Smoked Beef RibsSmoked Beef Ribs

Table of Contents

Smoked Beef Ribs – A True Taste of American BBQ

Serves: 4 Prep Time: 30M Cooking Time: 5H 5H

Nutrition facts: 3534 calories 288 fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 kg (4.4 lbs) beef ribs
2 tbsp coarse salt
2 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
2 tbsp olive oil
Wood chips for smoking (oak or hickory recommended)

Instructions

Step1

Trim and Season: Begin by trimming excess fat from the beef ribs, leaving a thin layer to retain moisture. Apply a generous dry rub of your choice, ensuring all sides are well-coated. Let the ribs rest at room temperature for about 30 minutes to allow the flavors to penetrate.

Step2

Preheat the Smoker: Set your smoker to a consistent temperature between 225°F and 250°F (107°C to 121°C). Choose hardwoods like hickory, oak, or mesquite for a robust smoky flavor.

Step3

Smoking Process: Place the ribs bone-side down on the smoker grates. Smoke for approximately 4 to 6 hours, or until the internal temperature reaches 203°F (95°C). To maintain moisture, spritz the ribs with a mixture like apple cider vinegar every hour.

Step4

Rest and Serve: Once done, remove the ribs from the smoker and let them rest for about 10 to 15 minutes. This allows the juices to redistribute, resulting in tender and flavorful meat. Slice between the bones and serve.

Notes

Choose the Right Cut Opt for beef plate ribs or chuck ribs with ample meat coverage. These cuts are ideal for smoking and yield juicy, flavorful results. Proper Trimming Remove the silver skin and excess fat from the ribs. This allows the smoke and seasoning to penetrate the meat more effectively, enhancing flavor and tenderness. Use a Binder for Seasoning Applying a binder like mustard or Worcestershire sauce helps the dry rub adhere better to the meat, ensuring a flavorful crust. Maintain Consistent Temperature Keep your smoker steady between 225°F and 250°F (107°C to 121°C). Fluctuating temperatures can lead to uneven cooking and affect the texture of the ribs. Spritz to Retain Moisture Spritz the ribs with a mixture like apple cider vinegar and water every hour after the first couple of hours. This keeps the meat moist and helps develop a beautiful bark. Monitor Internal Temperature Use a reliable meat thermometer to check doneness. Aim for an internal temperature of 203°F (95°C); the probe should slide in with little resistance, indicating tender meat. Rest Before Serving After smoking, wrap the ribs in foil or butcher paper and let them rest in a cooler or warm oven for at least 30 minutes. This allows juices to redistribute, resulting in moist and flavorful ribs. Avoid Over-Smoking Using too much wood or producing thick smoke can impart a bitter taste. Aim for a thin, blue smoke for a cleaner flavor. Don't Rely Solely on Time Cooking times can vary based on rib size and smoker conditions. Always prioritize internal temperature and meat tenderness over the clock. Let the Meat Rest Allowing the ribs to rest after smoking is crucial. This step ensures the juices are evenly distributed, making each bite succulent and flavorful.

recipe delivers: I can tell you—nothing captures the essence of American BBQ like a perfectly smoked rack of beef ribs. It’s a dish that speaks to patience, bold flavor, and culinary craftsmanship. Whether you’re hosting a backyard gathering or just craving something deeply satisfying, this recipe is one of the top 10 American dinners for a reason.

Prep the Beef Ribs

Begin by trimming excess fat from the ribs and patting them dry. Good prep work ensures even seasoning and a better bark (crust) after smoking.

Make the Dry Rub

In a bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika. This classic rub enhances the beef without overpowering it—balance is key here.（But I prefer chopped onions with beef）

Season Generously

Rub the ribs all over with olive oil to help the spices stick, then coat them evenly with the dry rub. Don’t be shy—you want that flavor locked in. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare Your Smoker

Soak wood chips in water for 30 minutes. Preheat your smoker to 120°C (250°F). The low and slow method is essential for tender, juicy ribs.（ It is best to use fruit wood, which will have a special fragrance.）

Smoke the Ribs

Place the ribs bone-side down in the smoker. Spritz with apple juice every hour to keep the meat moist. Smoke for about 5–6 hours, until the internal temperature reaches 95°C (203°F) and the meat is tender enough to wiggle off the bone.

Rest and Slice

Wrap the ribs in foil and let them rest for 30 minutes. This step helps redistribute the juices—don’t skip it. Then slice and serve.

Tips

Smoking beef ribs is an art, but this recipe makes it approachable even for home cooks. The result? Tender, flavorful meat with that deep, smoky aroma that defines great barbecue. It’s a crowd-pleaser and a personal favorite from my years in the kitchen. Give it a shot—you’ll be hooked.

FAQ

Important Notes How Long to Grill Prime Rib

Smoking beef ribs is a commitment to the “low and slow” method. Typically, you’ll want to smoke them at a temperature of 225°F to 250°F (107°C to 121°C) for about 5 to 6 hours. However, the exact time can vary based on the size and thickness of the ribs. The key is to monitor the internal temperature, aiming for around 203°F (95°C) for optimal tenderness.

Most Frequently Asked Question: Should I Wrap Beef Ribs During Smoking?

A common question among pitmasters is whether to wrap beef ribs during the smoking process. Wrapping, often referred to as the “Texas Crutch,” involves enclosing the ribs in foil or butcher paper partway through cooking. This technique can help retain moisture and speed up the cooking process. However, some purists prefer to smoke the ribs unwrapped to develop a thicker bark and more intense smoky flavor. Ultimately, the decision to wrap depends on your desired texture and flavor profile.

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