply the binder: Brush a thin layer of yellow mustard over all surfaces of the ribs. This helps the rub adhere and won't affect the final flavor.
Season simply: Mix the coarse salt and cracked pepper in equal parts. Apply generously to all sides of the ribs. In Nebraska, we believe great beef needs only salt and pepper - nothing more.
Set up the smoker: Preheat your smoker to 275°F (135°C). Add oak or hickory wood chunks. Oak provides a clean, traditional smoke flavor that complements beef perfectly.
Smoke the ribs: Place ribs bone-side down in the smoker. Smoke for 4-5 hours, spritzing with beef broth mixture every hour after the first 2 hours. The bark should be deep mahogany.
Wrap if needed: When internal temp reaches 165-170°F and the bark is set, you can optionally wrap in butcher paper. Continue cooking for another 1-2 hours.
Check for doneness: The ribs are done when internal temperature reaches 200-205°F and a probe slides into the meat like butter. The meat should jiggle when you shake the rack.
Rest properly: Rest the ribs wrapped in butcher paper in a cooler (without ice) for 1 hour minimum. This crucial step allows the collagen to set and juices to redistribute.
Slice and serve: Cut between the bones for individual ribs. Each rib should have a thick layer of buttery, smoke-kissed beef. Serve immediately with simple sides that let the beef shine.
💡 Pro Tips & Variations
- Source Nebraska beef: Look for beef from Nebraska ranches - the state's corn-fed cattle produce exceptionally marbled meat ideal for smoking.
- The 50/50 rule: Equal parts salt and pepper is the traditional ratio. Use coarse grinds for better texture and bark formation.
- Don't rush the cook: Beef ribs benefit from a long, slow smoke. Patience is rewarded with tender, beefy perfection.
- The probe test: Internal temp is a guide, but the probe test is definitive. When it slides in with no resistance, you're done.
- Skip the sauce: With beef this good, sauce is unnecessary. Let the natural beef flavor and smoke do the talking.
- Perfect pairing: Serve with baked beans, creamy coleslaw, and fresh bread. A bold red wine or local craft beer complements beautifully.