These smoked beef back ribs are juicy, tender, and packed with flavor! Slow-cooked and kissed by smoke, they bring out the beefy goodness we all love. Perfect for a BBQ gathering!
Honestly, the best part? The finger-licking BBQ sauce that drips down your chin! I always have some napkins handy—we all know how messy good ribs can get! 😄
Key Ingredients & Substitutions
Beef Back Ribs: Look for meaty and well-marbled ribs to ensure tenderness and flavor. If you can’t find them, short ribs can be a good alternative, though they may cook differently.
Kosher Salt: This salt is great for seasoning because of its texture and flavor. If you have table salt, use half the amount. Sea salt can also work, but keep in mind the grain size varies.
Smoked Paprika: This adds a deep smokey flavor that’s perfect for grilling. If you’re out of it, regular paprika with a bit of liquid smoke can mimic the taste.
Wood Chips: Hickory is my favorite due to its strong flavor. If you want something milder, oak works nicely, while mesquite has a bolder taste. You can mix these for extra depth.
How Do I Remove the Silver Skin from Ribs?
Removing the silver skin is crucial for tender ribs. It’s the thin, shiny membrane on the back of the ribs that can make eating tough. Here’s how to do it:
- Use a sharp knife or kitchen scissors to lift one edge of the silver skin.
- Grab it with a paper towel for a better grip; it’s slippery!
- Gently pull it towards you while sliding the knife to separate it from the meat.
Take your time with this; a clean removal makes a big difference in taste and texture. Happy cooking!
How to Make Smoked Beef Back Ribs
Ingredients You’ll Need:
For the Ribs:
- 3-4 pounds beef back ribs
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
- 1/2 cup beef broth (for spritzing)
- Wood chips for smoking (hickory, oak, or mesquite recommended)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and then about 5 to 6 hours of smoking. After smoking, be sure to let the ribs rest for at least 30 minutes before serving. This makes for a beautifully tender and flavorful meal.
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the silver skin from the back of the ribs. This is a thin, tough membrane that can make the ribs chewy. Use a sharp knife to carefully peel it off, which will help the seasoning soak in better and give you tender ribs in the end.
2. Season the Ribs:
In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if you’re looking for some heat. Rub this spice mix generously all over both sides of the ribs, making sure to coat them evenly so every bite is full of flavor.
3. Preheat the Smoker:
While you’re seasoning the ribs, go ahead and preheat your smoker to 225°F (107°C). Add your chosen wood chips to the smoker tray or water pan according to the manufacturer’s guidelines. This is where the magic happens, so make sure it’s nice and ready!
4. Smoke the Ribs:
Place the seasoned ribs on the smoker grate bone-side down. Close the lid and let them smoke for about 5 to 6 hours, or until the internal temperature hits around 203°F (95°C)—this is what gives you that super tender meat. Remember to spritz the ribs with beef broth every hour to keep them moist and enhance the flavor!
5. Wrap (Optional):
If you want even more tenderness, consider wrapping the ribs in butcher paper or aluminum foil after about 4 hours of smoking. This helps keep the moisture in and continues to cook the ribs until they reach that delicious doneness.
6. Rest the Ribs:
Once the ribs are cooked, take them out of the smoker and let them rest for at least 30 minutes. This step is key for juicy ribs, as it gives the juices time to redistribute throughout the meat.
7. Serve:
When you’re ready to enjoy, slice the ribs between the bones. You can serve them with your favorite BBQ sauce or just enjoy the smoky flavor with the spice rub on its own. Either way, you’re in for a treat!
Enjoy your delicious smoked beef back ribs!
Can I Use Different Types of Ribs?
Yes, you can! While this recipe specifically uses beef back ribs for their rich flavor and tenderness, you can also use beef short ribs or pork ribs. Just be aware that cooking times may vary; pork ribs generally require less time than beef.
What Can I Use Instead of Beef Broth?
If you don’t have beef broth on hand, feel free to use chicken broth or vegetable broth as a substitute. For an extra kick, consider using apple juice or a mixture of vinegar and water, which can add a nice tang to the ribs.
How Should I Store Leftover Ribs?
To store leftovers, wrap them tightly in plastic wrap or foil and place them in an airtight container. They will keep in the refrigerator for about 3-4 days. For longer storage, consider freezing them; they can last in the freezer for up to 3 months. Just thaw in the fridge before reheating!
How Can I Make These Ribs Spicier?
If you want to turn up the heat, add more cayenne pepper to your spice rub or incorporate other spices such as crushed red pepper flakes or chili powder. You can also apply a spicy barbecue sauce when serving for an extra kick!
