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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.

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)

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

Find it online: https://thefamilycooking.com/smoked-beef-ribs-with-texas-style-rub-2/