These smoked beef back ribs are a real treat! The meat is tender and juicy, covered in a delicious smoky flavor that makes your taste buds dance!
Get ready to impress your friends and family at your next cookout! I love serving them with a side of coleslaw for some crunch. You’ll find everyone coming back for seconds! 😋
Ingredients & Substitutions
Beef Back Ribs: The star of the dish! Look for meaty racks for the best flavor. If you can’t find back ribs, short ribs can work too, but they have a different texture and may need longer cooking.
Kosher Salt: Great for seasoning, but if you have table salt, use about half the amount since it’s finer. Sea salt can also work well here.
Smoked Paprika: This gives a lovely smoky flavor. If you don’t have it, regular paprika with a touch of liquid smoke can be a good swap.
Cayenne Pepper: This adds heat, but feel free to skip it if you prefer milder flavors. Or, you could substitute with smoked chipotle powder for a smoky kick!
Beef Broth/Apple Juice: Use beef broth for richness or apple juice for sweetness. You could also try a mixture of both, or even soda, like ginger ale, for a fun twist!
How Do I Remove the Silver Skin from Ribs?
Removing the silver skin is essential as it can toughen the ribs during cooking. Here’s how to do it:
- Place the rib rack on a cutting board with the bone side up.
- Use a sharp knife to gently lift a corner of the silver skin at one end.
- Once lifted, grab it with a paper towel for a better grip and slowly pull it away from the meat. It should come off in one piece.
This step helps the seasoning penetrate better and ensures a tender finish!
What’s the Best Way to Keep Ribs Moist While Smoking?
Moisture is key to juicy ribs. Spritzing them regularly is a great technique. Here’s how:
- Fill a spray bottle with either beef broth or apple juice.
- Start spritzing after the first hour of smoking.
- Spritz every hour until the ribs are done; this adds flavor and helps prevent drying out.
Adjust the spritzing frequency based on your smoker and outside conditions; it can make all the difference!
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 racks of beef back ribs (approximately 3-4 pounds total)
For the Rub:
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper (optional for heat)
For Spritzing:
- 1 cup beef broth or apple juice
Additional Supplies:
- Wood chips (hickory or oak) for smoking
- Optional BBQ sauce for glazing
How Much Time Will You Need?
This recipe requires about 30 minutes of preparation time, followed by 4-6 hours of smoking. It’s a fun project, perfect for a lazy afternoon or weekend gathering!
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the silver skin from the back of the ribs. This thin membrane can keep flavors out, so it’s best to get rid of it! You can use a paper towel for a better grip. Just grab one end and slowly pull it away from the meat. Easy peasy!
2. Seasoning the Ribs:
In a medium bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper if you like it spicy. Rub this flavorful seasoning mix all over both sides of the ribs. Make sure they’re well coated! Let them sit at room temperature for about 30 minutes to soak in those delicious flavors.
3. Prepare the Smoker:
Preheat your smoker to 225°F (107°C). While it’s heating up, add your wood chips according to the manufacturer’s instructions. Hickory or oak wood chips are fantastic for imparting a rich smoky flavor.
4. Smoking the Ribs:
Place the seasoned ribs on the smoker grates, bone-side down. Close the lid and let them smoke for about 4 to 5 hours. Keep an eye on the temperature and add more wood chips when needed to keep the smoke rolling!
5. Spritzing for Moisture:
After the first hour, use beef broth or apple juice to spritz the ribs every hour. This keeps the ribs moist and enhances their flavor. You’ll love the aroma!
6. Checking for Doneness:
The ribs are perfectly done when they reach an internal temperature of about 200°F (93°C) and the meat has pulled back from the bones. This can take around 5 to 6 hours total, so be patient—it’s worth it!
7. Optional Glazing:
If you enjoy a sweet sticky glaze, brush your favorite BBQ sauce on the ribs during the last 30 minutes of smoking. This will give them a lovely shine and extra flavor!
8. Resting the Ribs:
Once the ribs are done, take them off the smoker and let them rest for about 10-15 minutes. This resting period allows the juices to redistribute, making for yummier bites!
9. Serving:
Slicing between the bones, serve the ribs hot. Feel free to have some extra BBQ sauce on the side for dipping. Enjoy your smokey, tender beef back ribs!
Happy cooking! Enjoy those delicious smoked beef back ribs!
Can I Use Different Wood Chips for Smoking?
Absolutely! While hickory and oak are great choices for beef, you can also experiment with other types like mesquite for a stronger flavor, or fruit woods like apple or cherry for a sweeter touch. Just remember to soak your wood chips in water for about 30 minutes before using them to prevent them from burning too quickly.
What If I Don’t Have a Smoker?
No problem! You can use a grill for smoking by setting it up for indirect heat and adding wood chips in a smoker box or wrapped in foil with holes poked in it. Maintain a low temperature (around 225°F) and smoke the ribs as you would in a smoker, adding coals and wood chips as necessary.
How to Store Leftovers?
Store any leftover smoked ribs in an airtight container in the fridge for up to 3 days. To reheat, wrap them in foil and place them in a 300°F oven for about 20-30 minutes, or heat them on the grill until warmed through to maintain their juiciness.
Can I Make These Ribs Spicier?
Certainly! You can increase the cayenne pepper in the seasoning mix, or even add some chili powder for a different spice profile. For an extra kick, consider marinating the ribs in a spicy sauce before seasoning and smoking them. Adjust according to your heat preference!
