Ingredients

• 3 cloves garlic, peeled and coarsely chopped
• 1 small onion, peeled and coarsely chopped
• 1 Tbsp. minced fresh ginger
• 1 Scotch bonnet chile, seeded and minced
• 1 c. chopped flat-leaf parsley or cilantro
• 2 Tbsp. fresh lime juice, or to taste
• 1/4 c. rum
• 1/4 c. vegetable oil
• 2 Tbsp. soy sauce
• 1/2 tsp. each ground allspice and nutmeg
• Sea salt and freshly ground black pepper, to taste
• 6 lbs. meaty beef long ribs, aka plate ribs
• Hot sauce, for serving (optional)

Steven’s Beef Ribs

We teamed up with Steven Raichlen to create this unique and flavorful take on smoked beef ribs. Steven is an icon of the industry and considered an authority on all things smoke. He’s the creator of The Barbecue Bible, host of Project Fire, and author of many critically acclaimed books such as Project Smoke, Project Fire (amazon link), and The Brisket Chronicles.

Directions

1. Add all the ingredients except the ribs to the bowl of a food processor and pulse until a paste forms. Correct the seasonings, adding salt, pepper, and lime juice to taste. The mixture should be highly seasoned.
2. Place the ribs in a large zip-type plastic bag or in a baking dish large enough to hold them. Pour the seasoning over the ribs, making sure the ribs are coated on all sides. Marinate in the refrigerator overnight.
3. Heat your Green Mountain Grill to 250 degrees.
4. Scrape most of the marinade off the ribs and discard.  Brush the grill grate clean and oil it well.
5. Arrange the ribs meat side up on the grate. Grill the ribs until darkly browned on the outside, very tender inside, and the meat has shrunk back from the ends of the bones by at least 3/4 inch, about 8 hours, or as needed.
6. Let the ribs rest in an insulated cooler for an hour, then serve with hot sauce, if desired.
7. Enjoy!

Contributed by >> Steven Raichlen of barbecuebible.com

Island Spice Beef Long Ribs

If you’re looking to take smoked beef ribs beyond traditional barbecue, these Island Spice Beef Long Ribs deliver an unforgettable combination of bold Caribbean flavors and authentic wood-fired smoke. Rich, meaty beef plate ribs are marinated with citrus, garlic, ginger, fresh herbs, warm spices, and just the right amount of heat before spending hours on a Green Mountain Grill. The result is tender, juicy beef with a beautifully developed bark and layers of smoky, savory, and slightly sweet flavor in every bite.

Cooking beef long ribs on a pellet grill gives you precise temperature control while infusing the meat with real hardwood smoke. Unlike gas grills or indoor ovens, a pellet grill slowly renders the fat and connective tissue, producing incredibly tender ribs that pull cleanly from the bone while maintaining a rich, beefy flavor. Whether you’re cooking for a backyard barbecue, a holiday gathering, or simply looking to master another low-and-slow classic, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

Island Spice Beef Long Ribs combine everything people love about traditional barbecue with the bright flavors of Caribbean cooking.

• Deep wood-fired flavor from your Green Mountain Grill
• Tender, fall-apart beef ribs
• Bold island-inspired marinade
• Beautiful bark and caramelized exterior
• Perfect for entertaining
• Beginner-friendly with a little patience

The overnight marinade gives the ribs incredible depth while the long smoke transforms one of the richest cuts of beef into something truly special.

What Are Beef Long Ribs?

Beef long ribs, often called plate ribs, come from the lower portion of the rib section and contain large bones topped with thick, heavily marbled meat. Because of their rich fat content and connective tissue, they benefit from low-and-slow cooking that gradually breaks everything down into tender, juicy bites.

Many barbecue enthusiasts compare beef plate ribs to brisket because they develop a similar bark, smoky flavor, and buttery texture when cooked correctly. The difference is that beef ribs offer a dramatic presentation and require less trimming, making them an excellent choice for both experienced pitmasters and first-time smokers.

Why Cook Beef Long Ribs on a Pellet Grill?

Pellet grills make smoking beef ribs easier than ever. Instead of constantly adjusting vents or adding charcoal, your Green Mountain Grill maintains a steady cooking temperature while feeding hardwood pellets automatically.

That consistent heat allows the fat inside the ribs to slowly render while building a flavorful bark on the outside. At the same time, real hardwood smoke enhances the natural richness of the beef without overpowering the Caribbean-inspired marinade.

The result is restaurant-quality barbecue with minimal effort.

Choosing the Right Wood Pellets

The best pellet choice depends on the flavor profile you’re after.

Oak provides a balanced smoke that lets the beef remain the star.

Hickory produces a bold barbecue flavor that’s perfect for hearty cuts like beef ribs.

Cherry adds mild sweetness while helping create a beautiful mahogany color on the bark.

Texas Blend offers an excellent balance of hardwood flavors and is one of our favorite choices for this recipe.

Marinate Overnight for Maximum Flavor

One of the biggest differences between this recipe and traditional Texas-style beef ribs is the island-inspired marinade.

Fresh garlic, ginger, citrus, herbs, rum, and spices work together to season the meat well below the surface while adding layers of flavor that continue developing during the cook.

Although a few hours will work, allowing the ribs to marinate overnight produces noticeably better results.

Preparing Your Pellet Grill

Preheat your Green Mountain Grill to 250°F.

While the grill heats, remove the ribs from the refrigerator and allow them to rest at room temperature for about 20 to 30 minutes. This helps promote more even cooking.

Insert a meat probe into the thickest portion of one rib so you can monitor internal temperature throughout the cook without repeatedly opening the lid.

Smoke Low and Slow

Place the ribs bone-side down directly on the grill grates and close the lid.

The magic happens during these next several hours.

As the ribs slowly cook, the fat renders, collagen breaks down, and the spices caramelize into a rich bark. Resist the temptation to constantly lift the lid. Every time you open the grill, valuable heat escapes and extends the overall cook time.

Instead, trust your Green Mountain Grill to maintain a consistent cooking environment.

Cook Until They’re Probe Tender

While many recipes provide estimated cooking times, tenderness is much more important than the clock.

Begin checking the ribs once they approach an internal temperature of 200°F.

When a temperature probe slides into the meat with almost no resistance—similar to inserting it into softened butter—the ribs are ready.

Some racks finish closer to 198°F while others may need 205°F.

Tenderness should always be your final guide.

Let the Ribs Rest

After removing the ribs from the grill, loosely wrap them in butcher paper or foil and allow them to rest for at least one hour.

Resting gives the juices time to redistribute throughout the meat instead of running onto the cutting board.

This simple step dramatically improves both texture and flavor.

Serving Suggestions

Island Spice Beef Long Ribs pair beautifully with a variety of classic and Caribbean-inspired sides.

Try serving them with:

• Coconut rice
• Grilled pineapple
• Black beans and rice
• Grilled corn
• Roasted sweet potatoes
• Mango salsa
• Caribbean slaw
• Grilled plantains
• Fresh lime wedges

A cold tropical beverage or your favorite amber ale also complements the rich beef and warm spices perfectly.

Tips for Perfect Beef Long Ribs

Choose ribs with plenty of marbling. The fat renders during the cook and creates exceptional flavor.

Allow enough time. Great barbecue cannot be rushed.

Use a meat thermometer instead of relying solely on cooking time.

Keep the grill lid closed as much as possible.

Always allow the ribs to rest before slicing.

Slice between each bone for an impressive presentation and maximum tenderness.

Why This Recipe Works

This recipe combines authentic Caribbean flavors with classic low-and-slow barbecue techniques. The overnight marinade seasons every bite while the Green Mountain Grill maintains perfect smoking temperatures throughout the cook. Together they create tender beef ribs with incredible bark, bold flavor, and authentic hardwood smoke that will impress everyone gathered around your table.

Whether you’re cooking for family, friends, or simply expanding your barbecue skills, these Island Spice Beef Long Ribs showcase just how versatile a pellet grill can be.

FAQs

What temperature should beef long ribs be cooked on a pellet grill?

For the best combination of bark and tenderness, cook beef long ribs at 250°F to 275°F until they reach an internal temperature of 200°F to 205°F and the meat is probe tender.

How long do beef long ribs take to smoke?

Cooking time varies depending on the size of the ribs, but most beef long ribs require 6 to 8 hours on a pellet grill when cooked low and slow.

What wood pellets are best for beef long ribs?

Oak and hickory pellets are classic choices that provide a bold smoke flavor, while cherry or apple pellets add a touch of sweetness that pairs well with Caribbean-style spice blends.

Should beef long ribs be wrapped while smoking?

Many pitmasters leave beef long ribs unwrapped to develop a thick, flavorful bark, while others wrap them later in the cook to help retain moisture and speed up cooking.

What should I serve with Island Spice Beef Long Ribs?

Island Spice Beef Long Ribs pair well with grilled pineapple, coconut rice, roasted vegetables, black beans, coleslaw, cornbread, or grilled sweet potatoes for a complete wood-fired meal.