Labor Day Recipe: BBQ Beef Ribs from The Salt Lick ‘s Famous Texas BBQ

By: Richard Wachtel
Published: August 30, 2012
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Labor Day is only 4 days away, we can’t believe that the summer is “un-officially” over. While we are busy planning for the big day, we wanted to share this great recipe for Barbecue Beef Ribs from the legendary Salt Lick in Texas.

Salt Lick Texas BBQ Beef Rib Recipe and How To

This recipe comes from their upcoming cookbook that will be released in November just in time for the holiday season. On a side note, we have an exclusive copy of the book, and we are waiting to post our review so make sure that you are following us on Facebook and Twitter to get the latest barbecue and grilling news from around the world.

Salt Lick Beef Ribs
  • 1 rack beef back ribs
  • 1 bottle favorite dry rub
  • 1 bottle favorite barbecue basting sauce (one without tomatoes in it)
  1. Heat smoker to 225 degrees.
  2. Remove skin from back of bone side of ribs and dis- card. Rub each rack of ribs with dry rub for a moderately heavy coating.
  3. Place ribs meat-side down on rack of closed smoker midway from the main heat source. Cook 1⁄2 hour.
  4. Lightly baste each rack with Salt Lick BBQ Sauce, then turn over and baste meat side. Let temperature of smoker cool to 180 degrees. Baste every 11⁄2 hours for a total cook time of 61⁄2 hours.
  5. Check internal temperature of ribs in center of rack, making sure thermometer is not touching bone.
  6. If temperature is 160 degrees, ribs are ready for removal.
  7. If not, monitor temperature every 15 minutes, until ribs have reached 160 degrees.
  8. Remove to wire cooling rack on flat sheet pan.
  9. Baste ribs once more, and separate individual ribs with sharp knife.
  10. Serve immediately.


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Richard Wachtel

Richard Wachtel

Editor and Chef and Founder at Grilling with Rich
Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website Richard has interviewed the top names in barbecue and grilling such as four-time BBQ Grand World Champion Chris Lilly, and other world class pitmasters such as Myron Mixon, Melissa Cookston, and Tuffy Stone... just to name a few. In addition, has become a BBQ authority for media outlets and has been citied in many online publications such as: Yahoo News, Freinds and USA Today’s Men’s Health. Rich lives just outside the nation's capital in Virginia with his wife, and #1 tastetester - his beagle, Cooper.
Richard Wachtel


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