Smoked Beef Ribs

These smoked beef ribs are coated with a simple rub of salt, pepper, paprika, garlic, and onion and then cooked low and slow on your smoker. Definitely satisfy that primal urge to gnaw meat from a bone. They’re one of the best things we’ve ever thrown down on the smoker.

Adapted from Jake Levin | Smokehouse Handbook | Storey Publishing, 2019

If you have yet to experience the unparalleled aroma and taste of smoked beef ribs left for hours over smoldering hard wood, then this recipe needs to jettison to the top of your must-make list. Call your butcher. Cancel your Saturday plans. Fire up the smoker. And prepare to be enthralled.–Angie Zoobkoff

Smoked Beef Ribs

• Quick Glance
• 30 M
• 8 H
• Serves 3 to 4

Special Equipment: Smoker, wood chips, chunks, or pellets (depending on your smoker), spray bottle

Print Recipe

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Ingredients

• For the beef barbecue rub
• 1/2 cup fine sea salt
• 1/2 cup ground black pepper
• 3 tablespoons sweet paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cayenne pepper
• For the smoked beef ribs
• Three-bone rack of beef plate short ribs* (5 lbs)
• Water, cider vinegar, or a combination

Directions

• Make the beef barbecue rub
• 1. In an airtight container, mix the rub ingredients together. Cover and store it in a cool, dry place for up to several months.
• Make the smoked beef ribs
• 2. About an hour before smoking, sprinkle 1/4 cup of the rub on the ribs and use your hands to spread it evenly. Reserve the remaining rub for other uses.
• 3. Prepare a smoker per manufacturer’s directions for a temperature between 225° and 275°F (110° and 135°C). Toss the wood chips, chunks, or pellets in the smokebox or use them per manufacturer’s directions.
• 4. Place your ribs, fat side up, in the smoker. Place a pan of water below or near the ribs to help keep some moisture in the environment and fill a spray bottle with water, cider vinegar, or a combination of both.
• 5. Smoke the ribs, being certain to maintain the smoker temperature and add wood as needed and occasionally spritz the ribs with the spray bottle, until the ribs are a very deep brown and reach an internal temperature of 165°F (74°C), 2 to 6 hours, depending on the exact temperature of your smoker and the thickness of the ribs.
• 6. Remove the ribs from the smoker and wrap in heavy-duty aluminum foil or butcher’s paper.
• 7. Return the ribs to the smoker and continue cooking until they reach an internal temperature of 200°F (95°C) and the meat is exceptionally tender, 2 to 3 hours more.
• 8. Keep the ribs wrapped and let them rest for 1 hour before serving with napkins aplenty.

WHAT YOU NEED TO KNOW ABOUT BEEF PLATE RIBS

• This beef ribs recipe is especially impressive to make if your butcher will cut the ribs long for you, like 8 to 12 inches long. Sometimes called dinosaur ribs, like what Fred Flintstone eats at the drive-in, these ribs can be smoked individually or you can have your butcher leave them as a single large rack that you carve after smoking. As the nickname implies, eating these off the bone imparts a primal satisfaction from gnawing away at the bone.

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