Recipes

Bone-Gnawing Good Ribs

Bone-Gnawing Good Ribs

You thought only your dog would gnaw a bone—until these showed up. With nearly a pound of rich, meaty chuck short rib on each bone, you’ll be licking your fingers and wishing there were more.


What You’ll Need


Ranch-Tested Cooking Method: Low & Slow

Step 1: Prep the Meat

  • Thaw ribs fully.

  • Rub generously with your spice blend and slather with BBQ sauce. If you're skipping the smoker, add a little liquid smoke into the mix.

Step 2: Smoke (Optional)

  • Got a smoker? Fire it up with your favorite wood (we like oak or hickory) and smoke the ribs at 225ºF for 45 minutes to 1 hour, or until they develop a nice bark and a color change.

  • No smoker? No worries. Just move to the next step.

Step 3: Braise Low & Slow

  • Place ribs in a deep roasting pan with ½ to 1 inch of water in the bottom. Cover tightly with foil to trap moisture.

  • Bake at 205ºF for 6–8 hours. If you smoked them first, cut the time to 5–6 hours.

  • You’ll know they’re ready when the meat pulls away from the bone with barely any effort.

Step 4: Rest & Serve

  • Let the ribs rest uncovered for 5–10 minutes. Slice between the bones and serve with your favorite sides—or just eat them caveman-style.


Tips from the Ranch

  • Don’t let them dry out. Keep the pan covered and check the liquid halfway through if needed.

  • Want extra sauce? Heat some on the side for dipping.


Got a rib recipe of your own? We’d love to try it! Email us at helen@tritailsbeef.com or leave a comment below.

Say your prayers, kiss the cook, and gnaw like nobody’s watchin’.

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