These smoked beef back ribs are a true treat! They become so tender and juicy after a long, slow cook on the smoker, soaking up all that delicious smoky flavor.
Honestly, there’s nothing like the smell of ribs cooking. You might want to make extra because they’ll disappear fast! I love serving them with coleslaw and corn on the side for a perfect BBQ meal.
Ingredients & Substitutions
Beef Back Ribs: These are the star of the dish. If you can’t find beef back ribs, you might try short ribs or pork ribs as a substitute. They may taste different, but they’ll still be delicious!
Olive Oil: This helps the seasoning stick and adds moisture. If you’re looking for a different flavor, avocado oil or melted butter work just as well.
Kosher Salt: It’s great for seasoning, but if you only have table salt, use half as much. It’s more potent! Sea salt also makes a nice alternative.
Spices: Feel free to adjust the spice mix! If you like it spicy, throw in some cayenne pepper, or switch out smoked paprika for regular paprika. I find brown sugar really balances the flavors well, but you could also use honey or maple syrup.
How Do I Properly Prepare the Ribs for Smoking?
Removing the membrane from the back of the ribs is crucial for tender meat. The membrane is a tough layer that can prevent seasonings from penetrating. Here’s a simple way to do it:
- Use a sharp knife to gently slide under the membrane at one end of the ribs.
- Once you have a small flap up, grab a paper towel to get a better grip and pull it off. It should come off in one piece.
- Be gentle! If you break it, just start again at another spot.
This step might take a little practice, but it really helps make your ribs melt-in-your-mouth tender!
How to Make Smoked Beef Back Ribs?
Ingredients You’ll Need:
For the Ribs:
- 2 racks of beef back ribs
- 2 tablespoons olive oil
For the Rub:
- 2 tablespoons coarse kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
For Serving:
- Optional: your favorite BBQ sauce
How Much Time Will You Need?
This recipe will take about 20 minutes of preparation time, plus at least 2 hours of marinating, and around 4-5 hours to smoke the ribs. So plan for a total of about 6-7 hours to enjoy delicious smoked beef back ribs!
Step-by-Step Instructions:
1. Preparation of Ribs:
First, you’ll want to make your ribs tender. To do this, find the thin membrane on the back of the ribs, which can make them chewy. Carefully slide a knife under the membrane and gently pull it off using a paper towel for a better grip. This process is key for achieving that melt-in-your-mouth texture.
2. Seasoning:
Next, let’s get those ribs seasoned! In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. This seasoning mixture will give your ribs delicious flavor. Now, rub this mixture all over the beef ribs, making sure each part is evenly coated.
3. Marinating:
To enhance the flavor, lightly coat the seasoned ribs with olive oil. Then, wrap them tightly in plastic wrap and put them in the refrigerator. For the best result, let the ribs marinate for at least 2 hours, or even better, overnight!
4. Preparing the Smoker:
Now it’s time to prepare your smoking setup! Preheat your smoker to 225°F (107°C). Using hardwood like hickory, oak, or mesquite will give that lovely smoky flavor to your ribs. If you’re using a charcoal grill instead, make sure to set it up for indirect cooking.
5. Smoking the Ribs:
Once your smoker is hot and ready, place the ribs bone-side down on the grill grates. Close the lid and let them smoke away! You’ll want to smoke them for about 4-5 hours, or until they reach an internal temperature of around 200°F (93°C) and are nice and tender.
6. Foil Wrap (Optional):
If you’d like to keep your ribs extra moist, you can foil wrap them during the smoking process. To do this, after smoking for the first 3 hours, wrap the ribs in aluminum foil and continue smoking them for another 1-2 hours.
7. Resting:
Once your ribs are done smoking, carefully remove them from the smoker and let them rest for about 15-20 minutes. This resting time is important as it helps the juices redistribute throughout the meat, making every bite tender and juicy.
8. Serving:
Finally, slice the ribs between the bones and serve them up with your favorite BBQ sauce, if you like. Enjoy these flavorful smoked beef back ribs—they’re perfect for gatherings or a weekend treat!
Can I Use Other Cuts of Beef for This Recipe?
Yes! While beef back ribs are recommended for their tenderness and flavor, you can also use short ribs or beef spare ribs. Just adjust the cooking time as they may take longer to become tender, especially if using thicker cuts.
Can I Make These Ribs in the Oven?
Absolutely! Preheat your oven to 300°F (150°C). Follow the same preparation and seasoning steps, then wrap the ribs in foil and bake for 2.5 to 3 hours until tender. For a smoky flavor, consider adding smoked paprika to the rub and a few drops of liquid smoke to the ribs before wrapping them in foil.
How to Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. To reheat, wrap them in foil and warm in the oven at 250°F (120°C) for about 20-30 minutes, or until heated through. You can also reheat them on the grill for a few minutes for that fresh smoky flavor.
Can I Use a Gas Grill Instead of a Smoker?
Definitely! You can create a smoking environment on a gas grill by using a smoker box filled with wood chips. Preheat the grill to low, add the smoker box, and once the smoke begins to form, add your ribs bone-side down. Maintain a low temperature and follow the same cooking times as with the smoker.
