Smoked beef back ribs are a real treat! They are juicy, tender, and full of smokey flavor that will make your mouth water. Perfect for BBQ lovers!
These ribs are super easy to make, just season them and let the smoker do the work. I love serving them with some tangy sauce on the side. Can’t resist those tasty bites! 😋
Key Ingredients & Substitutions
Beef Back Ribs: These are the star of the dish! Look for fresh, meaty ribs for the best flavor. If you can’t find them, short ribs can be a great substitute, although they may need a different cooking time.
Smoked Paprika: This spice gives a lovely smoky flavor without the need for actual smoke. If you don’t have it, sweet paprika is a good alternative, but you’ll miss out on the smokiness.
Brown Sugar: This helps create a nice caramelization on the ribs. If you want less sweetness, you could use coconut sugar or skip it altogether. However, it does balance the spices well!
Cayenne Pepper: This adds heat to the dish. If you’re not a fan of spicy, feel free to skip it, or use a milder chili powder instead.
Wood Chips: Hickory, mesquite, and oak bring unique flavors to your ribs. I love hickory for its rich smoke. If you prefer something lighter, apple or cherry wood could be good alternates.
How Do You Get Tender Ribs?
Getting tender ribs is all about preparation and cooking technique. First, you want to remove the membrane from the back of the ribs. This tough layer can prevent seasonings from soaking in and makes the ribs less tender.
- To remove, gently slide a knife under the membrane at one end and pull it off using a paper towel for grip.
- Make sure to dry the ribs well with paper towels before seasoning. Moisture can prevent the spices from sticking.
Also, when smoking, remember low and slow is the key. Keep the temperature consistent and spritzing the ribs helps keep them juicy!
How to Make Delicious Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 3-4 pounds beef back ribs
- 1 tablespoon olive oil
For the Dry Rub Seasoning:
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1 teaspoon cayenne pepper (optional, for heat)
For Spritzing:
- 1 cup beef broth (for spritzing during cooking)
- Your choice of wood chips (hickory, mesquite, or oak) for smoking
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time to get everything ready, plus approximately 5-6 hours of smoking time. Make sure to plan ahead as you’ll want to soak your wood chips for at least 30 minutes before starting the cooking process.
Step-by-Step Instructions:
1. Preheat Your Smoker:
Start by preheating your smoker to 225°F (107°C). If you’re using wood chips for smoking, take a moment to soak them in water for at least 30 minutes. This helps them produce flavorful smoke instead of burning too quickly.
2. Prepare the Ribs:
Next, it’s time to prepare your beef back ribs. You’ll want to remove the tough membrane from the back of the ribs. This is important because it allows the meat to become more tender. After that, pat the ribs dry using paper towels—they should be nice and dry to help the seasoning stick.
3. Make the Rub:
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, brown sugar, black pepper, salt, and cayenne pepper if you like a little heat. This rub is the magic that adds flavor. Now, rub this mixture all over the ribs, ensuring they are evenly coated. You want every bite to be tasty!
4. Start Smoking the Ribs:
Place the seasoned ribs in the smoker bone-side down. Add your soaked wood chips to the smoker for that rich, smoky flavor. Close the lid and let the ribs smoke for about 5-6 hours. Don’t forget to spritz the ribs every hour with beef broth to keep them moist and flavorful. This step is important for creating that perfect bark!
5. Check for Doneness:
The ribs are ready when they reach an internal temperature of about 203°F (95°C) and have developed a nice crust on the outside. If you have a meat thermometer, this is a handy tool to have during this phase!
6. Rest and Serve:
Once the ribs are done, carefully remove them from the smoker. Let them rest for about 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, making them extra tasty. After resting, slice between the bones and serve the ribs with your favorite barbecue sauce if you like. Enjoy your delicious smoked beef back ribs!
Can I Use Other Types of Ribs for This Recipe?
Yes! While this recipe is specifically for beef back ribs, you can also use beef short ribs or pork ribs. Just keep in mind that cooking times may vary, so check for doneness according to the type of ribs you choose.
What Should I Do if I Don’t Have a Smoker?
If you don’t have a smoker, you can still achieve delicious results using a grill! Set up a two-zone fire (one hot side and one cool side) and add soaked wood chips in a foil pouch or smoker box. Cook the ribs on the cooler side, indirect heat, and add wood for that smoky flavor.
How Do I Store Leftover Ribs?
Store any leftover smoked ribs in an airtight container in the fridge for up to 3 days. To keep them moist when reheating, wrap the ribs in foil with a splash of beef broth, and warm them in the oven at 250°F (121°C) until heated through.
Can I Make the Seasoning Mix Ahead of Time?
Absolutely! Combine all the dry ingredients in advance and store them in an airtight container. This mix can be kept for several weeks, making it super convenient for future rib-smoking adventures.
