These Smoked Beef Ribs are coated in a flavorful dry rub, slow smoked until tender, and finished with a rich layer of barbecue sauce for irresistible flavor in every bite. These meaty ribs are perfect for cookouts, game day, or any time you’re craving serious barbecue.
Serve them with my Old Fashioned Potato Salad and Quick Coleslaw for a classic backyard barbecue menu.
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Baby back ribs, step aside. These Smoked Beef Ribs are a carnivore’s dream with rich, beefy flavor, a smoky bark, and tender meat that pulls easily from the bone.
Beef back ribs are always the first thing my husband looks for on a BBQ restaurant’s menu and I wanted to be able to recreate this meal at home. So I set out to make the very best Smoked Beef Ribs on our pellet grill and this recipe absolutely delivers a restaurant-quality result.
The long, slow cooking time is vital to this cut as it helps break down connective tissue, resulting in tender ribs with rich flavor and texture.
Table of Contents
Ingredient Notes
- Beef Back Ribs: Beef back ribs come from the same section of the cow as ribeye roast, which is why they’re sometimes called “prime rib on a stick”, but they’re actually a great value when compared to other beef rib cuts. They’re less fatty than beef short ribs, and develop an incredible smoky flavor and bark when cooked low and slow. I’ve found them at Costco for a great price.
- Dry Spice Rub: Kosher salt, black pepper, light brown sugar, garlic powder, onion powder, and smoked paprika create a simple, flavorful bark.
- Yellow Mustard: Helps the seasoning stick to the ribs and won’t add a mustard flavor after smoking.
- Apple Juice: Used for spritzing to help keep the ribs moist during smoking. Apple cider vinegar or beef broth also work well.
- BBQ Sauce: Use your favorite bottled or homemade BBQ sauce for glazing the ribs at the end of cooking.
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How to Make Smoked Beef Ribs
- Score the membrane on the bone side of the ribs by making shallow cuts diagonally across the surface in one direction, then again in the opposite direction, to help the seasoning and smoke penetrate.
- Coat both sides lightly with yellow mustard.
- Season generously with the dry rub mixture.
- Smoke the ribs at 250 degrees F until deeply browned with a dark, flavorful bark.
- Wrap the ribs in foil and continue cooking until tender.
- Brush with BBQ sauce and return the ribs to the smoker to set the glaze before resting and slicing.
Valerie’s Tips
- Choose a meaty rack: Beef back ribs can look a little bony at first glance, but the meat on this cut is mostly found between the bones. Look for a rack with plenty of visible meat and avoid racks that look overly trimmed.
- Score the membrane instead of removing it: Scoring helps smoke and seasoning penetrate while helping the rack hold together during the long cook time. Blot the ribs dry with a paper towel before starting.
- Use a light hand with the mustard: You only need a thin coating to help the seasoning stick. You won’t taste the mustard after smoking.
- Wood pellets: Oak and hickory pellets are great choices for beef ribs. Mesquite adds a stronger smoke flavor if you prefer a bolder barbecue taste.
- Cook to tenderness, not strictly by time: Every rack is different. The ribs are ready when the meat pulls back from the bones and a toothpick slides in with little resistance.
- Don’t skip the foil wrap: Wrapping helps tenderize the ribs and keeps them moist while they finish cooking. I prefer foil for this recipe because it helps tenderize the ribs more quickly, but butcher paper can also be used for a firmer bark.
- Sauce at the end: Adding BBQ sauce during the final stage lets it caramelize and set without burning.
- Let the ribs rest before slicing: A short rest helps the juices redistribute and makes the ribs easier to slice cleanly.
Storage
Refrigerate: Store leftover smoked beef ribs in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap the ribs tightly in foil and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
More Rib Recipes You’ll Love
- Oven Baked Baby Back Ribs
- Grilled Country Style Pork Ribs
- BBQ Braised Short Ribs
- BBQ Country Style Pork Ribs (Slow Cooker or Instant Pot)
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Smoked Beef Ribs
These Smoked Beef Ribs are coated in a flavorful dry rub, slow smoked until tender, and finished with a rich layer of barbecue sauce for irresistible flavor in every bite. These meaty ribs are perfect for cookouts, game day, or any time you're craving serious barbecue.
Equipment
- instant read meat thermometer optional but helpful
Ingredients
Dry Rub (Enough for up to 5 pound rack)
- 4 teaspoons kosher salt
- 4 teaspoons freshly ground black pepper
- 2 teaspoons light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Rest
- 1 rack beef back ribs, up to 5 pounds
- 1 to 2 tablespoons prepared yellow mustard, or enough to lightly coat both sides
- Apple juice, apple cider vinegar, or beef broth, as needed for spritzing
- BBQ sauce, as needed (I use Kinder’s Mild)
Instructions
Score the Membrane
- Pat the rack of ribs dry with paper towels. Flip the ribs bone-side up. Using the tip of a sharp paring knife, make a shallow cut crosswise across the silver skin from one side to the other, repeating 5 or 6 times. Then, a second set of cuts diagonally from one top edge down to the other. This opens the membrane so smoke and seasoning can penetrate.
Season
- Rub a very thin coat of yellow mustard over both sides (about 1 to 1½ Tbsp total), just a light film so the rub sticks. You won’t taste the mustard after smoking. Sprinkle the dry rub evenly over all sides.
- Let the ribs rest while you heat your smoker to 250 degrees F.
First Smoke – 2 ½ hours
- Place ribs bone-side down directly on the grates. Close the lid and let them smoke for 2 ½ hours. About halfway through the cooking time, spritz them lightly (apple juice, apple cider vinegar, or beef broth) to keep the surface moist.
Foil Wrap – 1 to 1 ½ hours
- They’re ready to wrap when they are a beautiful mahogany color, not too dark. Pull the ribs off the grill and wrap them in heavy-duty foil with the opening at the top so it’s easy to check on them later.
- Spritz lightly one more time before sealing the foil. Return the foil packet to the smoker and continue cooking at 250 °F for 1 to 1 ½ hours.
- After 1 hour, check the ribs. The meat should have pulled back from the ends of the bones by about ½ to ¾ inch. When you lift the rack with tongs from one end, it should bend easily. If you poke between the bones with a toothpick or skewer, it should slide in with little resistance (like butter).The internal temperature should be around 200 °F to 205 °F when the ribs are tender. That’s the sweet spot to take them out of the foil. If they aren’t quite there, close the foil and continue to cook them for another 30 minutes.
Sauce and Finish – 20 to 30 minutes
- Carefully open the foil and brush the top and sides of the ribs with BBQ sauce. Remove and discard the foil.
- Place ribs back on the smoker at 250 °F, bone side down, sauced side up. Close the lid and smoke for an additional 15 to 20 minutes to set the glaze.
Rest, Slice, and Serve
- Remove the ribs from the smoker and let rest, loosely tented with foil, for about 15 minutes before slicing.
- Place the rack meat-side down on a cutting board so you can clearly see the bones. Using a sharp carving or chef’s knife, cut between the bones into individual ribs.
Notes
Yield Note: Beef back rib racks can vary quite a bit in size and meatiness. The 5-pound rack I tested yielded 7 meaty ribs.
Refrigerate: Store leftover smoked beef ribs in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap the ribs tightly in foil and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Reheat: Place the ribs in a baking dish with a splash of beef broth or water and cover tightly with foil. Warm in a 300 degree F oven until heated through.
Nutrition
Serving: 1rib | Calories: 504kcal | Carbohydrates: 11g | Protein: 39g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 1742mg | Potassium: 586mg | Fiber: 1g | Sugar: 8g | Vitamin A: 239IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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