Smoked beef ribs are a delicious and flavorful dish that is perfect for any barbecue or summer gathering. Whether you’re looking for a new recipe to impress your friends and family, or simply want to try something new, this recipe is a perfect choice.
Cooking smoked beef ribs may seem intimidating, but with the right equipment and a bit of patience, you’ll be able to create a mouthwatering meal that everyone will love.
The key to success is having a good pellet smoker, a set of BBQ tongs, a sharp knife, and a meat thermometer. With these tools in hand, you’ll be able to achieve the perfect temperature, cook the ribs to tender perfection, and slice them with ease.
Whether you’re a seasoned pitmaster or a beginner, this recipe is sure to become a staple in your cooking repertoire.
Overview: Smoked Beef Ribs
This smoked beef ribs recipe is a delicious way to enjoy a classic barbecue dish. Slow-smoked to perfection, these ribs are juicy, tender smoked beef ribs, and full of flavor.
Here’s an overview of the most important information you need to know to make these ribs successfully, including details on preparation, cooking time and temperature, and resting.
- Preheat pellet smoker to 250°F using hickory or oak wood
- Slather ribs in Dijon mustard (bonus points if you have a spicy Dijon with horseradish) and season with equal parts garlic powder, salt or kosher salt, and black pepper
- Smoke ribs for 3 hours, then spritz with vinegar and hot sauce mixture every hour until they reach an internal temperature of 203°F (8-10 hours total smoking time)
- Wrap in butcher paper and rest in an insulated cooler for 1 hour
- Slice and serve with desired sides.
What Are Beef Ribs?
Beef ribs are a cut of meat that comes from the beef rib section of a cow. This cut is located along the back of the animal and includes the ribs closest to the spine, which are known as “plate ribs,” and the ribs further down, which are known as “beef short ribs.” There are another type of ribs called “chuck ribs”.
Beef ribs are different from other cuts of beef in that they contain a lot of connective tissue and fat, which can make them tough if not cooked properly. However, when cooked low and slow, this fat and connective tissue breaks down and melts into the meat, creating a rich and tender dish.
To best prepare beef ribs, it is recommended to remove the membrane from the back of the ribs, as this can cause the ribs to be tough. The ribs should then be seasoned and slow-smoked at a low temperature until they reach an internal temperature of 203°F. This allows the flavors to fully develop and the meat to become tender and juicy. It is almost similar to beef brisket.
How To Make Smoked Beef Ribs
Step 1: Preheat the Pellet Smoker
Step 2: Remove the Membrane
To remove the membrane, use a knife to loosen one end of it, and then use a paper towel to grip it and pull it off the ribs.
Step 3: Make Beef Ribs Rub
Step 4: Season The Ribs
Rub the blend on both sides of the ribs, making sure to cover them thoroughly. Make sure to get the seasoning into all the nooks and crannies of the ribs.
Step 5: Smoke the Ribs
Step 6: Prepare the Spritzing Liquid
Don’t worry, the hot sauce won’t make your ribs too spicy!
Step 7: Spritz the Ribs Every Hour
Step 8: Let The Ribs Rest For 1 Hour
Once the ribs are wrapped, place them in an insulated cooler and let them rest for an hour. This will allow the juices to redistribute, making the ribs even more tender and flavorful.
Step 9: Slice and Serve
Whether you’re cooking for a family dinner or hosting a BBQ, these smoked beef ribs are sure to be a hit. So, sit back, relax, and enjoy your delicious, slow-smoked beef ribs!
Tips For Making The Best Smoked Beef Ribs
If you’re new to smoking beef ribs, there are a few key tips to keep in mind to ensure that your ribs turn out perfectly tender and flavorful.
Wood Pellets
When smoking beef ribs, it’s important to use the right type of wood pellets. Hardwoods, such as hickory or oak, work well because they provide a strong, smoky flavor. Avoid using softwoods, such as pine or cedar, as they can have a bitter taste.
Season Generously
Don’t skimp on the seasonings! Rub the mixture onto both sides of the ribs, making sure to cover them thoroughly. This will ensure that the ribs have plenty of flavors.
Monitor the Internal Temperature
Use a meat thermometer to monitor the internal temperature of the ribs as they smoke. Once the internal temperature reaches 203°F, it’s time to remove the ribs from the smoker. Overcooking the ribs can make them tough, so make sure to keep an eye on the temperature.
Rest Before Serving
After removing the ribs from the smoker, wrap them in butcher paper or waxless parchment paper and let them rest in an insulated cooler for at least an hour. This allows the juices to redistribute and the meat to become even more tender and flavorful. Enjoy the smoked beef ribs.
Best Beer To Pair With Smoked Beef Ribs
Pairing the right beer with your smoked beef ribs can make all the difference, adding an extra layer of flavor and enhancing the overall dining experience. Whether you prefer hoppy IPAs, rich stouts, or nutty brown ales, there is a beer out there that will perfectly complement your delicious beef ribs.
IPA
A hoppy India Pale Ale (IPA) is a great match for smoky and slightly spicy beef ribs. The bitterness of the beer cuts through the richness of the meat and provides a refreshing contrast to the heat from the spices.
Stout
A dark and roasty stout is a fantastic pairing for smoked beef ribs. The maltiness of the beer provides a sweet and smooth contrast to the smoky flavors of the ribs, and the full-bodied character of the beer makes it a great match for hearty meat.
Brown Ale
A nutty and malty brown ale is a perfect match for smoked beef ribs. The toasty, caramel-like flavors in the beer complement the smoky, savory flavors of the ribs, and the medium-bodied character of the ale provides a great balance to the hearty meat. The smooth finish of a brown ale makes it an ideal beer to pair with a hearty and flavorful dish like beef ribs.
Related Recipes
Smoked Beef Ribs
Equipment
- Butcher Paper
- Liquid spray bottle
Ingredients
Instructions
-  Preheat your pellet smoker to 250°F using a hardwood like hickory or oak
- Remove the membrane from the rack of beef ribs.
- Mix together equal parts garlic powder salt, and black pepper in a bowl.
- Rub the mixture onto both sides of the ribs, making sure to cover them thoroughly.
- Slather the ribs in Dijon mustard, then season generously
- Place the ribs in the smoker for 3 hours with the lid closed
- Prepare the spritzing liquid by mixing 1 cup white vinegar and ¼ cup hot sauce
- After the 3 hours of uninterrupted smoking, start spritzing the beef ribs with the spritzing liquid every hour until they reach an internal temperature of 203°F (5-7 hours)
- Once the ribs have reached an internal temperature of 203°F, remove them from the smoker, wrap them in butcher paper, and let them rest in an insulated cooler for an hour
- Slice and serve the smoked beef ribs with your favorite barbecue sauce, sides and enjoy!