There’s nothing like the glory of smoked beef ribs on a Texas BBQ platter. Big, bold, and packed with smoky flavor, they deliver a rich, beefy experience that’s truly unforgettable.
Of course, to make sure they are as good as described, you need to cook them right. I’m about to walk you through the whole process, from picking the right cut to seasoning and smoking your ribs to that perfect, fall-off-the-bone tenderness.
Smoked Beef Ribs Temperature at a Glance
Smoker Temperature: Smoke the beef ribs at 225℉ (107℃).
Wrap Temperature: Wrap the ribs once the internal temp reach 165℉ (74℃).
Pull Temperature: Pull the ribs 5℉-10℉ before reaching the target temperature.
Resting: Let the ribs rest for at least 30 minutes. The internal temperature will continue to rise.
Target Internal Temperature: The ideal finish is 198℉ (92℃) for perfect tenderness.
Tip: Just be sure to use Typhur wireless meat thermometer to monitor the internal temperature accurately.
What Are Beef Ribs?
Before we get into the cooking, let’s talk about the cut of beef you’ll want to use for smoking. If you’ve ever wandered the meat aisle, you know that there are a lot of options. But you want to avoid getting lost in that sea of meat when it comes to beef ribs.
Chuck Ribs (or plate ribs) are the star of the show here. These big, juicy ribs come from the lower end of the ribs, near the chuck, and typically feature 1-2 inches of delicious beef right on top of the bone. That’s the kind of beefy goodness we’re after!
Don’t confuse chuck ribs with back ribs—those are the ones that often show up in pre-packaged trays at the store, and they don’t have nearly as much meat. Beef back ribs only have about an inch of meat on the bone, so they’re not ideal for smoking the way chuck ribs are.
Trimming & Seasoning Beef Ribs
Alright, now that we’ve got the right cut, let’s get to work! Before we throw these bad boys on the smoker, we need to do a little trimming and seasoning. Don’t worry—it’s easy, and the results will be well worth it.
Trimming the Beef Ribs:
First things first—let’s talk about that fat cap. When you look at your beef ribs, you’ll likely see a thick layer of fat on top. While some fat is essential for flavor and tenderness, too much fat can cause your ribs to be greasy and not cook as evenly.
To trim them, use a sharp knife to carefully remove any excess fat. You want to leave about 1/4 inch of fat for flavor, but don’t go overboard. Just take your time and carefully cut away any large, uneven fat pockets.
At the back of the bone, you’ll notice a membrane (a thin, silvery layer of connective tissue). It’s best to leave it on. Removing it could cause the meat to become too tender and result in it falling off the bone during cooking.
Seasoning the Beef Ribs:
Once your ribs are trimmed, it’s time to season them.
- Mustard Base: Spread a thin layer of mustard or oil on the ribs to help the seasoning stick. This is optional, but it helps to form a nice crust when smoking.
- Seasoning Mix: Apply your dry rub generously. A good mix of salt, pepper, garlic powder, paprika, and a hint of cayenne (or any of your favorite spices) works wonderfully to bring out the natural flavors of the beef while complementing the smoky goodness.
How to Smoke Beef Ribs
- Preheat your smoker
Preheat your smoker to 225℉ (107℃). If you’re using wood or pellets, hickory and apple wood are perfect choices for that rich, smoky flavor. These woods pair well with beef and will give your ribs that perfect smokiness.
- Place the probe thermometer into the meat
Use the Typhur Sync wireless meat thermometer to monitor the internal temperatures of ribs. Insert the probe into the thickest part of the meat, ensuring that the safety line of the probe is completely immersed in the meat. Set the target temperature to 198℉ (92℃). You will get an alert when the ribs are done.
- Transfer the ribs to the smoker
Place the seasoned ribs onto your preheated smoker, close the lid, and let the magic happen. Keep the smoker closed as much as possible to maintain an even cooking temperature.
- Wrap the ribs
As the internal temperature of the ribs reaches 165℉/ 74℃, you need to wrap it using butcher paper (or foil). On a sizeable flat surface, spread out a substantial piece of butcher paper (or foil) and center the ribs on it. Create a leak-proof seal by wrapping the ribs, and folding each edge over the other, to ensure the contents are securely contained. Place the wrapped ribs back in the smoker with the seam side facing down. This will allow the weight of the ribs to seal the edges of the paper wrap tightly.
- Put the wrapped ribs back into the smoker
Continue cooking until the internal temperature reaches 188℉ to 193℉. This is the sweet spot where the ribs will be tender, juicy, and ready for the final rest.
- Resting
Let the ribs rest for at least 30 minutes after taking them off the smoker. During this time, the internal temperature will continue to rise by about 5℉-10℉ due to the carryover cooking.
- Serve and enjoy
Slice the ribs between the bones, serve them up, and enjoy the tender, smoky goodness. You can drizzle your favorite BBQ sauce over the top, or simply enjoy the natural smoky flavor.
Smoked Beef Ribs
Video
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
- Butcher Paper (or foil)
Ingredients
Beef Ribs
- 4 pounds beef ribs 1-4 bone section
- 2 tbsp dijon mustard
Marinade
- 3.9 oz kosher salt
- 3.2 oz granulated sugar
- 1.6 oz crushed black pepper
- 1.4 oz cajun powder
- 4 tsp garlic powder
- 4 tsp onion powder
- 3 tsp ground cumin
- 0.3 oz paprika
Instructions
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.
- In a mixing bowl, combine salt, sugar, crushed black pepper, cajun powder, garlic powder, onion powder, cumin seeds, paprika powder, and crushed chili powder. Use a whisk to blend thoroughly. Store in a cool, dry place for future use.3.9 oz kosher salt, 3.2 oz granulated sugar, 1.6 oz crushed black pepper, 1.4 oz cajun powder, 4 tsp garlic powder, 4 tsp onion powder, 3 tsp ground cumin, 0.3 oz paprika
- Use a knife to trim excess fat from the beef, Spread mustard evenly over beef, Sprinkle marinade powder evenly over the surface of the brisket.4 pounds beef ribs, 2 tbsp dijon mustard
- To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select beef→ roast→ short ribs in the parameters list. Set the target temperature to 198℉/92℃.
- Transfer the short ribs into your preheated smoker, then securely close the lid.
- To begin the process, simply press the start button on your phone.
- As the internal temperature of the ribs reaches 165℉/ 74℃, your phone will notify you. On a sizeable flat surface, spread out a substantial piece of butcher paper (or foil) and center the ribs on it. Create a leak-proof seal by wrapping the ribs, folding each edge over the other, to ensure the contents are securely contained. Place the wrapped ribs back in the smoker with the seam side facing down. This will allow the weight of the ribs to seal the edges of the paper wrap tightly.
- To begin the process, simply press the Start button on your phone. You will be notified once your food is ready to be removed from the smoker.
- Carefully remove the ribs and place it on a heat resistant surface. Let it rest for at least 30 minutes.
- Carefully remove the probe.
- Slice and serve!
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
