Smoked Beef Ribs are a simple recipe that is easy to get right the first time! Fall off the bone delicious with a flavor-packed bark that is to die for!
This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
For a long time, I was totally intimidated by smoking anything. But finally, my love for all things beef barbeque won out and I decided to give it a try! This Smoked Beef Ribs recipe was one of the first recipes I developed for the smoker because it’s simple, low maintenance and it turns out every single time I make it.
Smoked Beef Back Ribs
There are a few different kinds of Beef Ribs you can purchase. Back Ribs are the least expensive and usually have the smallest amount of meat. They are a smaller Rib but often they are the only Ribs I can find in our little mountain valley so I use them frequently. They turn out amazing!
You can also use Chuck Ribs or Plate Ribs. Plate Ribs are going to be the nicest type of Ribs with the most meat, with Chuck Ribs falling somewhere in between plate and back. Honestly, as long as you follow this recipe, the smoked Ribs will turn out amazing no matter what kind you use!
How to Smoke Beef Ribs
- Rub Ribs with equal parts coarsely ground black pepper and garlic salt, mixed with 2 tablespoons of your favorite BBQ sauce. I like to use a Carolina style sauce for Ribs.
- Fill smoker with hickory pellets and heat to 230-250ºF. I like to use a lower temperature for thinner Ribs and a higher temperature for thicker Ribs.
- Place Ribs on the lowest grate of the smoker and smoke for 2 hours.
- After two hours, brush or spray the Ribs with a 3:1 ratio of vinegar to water. Repeat every hour until the ribs reach 205-210ºF, about 3 hours longer, depending on the size of your Ribs.
- Remove Ribs from the smoker and wrap in parchment paper or foil. Let rest for at least 30 minutes up to an hour.
If you are new to smoking like I was, be sure to read through this fantastic article on smoking beef by Beef. It’s What’s for Dinner. It outlines all the basics of smoking from cuts of beef to types of woodchips or pellets and their flavor.
One of my favorite veggie side dishes to serve with smoked Beef Ribs is corn on the cob. I literally just toss it on the smoker with a light coating of butter and garlic salt once I take the Beef Ribs off to rest. By the time the Beef Ribs are finished resting, the corn is nice and sweet and smoky and delicious!
The Ribs and corn pair super well together, especially because they have the same great hickory smoked flavor. But who am I kidding, beef is good with any vegetable! I think my new motto should be “beef makes everything better!” Ha! What do you think?? I think it’s true.
Looking for more beefy recipes??
- Classic Smoked Brisket
- Smoked Beef Flat Iron Steak
- Smoked Rib Roast
- Beef Stroganoff from Scratch
- Garlic and Herb Beef Tenderloin
- Ground Beef Nachos
- Steak Salad with Balsamic Vinaigrette
- Slow Cooker Italian Beef Sandwiches
- The Best Prime Rib Recipe
- Slow Cooker Beef Short Ribs
- Dijon Peppercorn Steaks + Cilantro Lime Butter
- Pressure Cooker Beef Stew
- Roast Beef in the Slow Cooker
- Ground Beef Tacos
- Korean Beef Bowls
- Beef Enchilada Recipe
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Smoked Beef Ribs
Equipment
Ingredients
- 3-4 pounds beef Ribs back, chuck, or plate - see note
- 2 tablespoons BBQ sauce see note
- 2 teaspoons black pepper coarse ground
- 2 teaspoons garlic salt
- 1/4 cup vinegar white
- 3/4 cup water
Instructions
- Fill smoker with hickory pellets and turn on to 230ºF (see note).
- Combine the BBQ sauce, pepper, and salt.
- Rub the BBQ sauce mixture onto the Ribs.
- Place Ribs on the lowest grate of the smoker and smoke for 2 hours.
- After the 2 hours, combine water and vinegar and spray or brush on the Ribs every hour for 3 more hours or until the ribs register 205-210ºF.
- Remove Ribs from the smoker and wrap in parchment paper or foil. Let rest for at least 30 minutes up to an hour.
Alli says
Such a delicious rib recipe!!