These smoked beef back ribs are smoked low-and-slow until they reach the best ever juicy, tender, melt-in-your-mouth texture! The outside caramelizes beautifully, and the meat pulls right off the bone! Follow this easy 3 step method for effortlessly amazing smoked beef ribs!
Best Beef Back Ribs Recipe
One of the best parts of summer has definitely got to be all of the grilled and smoked foods! These super easy smoked beef back ribs are such a flavorful part of a delicious dinner that the whole family will love!
When I look at smoked beef ribs, I see a lot of photos of really meaty ribs that are certainly not what I can grab at most grocery stores. Those ribs would require a trip to the butcher and demand a heftier price.
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That is why these beef back ribs are the type of ribs that are usually served here in my home. They're readily available, and they're more economical!
What Are Beef Back Ribs
The ribs come from the same rib primal cut section on the cow as the ribeye. The butchers tend to carve closely to the rib bones, not leaving a lot of meat, making this cut extremely affordable.
Since it is the ribeye that the butchers are carving from the bones, the same wonderful flavor from the marbling is found on the ribs!
🥘 Smoked Beef Back Ribs Ingredients
For the rib rub, I use my steak seasoning, which consists of salt, pepper, onion powder, garlic powder, smoked paprika, dried thyme, and dried rosemary. I love to add some ground sage, too, especially when I am going light on barbecue sauce!
Beef Back Rib Dry Rub
- Olive Oil - 2 tablespoons of extra virgin olive oil.
- Steak Seasoning - 1 batch of my steak seasoning (about 5 ½ tablespoons).
Beef Back Ribs
- Beef Back Ribs - 1 rack of beef back ribs with the silverskin removed.
- BBQ Sauce - 8 tablespoons of barbecue sauce (my honey BBQ sauce would be excellent)!
- Butter - 2 tablespoons of unsalted butter or a butter substitute.
- Apple Cider Vinegar - 2 tablespoons of apple cider vinegar or an apple cider vinegar substitute.
- Brown Sugar - 2 tablespoons of dark brown sugar or a brown sugar substitute.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Best Woods for Smoking Beef Back Ribs
Beef ribs can stand up to a heavy smoke taste, so the best wood chips are really going to depend on your own preferences. Here are some of my favorites for smoking beef back ribs for you to choose from!
- Mesquite - is an oily wood that adds a distinctive flavor to your smoked meats.
- Hickory - adds a strong smoked flavor to your smoked meats and is one of the most popular woods used in smoking.
- Apple Wood - adds a great, mild smoked flavor with a touch of sweetness.
- Oak - a great smoked flavor that is not overpowering. Oak chips can be used on their own for longer cook times without needing to be combined with any other wood varieties.
- Pecan - a wood that is wonderful when used in combination with other woods for smoking. I like to mix pecan chips with fruitwood for the best flavor and to keep the pecan from adding a pungent flavor.
- Cherry - adds a mahogany-like dark coloring to your smoked beef bark. This is a great wood to use in combination with hickory, oak, or pecan.
🔪 How To Smoke Beef Back Ribs
Use the simple 3-2-1 method for a foolproof way to get meat that literally will fall off the bone! For 3 hours, you will smoke the ribs uncovered, 2 hours covered, and 1 hour uncovered and sauced.
To get started, you'll need a sharp knife, your measuring utensils, a basting brush, tongs, and of course, your smoker.
I find I typically get about 4 servings per rack of beef ribs. You can always add an extra rack or two if you need more!
Prepare The Ribs
- Remove membrane. This is typically not already done. You will need to remove the silverskin ( thin membrane ) from the underside of the ribs by working the tip of a butter knife underneath the membrane. Use your fingers or a paper towel to get a good grip and pull the membrane off.
- Rinse (optional). Rinse the ribs with cool water and then pat the ribs dry using a few paper towels. *I like to do this to remove any small bone fragments, though it is not something you have to do.
- Preheat. Preheat your smoker to 225ºF (110ºC) and load your hopper, wood chip box, or tray with your favorite wood.
- Season. Once your smoker has come to temperature, coat 1 rack of beef back ribs with 2 tablespoons (29.57 milliliters) of olive oil and generously apply 5 ½ tablespoons (98.45 grams or 1 batch of my recipe) of steak seasoning.
Smoke The Meat
- 3-hour cook, uncovered. Place the beef ribs bone-side down (or up if your heat source is coming from the top) in the smoker at 225ºF (110ºC) and cook for three hours. You should have a nice bark established at this point.
- 2-hour cook, covered in foil. Open your smoker and remove the beef back ribs. Spread enough aluminum foil to wrap completely. Add 2 tablespoons (29.57 grams) of butter, 2 tablespoons (29.57 grams) of brown sugar, and 2 tablespoons (29.57 grams) of apple cider vinegar over the ribs. Seal tightly in aluminum foil and return ribs to the smoker bone-side up, and cook for two more hours. *Wrapping the beef ribs in foil like this is termed the 'Texas Crutch' and is a popular method for speeding the cooking time and retaining moisture in low and slow-smoked meats!
- 1-hour cook, uncovered and sauced. Unwrap the foil from the beef back ribs, add 8 tablespoons (188.29 grams) of your favorite BBQ sauce, and return them to your smoker bone-side down for one more hour.
🥗 What To Serve With Smoked Beef Ribs
These BBQ smoked beef ribs will pair wonderfully with any of your favorite BBQ side dishes! Some classic choices could include smoked mac & cheese, baked beans, milk butter corn on the cob, twice-baked potatoes, or garlic green beans. Enjoy!
See my post on what to serve with beef ribs for more great side dish suggestions!
💭 Angela's Pro Tips & Notes
- Apple juice is a good alternative to apple cider vinegar if you're worried about the vinegar flavor diminishing the smoked beef or rub flavor in any way. Psst! Don't worry about that, they taste A-M-A-Z-I-N-G!
- You want to remove the silverskin (aka membrane) because it allows more smoke to penetrate into the meat. Setting your beef back ribs with the silverskin side down ( and in place still ) would block the smoke from really permeating the meat from the underside.
- The USDA does not recommend rinsing raw meats, but it is something I always do. I can't stand the little bone fragments occasionally found on ribs. However, if you choose to rinse the ribs, you should be extra thorough when sanitizing your kitchen after preparing your ribs.
- As beef ribs are very rich, the rub should be heavier on beef ribs v.s. brisket, for example. I typically will use about ¼ cup of dry rub per rib rack.
🥡 Storing & Reheating
Place leftover beef back ribs in an airtight container or tightly wrap them in aluminum foil and refrigerate them for up to 4 days.
Freezing Beef Back Ribs
For longer storage, wrap the ribs in foil and put them in a Ziploc freezer bag. Freeze them for 4-6 months. When you're ready to reheat them, let the ribs thaw in the refrigerator overnight.
Reheating Beef Back Ribs
Put your leftover beef ribs in a baking dish with a splash of broth or water. Cover them with foil and bake at 250°F (120°C/Gas Mark ½) for 20-30 minutes or until heated through.
If desired, you can uncover the ribs during the last 10 minutes of reheating and baste them with more BBQ sauce.
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❓ Recipe FAQs
You are aiming to have those awesome ribs reach an internal temperature of 205ºF (96ºC). Even though the ribs are safe to eat at 145ºF (63ºC), the higher temperature with the longer cooking time ensures a truly perfect cook on the rib meat.
Yes! It's exactly the method I like to use with beef ribs. This way, I can take a really affordable cut of beef ribs and make sure that they are super tender and fall off the bone tender! I have also used this method in both an electric smoker and a Traeger. The results are effortlessly wonderful, but the Traeger wins out for smokier beef ribs!
The purpose of the vinegar is to keep the ribs moist after the bark has been set. In addition, during the second wrapped cooking time, the vinegar adds moisture and breaks down the collagen in the meat fibers. The added moisture is wonderful for preventing dried-out beef ribs, but it also makes it easier for the meat to continue soaking in the smoke while cooking. Wet surfaces make for a better-smoked flavor.
🔥 🥩 More Smoker Recipes
- Smoked Duck - A whole smoked duck with rich flavor and golden, crispy skin!
- Smoked Chicken Thighs - Juicy and succulent chicken thighs with a wonderful smokey flavor!
- Smoked Surf N Turf - A buttery lobster tail and a thick, juicy steak are a match made in heaven!
- Smoked Corn on the Cob - Make your side dish right alongside the main course with this easy smoked corn on the cob!
- Smoked Italian Sausages - You'll love the flavor of these delicious smoked sausages. All you need is the buns and condiments!
- Smoked Meatloaf - A family-favorite dinner but with a delicious, smokey twist!
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📖 Recipe Card
Smoked Beef Back Ribs
Ingredients
Beef Back Rib Dry Rub
- 2 tablespoon olive oil (extra virgin)
- 1 steak seasoning ( 1 portion per rack)
Beef Back Ribs
- 1 rack beef back ribs (silverskin removed)
- 8 tablespoon barbecue sauce (pick your favorite)
- 2 tablespoon unsalted butter
- 2 tablespoon apple cider vinegar
- 2 tablespoon dark brown sugar
Instructions
- Get your ribs ready for smoking by removing the silverskin. Use your fingers or a butter knife to work under the edges and pull the membrane off the underside of the ribs. Preheat your smoker to 225°F (110°C) and load your wood chips or pellets.
- Apply a coating of olive oil and then coat the entire rib rack with dry rub.
- Place the ribs with the bone side facing downward (the side that you removed the silverskin from) and smoke for 3 hours.
- Remove the ribs from your smoker and set them on large enough sheets of aluminum foil to wrap the ribs securely. Add the butter, brown sugar, and apple cider vinegar to the ribs, then wrap and seal. Return to your smoker and continue to smoke for another 2 hours.
- Remove the ribs from your smoker. Unwrap the ribs and coat with your favorite barbecue sauce. Return to the smoker and place the ribs bone side down. Smoke for an additional hour, or until an internal temperature of 202-205°F (94-96°C) has been reached. Use a digital meat thermometer to check your meat for doneness.
Notes
- Apple juice is a good alternative to apple cider vinegar if you're worried about the vinegar flavor diminishing the smoked beef or rub flavor in any way. Psst! Don't worry about that, they taste A-M-A-Z-I-N-G!
- You want to remove the silverskin (aka membrane) because it allows more smoke to penetrate into the meat. Setting your beef back ribs with the silverskin side down ( and in place still ) would block the smoke from really permeating the meat from the underside.
- The USDA does not recommend rinsing raw meats, but it is something I always do. I can't stand the little bone fragments occasionally found on ribs. However, if you choose to rinse the ribs, you should be extra thorough when sanitizing your kitchen after preparing your ribs.
- As beef ribs are very rich, the rub should be heavier on beef ribs v.s. brisket, for example. I typically will use about ¼ cup of dry rub per rib rack.
Brian says
So simple to make yet an amazing taste and super tender fall off the bone tender, wow 🙂
Carlos Garcia says
Fall off the bone perfect, I am so happy about this recipe and cooking method. I will be making again very soon!
Joe says
Absolutely amazing!!! Just did it and holy crap!! First time with smoker and first time cooking ribs. Awesome recipe and we LOVE IT!!!
Jake says
Great uncomplicated recipe.
Taste wonderful.
Thank you;