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.

Course barbecue, dinner, Grilling, Main Course, smoking

Cuisine American, Barbecue, BBQ, Southern

Keyword beef, comfort food, slow-cooked, smoked, Smoked Beef Back Ribs

Prep Time 15

Cook Time 5

Resting Time 1

Servings Servings

Calories 6kcal

Author Bon Appeteach

Equipment

Meat Thermomter

Ingredients

2 racks Beef Back Ribs
2 tbsp Mayo optional for binder
4 tbsp SPG Rub (salt, pepper, and garlic powder)
1 cup Beef Broth for spritzing

Instructions

Prep the Ribs: Remove any silver skin from the bone side of the beef ribs. Lightly coat with mayo and apply an even layer of the SPG BBQ rub (or desired rub) all over. Let rest at room temp while you prep the smoker.
Preheat the Smoker: Set your smoker to 225°F and set it for indirect heat. I prefer a combination of oak and cherry wood.
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.
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).
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 1 hour for best results.
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.

Notes

If you're tight on time you can wrap the beef ribs in butcher paper after 2-3 hours or once the bark has formed. This will allow them to cook faster but does sometimes compromise the quality of the bark (something to keep in mind).

Nutrition