Smoked Beef Ribs

5 from 2 votes

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

Prep Time15

Cook Time6

Resting Time1

Total Time7 15

Course: Main Course

Cuisine: American

Keyword: Smoked Beef Ribs

Servings:

Calories: 998kcal

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.

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.