Can you believe football season is finally here?! Sure there were some college football and NFL preseason games last week, but this is the first week of the season where every single game matters. The best way to get ready for the big game is with a great tailgate party, great food, and fun games.
There are plenty of things you can serve at a tailgate party. I recently asked my followers on Instagram what they like to consume at tailgate parties, and the overwhelming answer was beer… yall are a bunch of lushes.
Are you starting to see a theme here?
Some of my favorite tailgate meals include Pulled Pork Sliders, Crispy Chicken Wings, and Bacon Wrapped Meatballs. Another meal that is definitely handheld, and pairs perfectly with beer, is Smoked Beef Ribs.
Smoked Beef Ribs – Selecting the Right Beef Ribs
Selecting the right beef ribs can be a challenge if you don’t know what you’re looking for. I went into Albertson’s on Broadway to get my beef ribs and they were a huge help!
There are three different cuts of beef ribs:
- Beef Back Ribs – Beef Back Ribs are what you will commonly see in a local grocery store. These ribs are the ribs that attach to prime rib. When a butcher removes these, very little meat is left for you to eat. They’re typically very affordable, but not ideal for the low and slow style of cooking we prefer.
- Chuck Ribs – Chuck Ribs are much meatier, and a rack typically consists of 4 bones. When I told my buddy Ryan who works in Meat and Seafood at the Albertson’s on Broadway what I was looking for, he was happy to find a rack for me in the back, and trim it up perfectly for me! I am super comfortable trimming my own meat, but if the butcher offers to trim I will never pass it up.
- Plate Ribs – Plate ribs are much bigger than chuck ribs and very difficult to find in stores. One day I’ll get my hands on some, but until then, Chuck Ribs are the way to go! If you are smoking beef plate ribs, the method I’m outlining here will still work great!
Albertson’s on Broadway is Your Tailgating Headquarters
If you live in Boise and you haven’t checked out Albertson’s on Broadway yet, here is another great reason why you should.
So many fun events! If you’re in Boise, come see me on Saturday at Albertson’s on Broadway and let’s talk BBQ while we enjoy a Bronco Burger!!! I’ll be there at noon.
While you’re there head back to the meat department and ask for Ryan. Two guys named Ryan work back there and both of them have always been super helpful. It’s so refreshing to know that I don’t have to go to a specialty butcher shop to get unique cuts of meat. This Albertson’s has always been able to help me out!
How to Prepare Beef Ribs
Preparing beef ribs is simple. If you didn’t get the ribs trimmed, you’ll want to do that first. Beef Chuck Ribs will have a fat cap on top, and a layer of silverskin. You want to remove that silverskin. Otherwise, the rub won’t penetrate down into the meat.
Leave the silverskin on the underside of the ribs. It will help keep the ribs from falling apart while they are cooking.
What Kind of Rub Should I Use on Beef Chuck Ribs?
You don’t need anything extravagant for smoked beef chuck ribs. In fact, I use my own rub on beef ribs and the final result is always out of this world.
Rub the entire surface of the beef chuck ribs with a small amount of olive oil, and then generously apply my beef rub you just made to the entire surface of the meat.
How to Smoke Beef Ribs
I like cooking food low and slow, but I wanted to try something a little different this time and smoked these beef chuck ribs at 275 degrees. I probed them every hour after they had cooked for 4 hours, and they hit the magic number of 203 degrees after 6 hours on the smoker.
When the ribs hit 203 I wrapped them with foil and put them in the cooler to rest for one hour.
The end result was one of the best meals I’ve ever made on my smoker, and I can’t wait to make these for the next tailgate party.
So there you have it, my favorite handheld meal that is perfect for a tailgate party. Are you going to make these for your next tailgate party? I love smoking beef ribs! Have you made beef chuck ribs before? What do you differently? Let me know in the comments.
If you’re in Boise, come join me at Albertson’s on Broadway this Saturday the 8th at noon! I’d love to sit down and talk bbq with you!
Football season is finally back, and it's time to celebrate your team with an epic tailgate party. These Smoked Beef Chuck Ribs are easy to make and easy to eat. My social media followers say the best tailgate foods are handheld so you can play games and drink beer at the same time... These Beef Chuck Ribs definitely fit the bill.
- 1 rack Beef Chuck Ribs, trimmed
- 3 tbsp Nick's Beef Rub
- Rub the ribs with olive oil, and then generously apply the rub to the surface of the meat
- Smoke the ribs at 275 degrees for 6 hours, or until the internal temperature hits 203 degrees
- Wrap the ribs in foil and let them rest for one hour in a well-insulated cooler
- Slice the ribs between each bone and serve!
All of the ingredients in this recipe were found at the new Albertson's on Broadway.
Albertson's on Broadway is a new type of Albertson's store. One of my favorite things about the store is their Mouth-watering meat and seafood. House-made sausage, dry-aged beef, and an impressive array of local and USDA-certified organic options. For the freshest seafood, they feature each season’s best catch and certified sustainable choices.
I love Snake River Farms Beef, and I can always find Snake River Farms and Double R Ranch beef at Albertson's on Broadway.
This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.