Smoked Beef Back Ribs are packed with rich flavor and have a nice smoky charm. The spices and slow cooking make them super tender and juicy—just what you need for a tasty meal!
Nothing beats the smell of ribs cooking on the grill! I love serving them with some tangy BBQ sauce, and let’s be honest, finger-licking is totally expected. Who can resist? 😋
Key Ingredients & Substitutions
Beef Back Ribs: These are the star of the dish, known for their rich flavor and tenderness. If you can’t find beef back ribs, short ribs work as a good alternative. They have a similar texture and will still deliver a great smoky flavor.
Kosher Salt: Coarse kosher salt is perfect for seasoning because it enhances the meat’s flavor. If you don’t have kosher salt, sea salt is a fine substitute, just use a bit less since it’s saltier by volume.
Wood Chips: Hickory and oak give a great smoky taste, but if these aren’t available, try apple or cherry wood for a slightly sweeter smoke profile. Different woods will affect the flavor, so have fun experimenting!
Smoked Paprika: This ingredient adds a nice depth and smokiness. If you don’t have it, regular paprika plus a touch of cayenne pepper can offer a nice kick and similar color.
How Do You Remove the Tough Membrane for Better Ribs?
Removing the silver membrane on the back of the ribs is important for flavor and tenderness. This thin layer can make the ribs tough and chewy. Here’s how to do it:
- Using a paper towel for grip, find a corner of the membrane at one end of the ribs.
- Gently pull it away from the meat. If it resists, use a sharp knife to loosen it before continuing to pull.
- Remove it completely, and pat the ribs dry to prepare them for seasoning.
What’s the Best Way to Get Perfectly Smoked Ribs?
Smoking ribs is all about low and slow cooking. Here are some tips to get it just right:
- Preheat your smoker to 225°F (107°C) to keep the cooking consistent.
- Maintain a steady temperature. Open the lid only when necessary to avoid heat loss.
- Use the spritz method to keep the ribs moist and flavorful during the smoking. It also adds a beautiful glaze.
After smoking, let the ribs rest covered with foil to lock in the juices before slicing. Enjoy the process and the delicious results!
How to Make Smoked Beef Back Ribs?
Ingredients You’ll Need:
For the Ribs:
- 2-3 pounds beef back ribs
For the Seasoning:
- 2 tablespoons coarse kosher salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
For Spritzing:
- 1 cup beef broth or apple cider vinegar
- Wood chips for smoking (hickory or oak recommended)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 4-6 hours of smoking time, plus 15-30 minutes for resting the ribs afterward. You’ll enjoy the delicious smoky flavor that develops over time, making the wait well worth it!
Step-by-Step Instructions:
1. Prep the Ribs:
Start by removing the membrane from the back of the beef ribs. This helps the flavor get deep into the meat and makes it more tender. Once the membrane is off, pat the ribs dry with paper towels to remove any excess moisture.
2. Season the Ribs:
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar if you want a hint of sweetness. Generously coat both sides of the ribs with this spice mixture, rubbing it into the meat so it sticks well. Let the seasoned ribs sit at room temperature for about 30-60 minutes—this helps the flavors to soak in.
3. Prepare the Smoker:
Now it’s time to get your smoker ready! Preheat it to 225°F (107°C). If you’re using a charcoal smoker, set it up for indirect heat by moving the coals to one side and adding a water pan on the other side. Once heated, add your wood chips to the smoker box or directly onto the coals for that perfect smoky flavor.
4. Smoke the Ribs:
Place your seasoned ribs bone-side down on the smoker grate. Close the lid and let them smoke for about 4-6 hours. Use a meat thermometer to check for doneness; you want the internal temperature to reach 203°F (95°C) for maximum tenderness.
5. Spritz the Ribs:
During the smoking process, spritz the ribs every hour with beef broth or apple cider vinegar. This helps keep them moist and adds an extra layer of flavor. Just a quick spray will do—no need to soak them!
6. Rest the Ribs:
When your ribs are done smoking, carefully remove them from the smoker. Let them rest for about 15-30 minutes, covering them loosely with foil. This allows the juices to settle back into the meat for a juicier bite.
7. Serve:
Finally, slice the ribs between the bones and serve them up with your favorite barbecue sauce—or savor them as they are, bursting with rich, smoky flavor. Enjoy your delicious smoked beef back ribs!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While beef back ribs are ideal for smoking, you can also use beef short ribs or even beef chuck ribs. Just keep in mind that cooking times may vary slightly depending on the cut, so monitor the internal temperature closely to ensure tenderness.
What Wood Chips Work Best for Smoking Ribs?
Hickory and oak are great choices for smoking beef ribs as they add a rich, bold flavor. If you prefer a stronger smoke, hickory is the way to go, while oak gives a milder but still robust taste. You can also try mesquite for a more intense smoke, but use it sparingly as it can be overpowering.
Can I Smoke Ribs Without a Smoker?
Yes! If you don’t have a dedicated smoker, you can still achieve smoky flavor using a grill. Set up your grill for indirect cooking with a drip pan in the center and place wood chips in a smoker box or wrapped in foil with holes poked in it on the heat source. Maintain a low, steady temperature around 225°F (107°C) for the best results.
How to Store Leftover Smoked Ribs?
Wrap any leftover ribs tightly in foil or store them in an airtight container, and refrigerate for up to 3-4 days. To reheat, place them in the oven at 250°F (121°C) until warmed through, or you can even place them back on the smoker for a short while to refresh the smoky flavor.
