smoked beef ribs

How to smoke the most incredible beef ribs. Smoked Beef Plate Ribs are rich, tender, and melt in your mouth like butter. 

Smoked Beef Ribs

black pepper

salt

garlic

cayenne pepper

beef

extra virgin olive oil

dry red wine (like merlot)

beef stock

Prepare ribs by trimming the silver skin and excess fat off the top of the ribs the day before cooking.&nbsp;Combine pepper, salt, granulated garlic, and cayenne into a small bowl.

Coat the ribs with olive oil, and liberally apply dry rub, cover and place back into the fridge overnight.

The day of cooking, preheat the smoker to 275 degrees F. At the same time, remove the ribs from the refrigerator. Insert a meat thermometer probe like the Smoke unit (optional) and place onto the smoker when it reaches temperature.&nbsp;

Combine the wine and beef stock into a food safe spray bottle for your spritz.

Smoke for two hours, and then begin spritzing every 30 minutes for up to an additional 4 to 6 hours. As the internal temperature of the beef ribs reads 200 degrees, begin probing with a handheld instant read thermometer looking for consistent temperature of somewhere between 200-210, and that the probe inserts easily, like inserting into room temperature butter. This could take more time if your ribs are large. Always cook to temperature, not exact time.&nbsp;

When at temperature, remove from smoker, and wrap in foil or butcher paper, and place into a cooler (with no ice) to rest for at least 30 minutes. Remove and slice between the bones and serve with your favorite side like polenta or a root vegetable puree.

Smoked Beef Ribs are the newest (and most glorious) meat trend to hit the BBQ scene. If you follow any grilling gurus on social media, you&#x27;re bound to see pictures of these mammoth mouthfuls of meat adorning the best BBQ platters. 

Smoked Beef Plate Ribs

Dijon mustard

Tablespoons Hey Grill Hey Signature Beef Seasoning

Tablespoons coarse Kosher salt

Tablespoons coarse black pepper

garlic powder

white vinegar

hot sauce

Preheat your smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.

Slather your ribs with the Dijon mustard. Season liberally on all sides with my Signature Beef Rub, or the salt, pepper, and garlic powder.

Place your ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.

In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Continue smoking until the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8-10 hours, but every rack is a little different.

Remove the ribs from the smoker, wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.

https://embed.mediavine.com/videos/wkllvsaqgijygl2wxixa

Smoked Beef Chuck Ribs are the newest (and most glorious) meat trend to hit the BBQ scene.

Smoked Beef Chuck Ribs

  These Smoked Beef Short Ribs are first smoked on the Pit Boss for 2 hours, naked on the grill gates, for maximum flavor absorption. After reaching an internal temperature of 145°F where the meat can no longer   absorb smoke, the ribs are placed in a baking dish where they are braised in an apple juice and apple cider vinegar mixture that breaks down the fat and collagen, rendering out of this world fall off the bone ribs. The result is Smoked Beef Short Ribs that will have your guests begging to come back for more.  Smoked Beef Short Ribs Internal Temperature  Although it can vary slightly, beef short ribs are usually done when they reach an internal temperature of 200 to 205°F. If you pick up the rack and it bends while starting to slightly come apart, then they are ready to pull off the grill.   Wood Pellet Recommendation  We recommend utilizing the sweet and savory flavors of the Pit Boss   Competition Blend Wood Pelletsfor this recipe.    Note: This recipe uses the Pit Boss   Beef and Brisket Rub seasoning. 

Smoked Beef Short Ribs

CUP Apple Cider Vinegar

Cup Apple Juice

Tablespoon Olive Oil

TBSP Pit Boss Beef and Brisket Rub

Pounds (or 6 large) Beef Short Rib(s)

Start up your Pit Boss. Then, set the temperature to 225°F.  

In a food-safe spray bottle, combine the apple cider vinegar and apple juice. Set aside.  

Flip the beef short ribs over, bone side up, and pull off the thick membrane. Discard. Flip the short ribs right side up and trim any excess fat from the top. Generously rub down the short ribs with olive oil and Beef and Brisket Rub.  

Place the beef ribs on the center rack. Smoke for about 2 hours, until the short ribs have developed a crust and are a rich lacquered brown.  

After 2 hours, remove the beef short ribs from the smoker, place in the heat-proof baking dish, and pour the apple cider vinegar and apple juice into the dish. Cover tightly with foil and smoke for another 1 ½-2 hours or until the ribs are fall-apart tender and register 200°F. Remove from the smoker and serve immediately. 

The Traeger smoker does all the work to make these ribs so tender they practically fall off the bone. The dry rub gives the ribs a delicious crusty bark and you don&#x27;t even need any sauce. They are really that good. Choose chuck ribs or plate ribs for the best results as they have more meat on them.

Traeger Smoked Beef Ribs

beef ribs (about 3 pounds)

Barbecue dry rub

apple cider vinegar

soy sauce

tabasco sauce

Preheat the Traeger to 250°F

Turn the ribs over so the bony side...

Turn the ribs over so the bony side is up and peel off the membrane. This is the thick tissue that covers the back of the ribs. Use a butter knife to get under the membrane and loosen it. Once you get it lifted, use a paper towel to hold onto it and pull it off. Sometimes it pulls right off in one piece. 

Generously coat both sides and all edges of...

Generously coat both sides and all edges of the ribs with the rub. Let the ribs sit for 10 to 20 minutes to let the rub settle into the meat. You could also let the ribs sit in the fridge overnight with the rub – it will act as a dry brine and tenderize the meat further. 

Place the ribs in the pre-heated smoker and...

Place the ribs in the pre-heated smoker and cook for 5 to 8 hours. During the last 2 hours, spritz the ribs with the vinegar solution every 30 minutes or so.

Check for doneness with a fork or skewer....

Check for doneness with a fork or skewer. They will be easy to pierce with a fork and easy to pull the meat off the bone. If you have a meat thermometer, the ribs should be between 200°F and 205°F. 

Remove the ribs from the smoker and cover...

Remove the ribs from the smoker and cover with butcher paper or aluminum foil for 10 to 20 minutes before serving. 

https://mediavine-res.cloudinary.com/video/upload/kpfqsiecztwfyhea8hfa.mp4

These Traeger smoked beef ribs are so tender they practically fall off the bone. The dry rub gives the ribs a delicious crusty bark and you don't need any sauce. They are really that good.

4-rib rack beef plate short ribs (about 6 lbs)

Tbsp kosher salt (or

Tbsp black pepper

Tbsp garlic garlic

Tbsp granulated onion (or onion powder)

Preheat the smoker to about 275F - 285F. Add a water pan.

Mix the ingredients for the dry rub in a small bowl and set aside.

Remove the membrane and trim the fat cap to about 1/4&quot;.

Slather the ribs with the hot sauce, then apply the rub, very evenly.

Smoke, meat side up, for about 8.5 - 9 hours, or until the internal temperature reaches 203F in the thickest part. Keep the water pan full during smoking to prevent drying the meat from drying out.

Wrap the ribs in butcher paper and let rest at room temperature until the internal temperature drops to 145F. Then slice and serve. If serving later, let the ribs rest room temperature, uncovered, for 15 minutes, then place in a cooler box. It will take about 2-3 hours before the ribs reach 145F internal temperature, longer if you preheat the cooler with hot water.

My hearty smoked beef ribs are cooked low-and-slow before cranking up the heat a bit and cooking for several more hours until they are super tender.

beef ribs

beef rub

barbecue sauce

Coat the beef ribs with the rub, and...

Coat the beef ribs with the rub, and preheat your grill to 180° (or the smoke setting) according to factory directions.

Place on the grill and smoke for 2...

Place on the grill and smoke for 2 hours.

Turn the heat up to 275°, and cook...

Turn the heat up to 275°, and cook for another 2 hours.

Turn the heat up to 325°, baste with...

Turn the heat up to 325°, baste with barbecue sauce every 10 - 15 minutes for the last hour, or until the ribs are fork tender. The time can vary here depending on your meat.

Remove, let rest for 10 minutes and serve.

Tender, meaty,  beef smoked ribs using the 3-2-1 method of smoking.

avocado oil ((or olive oil))

Mesquite seasoning

pomegranate juice

prepare smoker

Fill smoker with Traeger Signature Blend or favorite flavor of pellets and preheat the grill to 225° F. 

brush with oil

Brush room temperature beef ribs with avocado oil (or olive oil) and generously season with mesquite seasoning. To add a little spice, sprinkle with cayenne pepper. 

spray with juice, smoke

Spray ribs with pomegranate juice and place them bone side-down directly onto the grill. Smoke for 3 hours. Set a timer to spray the ribs once an hour.

smoked wrapped

Remove ribs and place meaty-side down onto two layers of heavy-duty aluminum foil. If the rack is sliced in half, prepare them in two packages. Divide leftover juice between both packages and crimp foil to seal. Smoke ribs for two hours at 225° F.

brush bbq sauce

Brush ribs liberally with bbq sauce and place on the grill, bone-side down. Smoke using super smoke, at 225° F for an additional hour.

rest ribs or serve

Rest ribs for 10 minutes or enjoy right away. Serve with Chipotle Smoked Mac and Cheese or Traeger Smoked Potatoes.

https://content.jwplatform.com/videos/DaPNzdIC.mp4

Meaty and tender Smoked Beef Ribs, using the 3-2-1 method of smoking.

Traeger Smoked Beef Ribs - HD 720p.mov

Beef plate ribs are sometimes sold as beef short ribs. They are larger and meatier than back ribs which has them nicknamed as &#x27;dino ribs&#x27;. These ribs do especially well with a long slow smoke. By the time they finish cooking, the meat is juicy and fork-tender.  

We slathered these ribs in a sweet mustard rub and used an apple brandy spritz while we watched them cook.  These ribs are worth the wait!

Traeger Smoked Beef Short Ribs (Dino Ribs)

brown sugar

mustard powder

smoked paprika

apple juice

brandy

Preheat the Traeger to 250°F. Use your favorite...

Preheat the Traeger to 250°F. Use your favorite type of wood. I like to use either Pit Boss Competition Blend pellets or Traeger Signature Blend pellets.

Turn the ribs over so the bony side is up and peel off the membrane. Use a rounded knife to get under the membrane and loosen it. Once you get it lifted, use a paper towel to hold onto it and pull it off. Sometimes it pulls right off in one piece. 

Generously coat both sides of the ribs in...

Generously coat both sides of the ribs in the rub. Let the ribs sit for 10 to 20 minutes to let the rub settle into the meat. You could also let the ribs sit in the fridge overnight with the rub, it will act as a dry brine and tenderize the meat further. 

Combine the apple juice and brandy. Pour into...

Combine the apple juice and brandy. Pour into a food-safe spray bottle and set aside.

Place the ribs in the pre-heated smoker and cook for 8 to 10 hours. During the last 4 to 5 hours, spritz the ribs with the apple juice and brandy solution every 30 minutes or so.

Check for doneness with a fork or skewer. They will be easy to pierce with a fork and the meat should easily pull away from the bone. If you have a meat thermometer the ribs should be between 203°F and 208°F. 

Remove the ribs from the smoker and wrap...

Remove the ribs from the smoker and wrap them with butcher paper or aluminum foil. Let the ribs rest for 30 to 45 minutes.

https://mediavine-res.cloudinary.com/video/upload/nz1jwjl32avoz64e9iwz.mp4

Beef dino ribs get smoked low and slow until they are fall off the bone tender. The dino ribs are also called beef plate ribs.

Smoked Beef Dino Ribs

We explain the difference between beef back ribs and short ribs before we get to this simple yet amazing Grilled Beef Back Ribs recipe.

Grilled Beef Back Ribs

slabs Beef back ribs

tbsp Salt, pepper, and garlic (SPG seasoning) (Divided)

Red wine (Substitute beef broth)

Remove any excess globs of fat from the beef back ribs

Skin the membrane from the bone side of the beef ribs

Season the bone side of the ribs and then the meat side with the SPG seasoning

Prepare the grill/smoker/kamado for two zone or indirect grilling with a target temp inside the grill is 225F

Place the ribs in the grill opposite the hot coals and drop a chunk of oak on the fire

Close the lid and smoke until the beef back ribs hit between 150F-170F

Remove the slabs from the cooker and lay on a large sheet of foil bone side up and drizzle the red wine or beef broth over the ribs

Fold up the foil, completely enveloping the ribs and place back on the grill for 45-75 minutes or until the ribs hit 185F-205F

Remove the ribs from the foil and place back on the grill for 20-30 minutes to firm up the bark

Remove from the heat, allow to rest for 5-10 minutes and serve

Smoked Beef Ribs are a simple recipe that is easy to get right the first time! Fall off the bone delicious with a flavor-packed bark that is to die for!

beef Ribs (back, chuck,

BBQ sauce (see note)

black pepper (coarse ground)

garlic salt

vinegar (white)

water

Fill smoker with hickory pellets and turn on to 230ºF (see note).

Combine the BBQ sauce, pepper, and salt.

Rub the BBQ sauce mixture onto the Ribs.

Place Ribs on the lowest grate of the smoker and smoke for 2 hours. 

After the 2 hours, combine water and vinegar and spray or brush on the Ribs every hour for 3 more hours or until the ribs register 205-210ºF.

Remove Ribs from the smoker and wrap in parchment paper or foil. Let rest for at least 30 minutes up to an hour. 

Beef plate ribs, also called dino ribs or brisket on a stick, smoked low and slow at 275°F until probe-tender with a deep black bark and a smoke ring in every slice. This is the king of backyard BBQ.

Smoked Beef Ribs (Texas Dino Ribs)

beef plate ribs (about 4-5 pounds)

beef broth, apple cider vinegar,

Pink butcher paper for wrapping (optional)

Trim the thin layer of silverskin or fat from the top (meat side) of the beef ribs to expose the meat. Leave the membrane on the bone side intact. Season all sides generously and allow the ribs to rest at room temperature for at least 30 minutes before cooking.

Place the beef ribs bone-side down in the smoker. Let them smoke undisturbed for the first hour, then begin spritzing every 45-60 minutes, focusing on the sides and edges.

(Wrapping) Once the bark is set and the internal temperature reaches 165-170°F, spritz one final time and wrap tightly in butcher paper. Place back on the smoker bone-side down and increase the temperature to 300°F if desired.

(Not Wrapping) Continue smoking and spritzing every 45 minutes until probe tender. Budget an extra 1-2 hours compared to the wrapped method.

Once the internal temperature reaches around 200°F, begin checking for doneness with a temperature probe. The probe should slide into the thickest part of the meat with almost no resistance, like pushing into a jar of warm peanut butter.

Remove from the smoker and wrap in a fresh layer of butcher paper if not already wrapped. Rest for a minimum of 1 hour at room temperature, or place in a dry cooler (no ice) for up to 4 hours. Do not skip the rest. Slice between the bones and serve.

Super helpful guide. I definitely bought the wrong ribs last time, I was so confused.

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Top 11 smoked beef ribs recipes from across the web

The most viewed smoked beef ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Beef Ribs

Smoked Beef Plate Ribs

Smoked Beef Short Ribs

Traeger Smoked Beef Ribs

Smoked Beef Short Ribs

Smoked Beef Ribs

Traeger Smoked Beef Ribs

Traeger Smoked Beef Short Ribs (Din...

Grilled Beef Back Ribs

Smoked Beef Ribs

Smoked Beef Ribs (Texas Dino Ribs)

The most viewed smoked beef ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine