Smoked Beef Back Ribs




6-8 hrs



Juicy and tender, smoked beef back ribs are must-try on your BBQ bucket list. Smoked low and slow until they melt in your mouth. They will taste better than your favorite BBQ restaurant!

Smoking beef ribs is a popular method of cooking that adds a delicious smoky flavor to the meat while also helping to tenderize it. The process of smoking beef ribs involves slow-cooking the meat over low heat, using wood chips to add flavor and smoke. This method of cooking allows the flavors of the smoke and seasonings to penetrate the meat, resulting in a rich and delicious taste that is difficult to achieve with other cooking methods.

The joy of smoking beef ribs lies in the combination of flavors, textures, and aromas that are created during the cooking process. The smoky flavor of the wood chips complements the natural flavors of the beef, while the slow cooking process helps to break down the connective tissues in the meat, resulting in tender and juicy ribs. The aroma of the smoking ribs is also a big part of the joy, as it creates a warm and inviting atmosphere in the kitchen or backyard.

For those who enjoy cooking outdoors, smoking beef ribs on a backyard grill or smoker is a great way to spend a sunny day and enjoy the company of friends and family. There's something special about the experience of smoking ribs over a fire, whether it's the smell of the smoke, the sound of the coals crackling, or the anticipation of biting into a perfectly cooked rib.

Overall, smoking beef ribs is a delicious and enjoyable way to prepare this classic dish, and is sure to be a hit with family and friends. Whether it's for a special occasion or just a lazy Sunday afternoon, smoking beef ribs is a joy for all who partake.

Beef back ribs, also known as beef rib roast or prime rib, have a rich history that spans several centuries and continents. The exact origins of beef back ribs are uncertain, but it is believed that the practice of cooking large cuts of beef for special occasions dates back to ancient civilizations such as the Greeks and Romans.

In the medieval period, beef back ribs were popular in Europe, where they were often roasted in large quantities for banquets and feasts. The popularity of beef back ribs spread to America with early European settlers, and by the 19th century, the dish had become a staple of American cuisine, especially in the midwestern and southern regions.

In the early 20th century, the term "prime rib" became commonly used to refer to a specific cut of beef back ribs, which comes from the rib roast or rib eye roast. This cut is prized for its tenderness, flavor, and high fat content, which make it ideal for slow-roasting or grilling.

Today, beef back ribs are a popular dish around the world, enjoyed by meat lovers for their rich flavor and tender, juicy texture. They are often served as a main course for special occasions such as holidays and family gatherings, and are often accompanied by a variety of sides, such as roasted potatoes, grilled vegetables, or creamy horseradish sauce.

Here are some general tips for smoking ribs that will help you achieve delicious, tender, and juicy results:

Choose the right cut of ribs: Look for ribs that have a good amount of meat and a moderate amount of fat. This will help ensure that the ribs are tender and flavorful after they are cooked.

Trim the ribs: Remove any excess fat or membranes from the back of the ribs to allow the smoke and seasonings to penetrate the meat.

Season the ribs: Rub the ribs with a dry rub or marinade of your choice, allowing the flavors to penetrate the meat for several hours or overnight.

Use the right wood chips: Different types of wood will impart different flavors on the meat. For beef ribs, hickory, mesquite, or oak are popular choices.

Control the heat: Maintain a consistent temperature of 225-250°F throughout the smoking process. This will allow the ribs to cook slowly and evenly, developing a tender and juicy texture.

Moisten the ribs: During the smoking process, it's important to keep the ribs moist to prevent them from drying out. You can do this by misting the ribs with a spray bottle or by wrapping them in foil with some liquid (such as apple juice or beer) for a portion of the cooking time.

Be patient: Smoking ribs takes time, so be prepared to let them smoke for several hours. A good rule of thumb is to smoke the ribs for about 3-4 hours, or until the internal temperature reaches 165°F.

Rest the ribs: Once the ribs are fully cooked, let them rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a tender and juicy texture.

By following these tips, you'll be on your way to smoking delicious and juicy beef ribs that are sure to be a hit with your family and friends.


Rack of beef back ribs

Peanut oil

Salt and pepper to taste

Camp Chef's Y'all Purpose Seasoning or your favorite brisket rub

1 part apple cider and 1 part apple cider vinegar for spritzing



Step 1

Pat dry ribs.

Step 2

Leave membrane on, the beef will be fall off the bone and it will help give it structure.

Step 3

Salt both sides (Dry Brine with just salt for minimum of 3 hours if you desire.) Pepper optional (Generally your brisket rub will have enough pepper)

Step 4

Rub with Peanut oil or other binder.

Step 5

Sprinkle with desired rub.

Step 6

Preheat pellet grill to 225°F, smoke setting 8.

Step 7

Place ribs on upper rack of pellet grill. Smoke for 3 hours.

Step 8

After 3 hours start spritzing with 1 part apple cider and 1 part apple cider vinegar every 45 minutes, this will help develop a great bark.

Step 9

When internal temp reach 185-190°F, turn grill to 275°F. This will help develop your bark as well.

Step 10

Smoke until the internal temperature reaches 203°F. Ribs generally will take around 6-8 hours to reach that.



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