Savory Spice Shop Recipe: Big Bad Beef Ribs

Savory Spice Shop

Everything’s bigger in Texas…especially the beef ribs. Get the biggest short ribs you can find, slather them with yellow mustard and pickle juice, rub them with your favorite beef rub plus a ton of pepper and salt, and smoke ‘em. They’re delicious.

Be sure to visit Savory Spice Shop located on Main Street in downtown Franklin for all of your spice needs.  Follow them on Facebook for the latest updates and offerings.


1 (or more) 3-bone slab beef plate short ribs*
For each 3-bone slab of ribs:

3 Tbsp. prepared yellow mustard
2 Tbsp. pickle juice
2 Tbsp. of your favorite beef rub, such as:
Pikes Peak Butchers Rub
Hudson Bay Beef Spice
Great Plains Bison & Beef Rub
4 Tbsp. extra coarse ground black pepper
1 Tbsp. kosher salt
**Optional: Try this with our ‘Cue Glue!

2 to 3 tsp. Cue Glue per lb. meat

*Beef plate short ribs are big, meaty ribs that often are often sold in 3-rib sections or “plates.” You’ll need a smoker for these ribs, or a grill set up for smoking. This is more of a technique than an actual recipe so seasoning amounts will vary depending on how big your ribs are or how many slabs of beef ribs you’re planning to smoke.

**Instead of making the mustard and pickle juice mixture, try Savory’s ‘Cue Glue. ‘Cue Glue helps the seasoning stick to your protein and creates a tender yet chewy bark. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.


Mix yellow mustard and pickle juice together (should be a 3:2 ratio mustard to pickle juice) and use it to slather ribs all over. (**Or use Savory’s ‘Cue Glue here.) Generously sprinkle all sides of ribs with your favorite beef rub then rub the seasoned ribs in remaining mustard/pickle juice slather. Mix pepper and salt together (should be a 4:1 ratio pepper to salt) and use it to generously coat the top and sides of ribs, pressing the mixture gently into the meat to form a crust. Follow the instructions for your smoker and smoke the ribs at 225 to 250 degrees until the internal temperature of the ribs gets to 195 to 203 degrees. This can take anywhere from 6 to 8 hours depending on the size of the meat. Check the internal temp every 45 min. after the first 4 hours of cooking. Let ribs rest for 30 minutes before slicing and serving.

Serving Suggestions

Serve with onion slices, pickles, and your favorite BBQ sauce and sides.


3 huge beef ribs