Kaulig Racing’s Smoked Beef Ribs

Cook Time

330 Mins

Cooking Method






Prep Time

10 Mins




1/4 Cup Hot Sauce

Kosher Salt

Coarse black Pepper

To Taste, Pit Boss Sweet Heat Rub

4 Pound Rib(s)

Cooking Instructions

When you’re watching the Pit Boss 250 next weekend, the best recipe to get you and your crew to the Winner’s Circle of your watch party barbecue is Kaulig Racing’s Smoked Beef Ribs. A perfect combination of bold flavors and tender smoked beef ribs, this low and slow recipe will put you on the right track. While it may take some time, this recipe is one you can set and forget and spend more time with family and friends on the big race day.

How to Cook Beef Ribs

This beef ribs recipe recommends smoking the ribs at 250°F until they reach an internal temperature of 200 to 205°F or when the probe slides in the meat like butter. Smoking at 250°F allows for the meat to remain juicy as it cooks a little bit faster than if you were to smoke at 225°F. Don’t worry, you should still get plenty of that smoky flavor at this temperature.

Beef Ribs Rub

In order to get those hot and sweet flavors, we recommend applying hot sauce as a base and then rubbing them down generously with our Sweet Heat Rub.

Don’t Forget to Rest in Foil

Resting your ribs in foil for up to one hour in a dry cooler will allow all the juice and flavors to settle into the meat while keeping your ribs warm and tender.

Note: It is recommended to use Classic Hardwood Pellets with this recipe.

  1. Start up your Pit Boss. Then, set the temperature to 250°F.
  2. Peel the membrane off the bone side and remove excess fat.
  3. Rub the ribs down with hot sauce and season generously with Sweet Heat, salt, and pepper.
  4. Place the ribs on the grill. Then, insert your meat probe before closing the lid to cook.
  5. Check on your ribs after 3-4 hours. If one side is cooking faster than the other, rotate them.
  6. Once the beef reaches 195°F, start probe testing the ribs for doneness. Because the finished temperature can vary, do a check with each time the temperature increases by 3°F.
  7. To probe test: insert the meat probe vertically in between the bones to push through the second membrane on the bottom. The meat should have a consistent butter like tenderness throughout the rack with a final internal temp ranging from 200°F – 205°F.
  8. Once the ribs finish cooking, remove from the grill to let them rest.
  9. To let the ribs rest: wrap them tightly in foil. Then, wrap in a towel and place in a dry, empty cooler for 1 hour.
  10. Slice between the bones to serve and enjoy!

Special Tools

  • Aluminum Foil
  • Cooler
  • Meat thermometer
  • Towel

Bigger. Hotter. Heavier. Tip

For even more juicy flavor, spray or mop your ribs with beef broth every hour on the grill.

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