Smoked Beef Back Ribs Recipe

These smoked beef back ribs are seasoned with a bold salt, pepper, and garlic rub, slow-smoked until tender, and finished with a rich, smoky bark. Perfect for barbecue lovers, they deliver deep, beefy flavor with a juicy, fall-off-the-bone bite.

Why This Recipe Works

Simple Yet Flavorful: Using just a basic SPG rub on these smoked beef back ribs allows the natural flavor of the beef to take center stage. These ribs don’t need complex marinades or sauces; just the right seasoning and a slow smoke!

The Perfect Bark: The secret to smoked beef back ribs with the perfect bark comes from spritzing the ribs with beef broth or basting with beef tallow every hour or so. This helps develop that beautiful bark while keeping the exterior from drying out.

Low and Slow: Smoking the beef back ribs at 225°F-250°F for several hours gives the fat time to render and the collagen to break down, resulting in ribs that are super tender, with meat that pulls clean from the bone!

What Are Beef Back Ribs?

Beef back ribs come from the rib section of the cow, specifically from the area where prime rib roasts are trimmed (this is different from the larger “dino style” smoked beef ribs you see, which are closer to a brisket cut).

They’re the bones left over after the ribeye steaks or prime rib are removed, which means they don’t carry quite as much meat as short ribs, but what they lack in thickness, they make up for in flavor. The meat is nestled between the bones and turns incredibly tender when slow-smoked, delivering deep, beefy goodness with every bite. Definitely worth the time on the smoker!

Supplies Needed

• Sharp knife
• Small bowl
• Spray bottle
• Butcher paper
• Meat thermometer

Ingredients

• Beef Back Ribs: Look for racks with good meat coverage between the bones.
• Mayo + Worcestershire Sauce: Acts as a binder for the rub and gives a nice flavor to the beef. You can also substitute with mustard. The key is thin layers.
• SPG Rub: A classic combo of salt, pepper, and garlic powder is simple and effective. Adjust the ratios to your taste or add a pinch of paprika for color or slight smokiness.
• Beef Broth: Used for spritzing to keep the smoked beef back ribs moist. Choose a low-sodium broth to avoid over-salting. I also like using melted beef tallow if I prefer to mop.

Preparation

1. Prep the Ribs: Remove any silver skin from the beef ribs and lightly score the back membrane. I do not recommend removing the membrane for smoking because it will help keep the ribs together better (as they cook and get tender, they may fall apart more easily because they are thin). Lightly coat with a few dashes of Worcestershire sauce and then a thin layer of mayo on the bottom and top. Then finish it off by applying an even layer of the SPG BBQ rub (or desired rub) all over. Let rest at room temp while you prep the smoker.
2. Preheat the Smoker: Set your smoker to 225°F and set it for indirect heat. I prefer a combination of oak and cherry wood for a good combo of flavor and color.

Smoking Instructions

1. Smoke the Ribs: Place ribs bone-side down on the smoker grates. Smoke for 4.5 to 6 hours, spritzing with the beef broth every 60-90 minutes to allow the bark to form and not dry out.
   • Chef’s Note: Remember that time is just a guideline, and the BBQ is done when it is tender.
2. Check for Doneness: Ribs are ready when the meat has pulled back from the bones and feels tender when probed between the bones (internal temp 200–205°F).
3. Wrap and Rest: Once the beef back ribs are tender and a nice bark has formed, remove them from the grill. Wrap them tightly but carefully in butcher paper and then place them in a hot box or cooler to rest for at least 1 hour (or longer) for the best results. I prefer not to wrap until the rest, but you can wrap these after the bark has set and 165-170°F internal if you want to speed up the cooking process.
4. Slice and Serve: To easily slice the beef ribs, place them bone side up on the cutting board. Use a sharp knife and slice between the bones. Place them on a plate and serve with your favorite BBQ sides, and enjoy.

Expert Cooking Tips

• Score the membrane. Use a knife to cross-hatch and cut into the tough membrane on the bone side of the ribs. This helps the seasoning penetrate and makes them more enjoyable to eat, but prevents them from falling apart.
• Let the rub set. After seasoning, let the ribs sit at room temperature while you heat the smoker to let the flavors sink into the meat.
• Don’t rush the cook! The ribs are done when they’re tender and probe easily between the bones—usually around 200–205°F internal temperature. Time is just a guide, though; texture is your best indicator.
• Rest before slicing. Wrap the ribs in butcher paper and let them rest in a warm cooler for at least an hour. This allows the juices to redistribute and keeps the meat tender.
• Flip the ribs so the bones face up before slicing. This gives you a clear view of where to cut for clean, even ribs.

What To Pair With It

These smoked beef back ribs pair beautifully with all your favorite BBQ sides! Try dipping them or brushing them with a homemade barbecue sauce like my honey chipotle BBQ sauce or Memphis BBQ sauce! On the side, dill pickle slaw adds crunch and tang, while smoked baked beans or smoked mac and cheese add some heartiness to the meal. Smoked cornbread, crispy potato salad, or smoked potatoes are also fantastic choices. And don’t forget some pickle de gallo on top to add a sharp, acidic contrast that cuts through the smoky beef!

More Recipes To Try

• Pulled Beef Sliders Recipe
• Chuck Roast Burnt Ends
• Smoked Barbacoa Recipe
• Smoked Burgers
• Smoked Country Style Ribs