These smoked beef back ribs are a flavor-packed treat! It’s like a BBQ party on a plate, with tender, juicy meat that’s smoky and delicious.
Let’s be real, who can resist those fall-off-the-bone bites? I love to slather on some BBQ sauce and serve them up with coleslaw—it brings a smile every time! 😄
Key Ingredients & Substitutions
Beef Back Ribs: These are the star of the show! Choose fresh, meaty ribs for the best flavor. If beef ribs aren’t available, pork spare ribs can work well as a substitute, but the cooking time may differ.
Pork Rub: A good dry rub adds flavor. If you’re looking for alternatives, create your own mix using spices like paprika, garlic powder, and brown sugar. You can even use a store-bought beef rub if that’s what you have on hand.
Beef Broth: This keeps the ribs moist during smoking. If you want a lighter option, chicken broth serves as a decent substitute. Vegetable broth can also work, though it will alter the flavor a bit.
Wood Chips: Hickory and mesquite are popular for their strong, rich flavors. If you want something fruitier, try apple or cherry wood chips for a milder smoke taste.
How Do I Remove the Membrane from Ribs?
Removing the membrane is crucial for tender ribs. It allows flavor to penetrate better and fat to render out. Here’s how to do it:
- Pick up a corner of the membrane using a dull knife or a spoon.
- Slowly peel it off, pulling it away from the bones. Use a paper towel for a better grip if needed.
- If it tears, just start again at the torn section until it’s all gone.
If you’re careful, this will make your ribs much more enjoyable. Trust me, it’s worth the extra effort!
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For The Ribs:
- 2 racks beef back ribs
- 2 tablespoons pork rub (or your favorite dry rub)
For The Spritz Mixture:
- 1 cup beef broth
- 1/4 cup apple cider vinegar
For Glazing (Optional):
- 1/4 cup barbecue sauce
For Smoking:
- Wood chips for smoking (choose hickory or mesquite)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 4-6 hours to smoke the ribs at a consistent 225°F (107°C). With some rest time after smoking, you should plan for a total of around 5-7 hours before you can enjoy your delicious ribs.
Step-by-Step Instructions:
1. Preheat Your Smoker:
Start by preheating your smoker to 225°F (107°C). This low and slow method is key to achieving juicy and tender ribs.
2. Prepare the Ribs:
Remove the tough membrane on the back of the ribs; this helps the ribs absorb flavor and become more tender. After that, pat them dry with paper towels to ensure even seasoning.
3. Season the Ribs:
Generously coat the ribs with the pork rub, making sure to cover all sides evenly. This will give your ribs a delicious flavor as they cook.
4. Get the Wood Chips Ready:
Place your wood chips into the smoker box or directly on the coals if using a charcoal smoker. The chips create that wonderful smoky flavor that makes your ribs special.
5. Place the Ribs in the Smoker:
Once the smoker is ready, carefully place the ribs bone-side down on the grill grates. Close the smoker lid to keep the heat in.
6. Smoke the Ribs:
Let the ribs smoke for about 4-6 hours. Keep the smoker’s temperature steady at 225°F (107°C). You can spritz the ribs with a mixture of beef broth and apple cider vinegar every hour to keep them moist and flavorful.
7. Glaze the Ribs:
During the last hour of cooking, if you like a bit of sweetness, brush the ribs with barbecue sauce for an extra layer of flavor. It’s optional, but it adds a nice touch!
8. Check for Doneness:
Once the ribs reach an internal temperature of at least 203°F (95°C) and feel tender when you poke them, they are ready to come out of the smoker.
9. Let Them Rest:
Remove the ribs from the smoker and let them rest for about 15-20 minutes. This resting time allows the juices to redistribute, making your ribs even juicier.
10. Serve and Enjoy:
Finally, slice between the bones to serve your delicious smoked beef back ribs. Enjoy them with your favorite sides and extra barbecue sauce if you like. Happy eating!
Can I Use a Different Type of Rub for the Ribs?
Absolutely! Feel free to swap the pork rub for any dry rub you prefer, such as a beef rub or even a homemade blend of spices like paprika, garlic powder, and black pepper. Just make sure it’s a flavor profile that complements beef!
What If I Don’t Have a Smoker?
No worries! You can achieve a similar smoky flavor by using a charcoal grill. Set it up for indirect heat, place a small tray of wood chips over the coals, and monitor the temperature to maintain around 225°F (107°C). Remember to keep the lid closed as much as possible to retain that smoky goodness!
How Do I Store Leftover Ribs?
To store leftover ribs, let them cool to room temperature, then wrap them tightly in foil or place them in an airtight container. They’ll keep in the fridge for up to 3 days or you can freeze them for up to 3 months. To reheat, thaw in the fridge overnight and warm them in the oven at 250°F (120°C) until heated through.
What Should I Serve with Smoked Beef Back Ribs?
These ribs pair perfectly with classic sides like coleslaw, baked beans, or cornbread. You can also serve them with grilled vegetables or a fresh salad for a lighter meal option. Don’t forget extra barbecue sauce for dipping!
