Smoked Beef Back Ribs
Tender, fall-off-the-bone beef back ribs with a smoky crust and light char. Perfect for a weekend cookout with minimal active time and maximum flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 52g
Ingredients
- 6 pounds beef back ribs (2 full racks, about 6 pounds total)
- 3 tablespoons paprika
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 1.5 teaspoons black pepper
- 1.5 teaspoons salt
Instructions
- 1
Place the beef back ribs on a cutting board. Pull the thin membrane off the bone side of each rack—slide a butter knife under it and peel it away completely so the rub can penetrate the meat.
- 2
Pat the ribs completely dry with paper towels, rubbing across and along the bones and meat. Drier meat will brown better and form a better crust.
- 3
In a small bowl, mix together the paprika, brown sugar, garlic powder, black pepper, and salt, stirring with a fork until the brown sugar has no lumps.
- 4
Rub the spice mixture all over both sides of the ribs, pressing it firmly into the meat with your fingers so it sticks. Use about half the rub per rack.
- 5
Prepare your grill for smoking: if using a charcoal grill, arrange coals on one side and place a drip pan with water on the other. Target 225°F. If using gas, set burners to low on one side and leave the other off.
- 6
Place the ribs bone-side down on the cool side of the grill (no direct heat). Close the lid and set a timer for 35 minutes—smoke should flow steadily around the ribs.
- 7
After 35 minutes, carefully open the lid and look at the ribs. They should have a dark reddish-brown color and the meat should have pulled back about a quarter-inch from the bone ends.
- 8
Check for doneness by inserting a meat thermometer into the thickest part of the meat (not touching bone). It should read 195°F. If below 190°F, close the lid and smoke for 5 more minutes.
- 9
Remove the ribs from the grill using long tongs, setting them on a clean cutting board. Let them rest uncovered for 5 minutes so the juices settle back into the meat.
- 10
Cut the ribs apart between the bones using a sharp knife, slicing straight down through the meat and between each rib. Arrange on a serving platter.
Tools you’ll need
- charcoal or gas grill
- meat thermometer
- long tongs
- drip pan
- cutting board
- sharp knife
- paper towels
- small mixing bowl
- fork
- butter knife
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