Smoked Beef Back Ribs

Tender, smoky beef back ribs smoked low and slow with a brisket-style rub. Juicy, flavorful, and ready in half the time of short ribs.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 32kcal

2 racks beef back ribs this will typically serve 2–4 people depending on portion size.
1 tbsp olive oil or yellow mustard
3 tbsp brisket rub use our brisket rub recipe or your favorite beef rub. Equal parts Kosher salt and freshly ground black pepper will also work.

Preheat your smoker to 250°F.
Prep your beef ribs by removing them from the packaging and patting them with a paper towel until dry.
Lightly score the thin membrane on the bone side in a cross-hatch pattern to help smoke and rub penetrate. There is no need to remove it — it's too thin to affect the final taste.
Coat the ribs in a light layer of olive oil to act as a binder, then season them liberally on all sides with the brisket rub.
Place the ribs directly on the grates of the smoker with the meaty side facing up.
Let them smoke for three hours until the internal temperature reaches 200°F and a probe or toothpick slides in and out without any resistance.
Remove the ribs from the smoker, tent loosely with foil, and let them rest for 30 minutes. Then slice between the bones and serve with your favorite BBQ sauce or sides.