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5 from 3 votes

The Ultimate Recipe for a Perfect Smoked Beef Ribs

This smoked beef ribs recipe is all about juicy, tender, fall-off-the-bone flavor with a perfect smoky bark. Infused with a bold homemade rub and spritzed with apple juice or cider, these ribs are cooked low and slow on the smoker for that deep barbecue taste. Whether you're hosting a backyard gathering or just craving some serious BBQ, this recipe delivers every time.
Prep Time10 minutes
Cook Time6 hours
Rest Time40 minutes
Total Time6 hours 50 minutes
Course: BBQ, Main Course
Cuisine: American, BBQ, Southern
Keyword: backyard bbq, bbq beef ribs, bbq ribs, beef ribs, ribs, smoked ribs
Servings: 4

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

Instructions

  • 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).
  • 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).
  • Generously coat the ribs with the spice mixture, ensuring they are evenly covered on all sides.
  • Preheat your smoker to 250°F (121°C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Unwrap the ribs and slice them between the bones. Serve them as they are or with your favorite barbecue sauce.

Nutrition

Serving: 1g | Calories: 450kcal