Smoked beef back ribs are juicy and full of flavor, perfect for a weekend grilling session. The smoky taste combined with tender meat will have everyone asking for seconds!
Trust me, these ribs are so good, you’ll want to wear a bib to catch the tasty drips. Making them is a breeze; just season, smoke, and enjoy the deliciousness with friends and family!
Key Ingredients & Substitutions
Beef Back Ribs: These are the star of the show! When picking ribs, look for ones with a good amount of meat between the bones. If you can’t find beef back ribs, short ribs can be a great alternative, though they might need slightly different cooking times.
Olive Oil: I love using olive oil for its light flavor. However, if you’re looking for a different taste, avocado oil or melted butter can work nicely as well. Just use what you have on hand!
Spices: The spice mix is key for flavor. You can substitute smoked paprika for regular paprika for an extra smoky taste. If you’re looking for a spicy kick, swap cayenne for your favorite hot sauce mixed with oil as a rub.
Wood Chips: Hickory and mesquite are popular choices for beef, but feel free to experiment! Applewood or cherry wood provide a sweeter flavor that balances nicely with the beef. Just remember to soak your chips before using them!
How Do You Properly Prepare Ribs for Smoking?
Getting your ribs ready is important for great flavor and tenderness. Here’s what to focus on:
- Trimming: Look for large bits of fat on the ribs. Trim them down to avoid overly greasy ribs.
- Removing the Membrane: This step is crucial! Slip a knife under the membrane on the back of the ribs and gently pull it off. This helps the seasoning penetrate and gives you tastier ribs.
- Patting Dry: Before seasoning, pat the ribs dry with paper towels to remove excess moisture. This allows the rub to stick better.
These simple steps make a big difference in flavor and texture. Enjoy your smoky ribs!
Delicious Smoked Beef Back Ribs Recipe
Ingredients You’ll Need:
For the Ribs:
- 2 racks of beef back ribs (about 3-4 pounds)
- 2 tablespoons olive oil
For the Seasoning Rub:
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- 1 teaspoon cayenne pepper (optional for heat)
For Smoking:
- Wood chips for smoking (hickory, mesquite, or your choice)
How Much Time Will You Need?
This recipe takes about 15-30 minutes of preparation time, plus approximately 5-6 hours of smoking time. Be sure to allow for an additional 20-30 minutes of resting time after cooking before you slice into the ribs. It’s a bit of a long process, but the delicious, smoky flavor is well worth the wait!
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 225°F (107°C). If you are using a charcoal grill, set up a two-zone fire by placing the charcoal on one side of the grill. This will allow you to control the heat better while smoking.
2. Prepare the Ribs:
Take the ribs and trim any excess fat if necessary. Then, flip the ribs over and remove the tough membrane from the back of the ribs. This will help the flavors soak in well. After that, pat the ribs dry with some paper towels to ensure they’re not slimy.
3. Apply Olive Oil and Seasoning:
Drizzle the olive oil over the ribs and rub it in to help the seasoning stick nicely. In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, brown sugar, and cayenne pepper (if you want some heat). Mix it well and then generously rub this seasoning mix all over the ribs, making sure you cover every surface.
4. Add Wood Chips:
If you’re using a stovetop smoker, soak your wood chips in water for about 30 minutes, then drain them. Next, add the wood chips into the smoker box or sprinkle them directly onto the coals if you’re using a charcoal grill. This will create that lovely smoky flavor.
5. Smoke the Ribs:
Now it’s time for smoking! Place the ribs bone side down on the smoker rack. Close the lid and let them smoke for about 5-6 hours. Keep an eye on the temperature to ensure it stays steady at 225°F (107°C). Use a meat thermometer to check the internal temperature of the ribs, aiming for 195-205°F (90-96°C) for perfectly tender ribs.
6. Wrap (Optional):
If you want extra tender ribs, after 3-4 hours, you can wrap them in aluminum foil and continue cooking them in the smoker for an additional 1-2 hours. This step helps trap moisture and makes the ribs even more delicious!
7. Rest and Serve:
Once the ribs reach that perfect temperature, carefully take them out of the smoker. Let them rest for 20-30 minutes; this resting time helps the juices settle back into the meat. After resting, cut between the bones for serving, and feel free to add your favorite barbecue sauce if you like. Enjoy your smoky and flavorful beef back ribs!
Can I Use Different Cuts of Ribs?
Absolutely! While beef back ribs are excellent for smoking, you can also use spare ribs or short ribs. Just keep in mind that cooking times may vary, as spare ribs typically take longer to become tender. Be sure to check for doneness with a meat thermometer for the best results.
What Wood Chips Are Best for Smoking Beef Ribs?
Hickory and mesquite are popular choices for beef ribs, adding a strong, smoky flavor. However, you can also experiment with fruit woods like cherry or apple for a sweeter, milder smoke. Just remember to soak the chips if you’re using a stovetop smoker!
How Should I Store Leftovers?
Store any leftover smoked ribs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can wrap them tightly in foil and freeze them for up to 3 months. To reheat, thaw them in the fridge overnight and warm in the oven or microwave until heated through.
How Can I Adjust the Spice Level?
If you prefer milder ribs, simply reduce or omit the cayenne pepper in the seasoning mix. You can also balance out the heat with an extra tablespoon of brown sugar or serve with a sweet barbecue sauce on the side for a flavor contrast.
