Smoked Beef Ribs: A Mouthwatering BBQ Delight

Smoked beef ribs have taken the BBQ world by storm, bringing a new level of deliciousness to meat enthusiasts everywhere. These mammoth mouthfuls of flavor elevate any BBQ platter, boasting a hearty serving of beef that will tantalize your taste buds.

Stack of beef ribs on a wooden cutting board with text overlay - Smoked Beef Ribs

Unveiling the Beauty of Beef Ribs

Let’s dive into the world of beef ribs and uncover the perfect cut for smoking. Navigating the meat section at the grocery store can be intimidating, but fear not! Simply ask your friendly butcher for beef ribs. These stunning, beefy ribs are sourced from the lower end of the rib section and typically boast a generous 1-2 inches of meat on top of the bone.

For this recipe, let’s steer clear of back ribs, which have minimal meat and are often referred to as “shiners” due to their lack of substantial meat. Instead, opt for either chuck ribs or plate ribs. Chuck ribs come in a 4-bone section, with slightly shorter bones and less meat. Plate ribs, on the other hand, offer 3 big bones and a higher layer of tantalizing meat. Both cuts work wonders in this recipe, and it’s simply a matter of personal preference.

Beef rib membrane being pulled off the ribs

The Smoked Beef Ribs Adventure Begins

This recipe gained significant traction when featured on the second episode of Food Network’s show, BBQ Brawl. While I used my famous Homemade Coffee Rub during that challenge, these ribs also transform with the remarkable flavors of my Hey Grill Hey Beef Rub.

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To achieve optimum results, I cooked these ribs between 275 and 325 degrees Fahrenheit to meet the time constraints of BBQ Brawl. However, when time is not an issue, I highly recommend cooking at 250 degrees Fahrenheit for a longer period of time.

Mustard-slathered beef ribs being sprinkled with Hey Grill Hey Beef Rub

Unlocking the Perfect Blend of Seasoning

When it comes to these substantial beef ribs, simplicity prevails. Let the meat and smoke be the stars of the show. However, we can elevate the flavors with a touch of heat, achieved by using Dijon mustard—preferably a variety that includes horseradish. This not only adds warmth but also creates a mouthwatering, melt-in-your-mouth experience.

To season these ribs, all you need is my Beef Rub. This exceptional dry rub, available for purchase at the Hey Grill Hey Store, is based on a perfect blend of salt and pepper, specially crafted to complement the flavors of grilled and smoked beef. If you don’t have the rub on hand, fear not! Simply combine equal parts Kosher salt, coarse black pepper, and garlic powder to achieve a similar result.

Beef Ribs on the smoker being spritzed

Mastering the Art of Smoking Beef Ribs

The name of the game when it comes to beef ribs is “low and slow.” This slow and steady cooking process allows the meat to absorb the perfect amount of smoke, resulting in a beautiful, dark, sought-after bark. Additionally, this technique ensures the fat and tough connective tissue render properly, granting the ribs that coveted fall-off-the-bone texture.

Here’s how to master the art of smoking beef ribs:

  1. Prep: Remove the layer of fat on top of the ribs and the papery membrane on the bone side. You can ask your butcher to handle this, or do it yourself. Either way, you want to eliminate the membrane, as it isn’t pleasant to eat. Using a butter knife, work your way underneath the membrane, grip it with a paper towel, and lift it off.

  2. Season: Slather the trimmed ribs with spicy Dijon mustard, making sure to choose a variety that contains horseradish. Then, generously season the ribs with my Beef Rub or the equal parts salt, pepper, and garlic powder mixture. The mustard both enhances the flavor and helps the rub adhere to the meat.

  3. Smoke: Preheat your smoker to 250 degrees Fahrenheit, and place the seasoned ribs on the smoker. Close the lid and let them smoke for approximately 3 hours.

  4. Spritz: Spritz the ribs with a vinegar and hot sauce blend, which is crucial for keeping the ribs moist and developing that delectable bark. Don’t worry; the spritz isn’t overly spicy—it adds a delightful bite that elevates the overall flavor. Think of it as a similar technique to using vinegar in Carolina Style Pulled Pork. Continue smoking the ribs until they reach an internal temperature of 203 degrees Fahrenheit.

  5. Rest, slice, and serve: Once the ribs reach the desired temperature, it’s important to let them rest. Wrap them in butcher paper, transfer to a cooler, cover with a towel, and let them rest for an hour. This resting period allows the flavors to meld and ensures the juices redistribute for a juicy, tender result. After resting, slice the ribs into individual servings and serve with pride.

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Beef ribs being wrapped in peach butcher paper

Embracing the Cooking Time

Smoking beef ribs to perfection requires patience. Allow approximately 8-10 hours for the full smoking process. However, keep in mind that the cooking time may vary slightly depending on your specific rack of ribs. It’s always a good idea to give yourself some wiggle room to ensure you achieve the ideal result.

Rather than relying on a strict cooking time, I recommend using the internal temperature of the meat as your guide. Aim for an internal temperature of 203 degrees Fahrenheit, as this will guarantee your beef ribs are cooked to perfection.

Beef ribs being sliced on a wooden cutting board

The Perfect Temperature for Beef Ribs

Now that your beautifully seasoned ribs are smoking away, it’s time to bring everything together. Smoke the ribs until they reach an internal temperature of 203 degrees Fahrenheit. To achieve accurate and reliable results, I highly recommend investing in a good meat thermometer.

Smoked beef ribs require consistent smoker temperatures and a precise internal temperature to achieve optimum results. By following the instructions provided, you’ll be savoring fall-off-the-bone goodness in no time!

Four beef ribs lined up on a wooden cutting board

More Beef Ribs Recipes

If you can’t get enough of ribs, you’ve come to the right place! Hey Grill Hey offers an array of smoking beef rib recipes that are ready for you to explore and enjoy. Here are some flavorful options:

  • Smoked Beef Back Ribs
  • Shredded Smoked Boneless Beef Short Ribs
  • Smoked Beef Short Ribs

Smoked Beef Ribs: A Sensational Journey

Allow me to guide you through the process with a video tutorial. Watch as I demonstrate how to create this unforgettable smoked beef ribs recipe in the comfort of your own home. My ultimate goal is to help you become a BBQ hero, impressing your loved ones with mouthwatering dishes. For more recipes, tips, and behind-the-scenes action, join me on Instagram, Facebook, and YouTube!

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This post was originally published in April 2018 and has been updated with additional information and helpful tips. The recipe itself remains unchanged.

Rowdy Hog Smokin BBQ