Why You’ll Love This Recipe

Authentic Texas-style flavor with a straightforward rub.
Tender, juicy ribs with a smoky crust and bold beefy taste.
Perfect for backyard barbecues or weekend cookouts.
Uses simple ingredients and slow cooking for restaurant-quality results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef plate ribs or beef short ribs (about 3–4 pounds)
Olive oil or yellow mustard (as a binder)
Coarse kosher salt
Coarse black pepper
Garlic powder
Smoked paprika (optional for color)
Cayenne pepper (optional for heat)

Directions

Prepare the ribs: Remove the membrane from the underside of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
Pat the ribs dry with paper towels, then coat them lightly with olive oil or yellow mustard to help the rub adhere.
In a small bowl, mix the salt, pepper, garlic powder, paprika, and cayenne (if using).
Generously season the ribs on all sides with the rub, pressing it into the meat. Let the ribs sit at room temperature for about 30 minutes while you preheat your smoker.
Preheat the smoker: Set your smoker to 250°F (120°C) using oak or hickory wood for authentic Texas flavor.
Place the ribs bone side down in the smoker. Close the lid and smoke for about 6–8 hours, or until the internal temperature reaches 200–205°F (93–96°C).
Spritz the ribs with water or beef broth every hour after the first two hours to keep them moist.
After about 4–5 hours, if the bark looks set and dark, wrap the ribs in butcher paper or foil to prevent them from drying out. Return them to the smoker until they reach the target temperature.
Once done, remove the ribs from the smoker and rest them, still wrapped, for 30–45 minutes before slicing.
Slice between the bones and serve warm with your favorite sides or barbecue sauce on the side.

Servings and timing

Servings: 4–6
Prep time: 20 minutes
Cook time: 6–8 hours
Rest time: 45 minutes
Total time: 7–9 hours

Variations

Coffee rub twist: Add finely ground coffee to the rub for deeper, roasted flavor.
Sweet rub version: Mix in brown sugar or maple sugar for a hint of caramelized sweetness.
Spicy Texas heat: Increase the cayenne or add chipotle powder for extra spice.
No smoker? Cook in an oven at 275°F (135°C) for 5–6 hours, then finish on a grill or under the broiler for a smoky crust.
Saucy finish: Brush the ribs with your favorite barbecue sauce during the last 30 minutes if you prefer a glazed texture.

Storage/Reheating

Storage: Cool completely, then store in airtight containers or wrap tightly in foil. Refrigerate for up to 4 days.
Reheating: Reheat in a 250°F (120°C) oven wrapped in foil for 20–25 minutes until warmed through, or on a smoker for 15–20 minutes for best flavor.
Freezing: Freeze cooked ribs (wrapped well) for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of ribs are best for smoking?

Beef plate ribs (sometimes called “dino ribs”) are ideal because they’re meaty and rich in marbling, perfect for low and slow smoking.

Can I use short ribs instead?

Yes, beef short ribs work great and usually take slightly less time due to their smaller size.

What wood is best for Texas-style beef ribs?

Oak is the traditional choice for Texas-style barbecue, but hickory or pecan also work beautifully.

Do I need to wrap the ribs while smoking?

Wrapping helps prevent the ribs from drying out once the bark has formed, typically around the 4–5 hour mark.

How do I know when the ribs are done?

They’re ready when they reach about 200–205°F and feel tender when probed — the meat should jiggle and pull away from the bone easily.

Should I marinate the ribs first?

Not necessary — Texas-style ribs rely on the simple salt and pepper rub to let the beef and smoke shine through.

Can I smoke ribs without a spritz?

Yes, but spritzing keeps the surface moist, helping develop a better bark and smoke penetration.

How do I keep the ribs juicy?

Maintain a consistent low temperature and wrap when the bark forms to lock in moisture.

What can I serve with smoked beef ribs?

Classic sides include coleslaw, mac and cheese, baked beans, cornbread, or potato salad.

Can I use this rub for other meats?

Absolutely — it’s perfect for brisket, chuck roast, tri-tip, or even chicken.

Conclusion

Smoked Beef Ribs with Texas-Style Rub are the pinnacle of barbecue simplicity and flavor. With just a few ingredients, patience, and the magic of smoke, you get unbelievably tender ribs with a bold crust and authentic Texas taste. Perfect for gatherings or weekend cookouts, these ribs are proof that sometimes, simple really is best.

Smoked Beef Ribs With Texas Style Rub

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These smoked beef ribs with a Texas-style rub are juicy, smoky, and perfectly seasoned with a simple salt-and-pepper blend. Slow-smoked to tender perfection, they deliver pure beef flavor with an irresistible bark and deep wood-fired aroma.

Author: Laura
Prep Time: 20 minutes
Cook Time: 6–8 hours
Total Time: 7–9 hours (including rest time)
Yield: 4–6 servings
Category: Main Course
Method: Smoker
Cuisine: American (Texas Barbecue)
Diet: Halal

Ingredients

3–4 lbs beef plate ribs or beef short ribs
2 tbsp olive oil or yellow mustard (as a binder)
2 tbsp coarse kosher salt
2 tbsp coarse black pepper
1 tsp garlic powder
1 tsp smoked paprika (optional, for color)
½ tsp cayenne pepper (optional, for heat)

Cook Mode Prevent your screen from going dark

Instructions

Remove the membrane from the underside of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
Pat ribs dry with paper towels, then coat lightly with olive oil or yellow mustard to help the rub adhere.
In a small bowl, mix salt, pepper, garlic powder, smoked paprika, and cayenne (if using).
Generously season the ribs on all sides with the rub, pressing it into the meat. Let them sit at room temperature for 30 minutes while preheating the smoker.
Preheat smoker to 250°F (120°C) using oak or hickory wood for authentic Texas flavor.
Place ribs bone side down in the smoker. Close the lid and smoke for 6–8 hours, or until the internal temperature reaches 200–205°F (93–96°C).
Spritz ribs with water or beef broth every hour after the first two hours to keep them moist.
After 4–5 hours, if the bark looks dark and set, wrap the ribs in butcher paper or foil to prevent drying. Return them to the smoker until they reach target temperature.
Remove ribs from smoker and rest them, still wrapped, for 30–45 minutes before slicing.
Slice between the bones and serve warm with your favorite barbecue sides or sauce on the side.

Notes

Use oak wood for classic Texas flavor; hickory or pecan add a slightly different twist.
Wrap ribs once the bark forms to lock in moisture.
Letting the ribs rest helps redistribute juices and ensures tenderness.
These ribs taste best fresh off the smoker but reheat beautifully in the oven or smoker.

Nutrition

Serving Size: 1–2 ribs
Calories: 620
Sugar: 0g
Sodium: 1180mg
Fat: 48g
Saturated Fat: 19g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 46g
Cholesterol: 165mg