These Smoked Beef Back Ribs are a true treat for meat lovers! They are juicy, tender, and full of smoky flavor that will make your taste buds dance. Perfect for any BBQ get-together!
Honestly, there’s nothing like that first bite when the meat falls off the bone. I like to serve them with a side of coleslaw for a crunchy contrast. Trust me, they will be a hit!
Key Ingredients & Substitutions
Beef Back Ribs: Choose high-quality ribs with a good amount of meat on them for tenderness and flavor. If you can’t find back ribs, short ribs are a good alternative, although they’ll take a bit longer to cook.
Smoked Paprika: This spice adds deep flavor. If you’re out, try regular paprika mixed with a bit of liquid smoke for that smoked taste. Or you can use chili powder, keeping in mind it may spice things up a bit!
Cayenne Pepper: This is optional for added heat. If you want milder ribs, omit it or substitute with a pinch of black pepper for a gentler kick.
Mustard: Mustard acts as a binder for the rub. If you’re not a fan, you can skip it, or swap it with olive oil for a similar effect in helping the rub stick.
Wood Chips: Hickory is popular for smoke flavor, but oak provides a milder taste. Mesquite can be quite strong; use it if you like a more intense flavor. Feel free to mix different woods for your unique profile!
How Do I Remove the Membrane from the Ribs?
Removing the membrane is essential for tender ribs. Here’s a simple method:
- Start by placing the ribs bone-side up on a clean cutting board.
- Use a sharp knife to slide under the membrane at one end of the ribs.
- Once you have a little lift, grab the membrane with a paper towel to get a better grip and pull it off in one piece, if possible.
This step enhances the flavor and tenderness, so don’t skip it!
Why Should I Spritz the Ribs While Smoking?
Spritzing keeps the ribs moist and helps develop a tasty bark. You can do this every hour:
- Fill a spray bottle with beef broth or apple juice—you can even mix both!
- Spray lightly over the ribs to keep the surface from drying out and to boost flavor.
It also adds a nice sheen to the ribs and keeps them juicy throughout the long smoking process!
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 3 to 4 lbs beef back ribs
For the Spice Rub:
- 1/4 cup smoked paprika
- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon cayenne pepper (optional for heat)
- 1 tablespoon mustard (for binding the rub)
For Spritzing:
- 1 cup beef broth or apple juice
- Wood chips for smoking (hickory, oak, or mesquite)
How Much Time Will You Need?
This delicious smoked beef back ribs recipe takes about 30 minutes to prepare and about 4 to 5 hours to smoke. Don’t forget to let the ribs rest for about 15-20 minutes after smoking. So, plan for a total of around 5 to 6 hours for the entire cooking process.
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the tough membrane from the back of the beef ribs. To do this, slide a knife under the membrane at one end and gently pull it off. This will help the ribs be more tender and absorb more flavor.
2. Make the Rub:
In a mixing bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and optional cayenne pepper. Mix the ingredients well with a spoon until everything is blended nicely to create your flavorful dry rub.
3. Season the Ribs:
Spread a thin layer of mustard over the ribs. This will help the spice rub stick better. Then, generously apply the spice rub all over the ribs, making sure every side is well coated. Let the seasoned ribs sit at room temperature for about 30 minutes to absorb the flavors.
4. Prepare the Smoker:
While the ribs are resting, preheat your smoker to 225°F (107°C). Add your choice of wood chips to the smoker to enhance the flavor of the meat. Hickory, oak, or mesquite are great options!
5. Smoke the Ribs:
Place the ribs in the smoker with the bone side facing down. Let them smoke for about 4 to 5 hours. Keep an eye on the internal temperature and aim for about 203°F (95°C) for perfectly tender ribs. Every hour, spritz the ribs with beef broth or apple juice to keep them moist and flavorful.
6. Finish the Ribs:
Once the ribs are tender and have developed a nice, smoky bark on the outside, carefully remove them from the smoker. Let the ribs rest for at least 15-20 minutes to allow the juices to redistribute.
7. Serve:
Finally, slice between the bones to separate the ribs. Serve them up with your favorite barbecue sauce, if you’d like. Enjoy your deliciously smoky, tender beef back ribs!
Can I Substitute the Smoked Paprika?
Absolutely! If you don’t have smoked paprika, you can use regular paprika combined with a dash of chili powder for a similar flavor. Alternatively, you can substitute it with another smoky spice like chipotle powder for an extra kick.
What If I Don’t Have a Smoker?
No worries! You can use a grill set up for indirect heat. Preheat one side of the grill and place the ribs on the cool side, using a smoker box or aluminum foil with wood chips for that smoky flavor. Just keep the lid closed as much as possible to maintain the heat.
How to Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. If you want to keep them longer, wrap them tightly in foil and freeze for up to 3 months. To reheat, thaw in the fridge overnight and then warm them in the oven at 250°F (121°C) until heated through.
Can I Increase the Heat Level?
Yes, if you like it spicy, feel free to double the amount of cayenne pepper or add finely chopped fresh chili peppers to the rub. You can also serve the smoked ribs with a spicy barbecue sauce to kick up the heat even more!
