At Michael’s Flooring & Cabinets, we love all things flooring, but that’s not all we love. Also at the top of our list is football. And what goes best with cheering on our favorite team? Eating! We particularly enjoy sharing our favorite tailgating recipes with one another–and now with you, our clients!

Jordan Ball has been with Michael’s Flooring & Cabinets for nearly two years. He is a Wofford and Virginia Tech fan when it comes to college football. Before cheering on the Terriers and the Hokies, he usually preps his famous beef ribs. While we typically ask Jordan for insider knowledge on flooring and cabinets, today he is sharing the secret to what makes his ribs fall-off-the-bone delicious. 

Over the next month, we will be sharing tips on preparing your home’s flooring and cabinets for entertaining friends and family in your space. In the meantime, we would love to hear from you with your tried-and-true tailgating classics you look forward to every weekend.

3, 2, 1 – Beef Ribs

Pay close attention to the “3, 2, 1” in the title as this is part of the preparation. The key is cooking these ribs LOW and SLOW so they are tender and moist. After prepping, you smoke for 3 hours, let them sit for 2 hours, and smoke for 1 more hour before serving. 


Prep and Rub: 

  1. Rinse the beef ribs and pat dry with paper towels. (the dryer, the better)
  2. Cover the ribs liberally with the premade rub (ingredients below). 
  3. Let sit in the refrigerator overnight or for at least 8 hours.

Smoke and Smother

  1. Smoke the ribs at 225-250 degrees for three hours uncovered. Jordan prefers to use hickory wood chips or applewood.
  2. Remove ribs from the smoker and smother with butter, brown sugar, cinnamon, and apple cider vinegar. Wrap tightly in aluminum foil for two hours.
  3. Unwrap, drizzle your favorite BBQ sauce on top, and smoke for one more hour. (Jordan prefers Bengo’s BBQ purchased locally)


  • 3-5 lbs Beef Ribs. Serving size is about ½ lb or 4-6 ribs per person. This recipe serves approximately 4-6.  

Dry Rub: 

  • About 3 TBSP Salt
  • 2 TBSP Black Pepper
  • 2 TBSP Garlic Powder
  • 2 TBSP Onion Powder
  • 2-3 TBSP Chili or Cayenne Powder (chili for more of a mild spice and cayenne for more of a medium spice) 

Glaze for Smothering:

  • 1 Stick (½ cup) Butter
  • ½ Cup Brown Sugar
  • 2 TBSP Cinnamon
  • 2 TBSP Apple Cider Vinegar

Sauce for Drizzling: 

  • 1 Cup of Your favorite BBQ Sauce