There's something magical about perfectly smoked beef back ribs recipe - that moment when the meat just slides off the bone and melts in your mouth. This beef back ribs recipe combines simple seasonings with low-and-slow smoking techniques to create incredibly tender, flavorful ribs that will have everyone asking for seconds. Whether you're a smoking enthusiast or trying it for the first time, these ribs are guaranteed to impress.
The Secret Behind Amazing Beef Back Ribs Recipe
Beef back ribs come from the same area as prime rib roast, which explains their incredible flavor potential. While they have less meat than their counterpart beef plate ribs, what they lack in quantity they make up for in quality. The meat between and around the bones is exceptionally tender and flavorful when cooked properly.
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Ingredients
the Ribs:
- 2 racks of beef back ribs (about 4-5 pounds each)
- ¼ cup yellow mustard (as a binder)
the Dry Rub:
- ¼ cup coarse black pepper
- ¼ cup kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (optional)
the Spritz:
- 1 cup apple cider vinegar
- 1 cup beef broth
Instructions
Preparing the Ribs
- Remove the ribs from the refrigerator 1 hour before cooking to reach room temperature.
- Carefully remove the membrane from the back of the ribs using a paper towel for grip.
- Trim any excess fat, but leave a thin layer for moisture and flavor.
- Coat the ribs with yellow mustard - this helps the rub stick and creates a better bark.
Seasoning
- Mix all dry rub ingredients in a bowl until well combined.
- Apply the rub generously to all sides of the ribs, massaging it into the meat.
- Let the seasoned ribs rest for 15-20 minutes while you prepare the smoker.
Smoking Process
- Preheat your smoker to 225°F (107°C).
- Place the ribs bone-side down on the smoker grates.
- Combine apple cider vinegar and beef broth in a spray bottle.
- After 2 hours, begin spritzing the ribs every 45 minutes.
- Continue smoking for about 5-6 hours total, or until the internal temperature reaches 200-205°F (93-96°C).
- Wrap the ribs in foil during the final 1-2 hours if they're getting too dark.
Hints and Tips
- Choose ribs with good meat coverage between the bones
- Don't rush the cooking process - low and slow is key
- Look for the "bend test" - when you pick up the ribs with tongs, they should bend easily
- Let the ribs rest for 15-20 minutes after cooking before cutting
Dietary Benefits & Serving Suggestions
These beef back ribs are naturally keto-friendly and gluten-free. They're rich in protein, iron, and B vitamins. Serve them with:
- Creamy coleslaw
- Grilled corn on the cob
- Baked beans
- Mac and cheese
- Roasted vegetables
Recipe Variations & Substitutions
- For a sweeter profile, add brown sugar to the rub
- Try different wood chips: hickory, oak, or cherry work great
- Make them spicier by doubling the cayenne pepper
- For a different flavor profile, try a coffee-based rub
Storage
Store leftover ribs in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to 3 months when properly wrapped. To reheat, wrap in foil and warm in a 250°F oven until heated through.
Equipment For Beef Back Ribs Recipe
- Smoker (electric, charcoal, or pellet)
- Spray bottle for spritzing
- Meat thermometer
- Heavy-duty aluminum foil
- Sharp knife
- Large cutting board
- Small bowl for rub mixture
Top Tip
The key to perfectly tender beef back ribs is patience with the temperature. Keep your smoker as close to 225°F as possible throughout the cook, and don't remove the ribs until they reach that magic internal temperature of 200-205°F.
FAQ
Typically, beef back ribs take 5-6 hours at 225°F, but cooking time can vary based on the size of the ribs and smoker consistency.
Wrapping isn't always necessary, but if the ribs are getting too dark or you want to speed up the cooking process slightly, wrap them in foil during the final 1-2 hours.
Beef back ribs come from the rib primal where prime rib is cut from, while plate ribs come from the lower rib cage. Back ribs typically have less meat but are more tender.
The internal temperature should reach 200-205°F, and the meat should easily pull away from the bones. The "bend test" is also reliable - the rack should bend easily when lifted from one end.
This beef back ribs recipe delivers restaurant-quality results right in your backyard. The combination of a flavorful rub, patient smoking, and careful temperature control creates ribs that are tender, juicy, and packed with smoky flavor. Give these a try at your next barbecue - your guests won't believe you made them yourself!
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Beef Back Ribs Recipe
Equipment
- Smoker (electric, charcoal, or pellet)
- Spray bottle for spritzing
- Meat thermometer
- Heavy-duty aluminum foil
- Sharp knife
- Large cutting board
- Small bowl for rub mixture
Ingredients
For the Ribs:
- 2 racks beef back ribs 4-5 lbs each
- ¼ cup yellow mustard
Dry Rub:
- ¼ cup kosher salt
- ¼ cup black pepper
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne optional
Sauce
- 1 cup barbecue sauce
- ¼ cup honey
- 2 tablespoon butter
Spritz:
- 1 cup apple cider vinegar
- 1 cup beef broth
Instructions
Prep Ribs:
- Remove membrane from back of ribs
- Coat with yellow mustard
- Apply dry rub generously
Setup Smoker:
- Preheat to 225°F
- Use oak or hickory wood
Smoking Process:
- Place ribs bone-side down
- Smoke for 3 hours
- Spritz every 45 minutes after first 2 hours
Wrap Stage:
- At internal temp 165°F, wrap in foil
- Continue cooking 2-3 hours
Finish:
- Cook until internal temp reaches 200-205°F
- Rest 15-20 minutes before cutting
Notes
- Choose ribs with good meat coverage
- Don't rush the cooking process
- Look for meat pulling back from bones
- For sauced ribs, apply sauce in last 30 minutes
- Let rest in a warm place before serving
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