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.
posted May 16, 2022
The newest (and most glorious) meat craze to hit the BBQ scene is smoked beef ribs. With a substantial piece of beef packed with delectable flavor, these enormous mouthfuls of meat adorn the best BBQ platters.
What are Beef Ribs?
Let’s start by discussing the type of beef you should use when smoking beef ribs. I am aware that the supermarket’s sea of meats can be intimidating at times. Ask your butcher for beef ribs instead of pre-packaged foods. These tender, gorgeous ribs are from the lower part of the ribs and frequently have a good 1 to 2 inches of meat directly on the bone.
Back ribs are not necessary for this recipe, but if you’re interested in making this cut, I do have a recipe for beef back ribs. Those have only a small amount of meat between the bones and barely any meat on the bone. Because there is so little meat on top, the bones become visible as the meat cooks, earning these ribs the nickname “shiners.”
There are two types of the thick cuts that are best for smoking.
- Chuck ribs. typically come in a 4-bone section of beef ribs (the bones are typically a little shorter and have a little less meat)
- Plate ribs. The beef rib should have 3 large bones and a thicker layer of meat on top.
Various pitmasters favor various cuts, but either one is delicious with this recipe. Because it was what my butcher had on hand, I used a 4-bone section of chuck ribs for this recipe, but plate ribs would be an excellent alternative!
When I prepared it for the second episode of BBQ Brawl on the Food Network, it was a huge success. The judges absolutely adored my amazing Homemade Coffee Rub, which I used for that challenge, but my Hey Grill Hey Beef Rub tastes incredible on these ribs.
Also, I was under a time crunch on BBQ Brawl, so I smoked between 275 and 325 degrees F to have these ribs done in under 5 hours. When you have the time, definitely cook at 250 degrees F for a longer period of time.
When it comes to large, beefy cuts, like these smoked beef ribs, I like to keep my seasonings fairly straightforward. Let the meat and smoke do the talking, please. I did use Dijon mustard to add a bit of heat to keep everyone on their toes. It isn’t spicy; instead, it’s a warm, delicious piece of smoked beef rib goodness that melts in your mouth.
My Beef Rub is all you need to season these ribs. It’s a fantastic dry rub made with salt and pepper that was created to enhance the flavors of grilled and smoked beef. You can purchase this from the Hey Grill Hey Store. You can substitute Kosher salt, coarse black pepper, and garlic powder if you don’t have any on hand.
How to Smoke Beef Ribs
When smoking beef ribs, low and slow is the key. To properly season the meat and produce that coveted, beautiful dark bark, you need enough smoke. In order to achieve the ideal fall-off-the-bone texture, these guys also require plenty of time to render that fat and difficult connective tissue.
- Prep. On top of the ribs, there is a layer of fat, and on the bone side of the ribs, there is another papery membrane. You can either ask your butcher to do it or do it yourself at home. In either case, you don’t want to eat that membrane because it’s unpleasant. If you’re performing it at home, slide a butter knife under the membrane, grab it firmly with some paper towels, and lift it off.
- Season. Season the trimmed ribs liberally with my Beef Rub or a mixture of salt, pepper, and garlic powder. Drizzle them with a fiery Dijon mustard (be sure to choose one that contains horseradish). The mustard adds a faint flavor and aids in the dry rub’s adhesion to the ribs’ exterior.
- Smoke. Place the seasoned ribs on the smoker, secure the lid, and smoke for three hours with the smoker at 250 degrees F.
- Spritz. Use the vinegar and hot sauce mixture listed in the recipe to spritz these ribs. Because these ribs are not wrapped, the spritz is essential to maintain moisture and aid in the development of that delicious bark. Do not believe that it is too spicy because it is not. It simply gives the ribs a little bit more bite and “wow” (similar to how I use vinegar in my Carolina Style Pulled Pork). Continue to smoke until the ribs reach 203 degrees F.
- Rest, slice, and serve. It’s crucial to give them time to rest once the temperature reaches 203 degrees F. Before cutting them into individual ribs and serving, wrap them in butcher paper, move them to a cooler, cover with a towel, and let them rest for an hour.
How Long to Smoke Beef Ribs
Beef ribs will require 8 to 10 hours to smoke completely. Give yourself plenty of leeway in case your particular rack of ribs takes less or more time than this recommendation as this time can vary from rack to rack.
Instead of smoking meat based on cooking time, smoke meat based on its internal temperature. The meat’s temperature will ensure that your food is cooked to the ideal doneness.
Temperature for Beef Ribs
Once your beautiful ribs are seasoned and slow smoking, it’s time to finish it up and bring it all together. Smoke the ribs to an internal temperature of 203 degrees F, and this is where a good meat thermometer is absolutely crucial.
In order to achieve the best results, smoking beef ribs takes time, a nice, consistent smoker temperature, and a perfect internal meat temperature. Fall-off-the-bone will be at your fingertips in no time if you adhere to the instructions in this post!
More Beef Ribs Recipes
I see you share my love of ribs, and did you know that Hey Grill Hey has a variety of recipes for smoking beef ribs that are ready for you to make yourself? Check out some of them below:
Follow the video below and I’ll show you how to make this smoked beef ribs recipe at home! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind-the-scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
- ▢ 1 4-bone section beef ribs ((about 4-5 pounds))
- ▢ 2 Tablespoons Dijon mustard with horseradish
- Six Tablespoons of Hey Grill Hey Beef Rub (or equal amounts of salt, pepper, and garlic powder)
- ▢ 1 cup white vinegar
- ▢ ¼ cup hot sauce
- Preheat the smoker. Preheat your smoker to 250 degrees F for indirect cooking. To produce the best smoke for these ribs, use a hardwood, such as oak or hickory.
- Season. Slather your ribs with the Dijon mustard. Season liberally with Beef Rub or salt, pepper, and garlic powder on all sides.
- Smoke the ribs. Place your ribs on the smoker, then place the meat thermometer probe in the center of the thickest piece of meat (keeping it away from the bone). Program your thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.
- Spritz the beef ribs and continue smoking. Shake the vinegar and hot sauce together in a spray bottle that is safe for food. After the initial three hours of smoking, start misting your ribs every 45 to an hour. Smoke the ribs until they reach an internal temperature of 203 degrees Fahrenheit. The average time for this procedure is 8 to 10 hours, but each rack varies slightly.
- Rest, slice, and serve. Before slicing and serving, remove the ribs from the smoker, wrap them in foil, butcher paper, or unwaxed parchment paper, and let them rest in an insulated cooler for at least an hour.
**This post was originally published April 2018. Since then, more data and useful advice have been added. The recipe remains the same.
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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 4 lbs of beef ribs?
Beef ribs will require 8 to 10 hours to smoke completely. Give yourself plenty of leeway in case your particular rack of ribs takes less or more time than this recommendation as this time can vary from rack to rack. Instead of smoking meat based on cooking time, smoke meat based on its internal temperature.
How long to smoke beef ribs at 300?
The ribs will first be cooked for three hours at 300 degrees without any foil or covering. Every 30 minutes or so, spritz it with apple juice to keep it moist. This will keep a hard bark from developing. At 3 hours, you’re ready to wrap.
How long to smoke ribs at 250 per pound?
Smoking Period Don’t open the grill too frequently, but occasionally baste or mop the ribs. Maintaining a steady temperature is important. If smoke starts to die down, add more wood chips.