Discover how to cook juicy, tender smoked beef ribs on any barbecue! This easy-to-follow recipe ensures perfectly cooked ribs every time, combining rich flavors and essential BBQ techniques.

Ingredients

How to Smoke Beef Ribs on an Offset Smoker

Step 1: Start by preparing your beef ribs. If they have a fat cap and silver skin, consider scoring them with small incisions to help the fat render more effectively. This process is especially useful when cooking on an offset smoker where the heat arch will naturally melt the fat, protecting the ribs beneath and enhancing tenderness.

Step 2: Leave the membrane on the backside of the ribs to serve as an additional layer of protection during cooking. Rub the ribs all over with olive oil, then generously apply the PitmasterX Texas Beef rub. If desired, add a second layer of seasoning to intensify the flavor and color.

Step 3: Fire up your barbecue, aiming for a stable temperature of about 120°C (240°F). If using an offset smoker, place the ribs away from direct heat, with the thicker end closer to the fire source to cook evenly. Monitor the ribs’ temperature using a wireless thermometer, targeting a core temperature of around 92°C (198°F) for perfect doneness.

Step 4: Throughout the cooking process, which can last about 10 hours depending on your setup and the size of the ribs, maintain a consistent heat by adding wood chips or adjusting the airflow as necessary. Halfway through, consider flipping the ribs to ensure even cooking and browning.

Step 5: Once the ribs reach the desired internal temperature and the exterior has formed a dark, crispy bark, remove them from the heat. Let them rest for at least 15 minutes before serving to allow the juices to redistribute.

Step 6: Serve these perfectly smoked beef ribs with your favorite BBQ sides, and enjoy the succulent, smoky flavors that only slow-cooked ribs can offer!