Smoked Beef Ribs With Sweet Chili Dry Rub

These smoked beef ribs with a sweet chili dry rub have such an amazing and unique flavor that you can't find anywhere else! They are fall-off-the-bone tender and will have all of your guests asking for the recipe! Serve them at home or at a backyard cookout for an unforgettable meal!

Easy Smoked Beef Ribs Recipe

When my husband and I came up with this dry rub recipe, our minds were blown at how completely delicious it was! Now, I've come to share it with you so your entire family can enjoy these fantastic ribs, too!

🥘 Smoked Beef Ribs With Sweet Chili Dry Rub Ingredients, Notes, & Substitutions

Beef Ribs

• Beef Ribs - 6-6½ pounds of beef ribs. This is the same as 2 full racks or 12-14 ribs.
• Oil - 3 tablespoons of extra virgin olive oil will help the dry rub to stick to the meat.
• BBQ Sauce - You'll want to grab some of your favorite BBQ sauce for coating the ribs at the end of cooking.

Sweet Chili Dry Rub

• Brown Sugar - 3 tablespoons of brown sugar for some sweetness.
• Onion Powder - 2 teaspoons of onion powder or an onion powder substitute.
• Smoked Paprika - 1½ teaspoons of smoked paprika. You can use regular paprika if needed, but the flavor won't be quite the same. Learn about the difference here.
• Chili Powder - 1½ teaspoons of chili powder.
• Garlic Powder - 1 teaspoon of garlic powder.
• Salt - 1 teaspoon of salt.
• Pepper - ½ teaspoon of ground black pepper.
• Ground Mustard - ½ teaspoon of ground mustard or a ground mustard substitute.
• Cumin - ½ teaspoon of cumin or a cumin substitute.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Sweet Chili Dry Rub & Smoked Beef Ribs

Just like most smoker recipes, these ribs are pretty hands-off and east to prepare! You will need your smoker, your grilling utensils, a small bowl, and your measuring spoons.

This recipe is for 8 servings.

Step 1: Prepare the dry rub. In a small bowl, combine the dry rub ingredients: 3 tablespoons (37.5 grams) of brown sugar, 2 teaspoons (4.8 grams) of onion powder, 1½ teaspoons (3.45 grams) of smoked paprika, 1½ teaspoons (3.45 grams) of chili powder, 1 teaspoon (1.58 grams) of garlic powder, 1 teaspoon (5.7 grams) of salt, ½ teaspoon (1.15 grams) of pepper, ½ teaspoon (.75 grams) of ground mustard, and ½ teaspoon (1.25 grams) of cumin.

Step 2: Season the ribs. Coat 2 full racks of beef ribs (6 pounds or 2.72 kilograms) with 3 tablespoons (44 milliliters) of olive oil, then rub the dry rub mixture over all surfaces of the beef ribs. Cover with plastic wrap and refrigerate for at least an hour, but preferably over night.

Step 3: Preheat. Remove ribs from the refrigerator and remove the plastic wrap. Add mesquite chips (or your favorite smoker wood chips) and start your smoker to reach a temperature of 225°F (107°C).

Step 4: Smoke. Once heated, place the ribs in the smoker directly on the racks and smoke at 225°F (107°C) for 3 hours.

Step 5: Grill. Remove the smoked ribs from the smoker. Transfer either the full rib racks or sliced ribs to your barbecue and grill over a low flame for 10-15 minutes. Rotate ribs during grilling for even cooking.

Step 6: Coat. Coat ribs with your favorite barbecue sauce in the last few minutes of grilling. Serve immediately.

🍽️ What To Serve With Smoked Beef Ribs

These ribs pair wonderfully with practically anything you could be serving at your cookout or potluck. Try it with some Hawaiian macaroni salad, bacon cheddar green bean casserole, or potato salad!

Check out my post on what to serve with beef ribs for more recipes and ideas!

💭 Angela's Pro Tips & Notes

• Trim and remove any silverskin that may be on your ribs before seasoning them. If you leave it on, the meat won't be able to properly absorb the smoke or seasoning.
• Always keep an eye on your smaller rack of ribs. You don't want to accidentally overcook them if you are only monitoring the larger rack.
• Use your favorite BBQ sauce for coating the ribs at the end of cooking. Honey BBQ sauce and Hawaiian BBQ sauce are some of my favorites!

🥄 Make Ahead Options

I strongly recommend seasoning your ribs the night before you want to serve them. Not only does this give them plenty of time to absorb the flavors of the dry rub, but it's also super convenient!

The ribs can be smoked straight out of the fridge and be ready to go in time for lunch!

🥡 Storing & Reheating

If you have any leftover ribs, let them cool completely to room temperature before storing them. Then, they can be placed into a sealed container and stored in the refrigerator for 4-5 days.

Reheating Smoked Beef Ribs

The best way to reheat your smoked ribs is in the oven. To start, preheat the oven to 250°F (120°C/Gas Mark ½).

Place your ribs into a baking dish or onto a baking sheet and cover them with aluminum foil. Heat them in the oven until heated through to your liking.

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❓ How Long Does It Take To Smoke Beef Ribs?

The exact time for smoking beef ribs depends on a few factors. The temperature of your smoker, the size of the ribs, and the way you cook them can all play a part.

At 225°F (107°C), my ribs took about 3 hours to cook. However, the best way to know when your ribs are done is to use an instant-read thermometer.

Check the internal temperature of your ribs at the thickest part of the meat without touching the bone. Once the temperature reads 200-205ºF (93.3-96.1ºC), they are done cooking.

❓ What's The Best Wood To Use For Smoking Beef Ribs?

I used mesquite wood for my ribs, but there are tons of great options! Hickory and oak are also fantastic choices if you want a strong, smokey flavor.

Alternatively, you could use apple, pecan, or cherry for a more subtle, slightly sweet flavor. In the end, it all comes down to what you like the best!

❓ Should I Wrap Beef Ribs When Smoking?

If using high-quality beef, you definitely do not need to wrap them. In fact, I prefer to leave them unwrapped so that the meat can fully absorb the smoke.

📖 Recipe Card