These smoked beef back ribs are a BBQ lover’s dream! With their tender meat that pulls off the bone easily and a smoky flavor that’s hard to resist, they make for a fantastic meal.
Cooking them low and slow makes the meat so juicy. I love serving them with a side of coleslaw for a crunchy contrast! Just don’t forget the napkins—things might get messy! 😄
Key Ingredients & Substitutions
Beef Back Ribs: The star of the dish! These ribs are meaty and perfect for smoking. If they’re not available, you could use spare ribs or short ribs, but cooking times may vary slightly.
Kosher Salt: This salt is perfect for seasoning as it has larger grains and is easier to handle. If you have table salt, use less (about half) since it’s denser and saltier.
Smoked Paprika: This ingredient gives a lovely smoky flavor, which is essential for this dish. If you can’t find it, regular paprika with a bit of liquid smoke can work in a pinch.
Cayenne Pepper: Adding cayenne gives a nice heat. If you prefer milder flavors, feel free to skip it or substitute with a pinch of black pepper.
Wood Chips: Hickory is a classic choice for beef. Oak works well too! If you want a fruitier taste, try applewood chips. Just make sure they’re soaked before using to avoid burning too quickly.
How Do I Prepare the Ribs for Smoking?
Preparing the ribs properly is crucial for ensuring tasty and tender results. Follow these steps to get them ready for the smoker:
- Start by removing the thin membrane on the back of the ribs using a paper towel for grip. This helps flavors penetrate better and keeps the ribs tender.
- Pat the ribs dry using paper towels to remove excess moisture. This helps the rub stick better.
- Once dry, apply your rub generously on both sides. Letting them sit for about 30 minutes allows the flavors to soak in.
These steps are simple, but they make a big difference in achieving delicious smoked ribs!
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 racks beef back ribs (about 4-5 pounds total)
- 1 cup beef broth (for moisture)
- Wood chips (hickory, oak, or your choice for smoking)
For the Dry Rub:
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional, for heat)
How Much Time Will You Need?
This delicious recipe requires about 30 minutes of prep time and around 4-6 hours of cooking time in the smoker. You’ll spend a little time making the rub and seasoning the ribs, followed by a long and rewarding smoking session to get that perfect melt-in-your-mouth goodness!
Step-by-Step Instructions:
1. Prep the Ribs:
Start by removing the membrane from the back of the ribs. This helps them absorb flavors better and makes the meat more tender. Pat the ribs dry using paper towels to help the rub stick nicely.
2. Make the Rub:
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if you like it spicy!). Mix everything together well until you have an even spice blend.
3. Season the Ribs:
Take your spice mix and generously rub it all over the ribs, making sure you coat both sides evenly. Let the seasoned ribs sit at room temperature for about 30 minutes. This allows them to soak up all those tasty flavors!
4. Prepare the Smoker:
While your ribs are resting, preheat your smoker to 225°F (107°C). If you’re using wood chips, place them in the smoker box or sprinkle directly onto the coals if your smoker is charcoal-based.
5. Smoke the Ribs:
Once your smoker is hot, place the ribs on the grates with the bone side down. To keep the atmosphere moist while smoking, pour the beef broth into a small pan and position it inside the smoker. Smoke the ribs for 4-6 hours, or until they reach an internal temperature of about 203°F (95°C) for that tender, fall-off-the-bone texture!
6. Wrap (optional):
If you want to help keep your ribs juicy, you can wrap them in aluminum foil after they’re smoked for about 3 hours. This’ll help speed up cooking and keep moisture locked in. Pop them back onto the smoker for an extra hour!
7. Finish and Rest:
Once your ribs are done smoking, take them out and let them rest for at least 15-30 minutes. This step is important because it allows the juices to redistribute, making the meat even juicier!
8. Serve:
Finally, slice between the bones to create individual ribs. Serve them with your favorite barbecue sauce, or dig in plain to enjoy that rich, smoky flavor. Yum!
Enjoy your delicious smoked beef back ribs!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While beef back ribs are ideal for smoking, you can also use short ribs or even beef brisket. Just note that cooking times may vary—short ribs might need a bit less time, while brisket may require longer due to its thickness.
What If I Don’t Have a Smoker?
No problem! You can still achieve a smoky flavor by using a grill with indirect heat. Simply set one side of the grill to low heat, place the wood chips in a smoker box or wrap them in foil with holes poked in it, and cook the ribs on the cooler side of the grill for a similar duration as mentioned in the recipe.
How Can I Store Leftover Ribs?
Store leftover ribs in an airtight container in the fridge for up to 3 days. To keep them moist, you can add a splash of beef broth before sealing. To reheat, cover them with foil in the oven at 250°F (121°C) until warmed through, which helps prevent drying out.
Can I Adjust the Spice Levels in the Rub?
Absolutely! If you prefer less heat, simply omit the cayenne pepper or reduce the amount. Conversely, you can amp up the spices by adding more cayenne or incorporating other spices like chili powder or smoked chipotle for extra flavor. Just taste as you go to find your perfect blend!
