Smoked Beef Back Ribs Recipes

SMOKED BEEF BACK RIBS

Steps:

• Turn on the smoker. Preheat your smoker to 275 degrees F for indirect smoking using oak wood.
• Prep the ribs. Remove your ribs from the package and place them bone side up on a large work surface. Use a butter knife to loosen the membrane attached to the ribs and then pull the membrane away with a paper towel. If the membrane is already removed by your butcher, move on to seasoning.
• Season the beef ribs. Slather the ribs with yellow mustard and then season liberally on all sides with the Beef Seasoning. This step will help the rub adhere to the ribs and create a nice dark bark. If you don't have any beef seasoning on hand, equal parts salt and pepper will do fine.
• Smoke! Place your ribs bone side down on the smoker grates, close the lid and smoke for about 3 hours.
• Wrap the ribs. At this point, you want the exterior of your ribs to have darkened and the bark to have set. If you take a read of the temperature with an internal thermometer, it should be near 165 degrees F. Once the ribs hit this temperature, they are ready to be wrapped. On a large work surface, roll out a large piece of peach butcher paper (foil will also work, but it will soften the bark in the end).
• Smoke again. Place the ribs on the butcher paper and wrap tightly. Return the wrapped ribs to the smoker and continue cooking for approximately 2 hours, but start checking your ribs after 90 minutes of being wrapped (you will be going by temperature and feel, not by time).
• Cook to temperature. You want your ribs to be very flexible and the meat to have pulled back significantly from the end of the bones. When you insert your meat thermometer, you want it to glide into the meat like it is softened butter. A good temperature to look for is around 202 degrees.
• Rest, slice, and serve. At this point, you can remove your ribs from the smoker and allow to rest for 30 minutes before slicing into individual ribs and serving.

SMOKED BEEF BACK RIBS

Steps:

• Get your ribs ready for smoking by removing the silverskin. Use your fingers or a butter knife to work under the edges and pull the membrane off the underside of the ribs. Preheat your smoker to 225 degrees F (110 degrees C) and load your wood chips or pellets.
• Apply a coating of olive oil and then coat the entire rib rack with dry rub.
• Place the ribs with the bone side facing downward (the side that you removed the silverskin from) and smoke for 3 hours.
• Remove the ribs from your smoker and set on large enough sheets of aluminum foil to wrap the ribs securely. Add the butter, brown sugar, and apple cider vinegar to the ribs then wrap and seal. Return to your smoker and continue to smoke another 2 hours.
• Remove the ribs from your smoker. Unwrap the ribs and coat with your favorite barbecue sauce. Return to the smoker and place the ribs bone side down. Smoke for an additional hour, or until an internal temperature of 202-205 degrees F (94-96 degrees C) has been reached. Use a digital meat thermometer to check your meat for doneness.

MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS

Steps:

• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down.
• Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve.
• In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.

SMOKED BEEF BACK RIBS RECIPE

Steps:

• Add all of the dry ingredients to a coffee grinder and grind on the fine grind setting
• Mix the result with a spoon and set aside - this is your rub
• Remove the silver skin from the beef back ribs. If it's stubborn, use the back end of a knife and some paper towels to get started
• Rub the entire surface of the ribs with olive oil
• Generously apply the rub, being sure to get both the top and bottom side of the rack
• Place in smoker and smoke at 225 degrees
• The ribs can be pulled from the smoker when the internal temp of the meat in the thickest part is 200 degrees
• Let the meat rest wrapped in foil and in a cooler for 30 minutes and then enjoy!

BEEF RIB RUB RECIPE

Steps:

• Place all of the ingredients in the bowl and whisk together to thoroughly combine.
• Apply approximately 2 tablespoons of the rub to both sides of the ribs, enough to coat well, and smoke the ribs.
• Store the rest of the dry rub in a sealed glass jar and place in a cool dry place for 4 to 6 months.
• This rub can be used as the seasoning component of a beef rib wet marinade.
• Just mix 1/4 cup of the rub with 1/4 cup extra virgin olive oil, 1/4 cup dry red wine, and 2 tablespoons mustard.
• Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 4 to 12 hours before smoking.

SMOKED BEEF BACK RIBS RECIPE - TRAEGER GRILLS

Steps:

• If your butcher has not already done so, remove the thin, papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
• Season both sides of ribs with Traeger Beef Rub.
• When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
• Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bones. Set the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 205℉, 8-10 hours.
• Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!

SMOKED BEEF RIBS

Steps:

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