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Smoked Beef Ribs

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Italian Trulli

100% Halal Beef Ribs
3 Bone Ribs
Serves 4 to 5 people
Arrives Chilled
Delivered to your Doorstep
Smoked for 8+ hours using Pecan and Mesquite Wood
Made with 100% USDA Prime Black Angus, humanely raised livestock

Smoked low and slow for over 8 hours, our beef ribs are smoky and juicy. Truboy BBQ's signature smoked beef ribs aren't just a meal; they're a deep dive into the cultural essence of Texas barbeque.

We believe in simplicity and letting the natural flavours of the beef shine. Our Truboy halal smoked beef ribs are a testament to the art of slow cooking, offering you the unique experience of enjoying authentic Texas BBQ anytime and anywhere. 

Our Smoked Beef Ribs are rested, chilled and vacuum-sealed to lock in the moisture before being shipped Nationwide. You can store our smoked beef ribs in your freezer for around 4 months. 

Follow Our Heating Instructions 

Oven or Smoked Method

  • After thawing the meat, remove it from the vacuum-sealed bag and place it in an oven-safe dish. Add some butter and a quarter cup of water or broth to the same dish and cover it tightly using aluminum foil. 
  • Place it in a preheated oven at 275ºF for 45 mins
  • Reheat it until its internal temperature reaches 165ºF. 

When using the oven/smoker method, add water or broth and wrap tightly with foil to maintain moisture.

Sous Vide Method

  • After thawing the meat, place the vacuum-sealed bag in a pot of simmering water or pour the simmering water into the box.
  • It is essential to avoid boiling water. 
  • Reheat it until its internal temperature reaches 165ºF. 

When using the sous vide method, keep the following in mind. 

  • Please ensure all seals are intact, and there are no air signs in the bag. If there is any, please use the oven/smoker method.
  • Discard the water immediately after reheating is completed. Condensation will continue after the reheating process.
  • Bring water to a boil, then remove from the heat source before placing the meat.
  • To get the best results, sous vide each large item separately.


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