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Smoked Beef Back Ribs Recipe

Beef Back Ribs Recipe

Fall-off-the-bone tender beef back ribs with a flavorful spice crust, smoked low and slow to perfection using Zich Cuisine's signature technique.
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Course: Main Course
Cuisine: American, Zich
Keyword: Beef Back Ribs Recipe
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 4
Calories: 580kcal
Cost: $60

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.

Nutrition

Serving: 340g | Calories: 580kcal | Carbohydrates: 5g | Protein: 48g | Fat: 42g | Polyunsaturated Fat: 25g | Cholesterol: 145mg | Sodium: 890mg | Potassium: 685mg | Fiber: 1g | Sugar: 3g | Calcium: 45mg | Iron: 4.2mg