Smoked beef ribs are visually appealing, easily flavored, and are guaranteed to be a pleasing dish for any large gathering. With their gracefully simple ribs, delightful flavor, and tenderness, smoked beef ribs can be enjoyed by family members of all ages making it easy to incorporate in numerous gatherings.

The traditional flavor of summer gatherings is thickly kissed, overshadowed by winter barbecue fixings. Southern barbeque and Texan grill cuisines are famously associated with beef ribs. With humid seasons and weeks filled with heatwaves, the tender texture coupled with enticing spices make this iconic comfort food. The ribs are easy to prepare and the cooking skill required to master them is very little. Smoking these beef ribs in a slow cooker garnished with distinctive seasoning is the best combination. Why not shock and delight your guests at the next backyard barbeque cookout with these?

Smoked Beef Ribs Recipe

Preparation, Cooking, and Total Timing and Servings:

• Preparation Time: 15 min
• Cooking Time: 6 hours
• Total Time: 6 hours 15 min
• Servings: 4-6 people

Notes to Reader:

1. Choose high-quality beef ribs for the best results; beef short ribs or plate ribs are perfect for smoking.
2. Allow your ribs to reach room temperature before smoking. This helps the ribs cook evenly.
3. Mild fruit woods like apple or cherry are ideal for smoking beef ribs, but pecan, hickory, or oak work wonderfully as well.
4. Avoid frequent opening of the smoker lid to keep a steady cooking temperature and ideal smoking conditions.

Ingredients:

• 4-5 pounds beef ribs (short or plate ribs), membrane removed
• 2 tablespoons kosher salt
• 2 tablespoons fresh cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon brown sugar
• Optional: your favorite barbecue sauce

Instructions:

1. Prepare the Smoker:
   Preheat your smoker to a temperature of about 250°F (120°C). Use your preferred smoking wood chunks or chips—fruit wood varieties like apple or cherry will give a subtle, sweet flavor to the beef ribs.
2. Season the Ribs:
   In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar to create an aromatic rub. Generously coat both sides of the beef ribs with this rub, pressing it into the meat to help it adhere better.
3. Smoke the Ribs:
   Once your smoker reaches the desired temperature (250°F), place the ribs directly onto the grill grates, bone side down. Close the lid and smoke the ribs for approximately 5 to 6 hours. Maintaining a consistent temperature is key to achieving tender, juicy ribs.
4. Check for Doneness:
   Test doneness by looking for a deep mahogany-colored bark, an internal temperature of around 205°F (96°C), and meat that is easily pulled apart or tender when probed with a fork or skewer. Brush the ribs lightly with your favorite barbecue sauce during the last 30 minutes, if desired. Remove the smoked beef ribs from the smoker and allow them to rest for at least 15–20 minutes before slicing.

How Long Should Beef Ribs Smoke?

Properly smoked beef ribs typically take between 5 and 7 hours at temperatures around 250°F (120°C). Several factors, including the meat thickness, smoker efficiency, outside temperature, and desired tenderness, may affect the cooking time. Ideally, you should smoke beef ribs until the internal temperature of the meat reaches at least 203°F (95°C) for best results. Monitoring the internal temperature with an accurate meat thermometer ensures perfect tenderness each time. Patience is essential when smoking beef ribs, as lower temperatures and longer cooking periods gradually break down the connective tissues, resulting in irresistible tenderness and deep, rich flavors.

How to Keep Beef Ribs Moist When Smoking:

Keeping beef ribs moist during smoking is crucial to achieving optimum taste and texture. Begin by selecting ribs with ample marbling—the fat will render out slowly during cooking, keeping ribs juicy and moist. Additionally, maintaining a steady cooking temperature of around 250°F (120°C) will allow the beef ribs to cook gently and retain moisture. Spraying or misting the ribs occasionally (every hour or so) using a mixture of apple cider vinegar, beef broth, or apple juice also helps maintain moisture and adds flavor. Finally, resting ribs for at least 15 minutes after cooking preserves their juice content, resulting in succulent, tender, and incredibly moist ribs.

Should Beef Ribs Be Wrapped When Smoking?

Wrapping beef ribs in butcher paper or aluminum foil during the smoking process (commonly called “the Texas crutch”) is an optional yet advantageous technique many pitmasters employ. Wrapping beef ribs midway through smoking can significantly shorten cooking time, lock in moisture, and help tenderize meat further, making it perfect for tougher cuts. However, wrapping ribs will somewhat soften the crispy bark. If you prefer a crispier bark texture, leave beef ribs unwrapped throughout cooking. Both methods yield fantastic results, so choose according to your texture preference, desired doneness, and available cooking time—either approach guarantees tasty and tender smoked beef ribs.

Calories and Nutritional Value (Approximate, Per Serving):

• Serving Size: Approximately two ribs (8 oz cooked meat per serving)
• Calories: 580 kcal
• Protein: 46g
• Fat: 42g
• Saturated Fat: 18g
• Cholesterol: 165mg
• Carbohydrate: 4g
• Sugars: 1g
• Sodium: 960mg
• Fiber: 1g

This nutritional profile may vary slightly depending on the meat cut, prepared rub ingredients, and application of barbecue sauce.

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