These Smoked Beef Back Ribs are a true treat! They are smoky, tender, and packed with flavor, making them perfect for any barbecue gathering.
The best part? Watching them slowly cook while filling the yard with amazing smells. No one can resist sneaking a taste while they wait! 😋
I love serving these ribs with a side of coleslaw and some cornbread. It’s such a fun meal to share with friends and family, and they’re always a hit at my get-togethers!
Key Ingredients & Substitutions
Beef Back Ribs: Look for ribs with a good amount of meat on them for the best flavor. If you can’t find beef back ribs, beef short ribs can be a delicious alternative, though they may take a bit longer to cook.
Kosher Salt: This is my go-to for seasoning. If you don’t have kosher salt, sea salt can work too. Just remember that table salt is more concentrated, so use less if you’re substituting!
Smoked Paprika: This ingredient adds a rich smoky flavor. If you can’t find it, regular paprika plus a touch of liquid smoke can mimic that flavor. However, try to use smoked paprika if you can—it’s worth it!
Beef Broth: This helps keep the ribs moist while they smoke. If you’re looking for a lighter option, chicken broth works too. You can also add a splash of apple cider vinegar for added flavor.
Wood Chunks: I love using hickory for its strong smoke flavor, but mesquite is great, too, especially if you enjoy a more robust taste. You can mix the two for a balanced flavor.
How Do I Remove the Silver Skin from the Ribs?
Removing the silver skin is important for flavor and tenderness. Here’s how to do it easily:
- Flip the ribs bone side up. Look for the thin, silvery membrane that covers the bones.
- With a sharp knife, gently slide it under the membrane at one end to lift it away from the meat.
- Use your fingers to pull it off, applying a little pressure to keep it intact. If it tears, simply start again from another spot.
This step makes a big difference in how well your ribs absorb all those delicious seasonings!
How to Make Smoked Beef Back Ribs?
Ingredients You’ll Need:
For the Ribs:
- 3-4 pounds beef back ribs
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar (optional for sweetness)
- 1 teaspoon cayenne pepper (optional for heat)
- 1 cup beef broth (for spritzing)
- Wood chunks (hickory or mesquite) for smoking
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and season the ribs, plus 4-6 hours for smoking. Don’t forget to add about 15-20 minutes for resting after smoking. It’s a wonderful way to spend an afternoon enjoying the delicious smoky aroma!
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by removing the silver skin from the back of the ribs. This is a thin, tough membrane that covers the meat. If left on, it can prevent the seasoning from getting into the meat. Use a sharp knife to gently peel it off, being careful not to remove too much meat.
2. Season the Ribs:
In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper. Take your time and really rub this spice mix all over the beef back ribs. Make sure every part is coated evenly. Let the ribs sit at room temperature for about 30 minutes to let the flavors soak in.
3. Prepare the Smoker:
Preheat your smoker to 225°F (107°C). While it heats up, add some wood chunks (hickory or mesquite works well) to get that lovely smoke going. The wood will help give your ribs that amazing smoky flavor.
4. Smoke the Ribs:
Place the seasoned ribs on the smoker rack, bone side down. Close the lid and let them smoke for about 4-6 hours. Keep an eye on the temperature and try your best to maintain it consistently. If you want, you can spritz the ribs lightly with beef broth every hour. This helps keep the meat moist and flavorful.
5. Check for Doneness:
Your ribs will be perfectly cooked when they reach an internal temperature of about 203°F (95°C), and the meat should pull away from the bone with ease. Use a meat thermometer to be sure!
6. Rest the Ribs:
Once the ribs are done smoking, take them out of the smoker and let them rest for at least 15-20 minutes. This resting time allows the juices to redistribute, making for a juicier bite.
7. Serve:
When you’re ready, slice between the bones to separate the ribs. You can serve them with your favorite BBQ sauce or enjoy them plain to really taste that delicious smoked flavor. Happy eating!
Enjoy your deliciously smoked beef back ribs!
Can I Substitute Different Hydrocarbon Sources for Smoking?
Absolutely! While hickory and mesquite are popular choices, you can use other woods like applewood or cherrywood for a sweeter, milder smoke flavor. Just make sure to avoid treated or softwoods, as they can impart unpleasant flavors and harmful toxins.
Can I Use a Different Cut of Meat?
Yes, you can! If beef back ribs aren’t available, look for short ribs or spare ribs. Just keep in mind that cooking times may vary slightly due to differences in thickness and fat content. Always check for doneness with a meat thermometer to ensure they reach the desired temperature.
How Do I Store Leftover Smoked Ribs?
Store any leftover smoked ribs in an airtight container in the fridge for up to 3 days. For longer storage, wrap the ribs tightly in foil or freezer-safe bags and freeze them for up to 3 months. To reheat, thaw in the fridge and warm gently in the oven at 250°F (120°C) for about 30 minutes or until heated through.
Can I Make the Dry Rub in Advance?
Absolutely! You can prepare the dry rub ahead of time and store it in an airtight container in a cool, dark place for up to 3 months. Just give it a good shake before using, as some ingredients may settle over time.
