These smoked beef back ribs are full of flavor and perfect for any barbecue lover. The tender meat falls right off the bone and is surrounded by a delicious smoky taste.
I love how easy it is to get that amazing smoky flavor using a grill or smoker. Plus, you can impress your friends at your next cookout with these tasty ribs! 🍖😄
Key Ingredients & Substitutions
Beef Back Ribs: Look for meaty beef back ribs with plenty of fat for flavor. If you can’t find back ribs, short ribs or beef chuck ribs are good substitutes, though they will have different textures.
Olive Oil: Olive oil helps the rub stick. You could also use canola oil or avocado oil for a neutral flavor if you prefer.
Kosher Salt: Kosher salt is great for rubs because it dissolves well and enhances flavor. If you only have table salt, use less since it’s more salty by volume.
Spices: Feel free to adjust the spices! If you don’t have smoked paprika, regular paprika is fine. You can create spice variation with other favorites like cumin or chili powder as well.
Cayenne Pepper: This is optional. If you want some heat, go for it! Otherwise, leave it out or substitute with a milder chili powder.
How Do You Properly Prepare Ribs for Smoking?
Preparing the ribs plays a huge role in achieving that tender, smoky goodness. Start by removing the membrane on the back. This thin, tough layer can block flavors and moisture from getting into the meat. Use a sharp knife to carefully slide under the membrane and gently pull it away.
- Using paper towels can help grip the membrane better for easier removal.
- Once the membrane is off, rinse the ribs and pat them dry before applying the rub.
What’s the Best Way to Apply a Dry Rub?
Applying the dry rub is key to flavorful ribs. Mix your spices well in a bowl, ensuring even distribution. After preparing them, rub the mixture evenly over the ribs, pressing it into the meat for better flavor absorption.
- Drizzle the olive oil over the ribs before applying the rub to help it stick.
- Letting the ribs sit allows the spices to penetrate the meat. If time allows, consider letting them marinate in the rub overnight for an even deeper flavor.
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 3-4 pounds beef back ribs
- 2 tablespoons olive oil
For the Dry Rub:
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional, for heat)
For Serving:
- BBQ sauce (for serving)
- Wood chips for smoking (hickory or mesquite recommended)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and seasoning, plus 5 to 6 hours for smoking the ribs. Make sure to plan ahead so the flavors can meld beautifully and the ribs turn out tender and delicious!
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by removing the membrane from the back of the ribs. You can do this by sliding a knife under it and gently pulling it away. This step helps the flavor penetrate better and ensures the ribs are nice and tender.
2. Make the Dry Rub:
In a medium bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper if you want a kick of heat. Rub this flavorful mixture all over the ribs, covering them evenly. Then, drizzle olive oil over the ribs to help the rub stick. Let the seasoned ribs sit at room temperature for about 30 minutes so the flavors can soak in.
3. Preheat the Smoker:
While the ribs are resting, preheat your smoker to 225°F (107°C). Add your chosen wood chips to the smoker according to the manufacturer’s instructions. Hickory or mesquite chips are great choices for a smoky flavor that pairs wonderfully with beef.
4. Start Smoking:
Once the smoker is at the right temperature, place the ribs in the smoker with the bone side facing down. Allow the ribs to smoke for about 5 to 6 hours, maintaining a steady temperature. To keep them moist, spritz the ribs with apple juice or a vinegar-water mixture every hour—this helps to elevate their flavor and tenderness.
5. Optional Wrapping:
After about 3 hours, check the ribs. If they have developed a beautiful dark bark, you can wrap them in butcher paper or aluminum foil to help seal in moisture and boost tenderness. Place them back in the smoker for an additional 2 to 3 hours.
6. Check for Doneness:
After 5 to 6 hours of smoking, the ribs should be nicely tender and reach an internal temperature of about 195°F (90°C). You can tell they are ready when the meat gives a little when you pull on the bones. That’s when you know it’s time to take them out!
7. Resting and Serving:
Once the ribs are done, remove them from the smoker and let them rest for about 15 to 20 minutes. This allows the juices to redistribute, making them even tastier. After resting, slice between the bones and serve with your favorite BBQ sauce. Enjoy these mouthwatering smoked beef back ribs at your next gathering!
Can I Use a Different Type of Ribs for This Recipe?
Absolutely! You can substitute beef short ribs or pork ribs if you prefer. Just note that cooking times may vary slightly, so keep an eye on the internal temperature to ensure they’re fully cooked and tender.
What If I Don’t Have Wood Chips?
If you don’t have wood chips, you can use wood chunks or even a smoker box with chunks of wood for grilling. Alternatively, you can use a liquid smoke product to impart a smoky flavor, though it won’t provide the same depth as traditional smoking.
How Should I Store Leftover Ribs?
To store leftover ribs, wrap them tightly in aluminum foil or place them in an airtight container. They can be kept in the fridge for up to 3 days. Alternatively, you can freeze them for up to 3 months; just make sure to wrap them well to prevent freezer burn!
Can I Cook These Ribs in the Oven Instead of a Smoker?
Yes! If you don’t have a smoker, you can cook the ribs in the oven. Preheat your oven to 300°F (150°C), wrap the ribs in foil, and bake for about 2.5 to 3 hours. Unwrap them for the last 30 minutes to allow for caramelization. For a smoky flavor, you can add some liquid smoke to the foil packet!
