These smoked beef back ribs are all about tasty, tender meat that’s full of flavor. They cook low and slow, giving you that mouthwatering barbecue experience right at home!
Trust me, the smell will make your neighbors jealous! I love serving these with a side of coleslaw and some fresh bread. Perfect for a fun family meal or weekend gathering!
Key Ingredients & Substitutions
Beef Back Ribs: These ribs are full of flavor and ideal for smoking due to their fat content. If you can’t find them, you could use beef short ribs instead. They have a similar rich taste but may take less time to cook.
Sea Salt: Coarse sea salt is perfect for drawing out moisture and enhancing flavors. If you prefer, kosher salt works well too. Just be mindful of the measurement, as it can be less salty than sea salt.
Smoked Paprika: This adds a lovely smokiness. If you’re out, regular paprika with a bit of liquid smoke can mimic that flavor. Adjust according to your taste!
Brown Sugar: This is optional, but it balances the spices with a hint of sweetness. Try honey or maple syrup if you’re looking for a natural alternative, but reduce the amount slightly to prevent excess moisture.
Wood Chips: Hickory and oak are great, but you can also use fruit woods like apple or cherry for a sweeter flavor. Each type of wood adds a different twist, so feel free to experiment!
What’s the Best Way to Remove the Membrane from Ribs?
Removing the membrane is crucial for flavor and tenderness. Here’s a simple method to help you:
- Look for the thin, shiny membrane on the back of the ribs.
- Use a sharp knife to carefully lift one edge of the membrane.
- Grab it with a paper towel for a better grip and gently pull it off. It should come off in one piece.
This may take a bit of practice, but it makes a big difference in how the ribs absorb flavor while cooking!
How to Make Smoked Beef Back Ribs?
Ingredients You’ll Need:
For The Ribs:
- 4-5 pounds beef back ribs
For The Rub:
- 2 tablespoons coarse sea salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon brown sugar (optional, for sweetness)
For Spritzing and Glazing:
- 1 cup beef broth or apple juice (for spritzing)
- 1 cup barbecue sauce (optional for glazing)
- Wood chips (such as hickory or oak) for smoking
How Much Time Will You Need?
This smoky treat takes about 30 minutes of prep time and then around 5-6 hours to smoke. It’s a low and slow process, but don’t worry; most of that time is just waiting for the delicious aroma to fill your backyard!
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the membrane from the back of the ribs. This thin layer can stop your spices from soaking in well. Use a paper towel to grip it and pull it away. After that, pat the ribs dry with some paper towels. This will help to create a nice crust when you cook them.
2. Making the Rub:
In a mixing bowl, toss together the sea salt, black pepper, garlic powder, onion powder, smoked paprika, chili powder, and brown sugar (if you like a bit of sweetness!). Mix everything together until it’s well combined.
3. Applying the Rub:
Now, take that flavorful rub and generously coat the beef back ribs on both sides. You want to make sure every inch is covered for maximum flavor! Once you’re done, let the ribs sit at room temperature for about 30 minutes. This allows the spices to soak in.
4. Preparing the Smoker:
While your ribs are resting, preheat your smoker to 225°F (107°C). Soak your wood chips in water for about 30 minutes, then add them to the smoker box or directly on the coals—depending on what kind of smoker you have. This will create that lovely smoky flavor.
5. Smoking the Ribs:
Place the ribs on the smoker grate bone side down, then close the lid. Now comes the fun part—smoke those ribs for 5 to 6 hours! Keep an eye on the temperature and add more wood chips if needed to maintain that smoky goodness.
6. Spritzing:
After the first two hours, it’s time to spritz! Use your beef broth or apple juice to keep the ribs moist and add even more flavor. Do this every hour until the ribs are done.
7. Checking for Doneness:
Your ribs are ready when they have a beautiful bark on the outside and a tender pull from the bone. You’re looking for an internal temperature between 195°F (90°C) and 203°F (95°C) to ensure they’re perfectly cooked.
8. Glazing (Optional):
If you love a sticky glaze, brush on the barbecue sauce during the last 30 minutes of smoking. This will create a delicious, caramelized layer on top of the ribs.
9. Resting the Ribs:
Once they’re done, take the ribs out of the smoker and cover them with foil. Let them rest for 15-30 minutes. This resting time helps the juices redistribute, making for tender, juicy ribs.
10. Serving:
Finally, slice between the bones to create individual servings. Feel free to serve with extra barbecue sauce on the side for dipping. Enjoy your amazingly smoked beef back ribs with family and friends!
Can I Use Different Types of Ribs for This Recipe?
Absolutely! You can substitute with spare ribs or baby back ribs if you prefer. Just keep in mind that cooking times may vary slightly; baby back ribs usually cook faster, while spare ribs may take a bit longer. Adjust your smoking time accordingly!
Can I Omit the Brown Sugar?
Yes, you can leave out the brown sugar if you prefer a savory flavor. If you want a hint of sweetness without the sugar, consider using a sweet barbecue sauce or adding a touch of honey as a glaze during the last 30 minutes.
How Should I Store Leftover Smoked Ribs?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and warm them in a preheated oven at 275°F (135°C) until heated through. This helps retain moisture and flavor!
Can I Smoke Ribs Without a Smoker?
Yes! If you don’t have a smoker, you can use a grill with indirect heat. Set up your grill for a two-zone setup (one side for direct heat, the other for indirect), and use wood chips in a smoker box or wrapped in foil with holes poked. Cover and cook the ribs low and slow for the same time!
