Beef, Smokin'/Grillin'

The Ultimate Recipe for a Perfect Smoked Beef Ribs

Today, we’re diving into the world of juicy, flavorful smoked beef ribs. There’s nothing quite like the smoky aroma wafting through your backyard, the savory crust, and the tender, melt-in-your-mouth meat. Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, this recipe is sure to elevate your grilling game and impress your guests. Let’s fire up the smoker and get those beef ribs cookin’!

Why settle for store-bought BBQ when you can create something truly spectacular at home? Smoked beef ribs are the epitome of comfort food with a gourmet twist. They are rich, savory, and bursting with flavor. Smoking the ribs low and slow infuses them with a deep smokiness while keeping the meat tender and juicy. Perfect for family gatherings, cookouts, or even a casual weekend meal, this dish is a guaranteed crowd-pleaser. Plus, the satisfaction of creating a mouthwatering BBQ masterpiece from scratch is unbeatable.

Ingredients:

  • 4-5 pounds beef ribs
  • Texas Seasoning
  • Midwest Cowboy
  • Caribbean Mustard
  • 2 tablespoons olive oil
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (optional for heat)
  • 1 cup apple juice or apple cider

Step-by-Step Guide to Preparing Smoked Beef Ribs

  1. Preparation:
    • Apply olive oil: Rub the ribs with olive oil. This helps the seasoning stick better.
    • I used Caribbean Mustard and Midwest Cowboy for the beef ribs I made for Youtube. You can use olive oil or even W Sauce (worcestershire sauce).
  2. Seasoning:
    • Mix the spices: In a bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. (I use Texas Seasoning on my beef ribs but the measurements provided make a great rub).
    • Season the ribs: Generously coat the ribs with the spice mixture, ensuring they are evenly covered on all sides.
  3. Preheat the Smoker:
    • Set the temperature: Preheat your smoker to 250°F (121°C).
  4. Smoking the Ribs:
    • Place the ribs: Put the seasoned beef ribs on the smoker rack, bone side down.
    • Smoke the ribs: Smoke the ribs at 250°F for about 3 hours. Keep the smoker closed as much as possible to retain the smoke.
  5. Spritzing:
    • Prepare the spritz mixture: In a spray bottle, mix the apple juice (or cider) and water or beef broth.
    • Spritz the ribs: After the first 2 hours, spritz the ribs with the juice mixture every 30 minutes to keep them moist and enhance the flavor.
  6. Wrapping:
    • Wrap the ribs: After about 3 hours, when a nice bark has formed, remove the ribs from the smoker and wrap them tightly in aluminum foil or butcher paper. Add a little more of the spritz mixture inside the wrap before sealing.
    • Return to smoker: Place the wrapped ribs back in the smoker. Spritz again.
  7. Continue Smoking:
    • Final smoking stage: Smoke the wrapped ribs for an additional 2-3 hours at 250°F until they reach an internal temperature of 200-205°F (93-96°C). This ensures they are tender.
  8. Resting:
    • Let the ribs rest: Remove the ribs from the smoker and let them rest, still wrapped, for at least 30 minutes. This allows the juices to redistribute throughout the meat.
  9. Serving:
    • Unwrap and slice: Unwrap the ribs and slice them between the bones. Serve them as they are or with your favorite barbecue sauce.

Expert Tips and Tricks

  • Consistent temperature: Maintain a consistent smoker temperature for the best results. Fluctuations can affect the cooking time and texture of the meat.
  • Quality wood chips: Use high-quality wood chips for a cleaner smoke and better flavor. Oak and hickory are great choices for beef.
  • Meat thermometer: Use a meat thermometer to monitor the internal temperature of the ribs accurately.
  • Patience: Smoking meat is a slow process. Be patient and avoid opening the smoker too often.
  • Resting period: Don’t skip the resting period. It’s crucial for juicy and flavorful ribs.

Variations of Smoked Beef Ribs

  1. Spicy Beef Ribs: Add extra cayenne pepper or chili powder to the seasoning mix for a spicy kick.
  2. Sweet and Spicy: Mix in brown sugar with the spices for a sweet and spicy flavor profile.
  3. Asian-Inspired Ribs: Use a marinade of soy sauce, ginger, garlic, and honey before applying the dry rub.
  4. Texas-Style Ribs: Focus on salt and pepper only, for a true Texas BBQ experience.
  5. Dry Rub Only: Skip the spritz and wrapping steps for a firmer bark and more intense smoke flavor.
  6. Beer-Infused Ribs: Spritz with a mixture of beer and apple cider for a unique twist.
  7. Mustard Base: Apply a thin layer of mustard before the dry rub for added tanginess.
  8. Herb-Infused: Add dried herbs like thyme, rosemary, and oregano to the seasoning mix.
  9. Coffee-Rubbed: Mix in ground coffee with the spices for a rich, deep flavor.
  10. Smoked and Grilled: Finish the smoked ribs on a hot grill for a few minutes to add a charred, crispy texture.

What to Serve with Smoked Beef Ribs

  1. Coleslaw: A refreshing coleslaw balances the richness of the ribs.
  2. Baked Beans: Sweet and savory baked beans complement the smoky flavor.
  3. Cornbread: A classic side that pairs perfectly with BBQ ribs.
  4. Macaroni and Cheese: Creamy and cheesy mac ‘n’ cheese is a crowd favorite.
  5. Potato Salad: A tangy potato salad adds a nice contrast.
  6. Grilled Vegetables: Lightly charred veggies provide a healthy and tasty side.
  7. Pickles: Tangy pickles help cut through the richness of the meat.
  8. Corn on the Cob: Grilled or boiled corn is a classic BBQ side.
  9. Garlic Bread: Buttery garlic bread is a delicious accompaniment.
  10. Green Salad: A simple green salad adds freshness to the meal.

Storage Tips

  • Refrigeration: Store leftover ribs in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: Wrap the ribs tightly in foil and place them in a freezer-safe bag. They can be frozen for up to 3 months.
  • Reheating: Reheat the ribs in a preheated oven at 250°F until warmed through. You can also reheat them on the grill for a few minutes.

How Much Smoked Beef Ribs Should I Make for Family Gatherings?

For family gatherings, plan on about 1 pound of beef ribs per person. This accounts for the bone weight and ensures everyone gets a satisfying portion. Adjust the quantity based on your guests’ appetites and the number of sides you’re serving.

The Ultimate Recipe for a Perfect Smoked Beef Ribs

Difficulty:IntermediatePrep time: 10 minutesCook time:1 hour Rest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Ingredients

Instructions

  1. Rub the ribs with olive oil. This helps the seasoning stick better. I used Caribbean Mustard and Midwest Cowboy for the beef ribs I made for Youtube. You can use olive oil or even W Sauce (worcestershire sauce)
  2. In a bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. (I use Texas Seasoning on my beef ribs but the measurements provided make a great rub).
  3. Generously coat the ribs with the spice mixture, ensuring they are evenly covered on all sides.
  4. Preheat your smoker to 250°F (121°C).
  5. Put the seasoned beef ribs on the smoker rack, bone side down. Smoke the ribs at 250°F for about 3 hours. Keep the smoker closed as much as possible to retain the smoke.
  6. In a spray bottle, mix the apple juice (or cider) and water or beef broth. After the first 2 hours, spritz the ribs with the juice mixture every 30 minutes to keep them moist and enhance the flavor.
  7. After about 3 hours, when a nice bark has formed, remove the ribs from the smoker and wrap them tightly in aluminum foil or butcher paper. Add a little more of the spritz mixture inside the wrap before sealing. Place the wrapped ribs back in the smoker. Spritz again.
  8. Smoke the wrapped ribs for an additional 2-3 hours at 250°F until they reach an internal temperature of 200-205°F (93-96°C). This ensures they are tender.
  9. Remove the ribs from the smoker and let them rest, still wrapped, for at least 30 minutes. This allows the juices to redistribute throughout the meat.
  10. Unwrap the ribs and slice them between the bones. Serve them as they are or with your favorite barbecue sauce.
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My name is Aaron Brown. You can call me “A.B.”

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