These Easy Smoked Beef Back Ribs are packed with flavor and super juicy! With just a few simple spices, they come out tender and smoky, making them a hit at any barbecue!
Who doesn’t love sinking their teeth into a meaty rib? I like to serve them with homemade coleslaw and a big smile—because good food deserves a happy face! 😊
Key Ingredients & Substitutions
Beef Back Ribs: These ribs have great meat-to-bone ratio for that perfect bite. If you can’t find back ribs, short ribs or spare ribs can work too, but you may need to adjust cooking time.
Kosher Salt: This salt is coarser than table salt, making it great for seasoning meat. You can substitute sea salt, but use less as it’s finer. Just remember, taste as you go!
Pepper: Coarse black pepper adds a nice kick. If you prefer less heat, you can opt for white pepper for a milder flavor.
Flavor Ingredients: Garlic, onion powder, smoked paprika, and chili powder elevate the taste. Feel free to swap with your favorite spices, such as cayenne for heat or Italian seasoning for a twist.
Wood Chips: Hickory or oak gives a robust flavor. You could use apple or cherry for a sweeter smoke. Just ensure they’re pre-soaked for the best results.
How Do I Make Sure My Ribs Are Tender and Juicy?
To achieve tender and juicy ribs, follow these steps closely. The secret is in the smoking process:
- Remove the Silver Skin: This membrane prevents seasoning from soaking in. Use a knife to carefully peel it away for a better texture.
- Preheat the Smoker: This step ensures even cooking from the start. The constant temperature of 225°F is key.
- Spritz Regularly: Keeping the ribs moist with apple cider vinegar or water layers on flavor and prevents drying out.
- Rest After Smoking: Wrapping ribs in foil and letting them rest allows juices to redistribute, ensuring each bite is juicy.
By following these techniques, you will create flavorful, tender ribs that everyone will love!
Easy Smoked Beef Back Ribs Recipe
Ingredients You’ll Need:
- 2 racks beef back ribs (about 3-4 pounds total)
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika (optional for extra smoky flavor)
- 1 tsp chili powder (optional for a mild kick)
- Wood chips or chunks for smoking (hickory or oak recommended)
- Apple cider vinegar or water, for spritzing
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus 3 to 4 hours of smoking time. Don’t forget about the resting time of 20-30 minutes after smoking, so your ribs can be juicy and delicious!
Step-by-Step Instructions:
1. Preparing the Ribs:
First, take your beef back ribs and look for the silver skin on the bone side. Use a knife to gently peel it off. This step makes the ribs more tender and allows the seasonings to penetrate better.
2. Making the Rub:
In a medium bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder. Stir well to blend all the spices together.
3. Seasoning the Ribs:
Generously coat both sides of the ribs with your spice mixture. Make sure every inch is covered for maximum flavor! Then, let the ribs sit at room temperature for about 30 minutes to absorb all those great seasonings.
4. Preparing the Smoker:
While the ribs are resting, preheat your smoker to 225°F (107°C). Once it’s ready, add your wood chips or chunks. This will create that wonderful smoky flavor.
5. Smoking the Ribs:
Place your ribs bone-side down on the smoker grate. Close the lid and let them smoke for about 3-4 hours. Keep the temperature steady for the best results!
6. Keeping the Ribs Moist:
About every 45 minutes to 1 hour, spritz the ribs with apple cider vinegar or water. This helps keep them moist and adds a little extra flavor.
7. Checking for Doneness:
After about 4 hours, your ribs should have a nice dark bark on the outside and should be reaching an internal temperature of about 200°F (93°C). They should feel tender but not completely falling off the bone. Give them a gentle poke to check!
8. Resting the Ribs:
Once done, carefully remove the ribs from the smoker and wrap them in aluminum foil. Let them rest for about 20-30 minutes to help the juices redistribute throughout the meat.
9. Serving:
After resting, slice the ribs between the bones and serve them with your favorite barbecue sides, such as coleslaw or baked beans. Enjoy every tender, smoky bite!
Now, dig in and savor the deliciousness of your Easy Smoked Beef Back Ribs!
FAQs About Easy Smoked Beef Back Ribs
Can I Use Different Types of Ribs?
Absolutely! While beef back ribs are great for this recipe, you can also use short ribs or spare ribs. Just keep in mind that cooking times might vary slightly based on the thickness and type of ribs.
What Wood Chips Are Best for Smoking?
Hickory and oak are popular choices for a robust smoky flavor, but you can also use fruit woods like apple or cherry for a sweeter taste. Soaking the wood chips for about 30 minutes before smoking helps prevent them from burning too quickly.
How Do I Know When the Ribs Are Done?
The best way to check for doneness is to use a meat thermometer. Look for an internal temperature of about 200°F (93°C). The ribs should have a nice bark and feel tender, but they shouldn’t completely fall off the bone when you pick them up!
How Should I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. You can reheat them gently in the oven or microwave, but be sure to keep them covered to maintain moisture.
