Ingredients
2 racks beef back ribs (about 5-6 lbs total)
1/4 cup yellow mustard
1/2 cup dark brown sugar
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup beef broth
1/4 cup apple cider vinegar
Wood chunks (oak or hickory)
Preparation Steps :
Prepare the Ribs: Remove the membrane from the back of the ribs using a paper towel for grip.
Trim any excess fat, but leave some for flavor.
Make the Dry Rub: In a bowl, mix brown sugar, paprika, salt, pepper, garlic powder, and onion powder.
Season the Ribs: Coat ribs with a thin layer of yellow mustard.Generously apply the dry rub, massaging it into the meat.
Preheat the Smoker: Set your smoker to 225°F (107°C).Add oak or hickory wood chunks for smoke.
Initial Smoking (3 hours): Place ribs bone-side down on the smoker grates.Smoke for 3 hours, maintaining a consistent temperature
Wrap the Ribs (2 hours): Remove ribs from the smoker.Place each rack on a large sheet of heavy-duty aluminum foil.Pour 1/2 cup beef broth and 2 tablespoons apple cider vinegar over each rack.Wrap tightly, sealing all edges to create a packet.Return to the smoker for 2 hours.
Final Smoking (1 hour): Carefully unwrap the ribs, reserving the liquid.Place ribs back on the smoker, bone-side down.Baste with the reserved liquid every 15-20 minutes.Smoke for 1 more hour or until the meat is tender and pulls back from the bones.
Rest and Serve: Remove ribs from the smoker and let rest for 15-20 minutes.Slice between the bones and serve.
Additional tips
- For extra flavor, add a tablespoon of coffee grounds to your dry rub.
- If you prefer saucy ribs, brush on your favorite BBQ sauce during the last 30 minutes of smoking.
- Use a meat thermometer to ensure the internal temperature reaches at least 203°F (95°C) for maximum tenderness.
- Let the ribs rest at room temperature for about 30 minutes before smoking to ensure even cooking.
Frequently Asked Questions (FAQ)
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What type of beef ribs should I use?
For smoking, beef back ribs or short ribs are ideal choices. Back ribs are more meaty and tender, while short ribs have a rich flavor. Both types will yield delicious results when smoked properly.
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How long does it take to smoke beef ribs?
Smoking beef ribs typically takes about 6 to 8 hours, depending on the size and thickness of the ribs. It’s essential to monitor the internal temperature, aiming for around 200°F (93°C) for optimal tenderness.
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Can I use a different type of wood for smoking?
Yes, you can experiment with different types of wood chips! Oak and hickory are popular choices that impart a robust flavor, while fruit woods like apple or cherry add a sweeter note to the meat.
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How do I know when my beef ribs are done?
Beef ribs are done when they reach an internal temperature of 200°F to 205°F (93°C to 96°C). You can also check for tenderness by seeing if the meat pulls back from the bones and bends easily without breaking.
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What should I serve with smoked beef ribs?
Smoked beef ribs pair well with classic barbecue sides such as coleslaw, baked beans, cornbread, or roasted vegetables. A tangy barbecue sauce also complements the rich flavors of the meat beautifully.
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