These smoked beef back ribs are packed with flavor and tenderness! Slow-cooked to perfection, they’re slightly crispy on the outside and juicy on the inside. Yum!
I love serving these ribs at family get-togethers—everyone gets excited when they see them on the table. They’re perfect for sharing (if you can resist eating them all yourself!) 😄
Key Ingredients & Substitutions
Beef Back Ribs: These are meaty and flavorful, perfect for smoking. If you can’t find beef back ribs, you might try spare ribs or short ribs, though they will have a different flavor and texture.
Kosher Salt: This salt is great for seasoning meat because its large crystals are easy to sprinkle evenly. If you don’t have kosher salt, you can use sea salt, but reduce the amount slightly due to its finer grain.
Smoked Paprika: This gives a wonderful smoky flavor without using actual smoke. If you can’t find smoked paprika, you can use regular paprika or even a bit of liquid smoke, just keep it minimal so it doesn’t overpower the dish.
Wood Chips: Hickory and oak are standard for beef ribs. You can try fruit woods like apple or cherry for a sweeter smoke flavor. Just remember to soak them to prevent burning too fast.
How Do I Properly Prepare Ribs for Smoking?
Preparing the ribs correctly is key for a delicious result. First, you should remove the membrane on the back of the ribs. This tough layer can stop flavors from reaching the meat and keep the ribs from cooking evenly. Here’s how:
- Flip the ribs over so the bone side is facing up.
- Use a knife to gently lift the membrane at one end. Grab it with a paper towel for a better grip, as it can be slippery.
- Pull it off in one piece for the best results.
Also, drying the ribs with paper towels helps the rub stick better, ensuring more flavor!
How to Make Smoked Beef Back Ribs?
Ingredients You’ll Need:
For The Ribs:
- 2 racks of beef back ribs
For The Rub:
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper (optional, for heat)
For Glazing (Optional):
- 1/4 cup barbecue sauce (optional, for glazing)
Additional Supplies:
- Wood chips for smoking (hickory or oak recommended)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and seasoning, plus 4-6 hours for smoking. If you let the ribs rest overnight after seasoning, that can enhance the flavor even more. In total, plan for at least 5 hours, but better yet, plan a whole day to enjoy the process and the delicious outcome!
Step-by-Step Instructions:
1. Preparing the Ribs:
Begin by removing the tough membrane from the back of the beef ribs. This helps the ribs absorb flavor and become more tender. Use a paper towel to grip and pull off the membrane. Then, pat the ribs dry with some paper towels. This step is important for a good seasoning bond.
2. Making the Rub:
In a mixing bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if you want some heat). Stir everything together until it’s well mixed. This rub will add amazing flavor to your ribs!
3. Seasoning the Ribs:
Now it’s time to season the ribs! Generously apply the rub to both sides of the ribs, making sure every surface is well-coated. For the best taste, let the seasoned ribs rest for at least 1 hour at room temperature or, if you have the time, refrigerate them overnight to really let those flavors sink in.
4. Preparing the Smoker:
Set up your smoker and preheat it to 225°F (107°C). If you’re using a charcoal smoker, arrange it for indirect cooking. Don’t forget to soak your wood chips in water for about 30 minutes and drain them before adding to the smoker. Soaking helps them produce a great smoke without burning too quickly!
5. Smoking the Ribs:
Once your smoker is ready, place the ribs in the smoker bone-side down. Add the soaked wood chips according to your smoker’s instructions. Smoke the ribs for approximately 4-6 hours. You’ll know they’re done when they have a tasty bark on the outside and an internal temperature of about 200°F (93°C). They should be tender enough to pull apart easily!
6. Adding the Glaze (Optional):
If you like a sticky glaze, brush some barbecue sauce onto the ribs during the last 30 minutes of smoking. This will give them a deliciously sweet and tangy finish.
7. Resting and Serving:
Once the ribs are done, carefully remove them from the smoker and let them sit for about 15-20 minutes. This resting period helps the juices redistribute for maximum flavor. When you’re ready, cut the ribs and serve them up with extra barbecue sauce on the side, if desired. Enjoy your smoky and flavorful beef back ribs!
Can I Use Different Types of Ribs for This Recipe?
Absolutely! While beef back ribs are recommended for their flavor and tenderness, you can substitute with other rib types like pork ribs or beef short ribs. Just keep in mind that cooking times may vary based on the type of meat, so adjust accordingly.
Can I Make This Without a Smoker?
Yes, you can use an oven or a grill! For oven cooking, preheat to 225°F (107°C) and place the ribs on a rack over a baking sheet to catch drippings. If using a grill, set it up for indirect cooking and use a smoker box for the wood chips to impart that smoky flavor.
How Should I Store Leftover Ribs?
Store any leftover smoked ribs in an airtight container in the fridge for up to 3 days. To reheat, wrap them in aluminum foil and place in a preheated oven at 250°F (121°C) until warmed through. You can also reheat on a grill for added flavor.
What Can I Serve With Smoked Beef Back Ribs?
These ribs are fantastic with classic sides like coleslaw, cornbread, or baked beans. You can also serve them with grilled vegetables or a refreshing salad for a complete meal!
