These smoked beef back ribs are a real treat! They are juicy and packed with flavor, thanks to a great spice rub and low-and-slow cooking in the smoker!
Everyone loves the tender meat that falls off the bone! I like to serve them with a side of coleslaw and some cornbread for a complete meal. Yum! 😋
Key Ingredients & Substitutions
Beef Back Ribs: A meaty cut that’s tender when smoked. If you can’t find beef back ribs, short ribs or spare ribs can be a good alternative. However, cooking times may vary.
Kosher Salt: This is great for seasoning. If you only have table salt, use about half as much, since it’s finer and saltier by volume. I love the coarse texture of kosher salt for better seasoning control.
Smoked Paprika: Adds a wonderful smoky flavor. If you’re out, you could use regular paprika paired with a little liquid smoke. It won’t be the same, but it’ll still bring some flavor!
Beef Broth or Apple Cider: These add moisture while smoking. Apple juice can substitute for apple cider if you want a sweeter touch. I prefer beef broth for a richer taste.
How Do I Remove the Silver Skin from Ribs?
Removing the silver skin is important for tender ribs. This thin membrane can prevent smoke and seasoning from penetrating the meat effectively. Here’s how to do it:
- Start by using a sharp knife to lift the edge of the silver skin on one end of the rack.
- Once you have a small piece lifted, use a paper towel to grip it for a better hold.
- Gently pull it off, sliding the knife under if needed. Take your time so you don’t remove too much meat.
Removing this skin will help the flavors soak in and result in juicier ribs!
How to Make Smoked Beef Back Ribs?
Ingredients You’ll Need:
For the Ribs:
- 3-4 pounds beef back ribs
For the Seasoning Rub:
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional for heat)
For Moisture:
- 1 cup beef broth or apple cider
For Serving:
- Barbecue sauce (optional)
How Much Time Will You Need?
This recipe requires about 30 minutes for preparation and seasoning, plus 4-6 hours for cooking in the smoker. Make sure to set aside time for the ribs to rest after smoking, too! Altogether, plan for a delicious day of cooking.
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by removing the silvery skin from the back of the ribs. This helps the seasoning penetrate better and makes the ribs more tender. Then, pat the ribs dry with paper towels to ensure an even rub.
2. Make the Rub:
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper (if you want a spicy kick!). Stir until everything is well combined.
3. Season the Ribs:
Generously rub the seasoning mixture all over the beef back ribs. Make sure every part gets an even coat of flavor. Let the ribs sit at room temperature for about 30 minutes to let the flavors blend.
4. Prepare the Smoker:
While your ribs are resting, preheat your smoker to a steady 225°F (107°C). For that delicious smoky flavor, use wood chips like hickory or oak.
5. Smoke the Ribs:
Place the seasoned ribs on the smoker grate, bone side down. To keep the moisture up, add the beef broth or apple cider into a spray bottle or a small pan inside the smoker. Smoke the ribs for about 4-6 hours, watching for an internal temperature of 195°F (90°C) to ensure they’re tender.
6. Optional Glaze:
If you like sticky, glazed ribs, brush them with barbecue sauce during the last 30 minutes of smoking. This way, the sauce will caramelize nicely without burning.
7. Rest and Serve:
Once your ribs are done, carefully take them out of the smoker and let them rest for about 15-20 minutes. This keeps them juicy! When ready, cut between the bones and serve them with some extra barbecue sauce if you like. Enjoy every bite of your amazing smoked beef back ribs!
Can I Use a Different Type of Meat?
Absolutely! If you’re not keen on beef back ribs, you can substitute with pork ribs like baby back ribs or spare ribs. Just keep in mind that cooking times may vary slightly, as pork ribs typically cook a bit faster than beef ribs.
What Should I Do if I Don’t Have a Smoker?
No worries! You can still enjoy this recipe by using a grill. Set it up for indirect cooking, placing the beef ribs on one side of the grill and the wood chips in a smoker box or wrapped in aluminum foil on the other side. Maintain a low temperature around 225°F for similar smoky flavors.
How Do I Store Leftover Ribs?
Leftover smoked ribs can be stored in an airtight container in the fridge for up to 3 days. For longer storage, wrap them tightly in plastic wrap and aluminum foil before freezing. They will keep well for up to 3 months! To reheat, thaw in the fridge overnight and warm them in an oven at 250°F until heated through.
Can I Adjust the Spice Rub for Different Flavors?
Yes, feel free to customize the spice rub according to your taste! Try adding different spices like cumin or chili powder for an extra kick, or reduce the cayenne if you prefer milder flavors. You can also experiment with herbs like thyme or rosemary for a fresh twist.
