Smoked Beef Back Ribs

These smoked beef back ribs are juicy, tender, and a must-try for BBQ lovers. They are best when smoked low and slow until they melt in your mouth.

What are Beef Back Ribs?

Beef back ribs come from the rib primal cut of a cow, the same area as rib eyes and prime rib. These ribs are just the bones removed when trimming boneless rib eye steaks or prime rib roasts. They have the same fatty marbling and flavor, making them ideal for smoking. A rack usually has 7-12 bones and weighs between 2.5 to 4 pounds.

Back ribs are different from giant beef ribs and short ribs. Make sure you have the right cut for this cook.

Smoked Beef Back Ribs

Now that we know what beef ribs are and how to buy them, let’s talk about how to cook them. Beef ribs are best cooked on a smoker. Low, slow heat softens the connective tissues. Smoke gives the meat a rich BBQ flavor and creates a crispy bark. The result is salty, juicy, tender, and smoky beef.

I like to use oak and cherry wood for beef ribs. Oak pairs well with beef, and cherry adds a deep red color. My husband Todd loves Texas BBQ. So, we keep it simple with a salt and pepper rub and post oak in the smoker.

How to Smoke Beef Back Ribs

I’ve included full instructions in the recipe card below, but here’s a quick overview of how to smoke beef back ribs:

1. Preheat the smoker. Set your smoker to 275°F. This temperature gives enough smoke and keeps the ribs moist.
2. Slather and season. Spread a light coat of yellow mustard on the ribs. This helps the seasoning stick.
3. Smoke the ribs. Place the ribs bone side down on the grates. Smoke for 3 hours without opening the lid.
4. Wrap the ribs. After 3 hours, the ribs should be dark, with an internal temperature around 165°F. Wrap them in peach butcher paper to retain moisture and deepen the bark.
5. Finish smoking. Smoke the wrapped ribs for 1 ½ to 2 more hours until the internal temperature hits 202°F.
6. Rest, slice, and serve. Let the ribs rest for at least 30 minutes before slicing.

I prefer a dry rub, but you can serve with sauce for extra flavor if desired.

How Long to Smoke Beef Back Ribs

The smoking, wrapping, and resting process takes about 5 1/2 hours. But I recommend cooking based on temperature and texture, not just time. BBQ timelines are only rough guides to help with your cooking. These ribs could be done in 4 hours, or they may need up to 6 hours. It depends on the thickness of your ribs, the smoker temperature, and other factors.

After wrapping the ribs, start checking them after 90 minutes in the smoker. You should check for texture and temperature. The ribs are done when they are flexible and the meat has pulled back from the bones. The meat thermometer should glide in smoothly, like soft butter. Make sure to use an instant-read thermometer for accuracy.

Smoked Beef Back Ribs

These smoked beef back ribs are juicy and tender. They are a must-try item on any BBQ bucket list. Smoke them low and slow for the best results until they melt in your mouth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Resting Time 30 minutes mins

Total Time 6 hours hrs 42 minutes mins

Calories 125 kcal

Ingredients

  

• 1 rack beef back ribs
• 3 Tablespoon yellow mustard
• 2 Tablespoon equal parts salt and pepper

Instructions

 

• Preheat your smoker to 275 degrees F. Use oak wood for indirect smoking.
• Prepare the ribs. Take them out of the package and place them bone-side up on a large surface. Use a butter knife to loosen the membrane on the ribs. Then, pull the membrane off with a paper towel. If the butcher has already removed it, go straight to seasoning.
• Slather the ribs with yellow mustard. Season all sides generously with Beef Rub or a mix of salt and pepper. This helps the rub stick to the ribs and forms a dark bark.
• Smoke the ribs. Place them bone side down on the smoker grates. Close the lid and smoke for about 3 hours. By now, the ribs should be much darker. Use an internal thermometer to check the temperature, which should be close to 165°F.
• Wrap the ribs. When the ribs reach 165°F, take them off the grill. Lay out a large sheet of peach butcher paper on a work surface (foil works too but softens the bark). Place the ribs on the paper and wrap them tightly.
• Finish smoking. Return the wrapped ribs to the smoker. Continue cooking for about 2 hours. Start checking the ribs after 90 minutes of being wrapped. Check based on temperature and feel, not time.
• Cook until the right temperature. Smoke the wrapped ribs until they reach about 202°F inside. The ribs should be flexible, and the meat should pull back from the bones. When you insert a thermometer, it should slide in easily, like softened butter.
• Rest, slice, and serve. Remove the beef back ribs from the smoker. Let them rest for 30 minutes. Slice into individual ribs and serve. Serve with BBQ sauce if desired.