Get ready for some tender and tasty smoked beef back ribs! These ribs are packed with flavor and have that perfect smoky goodness that everyone loves.
When I make these, the smell alone makes my mouth water! I like to slather them in my favorite BBQ sauce before serving. They’re perfect for a family cookout or just a special treat at home!
Key Ingredients & Substitutions
Beef Back Ribs: The star of this dish! Look for ribs with good meat coverage. If beef back ribs aren’t available, pork ribs can work as a substitute, though they will have a different flavor and cooking time.
Brown Sugar: This adds sweetness and helps with caramelization. You can swap it with honey or maple syrup, but adjust the quantities since they are sweeter than brown sugar.
Spices: The combination of paprika and smoked paprika is key for rich flavor. If you can’t find smoked paprika, a bit of regular paprika plus some additional smoke from wood chips or liquid smoke can help. Adjust the cayenne if you prefer milder heat.
Beef Broth or Apple Juice: Using beef broth keeps flavors strong, while apple juice adds a hint of sweetness. For a less sweet option, try chicken broth or even water seasoned with a bit of soy sauce.
How Do I Remove the Membrane from Beef Ribs?
Removing the membrane is crucial for texture and flavor absorption. It can be tough to chew, so this step is essential. Here’s how you do it:
- Use a sharp knife to carefully slide under one corner of the membrane.
- Grab the edge with a paper towel for grip, and slowly pull it off. It should come off in one piece, but don’t worry if it tears; just remove as much as you can.
Taking the time to do this step right will ensure your ribs come out tender and satisfying!
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 3-4 pounds beef back ribs
For the Rub:
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon salt
For Moisture:
- 1 cup beef broth or apple juice
How Much Time Will You Need?
This recipe will take about 5-6 hours. You’ll need about 30 minutes for preparation and then around 4-5 hours for smoking the ribs. Don’t forget to let the ribs rest for 15-20 minutes after cooking!
Step-by-Step Instructions:
1. Preheat Your Smoker:
Start by preheating your smoker to 225°F (107°C). Using hardwood like hickory or oak will give your ribs a delicious smoky flavor that everyone will love!
2. Prepare the Ribs:
Remove the membrane from the back of the beef ribs for the best flavor and tenderness. Slide a knife under the membrane at one end, grip it with a paper towel, and pull it off carefully.
3. Make the Rub:
In a medium bowl, mix together olive oil, brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt. This gives the ribs a flavorful rub that you’ll love.
4. Apply the Rub:
Generously apply the rub all over the beef back ribs, making sure to cover all sides. Let them sit at room temperature for about 30 minutes. This helps the flavors to really sink in!
5. Place Ribs in the Smoker:
Put the ribs in the smoker bone side down. Also, place a pan with beef broth or apple juice underneath the ribs, but not touching them. This will keep the inside nice and moist while they cook.
6. Smoke the Ribs:
Now it’s time to smoke the ribs! Let them smoke for about 4-5 hours. You’re looking for a nice internal temperature of around 203°F (95°C) when they’re done. Spritz them with a little apple juice every hour to keep them flavorful and moist.
7. Let Them Rest:
Once the ribs are done, take them out of the smoker and let them rest for 15-20 minutes. This step is super important for juicy, tender ribs.
8. Slice and Enjoy:
Slice between the bones to serve, and enjoy your delicious smoked beef back ribs with family and friends! Everyone will be asking for seconds!
Can I Use Different Types of Ribs?
Absolutely! While this recipe is for beef back ribs, you can also use beef short ribs or pork ribs. Just be aware that cooking times may vary, so always check for the appropriate internal temperatures for your specific choice of meat.
How Can I Store Leftover Ribs?
Leftover smoked beef ribs can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap them tightly in foil or plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in an oven at 250°F (121°C) until heated through.
Can I Make the Rub Ahead of Time?
Yes, you can prepare the rub ahead of time! Just combine all the dry ingredients and store them in an airtight container. It can be kept for several months in a cool, dry place. When you’re ready to use it, just mix in the olive oil right before applying it to the ribs.
What Can I Use Instead of Beef Broth?
If you don’t have beef broth on hand, apple juice is a great substitute for adding moisture and sweetness during smoking. Alternatively, vegetable broth or a mixture of water and soy sauce can also work to keep the ribs moist.
