Smoked Beef Ribs

Why You’ll Love This Recipe

• Rich Smoky Flavor: Slow smoking imparts a deep, mouthwatering taste.

• Tender and Juicy: Low and slow cooking breaks down tough meat fibers.

• Perfect for BBQ Lovers: A show-stopping dish for any barbecue or special occasion.

• Customizable Rubs: Tailor the seasoning to your preferred flavor profile.

Ingredients

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

• 3 to 4 pounds beef ribs

• 2 tablespoons olive oil

• 3 tablespoons beef rub or barbecue dry rub (store-bought or homemade)

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and black pepper to taste

• Wood chips for smoking (hickory, oak, or mesquite)

Directions

1. Prepare Ribs: Trim excess fat from ribs. Rub olive oil over the ribs.

2. Apply Seasoning: Mix beef rub, smoked paprika, garlic powder, onion powder, salt, and pepper. Generously coat ribs with the seasoning mixture.

3. Preheat Smoker: Preheat your smoker to 225°F (107°C). Add wood chips for smoke flavor.

4. Smoke Ribs: Place ribs in the smoker bone-side down. Smoke for 4-6 hours until the meat is tender and has a deep smoky crust. Maintain consistent temperature and add wood chips as needed.

5. Check Doneness: Ribs are done when the meat is tender and pulls away from the bone easily.

6. Rest and Serve: Let ribs rest for 10-15 minutes before slicing. Serve with your favorite barbecue sauce or sides.

Servings and Timing

• Servings: 4-6

• Preparation Time: 15 minutes

• Cooking Time: 4-6 hours

• Total Time: 4 hours 15 minutes to 6 hours 15 minutes

Variations

• Different Rubs: Use spicy, sweet, or herb-based rubs to vary flavor.

• Sauce Options: Serve with tangy barbecue sauce, chimichurri, or dry.

• Oven Method: For no smoker, bake ribs low and slow in the oven, then finish on the grill.

• Smoking Woods: Try fruit woods like apple or cherry for milder smoke.

Storage/Reheating

• Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days.

• Freezing: Freeze portions tightly wrapped for up to 3 months.

• Reheating: Reheat gently in the oven covered with foil to retain moisture.

FAQs

Can I use beef back ribs instead?

Yes, but cooking time may vary slightly.

How do I keep ribs moist?

Maintain low cooking temperature and use a water pan in the smoker.

Can I use a charcoal or gas grill?

Yes, set up for indirect cooking with wood chips for smoke.

Do I need to marinate the ribs?

Not necessary; the dry rub and smoke add plenty of flavor.

How do I tell when ribs are done?

Meat should be tender and pull away easily from the bone.

Can I add a glaze?

Brush with barbecue sauce in the last 30 minutes if desired.

Is this recipe keto-friendly?

Yes, naturally low in carbs.

Can I use a smoker box for the wood chips?

Yes, smoker boxes help control smoke on gas grills.

How do I store leftover ribs?

Cool completely and refrigerate or freeze in airtight containers.

Can I smoke ribs indoors?

No, smoking requires proper ventilation and outdoor use.

Conclusion

Smoked Beef Ribs are a deliciously tender and flavorful treat that showcase the magic of slow smoking. With a crispy crust and juicy interior, they make for a memorable meal perfect for barbecues, family gatherings, or whenever you crave authentic smoky beef.