Smoked beef back ribs are a tasty treat! They are meaty, smoky, and just fall-off-the-bone tender. Perfect for a BBQ gathering or a cozy meal at home!
Cooking these ribs is always a fun adventure. I love slathering them with BBQ sauce and watching them slowly cook to perfection. You’ll have everyone asking for seconds! 😋
Key Ingredients & Substitutions
Beef Back Ribs: These are the star of the dish, known for their rich flavor. If these ribs are hard to find, you can use beef short ribs as a substitute, although they may cook differently.
Olive Oil: This helps the seasoning stick to the meat. You can substitute with canola oil or vegetable oil if you prefer a flavorless oil.
Kosher Salt: I recommend kosher salt for its texture and flavor. If you run out, use table salt but reduce the amount since it’s finer and saltier.
Spices: Smoked paprika adds great depth. If you don’t have it, regular paprika works, or even chipotle powder for a smoky heat. Black pepper can be substituted with white pepper, but it will change the flavor slightly.
Cayenne Pepper: This adds a kick. You can skip it or use a milder pepper if you want less heat, like smoked paprika.
Beef Broth or Apple Juice: Either keeps the ribs moist. If you want something different, consider using beer or a mix of vinegar and water. Apple juice adds a nice sweetness.
Why is Removing the Membrane Important?
The membrane on the back of the ribs can toughen the meat and block seasoning absorption. Removing it ensures your ribs soak up flavor and cook evenly. Here’s how to do it:
- Use a sharp knife to gently lift one corner of the membrane.
- Grab it with a paper towel for a better grip and pull it off. It should come off easily if you do this slowly.
Taking this step can really elevate your smoked ribs!
How Do I Keep My Ribs Moist While Smoking?
Keeping ribs moist during smoking is key to achieving tender meat. Spritzing regularly helps with this. Here’s a simple guide:
- Every hour, spray the ribs with beef broth or apple juice. This adds moisture and flavor.
- Don’t open the smoker too often as it can cause temperature loss. Just a quick spritz is enough!
Using a good spritz will make a big difference in the final result.
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 3-4 pounds beef back ribs
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 cup beef broth or apple juice (for spritzing)
- Barbecue sauce (optional, for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus smoking time of 4 to 6 hours. You’ll want to account for additional resting time of about 15-20 minutes after smoking. So overall, set aside a good chunk of your day to enjoy this delicious treat!
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by removing the thin membrane from the back of the beef ribs. This helps the ribs absorb more flavor during cooking. Carefully use a knife to lift one edge of the membrane, then grab hold of it with a paper towel for a better grip and pull it off completely.
2. Season the Ribs:
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix it well. Rub the olive oil all over the ribs and then generously sprinkle the seasoning mixture on top, making sure the ribs are well covered on all sides.
3. Preheat the Smoker:
Get your smoker ready by preheating it to 225°F (107°C). If you’re using wood chips, hickory or mesquite are great choices to pair with beef for that rich flavor.
4. Smoke the Ribs:
Once your smoker is ready, place the ribs in it bone side down. Close the lid and let them smoke for about 4 to 6 hours. The goal is to reach an internal temperature of about 203°F (95°C), which helps the ribs become incredibly tender.
5. Spritz the Ribs:
While the ribs are smoking, every hour, give them a light spritz with beef broth or apple juice. This not only helps keep the meat moist but also adds an extra burst of flavor as they cook.
6. Rest the Ribs:
Once the ribs are fully cooked, take them out of the smoker and let them rest on a cutting board for at least 15 to 20 minutes. This allows the juicy goodness to redistribute throughout the meat, making every bite delicious!
7. Slice and Serve:
After resting, slice the ribs between the bones into individual servings. If you like, serve them with a side of your favorite barbecue sauce for dipping. Enjoy your tender, flavorful smoked beef back ribs!
Can I Use Different Types of Ribs?
Yes, you can use other types of ribs like short ribs or baby back ribs! Just be aware that cooking times may vary, so keep an eye on the internal temperature for doneness and tenderness.
What If I Don’t Have a Smoker?
No problem! You can use your oven instead. Preheat it to 225°F (107°C) and place the seasoned ribs on a baking sheet lined with foil. Add a water pan in the oven for moisture, and cook them for 4-6 hours, spritzing occasionally. A grill can also work if it has a smoking box for wood chips!
Can I Prepare The Ribs Ahead of Time?
Absolutely! You can season the ribs and refrigerate them overnight for even more flavor. Just make sure to let them come to room temperature before placing them in the smoker. This helps them cook evenly.
How Should I Store Leftover Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them. Just ensure they’re well-wrapped to prevent freezer burn. To reheat, wrap in foil and warm in a low oven or spritz and grill until heated through.
