Smoked Beef Ribs Recipe

If you’re craving meat that’s rich, smoky, and packed with deep, beefy flavor, Smoked Beef Ribs are the ultimate showstopper. These ribs are tender, full of flavor, and melt-in-your-mouth delicious after a long, slow smoke. Whether you’re using a pellet smoker, offset smoker, or even a charcoal grill setup, this is a recipe that delivers barbecue bliss.

They’re perfect for weekend cookouts, Father’s Day, game day, or anytime you want to impress a hungry crowd. Bonus: These beef ribs are simple to prep with just a handful of ingredients and let your smoker do all the heavy lifting. 😎🔥

🛒 What You’ll Need

Ingredients:

1 rack of beef plate ribs (aka dinosaur ribs), 3–4 bones, about 5–6 lbs
2 tablespoons yellow mustard (binder)
¼ cup coarse kosher salt
¼ cup coarse black pepper
Optional: 1 teaspoon garlic powder or smoked paprika
Wood for smoking: oak, hickory, or mesquite

👩‍🍳 Pro Tips for Rib-Smoking Success

Use a binder (mustard or oil) to help the rub stick and create a nice bark.
Cook low and slow at 250°F for best texture and smoke penetration.
Spritz every hour to keep the bark moist and prevent drying out.
Use a meat thermometer—don’t guess! Beef ribs are ready when they’re probe-tender (about 203°F).
Rest the ribs for at least 30 minutes before slicing to keep the juices in.

🛠 Tools You’ll Need

Smoker or grill setup for indirect cooking
Meat thermometer (instant-read or probe)
Aluminum foil or butcher paper (optional for wrapping)
Sharp knife & cutting board
Spray bottle (filled with apple juice or beef broth)

🔄 Substitutions & Variations

Beef back ribs can be used, but they’re leaner and less meaty
Oil instead of mustard as a binder
Add a rub mix with brown sugar, chili powder, and cumin for extra flavor
No smoker? Use a gas or charcoal grill with indirect heat and wood chips

⏰ Make Ahead Tips

Season ribs the night before and refrigerate uncovered for dry brining
Make a big batch—leftovers are amazing in tacos, sandwiches, or pasta!
Freeze smoked ribs in airtight bags for up to 2 months

👩‍🍳 How to Make Smoked Beef Ribs

1. Prep the Ribs

Trim excess fat and silver skin from the top side. Remove the membrane from the bone side. Rub mustard all over as a binder, then generously season with salt, pepper, and optional spices.

2. Set Up the Smoker

Preheat your smoker to 250°F (121°C) using oak, hickory, or mesquite wood. Set for indirect heat.

3. Smoke Low & Slow

Place ribs bone-side down on the smoker. Smoke for 6–8 hours, spritzing with apple juice or beef broth every hour after the first 2 hours.

4. Check for Doneness

At around 6 hours, start checking internal temp. You’re aiming for 203°F and probe-tender (like soft butter). Optional: wrap in butcher paper after 5–6 hours to speed up finish.

5. Rest & Slice

Remove ribs from smoker and wrap in foil or butcher paper. Rest for 30–60 minutes before slicing between the bones.

🧊 Leftovers & Storage

Fridge: Store sliced ribs in airtight container for up to 4 days
Freeze: Wrap tightly in foil and freeze up to 2 months
Reheat: Warm in foil in the oven at 300°F with a splash of broth

🔥 Let’s Smoke It Low & Slow

Smoked Beef Ribs are the stuff of BBQ dreams—deeply smoky, tender, and impossibly juicy. Whether it’s your first smoke or your fiftieth, these ribs are guaranteed to wow your crew.

Tried it? Leave a comment below and let me know how it turned out! Did you go classic salt-and-pepper or spice it up? I’m all ears (and ribs)! 💬🔥🥩