Looking for the perfect Beef Back Ribs Recipe that guarantees tender, juicy meat every time? You're in the right place! This foolproof recipe will show you how to transform tough beef back ribs into a mouthwatering masterpiece that literally falls off the bone. Whether you're a seasoned pitmaster or trying your hand at smoking ribs for the first time, this recipe will help you achieve restaurant-quality results right in your backyard.
Why You'll Love This Beef Back Ribs Recipe
Beef back ribs are often overlooked in favor of their porkier cousins, but they're a hidden gem in the world of barbecue. These ribs come from the same area as prime rib, sharing that incredible rich, beefy flavor we all love. When cooked low and slow with our special dry rub, these ribs develop a beautiful bark on the outside while staying incredibly tender and juicy on the inside.
Perfect for weekend cookouts, game day gatherings, or any special occasion, these beef back ribs will have your guests begging for the recipe. The best part? While they taste like you've spent years perfecting your technique, our step-by-step method makes it surprisingly easy to achieve spectacular results.
Ingredients
The Ribs:
- 4-5 pounds beef back ribs (approximately 2 racks)
- ¼ cup yellow mustard (acts as a binder for the rub)
- Apple juice or beef broth for spritzing
The Signature Dry Rub:
- 2 tablespoons coarse black pepper
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon ground cumin
Instructions
Preparation Phase (30 minutes)
- Prepare the Ribs
- Remove ribs from packaging and pat dry with paper towels
- Locate the thin membrane on the bone side of the ribs
- Using a butter knife, carefully lift the membrane
- Grab with a paper towel and peel it off completely
- Trim any excess fat if desired
- Season the Meat
- Mix all dry rub ingredients in a bowl until well combined
- Coat both sides of ribs lightly with yellow mustard
- Apply the dry rub generously, massaging it into the meat
- Let rest at room temperature for 30 minutes
Smoking Process (6-8 hours)
- Initial Smoke Phase (3 hours)
- Preheat smoker to 250°F (121°C)
- Place ribs bone-side down on the grates
- Add your chosen smoking wood (oak, hickory, or cherry)
- Spritz with apple juice or beef broth every hour
- Wrap Phase (2-3 hours)
- Remove ribs from smoker
- Wrap tightly in heavy-duty foil
- Add ¼ cup liquid (apple juice or beef broth) to the wrap
- Return to smoker and continue cooking
- Cook until internal temperature reaches 203°F (95°C)
- Resting Phase (30 minutes)
- Remove from smoker
- Keep wrapped and let rest
- Temperature will continue to rise slightly
- Juices will redistribute throughout the meat
Equipment
- Smoker (electric, charcoal, or pellet)
- Meat thermometer
- Spray bottle for spritzing
- Heavy-duty aluminum foil
- Sharp knife
- Paper towels
- Small bowl for rub mixture
- Large baking sheet or cutting board
Storage :
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 3 months.
- Always cool completely before storing.
Top Tip
Make a double batch of the dry rub and store it in an airtight container for future use. It's also fantastic on other cuts of beef!
FAQ
How long do you smoke beef back ribs for?
Smoke beef back ribs for 6-8 hours at 250°F until internal temperature reaches 203°F. Wrap in foil after first 3 hours. Total process: 3 hours unwrapped + 3-4 hours wrapped + 30 minutes rest.
What is the difference between beef ribs and beef back ribs?
Beef back ribs come from the prime rib area with less meat but excellent flavor. Regular beef ribs (short ribs/plate ribs) come from lower rib sections with more meat. Back ribs are 6-8 inches long and ideal for smoking.
How long to smoke beef ribs at 275 at 225?
t 225°F: 8-10 hours
At 275°F: 5-6 hours For both temperatures, wrap ribs after internal temp reaches 165°F. Cook until final temperature of 203°F for tender meat.
How to keep beef ribs moist when smoking?
To maintain moisture:
- Spritz every hour with apple juice/beef broth
- Wrap in foil after 3 hours
- Add liquid when wrapping
- Maintain consistent temperature
- Let rest 30 minutes before cutting
These tender and flavorful Beef Back Ribs are a guaranteed crowd-pleaser! Whether you're hosting a barbecue or craving a hearty meal, this recipe delivers perfectly cooked ribs every time. Pair with your favorite sides, and enjoy a truly satisfying dining experience.Don’t forget to share your feedback and pictures of your delicious creation!
Check out our Creamy Steak And Pasta Recipe for another crowd-pleasing dish
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Beef Back Ribs Recipe
Equipment
- Smoker (electric, charcoal, or pellet)
- Meat thermometer
- Spray bottle
- Heavy-duty aluminum foil
- Sharp knife
- Paper towels
- Small bowl for rub mixture
- Large baking sheet or cutting board
Ingredients
the Ribs
- 4 pounds beef back ribs approximately 2 racks
- ¼ cup yellow mustard
- Apple juice
the Signature Dry Rub
- 2 tablespoons coarse black pepper
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoons garlic powder
- 1 tablespoons onion powder
- 1 tablespoons brown sugar
- 1 tablespoons cayenne pepper optional for heat
- 1 tablespoons ground cumin
Instructions
Preparation
- Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel.
- Mix all dry rub ingredients in a bowl until well combined.
- Coat the ribs lightly with yellow mustard to help the rub adhere.
- Apply the dry rub generously to both sides of the ribs, pressing it into the meat.
- Let the seasoned ribs rest at room temperature for 30 minutes while preparing your smoker.
Smoking Process
- Preheat your smoker to 250°F (121°C).
- Place the ribs bone-side down on the smoker grates.
- Add your choice of smoking wood (oak, hickory, or cherry work well).
- Smoke for 3 hours, spritzing with apple juice or beef broth every hour.
- After 3 hours, wrap the ribs tightly in heavy-duty aluminum foil with ¼ cup of liquid (apple juice or beef broth).
- Continue cooking for 2-3 more hours or until the internal temperature reaches 203°F (95°C).
- Test for doneness by inserting a toothpick between the bones - it should go in with very little resistance.
Resting and Serving
- Remove ribs from smoker and let rest in the foil for 20-30 minutes.
- Unwrap carefully (watch for hot steam).
- Cut between the bones and serve immediately.
Notes
- Choose ribs with good meat coverage and marbling.
- Don't rush the cooking process - low and slow is key.
- If the ribs start to look too dark during smoking, wrap them earlier.
- Let the ribs rest properly to allow the juices to redistribute.
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