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Smoked Beef Ribs With Texas Style Rub

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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.

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)

Instructions

  1. 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.
  2. Pat ribs dry with paper towels, then coat lightly with olive oil or yellow mustard to help the rub adhere.
  3. In a small bowl, mix salt, pepper, garlic powder, smoked paprika, and cayenne (if using).
  4. 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.
  5. Preheat smoker to 250°F (120°C) using oak or hickory wood for authentic Texas flavor.
  6. 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).
  7. Spritz ribs with water or beef broth every hour after the first two hours to keep them moist.
  8. 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.
  9. Remove ribs from smoker and rest them, still wrapped, for 30–45 minutes before slicing.
  10. 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

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