Smoked Beef Ribs With Texas Style Rub

Why You’ll Love This Recipe

• Authentic Texas-style flavor with a bold, peppery rub
• Tender, juicy beef with a melt-in-your-mouth texture
• Minimal ingredients—just good meat and seasoning
• Perfect for weekend cookouts or special BBQ gatherings
• Great for feeding a crowd
• Naturally low-carb and gluten-free
• Customizable smoke flavor with your favorite wood
• A true showstopper for meat lovers
• No sauce needed—flavor stands on its own
• Ideal for offset, pellet, or electric smokers

Ingredients

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

• Beef plate ribs or beef back ribs (3-bone racks preferred)
• Kosher salt
• Coarse black pepper
• Garlic powder
• Onion powder
• Paprika (optional, for added color)
• Yellow mustard or olive oil (as a binder)
• Wood chunks or pellets (oak, hickory, or mesquite recommended)

Directions

1. Prep the ribs: Remove the silver skin from the bone side of the ribs. Pat the ribs dry with paper towels.
2. Apply binder: Rub the ribs with a light coat of yellow mustard or olive oil to help the rub adhere.
3. Make the rub: In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, and paprika (if using).
4. Season generously: Coat all sides of the ribs with the rub, pressing it in to ensure good coverage.
5. Preheat the smoker: Set your smoker to 250°F using oak, hickory, or mesquite wood.
6. Smoke the ribs: Place ribs bone-side down in the smoker. Smoke for 6–8 hours, spritzing with water or beef broth every hour after the first 2 hours.
7. Check for doneness: Ribs are done when the meat has pulled back from the bones and a probe or toothpick slides in with little resistance (usually around 200–205°F internal temperature).
8. Rest: Remove the ribs from the smoker and wrap in butcher paper or foil. Rest for 30–60 minutes before slicing and serving.

Servings and timing

Servings: 4 to 6
Prep time: 20 minutes
Cook time: 6 to 8 hours
Rest time: 30 to 60 minutes
Total time: 7 to 9 hours

Variations

• Spicier rub: Add cayenne pepper or chili powder for more heat.
• Sweeter rub: Add a little brown sugar if you prefer a sweet-savory profile (non-Texas-style).
• Marinate overnight: Apply rub the night before and refrigerate uncovered for a dry-brined effect.
• Wrap method: Wrap ribs in butcher paper after 4–5 hours for a softer bark and faster finish.
• Different woods: Try pecan or cherry wood for a milder smoke flavor.
• Coffee rub: Add finely ground coffee for a smoky, earthy twist.
• Mustard-free: Use olive oil instead of mustard as a binder if preferred.
• Boneless ribs: Use boneless beef short ribs if bone-in cuts aren’t available, adjusting cook time accordingly.
• Smoker alternative: Use a grill with indirect heat and wood chips if you don’t have a smoker.
• Herb rub: Add dried rosemary or thyme for an aromatic variation.

Storage/Reheating

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap tightly in foil and store in a freezer-safe bag or container for up to 3 months.
Reheat in the oven at 275°F wrapped in foil until warmed through, or microwave in short intervals with a damp paper towel to retain moisture. For best texture, avoid over-reheating.

FAQs

What cut of beef ribs should I use?

Beef plate ribs (aka dino ribs) are best for smoking due to their size and meatiness, but beef back ribs also work well.

Do I need to remove the membrane?

Yes, removing the silver skin on the bone side helps seasonings penetrate and improves texture.

What’s in a traditional Texas rub?

A simple mix of kosher salt and coarse black pepper is classic. Garlic and onion powder are optional but commonly used.

How long does it take to smoke beef ribs?

Typically 6 to 8 hours at 250°F, depending on the thickness of the ribs and smoker consistency.

What internal temperature should the ribs reach?

Around 200–205°F is ideal for tender, juicy beef ribs. Use a probe thermometer for accuracy.

Should I wrap the ribs during smoking?

Wrapping is optional. It can help retain moisture and speed up cooking, but unwrapped ribs develop a crispier bark.

What type of wood is best for smoking?

Oak is traditional in Texas BBQ, but hickory and mesquite also work well. Mix with fruit woods for a milder flavor.

Can I cook these in the oven?

Yes. Bake at 275°F uncovered for the first few hours, then cover with foil until tender. You’ll miss the smoke but still get great results.

How do I know when beef ribs are done?

They’re done when a probe slides in like butter and the meat has pulled back from the bones by 1/2 to 1 inch.

Can I make these ahead of time?

Yes. Smoke ahead, refrigerate, and reheat low and slow before serving. Ribs taste great the next day.

Conclusion

Smoked Beef Ribs with Texas Style Rub are a bold and unforgettable BBQ experience that showcase the natural flavor of beef and the magic of slow smoking. Whether you’re feeding a crowd or treating yourself to a weekend feast, these ribs deliver unmatched taste and tenderness every time. Grab your smoker, fire it up, and get ready to enjoy a true Texas classic.

Smoked Beef Ribs With Texas Style Rub

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Smoked Beef Ribs with Texas Style Rub are a bold and flavorful BBQ favorite, featuring tender, juicy beef ribs coated in a simple, peppery dry rub and smoked low and slow to perfection. A true celebration of classic Texas barbecue.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours
• Total Time: 7 to 9 hours (including rest time)
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Smoking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 racks beef plate ribs or beef back ribs (3-bone racks preferred)
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (optional)
• 2 tbsp yellow mustard or olive oil (as a binder)
• Wood chunks or pellets (oak, hickory, or mesquite recommended)

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Instructions

1. Remove the silver skin from the bone side of the ribs. Pat the ribs dry with paper towels.
2. Rub the ribs with a light coat of yellow mustard or olive oil to act as a binder.
3. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and paprika (if using).
4. Generously coat all sides of the ribs with the rub, pressing it into the meat for full coverage.
5. Preheat your smoker to 250°F using oak, hickory, or mesquite wood.
6. Place ribs bone-side down in the smoker. Smoke for 6–8 hours, spritzing with water or beef broth every hour after the first 2 hours.
7. Check for doneness around 200–205°F internal temperature. Ribs are ready when a probe slides in easily and the meat has pulled back from the bones.
8. Remove from the smoker, wrap in butcher paper or foil, and let rest for 30–60 minutes before slicing and serving.

Notes

• Add cayenne or chili powder to the rub for heat.
• Apply rub the night before and refrigerate for a dry-brined effect.
• Wrap ribs after 4–5 hours for a softer bark and faster finish.
• Use a grill with indirect heat if you don’t have a smoker.
• Reheat ribs gently in the oven at 275°F wrapped in foil to retain moisture.

Nutrition

• Serving Size: 1 to 2 ribs
• Calories: 600
• Sugar: 0g
• Sodium: 900mg
• Fat: 48g
• Saturated Fat: 20g
• Unsaturated Fat: 25g
• Trans Fat: 1g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 38g
• Cholesterol: 135mg