Compared to pork ribs, beef back ribs are a completely different animal. Would you like to know how to smoke beef back ribs? in more ways than one.
Even though beef ribs can be delicious when seasoned and smoked to their glorious state of mouthwatering perfection, they are not as popular as pork ribs.
They used to be reasonably priced, but as beef prices have increased, they are no longer the great deal they once were. Nevertheless, they are typically one of the most affordable cuts of beef available.
Seven bones should make up a complete rack, but it’s more common to find six to eight bones per rack. They are removed from the tenderloin’s immediate neighbor, the upper portion of the steer’s rib cage.
Prepare and Season the Beef Ribs
To begin with, do not attempt to peel off the membrane from these ribs. Leave it on to prevent the ribs from disintegrating while cooking. Also, there’s not much trimming to do.
As you can see from this image, these don’t have a lot of fat. I did almost no trimming or prep on these whatsoever.
I lightly brushed the ribs with olive oil to help the rub adhere to the meat, followed by a generous application of my Award Winning Brisket Rub. I adore this rub and believe it was a good choice for these ribs.
If you don’t already have a beef rub, you can either make my recipe yourself or, for something more straightforward, just use a combination of salt, pepper, garlic, and onion.
To allow the rub to penetrate the meat, allow the ribs to rest at room temperature for about an hour.
Smoke the Beef Back Ribs at 225F
I used pecan and cherry wood and smoked the ribs at 225 for about three hours. The robust flavor of the beef complements these woods’ aggressive smoke profile really well.
I wrapped the ribs after three hours in the smoker to encourage the breakdown of the fat and to add more layers of flavor. I used a similar mixture to Malcom’s in his recipe at the wrapping stage: butter, garlic, onion, and Worcestershire sauce. Cook the ribs for a further two hours while tightly wrapped in two layers of aluminum foil.
(If you’re looking for a recipe that cooks more quickly, try this one for Smoked Beef Chuck Riblets.)
When the bone is visible and the bones can be easily separated with a slight twist, the ribs are finished. At this point, the internal temperature of the beef will be around 195F.
About 30 seconds after the last picture was taken, I ate mine plain without sauce.
Don’t be disappointed if they are quite different from pork ribs because they are. If you enjoy beef like I do and want to experiment with your smoker, these are a very tasty treat.
I absolutely loved it and will make the smoked beef ribs again.
Smoked Beef Back Ribs at 225FBeef back ribs are trimmed, seasoned with a dry rub and smoked for five hours until tender and delicious!
- 2 racks beef back ribs
- 2 tbs olive oil
- 1/4 c Beef Rub
- 1/2 stick unsalted butter
- 1/2 tsp minced garlic
- 1/2 tsp minced onion
- 1 tbs Worcestershire
- Trim any excess fat from ribs.
- Olive oil should be drizzled over the ribs, followed by a generous amount of beef rub.
- Set your grill to indirect cooking or smoking at 225 to 240 degrees.
- Smoke ribs for 3 hours.
- Place one rack of ribs, meat side down, in a piece of aluminum foil. Drizzle half of the liquid mixture over the top. Wrap. Do the same with the other rack.
- Return to smoker, covered, for another two hours or until bones are visible and easily separated.
This is How To Smoke Beef BACK Ribs the Best Way
Should you smoke beef ribs at 225 or 250?
Try to keep your smoker’s temperature between 225 and 250 degrees Fahrenheit. The meat fibers will contract as they cook at higher smoking temperatures, squeezing out the juices. From 225°F to 235°F is the ideal temperature range for smoking beef ribs.
How long to smoke ribs at 225 without wrapping?
Preheat your smoker to 225°F. Place the ribs bone-side down directly on the grill grates. Smoke with the lid shut for about 4 12 hours, or until the internal temperature reaches 200°F.
Does the 3 2 1 method work for beef ribs?
If you’re not familiar with the 3 2 1 method, it’s a rib smoking technique in which the ribs are first smoked for 3 hours, then wrapped and smoked for another 2 hours, and finally smoked for an additional hour while being covered in sauce. Any type of ribs, including beef, can be prepared using this technique.
How long to smoke beef ribs at 225 without foil?
For three hours at 225°F, smoke your ribs directly on the racks. The ribs should be taken off the racks and covered in aluminum foil. Pour a small amount of apple juice, wine, beer, or any other preferred flavor into the aluminum foil packet before sealing it to improve the steam process.