Smoked Beef Ribs

If you love tender beef packed with delicious flavor these amazing Smoked Beef Ribs are for you. The ribs are seasoned with Beef spice rub and then smoked over fruit wood pellets.

Mouthwatering, perfectly seasoned Smoked Beef Ribs will be your new favorite dinner on the smoker! Grab a beef rib and devour it.

Beef Rib Smoker Recipe

• Smoking beef ribs is a great weekend recipe – the ribs are cooked low and slow on your pellet smoker until they are falling-off-the-bone tender. They are for serious beef lovers!
• They are seasoned with mustard and a BBQ dry rub that just takes them over the top.
• What I love about this recipe is that once you get them on the smoker, they’re pretty hands-off. The smoker does all the work infusing them with the most amazing smoky flavor.

Get all of my tips for the best smoked beef ribs and you’ll be the star of your next cookout! Everyone will want a taste (or several!) of this fantastic rack of ribs.

Ingredients for Smoked Beef Ribs

• For this recipe, use a rack of plate beef ribs which are a marbled cut of meat. All of that fat will melt into the meat making the ribs so delicious. If you can’t find plate ribs, you can also use beef chuck ribs!
• Yellow mustard – this adds flavor to the meat but also helps the seasoning stick so your ribs are loaded with flavor. If you don’t have yellow mustard on hand, use any kind of mustard that you like!
• Beef rub – or you can skip the rub and use equal parts salt and black pepper to season the ribs.
• Apple cider vinegar – for spritzing on the ribs while they cook. It will keep them moist so they can absorb as much of the smoke flavor as possible.
• Texas BBQ sauce – serve this on the side with your delicious smoked beef ribs!

How to Smoke Beef Ribs

Prep the ribs: Pat the ribs dry and then peel off the membrane from the backside of the ribs.

Season: Coat the ribs with mustard and them rub them with the beef rub (or salt and pepper if you’re using that instead).

Smoke: Place the ribs on the center of the smoker, close the lid, and smoke them for three hours.

Spritz: After they’ve smoked for three hours, spritz them with the vinegar every hour until the internal temperature is at least 203°F in the thickest part of the ribs.

Rest: Wrap them in two pieces of foil and keep them inside a cooler for at least an hour before serving them.

What kind of wood pellets should I use?

We like to use apple, pecan, or cherry wood pellets for smoked beef ribs.

What temperature should you smoke beef ribs?

For the best ribs, smoke them at 250°F. They will tender and delicious!

How long do they take to cook?

How long to smoke beef ribs will depend on how big they are but for four to five pounds of beef ribs, it will take around seven hours.

What’s more important than the time is the temperature of the ribs – once the internal temperature hits 203 to 205°F they’re done!

So, always go with the temperature because depending on how thick your ribs are the estimated cooking time will be different. An instant read thermometer makes it easy to check for doneness.

We love these ribs with some Jalapeno Mac and Cheese, Corn on the Cob, or BBQ Baked Beans!

Are you ready to get the smoker going so you can make this amazing smoked beef ribs recipe? It’s so easy to do – the hardest part is waiting for them to be done! But, trust me, the wait is worth it when you get that first taste of the beef. You’re going to love it!

More Delicious Smoker Recipes

• Smoked Meatloaf is classic comfort food with a delicious smoky flavor!
• Treat your family to Smoked New York Strip Roast!
• Smoked Beer Can Chicken is an easy recipe for delicious smoked chicken that’s tender and juicy.
• Beef Brisket is one of our favorites to cook on our smoker. It’s so easy!

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Smoked Beef Ribs

Tender, juicy beef ribs made with a delicious seasoning on your smoker!

Prep:15 mins

Cook:6 hrs

Resting Time:1 hr

Total:7 hrs 15 mins

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Ingredients

• ▢ 4- bone rack of short plate ribs or chuck ribs about 4-5 pounds
• ▢ 3 Tablespoons yellow mustard
• ▢ 4 Tablespoons beef rub or an equal mixture of salt and pepper
• ▢ Apple cider vinegar for spritzing

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Instructions

• Preheat the smoker to 250 degrees Fahrenheit according to manufacturer's directions.
• Using a paper towel dry off the surface of the ribs and remove the membrane from the backside of the ribs if it has not been removed. You can do this by using a butter knife to slide under the membrane to get started and pull off using a paper towel to grip the membrane.
• Cover the outside of the ribs with the mustard, this acts as a binding agent for the spices.
• Cover the ribs generously with beef rub or a mixture of salt and pepper.
• Place ribs on the smoker centered on the grates away from any hot spots and close lid and smoke for 3 hours.
• After the initial 3 hour smoke spritz ribs with the vinegar every hour until an internal read thermometer reads 203-205 degrees Fahrenheit.
• Remove ribs from the smoker and double wrap in aluminum foil and rest inside a cooler for at least 1 hour.
• Serve with your favorite Texas BBQ sauce.

Tips

• Be sure to remove the membrane (also known as the silver skin) from the back of the ribs. It’s a connective tissue that will turn tough – the ribs are best without it.
• Low and slow is best! It’s tempting to increase the smoker’s temperature so they get done faster, but they will be more tender and delicious if you cook them at a lower temperature for longer.
• If you like some spice, mix the apple cider vinegar with a few dashes of hot sauce to add some heat.
• Don’t skip the resting step! Allowing the ribs to rest before slicing them ensures all of the juices are redistributed back into the meat so it’s tender and juicy.
• We like to use apple, pecan, or cherry wood pellets for smoked beef ribs.

Nutrition Information

Calories: 998kcal (50%), Carbohydrates: 3g (1%), Protein: 90g (180%), Fat: 71g (109%), Saturated Fat: 35g (219%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 281mg (94%), Sodium: 805mg (35%), Potassium: 44mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 113IU (2%), Vitamin C: 1mg (1%), Calcium: 501mg (50%), Iron: 13mg (72%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.