Smoked Beef Ribs

ByDaddy Chef
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Smoked beef ribs recipe

Smoked Beef Ribs

Rich and juicy beef ribs with a deep smoky flavour, a peppery bark, and meat that pulls cleanly from the bone. Perfect for a weekend BBQ or special gathering.
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Prep Time 15 minutes
Cook Time 7 hours
Servings: 6
Course: Main Course
Cuisine: American, International
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Beef Ribs
  • 2 – 3 beef plate ribs 3–4 bone rack
  • 2 tbsp olive oil or yellow mustard binder
Dry Rub
  • 3 tbsp coarse black pepper
  • 2 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
Optional Spritz
  • 1 cup beef stock
  • 1 cup apple cider vinegar

Equipment

  • 1 BBQ Smoker
  • 1 Meat thermometer
  • 1 Butcher paper
  • 1 Sharp carving knife

Method
 

Step 1 – Prepare the Ribs
  1. Remove any loose fat or silver skin from the top of the ribs.
  2. Lightly coat the ribs with olive oil or mustard.
  3. Mix the dry rub ingredients and apply generously over all sides.
  4. Let the ribs sit at room temperature for 30–45 minutes.
Step 2 – Prepare the Smoker
  1. Preheat your smoker to 120°C (250°F).
  2. Use hardwood such as oak, hickory, pecan, or a blend.
  3. Maintain a steady temperature throughout the cook.
Step 3 – Smoke the Ribs
  1. Place the ribs bone-side down on the smoker.
  2. Smoke for approximately 4–5 hours.
  3. Spritz every hour after the first 2 hours if desired.
  4. Continue until the internal temperature reaches about 75°C (167°F) and a dark bark has formed.
Step 4 – Wrap
  1. Wrap the ribs tightly in butcher paper or foil.
  2. Return them to the smoker.
  3. Continue cooking until the internal temperature reaches 95–98°C (203–208°F) and a probe slides in with little resistance.
Step 5 – Rest
  1. Remove the ribs from the smoker.
  2. Keep wrapped and rest for 30–60 minutes in a warm cooler or oven turned off.
Step 6 – Serve
  1. Slice between the bones.
  2. Serve with chimichurri, coleslaw, roasted vegetables, or potato salad.

    3. Cooking Tips

    Beef ribs are done when they feel tender, not just when they reach a target temperature. Oak wood provides a classic Texas-style flavour. Avoid opening the smoker too often, as this causes temperature fluctuations. A good bark should be dark brown to almost black, but not burnt.

Notes

Stage Temperature
Start wrapping 75°C (167°F)
Finished cooking 95–98°C (203–208°F)
Serving temperature 60–70°C (140–158°F)
 
The result is rich, juicy beef ribs with a deep smoky flavour, a peppery bark, and meat that pulls cleanly from the bone. Perfect for a weekend BBQ or special gathering.

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