Smoked Beef Back Ribs

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Smoked beef back ribs are a delicious and easy way to step up your grilling game. The key to great smoked ribs is all in the preparation. 

Smoked Beef Back Ribs

Smoked Beef Back RibsFirst, the ribs are coated in a savory rub that adds flavor and helps to create a nice crust. Then, they’re slow-cooked over indirect heat until they’re tender and full of smoky goodness. Finally, they’refinished on the grill to get that perfect char. Whether you’re cooking for a crowd or just looking for an impressive weekend dinner, smoked beef back ribs are sure to please. So fire up the grill and get ready to enjoy some of the best ribs you’ve ever tasted.

Smoked Beef Back Ribs

Smoked Beef Back Ribs

5 from 3 votes
Prep Time 15 mins
Cook Time 5 hrs
Resting TIme 30 mins
Total Time 5 hrs 45 mins
Servings 2

Ingredients
  

  • 1 rack beef back rib
  • 3 tbsp yellow mustard
  • 2 tbsp Beef Seasoning

Instructions
 

  • Turn on the smoker. Preheat your smoker to 275 degrees F for indirect smoking using oak wood.
  • Prep the ribs. Remove your ribs from the package and place them bone side up on a large work surface. Use a butter knife to loosen the membrane attached to the ribs and then pull the membrane away with a paper towel. If the membrane is already removed by your butcher, move on to seasoning.
  • Season the beef ribs. Slather the ribs with yellow mustard and then season liberally on all sides with the Beef Seasoning. This step will help the rub adhere to the ribs and create a nice dark bark. If you don't have any beef seasoning on hand, equal parts salt and pepper will do fine.
  • Smoke! Place your ribs bone side down on the smoker grates, close the lid and smoke for about 3 hours.
  • Wrap the ribs. At this point, you want the exterior of your ribs to have darkened and the bark to have set. If you take a read of the temperature with an internal thermometer, it should be near 165 degrees F. Once the ribs hit this temperature, they are ready to be wrapped. On a large work surface, roll out a large piece of peach butcher paper (foil will also work, but it will soften the bark in the end).
  • Smoke again. Place the ribs on the butcher paper and wrap tightly. Return the wrapped ribs to the smoker and continue cooking for approximately 2 hours, but start checking your ribs after 90 minutes of being wrapped (you will be going by temperature and feel, not by time).
  • Cook to temperature. You want your ribs to be very flexible and the meat to have pulled back significantly from the end of the bones. When you insert your meat thermometer, you want it to glide into the meat like it is softened butter. A good temperature to look for is around 202 degrees.
  • Rest, slice, and serve. At this point, you can remove your ribs from the smoker and allow to rest for 30 minutes before slicing into individual ribs and serving.