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Smoked Beef Ribs With Beans

Spectacular smoked beef ribs with beans are on the menu and super simple to make. Start with a thick cut of beef ribs, season with your favorite rub, set your grill to smoke mode and yumminess is on its way!

Spectacular smoked beef ribs with beans are on the menu and super simple to make. Start with a thick cut of beef ribs, season with your favorite rub, set your grill to smoke mode and yumminess is on its way!

several racks of uncooked ribs        a close up shot of some perfectly seasoned BBQ sauce

A Taste Of History

Barbecue ribs have become an iconic dish, cherished for their smoky flavor, tender meat, and the joy they bring to gatherings. But have you ever wondered about the roots of this beloved culinary tradition? In this article, we’ll take a delicious trip through time, exploring the history of BBQ ribs and how they’ve evolved into the spectacular smoked beef ribs we savor today.

Origins of BBQ Ribs:

The roots of barbecue can be traced back centuries to indigenous peoples in various parts of the world. Native Americans, for instance, had a method of slow-cooking meats over an open flame, and European colonists adopted similar techniques. However, the distinctive American BBQ culture we know today emerged in the Southern United States.

The Southern BBQ Tradition

In the South, especially in regions like Texas, Kansas City, and the Carolinas, barbecue became more than just a method of cooking; it became a cultural phenomenon. In the 18th and 19th centuries, barbecue pits and smokehouses were a common sight, and communities would gather for social events featuring slow-cooked meats.

Transition to Ribs

The popularity of ribs in barbecue can be attributed to their affordability and flavor. Ribs were a cut that was often overlooked until barbecue enthusiasts discovered their potential. The slow-cooking process allowed tough cuts of meat, like ribs, to transform into succulent, flavorful masterpieces.

The 20th Century BBQ Boom

The 20th century witnessed the rise of barbecue joints, competitions, and distinct regional styles. Pitmasters perfected their techniques, and the barbecue community flourished. Ribs became a staple in BBQ establishments, with variations in preparation methods, rubs, and sauces contributing to the rich tapestry of regional barbecue.

Smoking Revolution

The advent of modern grilling and smoking equipment, like the Memphis Wood Fire Grill used in our recipe, brought about a smoking revolution. The ability to precisely control temperature and use different types of wood pellets allowed for a more nuanced and customizable flavor profile.

The Recipe

Our smoked beef ribs with beans recipe pays homage to the rich history of BBQ ribs. Starting with a thick cut of beef ribs, generously seasoned with a favorite BBQ rub, and slow-cooked in a Memphis Wood Fire Grill, these ribs capture the essence of traditional barbecue while embracing modern smoking techniques.



  • 5 lb Beef ribs
  • 1/2 cup your favorite Beef BBQ rub
  • 1/2 cup coarse black pepper
  • 1/4 cup vinegar
  • 3/4 cup water
  • Beef broth

Smoked Beans:

  • 1 Tbs butter
  • 1 Red onion, diced
  • 3 cloves garlic, minced
  • 1 lb peppered bacon, diced
  • 3 Jalapeno peppers, minced
  • 1 cup Guinness Beer
  • 1 cup BBQ sauce
  • 1/2 cup brown sugar
  • 2 Tbs molasses
  • 6 cups cooked Pinto beans
  • Salt and pepper to taste


  1. Set the temperature in your Memphis Wood Fire Grill to Smoke Mode at 250°F, using oak or hickory pellets. If your beef ribs have the cap still attached, use a sharp filet knife to remove, leaving the membrane on the bones intact. Pat dry with a paper towel.
  2. Generously apply the first layer of your BBQ rub and then add a second layer of coarse black pepper. Massage it in to ensure it’s well coated. Place the beef ribs in the grill and slide an aluminum pan with beef broth underneath to collect the drippings. Combine water and vinegar in a spray bottle. Once the rack has had at least 2 hours of smoke, spritz with the vinegar mixture every hour or so.
  3. Smoke until the beef ribs reach an internal temperature of 204°-208°F. Once at temperature, remove the rack and wrap it in butcher’s paper, then set it in a cooler to rest for an hour.
  4. While the beef ribs are resting, increase the Memphis Wood Fire Grill temperature to 375°F.
  5. Heat butter in a large cast-iron pan and sauté onion and garlic in hot oil until the onion begins to soften. Add bacon and jalapeno peppers, then cook and stir until the bacon is browned. Stir in beer, barbecue sauce, brown sugar, and molasses into the skillet, then add pinto beans. Season with salt and black pepper. Cook in the grill until bubbling and browned, about 45 minutes.
  6. Slice the ribs between the bones and serve them together with the smoked beans.

As we savor the spectacular smoked beef ribs with beans, we are not just enjoying a delicious meal; we are indulging in a culinary journey that spans centuries. The history of BBQ ribs is a testament to the creativity, passion, and community that surround the world of barbecue. So, fire up your grill, embrace the traditions, and relish in the timeless joy that is BBQ ribs. Enjoy your spectacular smoked beef ribs with beans! Best served with Hatch Green Chile Cornbread Recipe.


Our Pellet Grill Recommendations

Coyote 36″ Pellet Built-In Grill

the Coyote C1P36 pellet grill exterior image


Memphis Beale Street Pellet Grill, WiFi Enabled Pellet Grill

the Memphis Beale Street pellet grill

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