These tender, juicy smoked beef back ribs are easy to prepare and cook in just 3 1/2 hours on the grill.

Whether you’re hosting a cookout or planning a delicious family dinner, these show-stopping smoked beef back ribs will do the trick!

What are beef back ribs?

Beef back ribs, like baby back pork ribs, are located near the animal’s spine. They are the remaining rib section after the prime rib and ribeye steaks have been removed. Compared to beef plate ribs, which have a thick layer of muscle and fat above the bones, beef back ribs contain less meat, with the meat primarily located between the bones. These ribs are sold in racks of seven bones or sometimes split into shorter sections.

For this recipe, we recommend using cherry or pecan wood. While oak and hickory are great choices for larger cuts, cherry, and pecan will produce a moderate smoke flavor that will not overwhelm the meat’s natural beefiness.

How long to smoke beef back ribs

Plan to smoke these beef back ribs for 3-3 1/2 hours at 275 degrees F. Please keep in mind that each rack of ribs will cook differently. While some might be ready in 3 hours, others could take up to 5 hours. We have tested this recipe on both a pellet grill and an XL Big Green Egg, and the results were great!

Equipment

• Pink butcher paper or aluminum foil (see below)
• Clean food-safe spray bottle
• Basting brush (for sauce, optional)
• Wood chips, chunks, or pellets (cherry or pecan wood recommended)
• Instant-read meat thermometer or meat probe
• Large tongs
• Heat-resistant gloves
• Grill or smoker
• Sharp knife (for carving)

Do you wrap beef back ribs in pink butcher paper or foil?

You can use either method; however, wrap with foil if you prefer a tender, fall-off-the-bone rib. Use pink butcher paper to retain a consistent bark throughout the cooking process.

Ingredients

• 1 rack of beef back ribs
• Beef Rib Rub or SPG Beef Rub (or your favorite dry rub for beef)
• Texas Barbecue Sauce (or your favorite bottled sauce)
• 2 tablespoons Worcestershire sauce
• Apple juice, low-sodium beef broth, or Bourbon BBQ Spritz

How to make smoked beef back ribs

• Prepare your pellet grill or smoker for 275 degrees F. If using kamado or similar equipment, set up for indirect cooking, then add wood chunks to the fire 5 minutes before the ribs go on.
• Blot the rack dry with paper towels. Do not worry about removing the membrane from the underside of the rack. You can do so after the rack has cooked if desired.
• Season: Coat beef back ribs with Worcestershire sauce (or mustard if preferred), then apply seasoning rub.
• Place ribs on the grill bone side down on the grates, or on the cooler (indirect) side if you’ve set up for two-zone cooking. Insert the meat probe, close the lid, and smoked beef ribs for 1 hour undisturbed.
• Bark formation: After an hour, you will notice a nice bark has developed. If there are dry patches on the bark, that is an indication that the ribs need to be spritzed.
• Spritz: Spray lightly with juice, beef broth, or our signature BBQ spritz. Close the lid and continue cooking until they reach an internal temperature of 165 degrees F.
• Wrap: Spritz once more, then wrap the ribs with aluminum foil or pink butcher paper. Place them back on the smoker or grill, close the lid, and continue cooking until they reach and internal temperature f 190 degrees F.
• Remove: Wearing heat-resistant gloves, remove ribs from the grill.
• Unwrap and sauce: Carefully unwrap smoked beef back ribs and place them back on the grill, bone side down. Brush with BBQ sauce every 10 minutes until the ribs reach an internal temperature between 203-205 degrees F.
• Remove and rest: Place beef back ribs on a clean cutting board. Loosely tent with foil, and let them rest for 20 minutes before carving.
• Carve: Using a sharp knife, cut the rack of ribs in between the bones to form individual ribs. Serve with optional sauce on the side.

What to serve with beef ribs

Smoked beef back ribs are versatile and pair nicely with traditional BBQ sides. Here are some of our favorites.

• Smoked Au Gratin Potatoes
• Pellet Grill Baked Beans
• Baked Potatoes on a Pellet Grill
• Texas Creamed Corn
• Pellet Grill Funeral Potatoes

Storing leftovers

Store smoked beef back ribs in an airtight container in the refrigerator for 4 days, or store in vacuum-sealed bags for 2 months in the freezer. Thaw them in your refrigerator for 8-12 hours before rewarming in a 300-degree oven.

Can you marinate beef ribs?

Yes! In fact, we have recommended it for beef back ribs, flanken ribs, and country-style ribs too! Try beef rib marinade recipe for fantastic flavor!

Print

Smoked Beef Back Ribs

Whether you're hosting a cookout or planning a delicious family dinner, these show-stopping smoked beef back ribs will do the trick!

Course Main Course

Cuisine American BBQ

Keyword BBQ beef back ribs, beef back ribs, smoked beef back ribs

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 4

Calories 230kcal

Equipment

• Pink butcher paper or aluminum foil (see below)
• 1 Clean food-safe spray bottle
• 1 Basting brush (for sauce, optional)
• Wood chips, chunks, or pellets (cherry wood recommended)
• 1 Instant-read thermometer or meat probe
• 1 Large tongs
• Heat-resistant gloves
• Grill or smoker

Ingredients

• 1 rack of beef back ribs (7 bone)
• 1 1/2-2 tablespoons Beef Rib Rub (SPG Rub or, your favorite beef rub)
• 1 1/4 cups Texas Barbecue Sauce (your favorite bottled sauce)
• 2 tablespoons Worcestershire sauce
• 1/2 cup Apple juice low sodium beef broth, or Bourbon BBQ Spritz (see post above for details)

Instructions

• Prepare your pellet grill or smoker to 275 degrees F. If using kamado or similar equipment, set up for indirect cooking, then add wood chunks to the fire 5 minutes before the ribs go on.
• Rub beef back ribs with Worcestershire sauce, then apply seasoning rub. Do not worry about removing the membrane from the underside of the rack. You can do so after the rack has cooked if desired.
• Place ribs on the grill bone side down, or place the ribs onto the cooler (indirect) side if you’ve set up for two-zone cooking. Insert meat probe, close the lid, and cook undisturbed for 1 hour.
• After an hour, you will notice a nice bark forming. If there are dry patches on the bark, that is an indication that the ribs need to be spritzed. Spray lightly with juice, broth, or our signature BBQ spritz. Close the lid and continue cooking until they reach an internal temperature of 165 degrees F.
• Spritz once more, then wrap the ribs with aluminum foil or pink butcher paper. Place them into the smoker or grill, close the lid, and continue cooking until they reach 190 degrees F.
• Wearing heat-resistant gloves, remove ribs from the grill. Carefully unwrap them and place them back on the grill, bone side down. Brush with BBQ sauce every 10 minutes until the ribs reach an internal temperature between 203-205 degrees F. Saucing is an optional step.
• Remove ribs once more and place them onto a clean cutting board. Loosely tent with foil, and let them rest for 20 minutes before carving into individual ribs.
• Store ribs in an airtight container in the refrigerator for 4 days, or store in vacuum-sealed bags for 2 months in the freezer. Thaw them in your refrigerator for 8-12 hours before rewarming in a 300-degree oven.

Nutrition

Calories: 230kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 1032mg | Potassium: 308mg | Fiber: 1g | Sugar: 34g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

The post Smoked Beef Back Ribs appeared first on BBQ & Grilling with Derrick Riches.