Smoked Beef Ribs

Smoked beef ribs are basically brisket on a stick! This BBQ delicacy is easy to make and only takes a few ingredients.

What Type of Beef Ribs Should I Buy?

When at the butcher shop (or department), you will see different kinds of beef ribs such as short ribs, beef back ribs, and plate ribs. The type needed for this smoked beef ribs recipe are the plate ones. These ribs are about 12 inches long and two to three inches thick.

How to cook Smoked Beef Ribs

Before prepping beef ribs, make sure to get your grill heated to 275 degrees over indirect heat. When it comes to smoking woods, I recommend stronger woods such as oak, hickory, or mesquite because they pair very well with beef.

If there is any silver skin, make sure to trim it off so you get a better bite and the seasoning can get to the meat. Speaking of seasoning, mix three tablespoons of coarse black pepper, two tablespoons of kosher salt, and one tablespoon of garlic powder in a small bowl. Apply on the top and sides of the meat.

With your grill at 275 degrees, place the rack of plate ribs on the grill, spritzing a few times with beef broth.

How Long to Smoke Beef Ribs

When it comes to smoked beef ribs, measure by temp, not time! Meat can vary by size and fluctuation in cooking temps. It is best to measure by internal temp. Using an instant read thermometer, such as the Thermapen ONE, probe the meat into the middle of the thickest part. Make sure you don’t hit the bone as it will be a different temp than the meat. Beef ribs are done when they hit an internal temperature of 203 degrees. Remove and rest 20-30 minutes before slicing.

Should I Remove the Membrane from Beef Ribs?

The membrane is a slimy feeling layer of tissue on the bottom of the rack of ribs where there is no meat. In my experience, it doesn’t affect the flavor of beef ribs whether you remove the membrane or not.

Other Recipes To Try

Since beef plate ribs can be tough to find, the closest taste you’ll get is with brisket. Give this BBQ smoked brisket recipe a go!

Or if you still want ribs, pork ribs are an excellent choice! Here’s an easy St. Louis style pork ribs recipe.

If you want a fun pork rib recipe to try, then check out these honey glazed teriyaki ribs.

Smoked Beef Ribs

Yield: 3-4 beef ribs

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Smoked beef ribs are basically brisket on a stick! This BBQ delicacy is easy to make and only takes a few ingredients.

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Ingredients

• 1 rack of beef plate ribs (3-4 bones)
• 3 Tbsp coarse black pepper
• 2 Tbsp kosher salt
• 1 Tbsp garlic powder
• 2 Tbsp beef broth (for spritz)

Instructions

1. Preheat grill to 275 degrees over indirect heat with oak wood. Blend coarse black pepper, kosher salt, and garlic powder and apply to beef ribs.
2. Smoke on grill for eight hours or until internal meat temp reaches 203 degrees. Spritz occasionally with beef broth.
3. Rest beef plate ribs for 20-30 minutes before slicing.

Notes

1. Substitute oak wood for the smoking wood of your choice. Even mix a couple of different woods if you wish. Hickory, mesquite, maple, or cherry work well.
2. Plate ribs are about 12 inches long and have about 3-4 bones per cut.
3. Can be cooked on a pellet grill (such as a Traeger), charcoal grill, or any other grill that can produce indirect heat with smoke flavor.

Nutrition Information:

Yield: 3-4 ribs Serving Size: 8 oz
Amount Per Serving: Calories: 690Total Fat: 50gSaturated Fat: 22gTrans Fat: 3gCholesterol: 220mgSodium: 350mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 58g

Nutrition information isn’t always accurate.