These smoked beef back ribs are so tender and tasty! With a rich smoky flavor and delicious seasoning, they’re perfect for a sunny day or a cozy get-together with friends.
Let’s face it, what’s better than biting into juicy ribs? I love serving them with some coleslaw and corn on the side. It’s definitely a crowd-pleaser at my house! 😋
Key Ingredients & Substitutions
Beef Back Ribs: The star of the show! Choose fresh ribs for the best flavor. If back ribs are hard to find, beef short ribs can be a tasty substitute though they may cook differently.
Kosher Salt: This type of salt ensures an even seasoning. If you don’t have kosher salt, sea salt can work, but use a bit less since it’s finer. Adjust to your taste!
Smoked Paprika: This adds a nice smokiness without needing a smoker! If it’s unavailable, regular paprika works; just know you won’t get that smoky flavor. You can also try using chipotle powder for a different kick.
Beef Broth: Use beef broth for spritzing to keep the ribs moist. If you’re looking for a lower-sodium option, homemade broth is great! Vegetable broth can also work in a pinch if you’re aiming for lighter flavors.
How Do I Remove the Membrane from the Ribs?
Removing the membrane is key for tender ribs. It can be slippery, so here’s how to do it right:
- Use a paper towel to grip the membrane on one end of the ribs.
- Pull gently but firmly until it comes off in one piece. If it tears, just continue removing smaller bits.
This step allows your seasonings to penetrate better, giving you a more flavorful outcome!
Why Is Spritzing Important While Smoking?
Spritzing the ribs with beef broth helps maintain moisture during the long smoke. Here’s how to do it effectively:
- After the first 3 hours of smoking, start spritzing every hour.
- Use a spray bottle for even coverage, holding it about 12 inches away from the ribs.
- This adds flavor and keeps the meat from drying out.
It’s a simple step that can really elevate the quality of your smoked ribs!
How to Make Smoked Beef Back Ribs?
Ingredients You’ll Need:
For the Ribs:
- 4-5 pounds beef back ribs
For the Dry Rub:
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional, for extra heat)
For Spritzing and Serving:
- 1 cup beef broth (for spritzing or serving)
- Wood chips for smoking (hickory or oak recommended)
How Much Time Will You Need?
This tasty smoked beef back ribs recipe takes about 10-12 hours in total. You’ll spend about 1 hour preparing the ribs and seasoning them, then about 5-6 hours smoking them. Lastly, you’ll need at least 30 minutes for resting before serving!
Step-by-Step Instructions:
1. Pre-Preparation:
Start by removing the membrane from the back of the beef ribs. This step is important because it helps the seasonings soak in better and makes the meat more tender. To make it easier, use a paper towel to grip the membrane and pull it off gently.
2. Seasoning the Ribs:
In a medium bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if you’re up for some heat). Generously rub this spice mix all over the ribs, making sure both sides are well-coated. Once done, let the ribs sit at room temperature for 30 to 60 minutes to let those flavors penetrate.
3. Preparing the Smoker:
While the ribs are resting, preheat your smoker to 225°F (about 107°C). Add your choice of wood chips, hickory or oak recommended, according to your smoker’s instructions. This will create a delightful smoky flavor that pairs perfectly with the beef!
4. Smoking the Ribs:
Once your smoker is ready, place the seasoned ribs in it, bone side down. Let them smoke for about 5 to 6 hours, keeping the temperature consistent. Every hour after the first 3 hours, spritz the ribs with beef broth to keep them moist and flavorful.
5. Checking for Doneness:
The ribs are ready when they have an internal temperature of about 203°F (95°C) and the meat feels tender. To test this, use a toothpick; it should slide in easily without any resistance.
6. Resting the Ribs:
Once cooked, carefully remove the ribs from the smoker and wrap them in aluminum foil. Let them rest for at least 30 minutes. This resting period is key for juicy, flavorful meat as it allows the juices to redistribute.
7. Serving the Ribs:
After resting, unwrap the ribs and slice them between the bones. Serve them up with your favorite barbecue sauce on the side if you’d like! Enjoy every delicious bite!
Can I Use a Different Type of Rib for This Recipe?
Absolutely! You can use pork back ribs or beef short ribs if you’d like. Just keep in mind that cooking times may vary slightly based on the type and size of the meat, so make sure to check for tenderness and internal temperature as indicated in the recipe.
What If I Don’t Have a Smoker?
No worries! If you don’t have a smoker, you can use a charcoal grill or a gas grill with indirect heat. Soak wood chips in water for about 30 minutes, then place them on the coals or in a smoker box on the grill. Maintain the grill temperature at 225°F and smoke the ribs in a similar manner outlined in the recipe.
How Should I Store Leftover Ribs?
To store any leftover smoked ribs, let them cool completely and then wrap them tightly in aluminum foil or place them in an airtight container. They can be stored in the fridge for up to 3 days, or you can freeze them for up to 3 months. To reheat, wrap them in foil and warm them in a low oven until heated through.
Can I Add My Own Flavoring to the Rub?
Definitely! Feel free to experiment by adding your favorite spices or herbs to the seasoning mix. Some popular additions include cumin, coriander, or even a touch of mustard powder. Just remember to balance the flavors so they complement the smokiness of the meat!
