Smoked Beef Ribs - For the Carnivore Diet
These smoked beef ribs are a carnivore classic: just beef, salt, and a little tallow to help the bark form. The long smoke renders the collagen and fat until the meat is tender and juicy, with a deep beefy crust.
Choose a rack of plate short ribs (3–4 bones). Look for even marbling and meaty bones. Trim only hard, waxy external fat and silverskin so the salt can penetrate and the bark can form. Removing the membrane on the bone side helps smoke and heat move through more evenly.
A simple dry brine with salt is all you need. A light brush of melted beef tallow acts as a binder and helps moisture retention without adding any plant-based ingredients. Smoke low and slow until the ribs are probe-tender; the bark should be set before wrapping so it stays intact.
Resting is as important as the cook. A short vent and a warm rest let juices redistribute for clean slices. Serve the ribs as-is, finish with a drizzle of melted tallow, or spoon on rendered marrow if you like it richer—all fully carnivore.
Tips: Oak or hickory smoke pairs well with beef. You won’t need a sweet spritz; if you want moisture, mop lightly with warm beef broth or a touch of tallow. Wrap in butcher paper once the bark is set to push through the stall. Leftovers keep well; chop the rib meat and reheat gently in a skillet with tallow, and use the bones to start a pot of beef bone broth.
Ingredients
- 1 rack beef plate short ribs (3–4 bones, about 5–7 lb / 2.3–3.2 kg)
- 2–3 teaspoons kosher salt (or to taste)
- 1–2 tablespoons beef tallow, melted (plus extra for basting, optional)
- 1/2 cup warm beef broth, optional, for a light mop
Instructions
- Trim: Remove the thin membrane from the bone side. Trim away only hard exterior fat and any silverskin; keep the soft fat cap.
- Dry brine: Salt all sides evenly. Refrigerate uncovered 8–24 hours (or at least 1 hour) for better seasoning and bark.
- Preheat smoker: Set to 250°F/120°C with indirect heat. Use oak or hickory for steady, clean smoke.
- Bind: Brush a thin layer of melted beef tallow over the ribs. If needed, add a light touch of additional salt.
- Smoke: Place ribs meat-side up. Smoke until the bark is set and the color is a deep mahogany, about 3–4 hours, typically 160–170°F/71–77°C internal.
- Moisture (optional): Every hour, lightly brush with melted tallow or mop with warm beef broth. Avoid sweet spritzes to keep it carnivore.
- Wrap: When bark is set, wrap tightly in unwaxed butcher paper or foil. Add a spoon of tallow inside the wrap to help braise.
- Finish: Return to the smoker at 250°F/120°C and cook until probe-tender in the thickest part, usually 200–205°F/93–96°C, about 2–3 more hours.
- Rest: Vent the wrap for 5 minutes, then rewrap and rest in a warm place or cooler for 30–60 minutes to redistribute juices.
- Slice and serve: Cut between bones to separate. Finish with a pinch of salt or a drizzle of melted tallow to taste.