Introduction
BBQ beef ribs are a classic summertime favorite for good reason – they’re juicy, flavorful, and fun to eat. But properly smoking beef ribs requires patience and the right technique. Follow this complete guide to learn how to prepare and cook competition-worthy bbq beef ribs in your own backyard.
What You’ll Need
- Beef rib racks (choose ribs with meaty bone ends)
- BBQ rub
- BBQ sauce
- Hardwood charcoal
- Smoker or grill with lid
- BBQ thermometer
- Aluminum foil
Selecting and Preparing the Ribs
Choosing the Right Rib Cut
Opt for plate ribs over back ribs – they contain more fat marbling which keeps them tender during the low, slow smoking process. Look for racks with meaty bones ends – this is the tastiest section!
Trimming off Excess Fat
Trim thick sections of hard fat from the underside of the ribs. Leave a thin layer for moisture.
Apply a Dry Rub
Coat the ribs all over with a salt-based BBQ rub. Try equal parts salt, black pepper, paprika, garlic powder, and brown sugar. Rub thoroughly over all surfaces.
Allow to Sit
Let the ribs rest for at least 1 hour (or up to overnight) in the fridge. This allows the rub to deeply season the meat.
How to Smoke Beef Ribs
Setting Up Your Smoker
If using charcoal, fill your smoker and wait until the coals are ashed over and emitting an even, steady heat of 225-250°F before adding your ribs.
Place the Ribs Bone-Side Down
This protects the meatiest top portion from the highest heat. If cooking multiple racks, position them upright and vertically along the smoker walls.
Maintain the Temperature
Keep the smoker temperature steady between 225-250°F. Add more charcoal as needed, and open vents to allow in more oxygen if the fire begins dying down. Use a thermometer gauge to carefully monitor.
Flip and Rotate Occasionally
Flip each rack over every 1-2 hours during the smoke. Also rotate their position/placement inside the smoker for even exposure.
Spritz with Apple Juice or BBQ Broth
A light spritzing of juice every hour will keep the ribs moist. Use apple juice, chicken broth, or seasoned BBQ broth. Avoid heavy dousing.
Wrap when Bark Forms
After 4-5 hours when a dark crusty bark has formed, wrap each rack tightly in foil. The bone ends can be left exposed if desired.
Finish Cooking Wrapped
Allow the ribs to finish cooking wrapped in foil for 2-3 more hours until fork tender. Keep smoker temp steady at 225-250°F.
Unwrap and Sauce (Optional)
Remove foil and brush with BBQ sauce during the last 30-60 mins if desired. This allows the sauce to caramelize.
Check for Doneness
Test doneness by sliding a fork into the meat between the bones. It should penetrate with very little resistance.
Allow to Rest
Let the smoked ribs rest for 10-15 minutes before cutting into sections and serving.
Serving Smoked Beef Ribs
Cut into Individual Bones
Use a sharp knife to slice between each bone. Serve 2-3 bones per person.
Pair with Sides
Offer traditional BBQ sides like coleslaw, beans, fries or baked potatoes.
Add Extra Sauce
Have extra BBQ sauce on hand for those who want to add more during eating.
FAQs about Making BBQ Beef Ribs
How long does it take to smoke beef ribs?
Properly smoked beef ribs take about 6-8 hours total – 4 hours unwrapped, 1-2 hours wrapped, and another 30-60 minutes unwrapped again.
What wood is best for smoking beef ribs?
Hickory, oak, and pecan are ideal woods. They impart a robust, quintessential barbecue flavor.
Should the membrane be removed from beef ribs?
Yes, peel off the thin translucent membrane from the underside of the rack prior to seasoning.
How can you tell when beef ribs are done?
Check for tenderness – ribs are done when a fork slides easily through the meaty sections between bones.
At what temperature are beef ribs done?
Smoked beef ribs are ready to eat around 195-210°F internally. Use a meat thermometer to check doneness.
Can you smoke beef ribs at 300 degrees?
It’s best to smoke beef ribs low and slow – around 250°F or lower. The ribs will dry out if cooked too hot.
Conclusion
Smoking beef ribs doesn’t have to be intimidating – just take it low and slow. With the right cut of rib, a good rub, and steady smoker temperature, you’ll achieve tender, fall-off-the-bone bbq beef ribs right in your own backyard. Serve your proudly homemade smoked ribs with classic BBQ sides for a mouthwatering meal.