Smoked Beef Back Ribs are juicy and full of flavor! The slow smoking process makes them melt in your mouth, with a tasty bark on the outside that your taste buds will adore.
Each bite is like a barbecue hug! I love serving them with a side of coleslaw and cornbread—perfect for a backyard gathering or a cozy dinner at home!
Key Ingredients & Substitutions
Beef Back Ribs: Look for meaty ribs with good marbling for the best flavor and tenderness. If these aren’t available, short ribs can be a delicious alternative.
Olive Oil: A great choice for a rub, but feel free to switch it with canola or avocado oil. They both work well to help the spices stick.
Kosher Salt: This coarse salt enhances flavor without making the meat too salty. If you’re in a pinch, sea salt can be substituted, but reduce the amount slightly.
Black Pepper: Freshly cracked black pepper provides the best flavor, though pre-ground works in a squeeze. You could also try white pepper for a different twist.
Smoked Paprika: This spice adds a smoky depth without the need for actual smoking. If you don’t have it, regular paprika plus a pinch of liquid smoke gives a nice flavor.
Cayenne Pepper: Optional for heat, adjust to your taste. You can skip it if you prefer milder ribs, or substitute with chili powder for a different flavor profile.
How Do You Remove the Membrane for Tender Ribs?
Removing the membrane from the back of the ribs is crucial for maximizing tenderness and flavor absorption. Here’s a simple method:
- Use a butter knife to gently lift one corner of the membrane.
- Grab the membrane with a paper towel for a better grip and gently pull it off. It should come off in one piece.
- If it tears, just keep pulling from the edges until all of it is removed.
This step helps the seasoning penetrate and allows the smoky flavor to infuse the meat better. Trust me, it’s worth the little extra effort!
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 2.5 to 3 pounds beef back ribs
For the Rub:
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
For Injection (Optional):
- 1 cup beef broth
For Serving:
- Optional BBQ sauce for glazing
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and season the ribs. Then, you’ll smoke them for about 5 to 6 hours at 225°F (107°C). Make sure to allocate around 30 minutes for resting before serving. Altogether, you’ll want to set aside a good part of the day to enjoy this delicious meal!
Step-by-Step Instructions:
1. Preparation of Ribs:
First, take your beef back ribs and check if the membrane on the back is removed. If it’s still there, carefully peel it off—this helps make the ribs tender and flavorful. Once done, pat the ribs dry with some paper towels to remove any moisture.
2. Seasoning:
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and if you like it spicy, the cayenne pepper. Mix it well! Now, rub the olive oil onto the ribs to give the seasoning something to stick to. Generously coat both sides of the ribs with your seasoning mix, ensuring it’s well-covered for maximum flavor.
3. Optional Injection:
If you want to take your smoked ribs to the next level, you can inject beef broth into the thick parts of the meat using a meat injector. This step is optional, but it helps keep the ribs juicy while they smoke.
4. Smoking Setup:
Get your smoker ready! Preheat it to 225°F (107°C). If you’re using wood chips like oak, hickory, or mesquite, now’s the time to add them for that yummy smoked flavor. If your smoker needs it, place a water pan inside to keep things nice and moist while cooking.
5. Smoking the Ribs:
Once the smoker is ready, place the ribs bone-side down on the grill grates. Close the lid and let those ribs smoke for about 5 to 6 hours—patience is key! If you want a glaze, brush on your favorite BBQ sauce during the last hour of smoking for a sweet, sticky finish.
6. Monitoring Temperature:
Use a meat thermometer to keep an eye on the internal temperature. You’re aiming for around 195°F to 203°F (90°C to 95°C), which is the sweet spot for super tender ribs. This will make them fall-off-the-bone good!
7. Resting:
After your ribs reach that perfect temperature, take them out of the smoker and wrap them in foil. Let them rest for at least 30 minutes. This resting period helps keep all those delicious juices inside.
8. Serving:
When you’re ready to eat, slice the ribs between the bones. Serve them up with some tasty sides like coleslaw, baked beans, or cornbread. Enjoy your wonderfully smoked beef back ribs!
Can I Use Other Cuts of Beef for This Recipe?
Yes, you can use other cuts like beef short ribs or even beef brisket for smoking. Just adjust the cooking time and temperature, as different cuts vary in thickness and fat content.
What Can I Use Instead of Beef Broth for Injection?
If you don’t have beef broth, chicken broth or a mix of apple juice and water can work as great alternatives. Just ensure whatever liquid you use enhances the flavor of the beef rather than overpowering it.
How to Store Leftover Smoked Ribs?
Store any leftover smoked ribs in an airtight container in the fridge for up to 3 days. If you want to preserve them for longer, wrap them tightly in foil or plastic wrap and freeze for up to 3 months. Just make sure to thaw them in the fridge before reheating.
Can I Make These Ribs Spicier?
Absolutely! If you want more heat, you can increase the cayenne pepper in the seasoning mix or even add a splash of hot sauce to the marinade. For an extra kick, consider serving with a spicy BBQ sauce!
