Smoked Beef Ribs

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Smoked beef ribs are a true labor of love. They require time, patience, and a whole lot of effort to make, but the results are truly amazing. 

Smoked Beef Ribs
Smoked Beef Ribs

The deep, rich flavor of the smoked beef pairs perfectly with the tender, juicy ribs, and the result is a dish that is truly unforgettable. If you’re looking for a recipe that will wow your guests and leave them begging for more, then this is the one for you. So what are you waiting for? Get smoking!

Smoked Beef Ribs

Smoked Beef Ribs

Delicious Smoked Beef Ribs you can try at home.
5 from 3 votes
Prep Time 30 mins
Cook Time 7 hrs 30 mins
Total Time 8 hrs
Course Main Course
Cuisine American
Servings 4



  • 1/2 cup fine sea salt
  • 1/2 cup ground black pepper
  • 3 tbsp sweet paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cayenne pepper
  • 1 (5-pound) three-bone rack of beef plate short ribs*
  • Water cider vinegar, or a combination


  • In an airtight container, mix the rub ingredients together. Cover and store it in a cool, dry place for up to several months.
  • About an hour before smoking, sprinkle 1/4 cup of the rub on the ribs and use your hands to spread it evenly. Reserve the remaining rub for other uses.
  • Prepare a smoker per manufacturer’s directions for a temperature between 225° and 275°F (110° and 135°C). Toss the wood chips, chunks, or pellets in the smokebox or use them per manufacturer’s directions.
  • Place your ribs, fat side up, in the smoker. Place a pan of water below or near the ribs to help keep some moisture in the environment and fill a spray bottle with water, cider vinegar, or a combination of both.
  • Smoke the ribs, being certain to maintain the smoker temperature and add wood as needed and occasionally spritz the ribs with the spray bottle, until the ribs are a very deep brown and reach an internal temperature of 165°F (74°C), 2 to 6 hours, depending on the exact temperature of your smoker and the thickness of the ribs.
  • Remove the ribs from the smoker and wrap in heavy-duty aluminum foil or pink butcher’s paper (not freezer paper, which is often coated with chemicals).
  • Return the ribs to the smoker and continue cooking until they reach an internal temperature of 200°F (95°C) and the meat is exceptionally tender, 2 to 3 hours more.
  • Keep the ribs wrapped and let them rest for 1 hour before serving with napkins aplenty.