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!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
For a long time, I was 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.
It's kind of a family favorite during summer now, and we especially love it with yummy corn on the cob and a cherry tomato salad, preferably from the garden!
Why You'll Love This Recipe
- Flavor Explosion: Smoked beef ribs are rich and smoky. The combination of spices and the smoking process creates a complex, savory profile that makes for an incredible dinner.
- Tender, Juicy Texture: When cooked low and slow, beef ribs become incredibly tender and juicy. The slow breakdown of collagen results in meat that is not only flavorful but also melts in your mouth.
- Social and Fun: Smoking ribs is the perfect time to bring friends and family together. The process of preparing, smoking, and enjoying the meal creates memories that'll last forever.
Recipe Ingredients
- Beef Ribs - short ribs or back ribs
- BBQ sauce
- Garlic salt
- White vinegar
For the exact amounts needed, please see the recipe card below.
How To Make Smoked Beef Ribs
Step 1: Rub the BBQ sauce mixture onto the Ribs.
Step 2: After the 2 hours of smoking, combine water and vinegar and spray or brush on the ribs every hour for 3 more hours or until the ribs register 205-210ºF.
Recipe FAQs
Smoked beef ribs can be stored in the refrigerator for up to five days. They can be reheated in a microwaveable container with a damp paper towel placed on top.
Smoked beef ribs are tough when they are cooked too quickly. Cooking smoked beef ribs slowly at a low temperature will ensure they are not tough.
Yes, you can use the 3-2-1 method for smoked beef ribs—smoke as normal for the first three hours, then wrap in foil and cook for two hours, and cook them unrapped for the last hour.
No, I do not recommend boiling beef ribs before cooking. Smoking them slowly at a low temperature will result in tender ribs.
Ribs and corn pair super well together, especially because they have the same great hickory smoked flavor, or serve with baked beans. But who am I kidding, beef is good with any vegetable!
Expert Tips
- Types of Beef Ribs: Look for either plate ribs (short ribs) or back ribs. Short ribs have more meat, while back ribs are generally larger and have less meat.
- Seasoning: Use a simple rub of salt, pepper, and garlic powder. You can also add brown sugar for sweetness and paprika for color.
- Wood Choice: Use hardwoods like hickory, oak, or mesquite for robust flavor. Fruit woods like apple or cherry add a milder sweetness.
More Favorites From Longbourn Farm
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Smoked Beef Ribs
Equipment
- Thermoworks MK4 Thermapen
- ThermoPop
- Thermoworks Smoke 2 Channel Alarm
- Smoker Pellets
- Smoker
- Grill Basting Mop
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
- ¼ cup vinegar (white)
- ¾ 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.
Notes
- Back Ribs are the least expensive and usually have the smallest amount of meat. 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.
- I like to use a lower temperature for thinner Ribs and a higher temperature for thicker Ribs.
- Cook the Ribs to reach 205-210ºF, about 3 hours longer, depending on the size of your Ribs.
- I highly recommend letting the ribs rest for at least 30 minutes, wrapped in foil. This allows juices to be redistributed.
Alli
Such a delicious rib recipe!!