How to make huge smoked BBQ beef ribs

Utilizing the 3-2-1 smoking technique, these meaty and tender smoked beef ribs That entails three hours on the grill, two more spent wrapped, and one spent brushing on barbecue sauce. You can get incredibly flavorful and juicy Traeger Beef Ribs using this straightforward smoking technique. Serve with smoked jalapeo poppers or corn on the cob!

Overview: Cooking Steps
  1. Remove silver skin and membrane from beef ribs.
  2. Rub Sriracha sauce all over the ribs, then sprinkle kosher salt and black pepper.
  3. Smoke at 285ºF (140ºC) for approximately 4.5 hours.
  4. Check the temperature of the ribs and spritz apple cider vinegar. …
  5. Remove the ribs and let them rest.

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. Mustard-slathered beef ribs being sprinkled with Hey Grill Hey Beef Rub.

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!

How To Smoke Beef Ribs?

  • 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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How to Smoke Beef Ribs

FAQ

How long does it take to smoke a 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 does it take to smoke beef ribs at 225?

Using an instant read thermometer like a Thermoworks MK4 Thermapen, short ribs of beef are considered to be done when their internal temperature reaches between 200 and 205 degrees Fahrenheit. Plan on spending a total of 6 hours at 225 degrees F. Plan on smoking for 5 hours total if the temperature is 250 degrees.

Does the 3 2 1 method work for beef ribs?

The 3-2-1 smoking technique is a great way to smoke beef ribs as well as pork ribs or baby back ribs. The beef ribs only need to be smoked for 3 hours on the grill at 225° F, then wrapped in foil or pink butcher paper with some liquid and smoked for an additional 2 hours.

How long and what temp do you smoke beef ribs?

Preheat the smoker to 250F degrees. For about 4 hours, place the seasoned ribs in the smoker. Your ribs’ size will determine how long they need to cook; some racks are significantly bigger than others. Consequently, when the meat reaches a temperature of 200F to 205F degrees, they will be fully cooked.

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