Smoked Beef Ribs – A Step-By-Step Recipe
One of the tenderest meats you will ever taste is smoked beef ribs. I have found this meat is so tender it simply melts in my mouth. Smoking is an amazing technique to ensure your ribs recipe has a delectable aroma and an unforgettable taste. Your ribs will smoke for hours to achieve absolute perfection. You may be a little overwhelmed at first because of the size of the ribs. Do not let this stop you because you can make ribs your family and friends will love simply by smoking them.
The low and slow cooking time for smoked beef ribs provides you with meat that is flaky and tender with an extraordinary flavor. The combination of the smoke and the spice rub is sheer perfection. Pro Tip: You will be able to purchase higher quality ribs from your butcher than your local grocery store. You can even call your butcher in advance to make certain they have exactly what you are looking for.
The Different Types of Beef Ribs
A lot of people make a mistake when they are purchasing their ribs. You need to know there are three different kinds of ribs ideal for smoking. Do not make the mistake of purchasing boneless short ribs or bone-in short ribs. Although these types of meat are delicious when cooked another way, they are the wrong cut for smoking. This is because they are too small for there to be much meat left once you have finished smoking them.
If you have ever experienced difficulty choosing the right cut of ribs, you are among good company. The length of your ribs is usually dependent on the processor. Some ribs are cut shorter, others already have the cap removed and some still have the cap. If you are confused, I have included a section with everything you need to know about the different types of beef ribs below.
Plate ribs have been used by Texans for years when they want to enjoy great smoked meat. These are the largest ribs you can get. This is the reason they are often referred to as brontosaurus ribs. The issue is, you will most likely not find them at your local grocery store. You should be able to have your butcher order them for your feast. Plate ribs come from the same part of the cow as chuck ribs. They are the sixth, seventh and eighth ribs of the animal. You can purchase them in sets of three.
Chuck ribs come from farther down the rib bone than the other cuts of meat. They are from the part of the rib cage where the rib bone straightens out. In most cases, chuck ribs are the second, third, fourth and fifth rib. You can purchase them in groups of four. You can most likely find them at your local grocery store. If not, call your butcher. These ribs are not nearly as big as plate ribs. I have found the portions are more in line for my family. It depends on your personal tastes.
The least desirable ribs for smoking are beef back ribs. I have found them to be too similar to pork baby back ribs. They come from the area of the rib that is curved, directly off of the spine. When you see them at your local grocery store, you will notice a lot of the meat was cut away. What you are actually purchasing is the intercostal muscle and a lot of bone. If you want to smoke you ribs much faster, make certain the cap has been left on before buying beef back ribs.
Preparing Your Smoked Beef Ribs
I have found one of the most important steps is trimming your beef ribs correctly. This is dependent on the types of ribs you have decided to smoke. Chuck and back ribs do not generally require any trimming. The exception is if your ribs still have the cap attached. You can tell by looking at your ribs from the side. You will see a layer of meat, a layer of fat and finally an extremely thin layer of meat.
If you see the thin layer of meat, this is the cap. You will need to remove it due to the silverskin. I have learned this will not break down during the smoking process. Beef ribs are different than pork because you do not need to remove the membrane located at the back of the rib bone. Pro Tip: Do not remove the membrane or your meat may fall off of the bone during the smoking process.
The next step is understanding the technique of smoking. The best way to smoke ribs is slowly at a low temperature. You want to have plenty of smoke or your ribs will not be seasoned properly. Smoking will also provide your ribs with an appealing dark look. You need to smoke your beef ribs long enough for the connective tissue and fat to cook correctly. Your final result are smoked beef ribs with a texture that melts in your mouth.
Tender Smoked Beef Ribs Recipe
The recipe below calls for you to spritz your beef ribs with a blend of hot sauce and vinegar. I recommend this because the fat content of your beef ribs will hold up to smoke exposure extremely well. Spritzing your ribs is also important for making certain they develop a moist and tasty bark while smoking. You may already be thinking your ribs will be way too spicy. I can assure you this is not the case. You will simply be adding a little extra bite and zest to your smoked beef ribs.
Once you have seasoned and finished smoking your beef ribs, everything will come together beautifully. I recommend smoking your beef ribs until the internal temperature reaches 203 degrees Fahrenheit. You need to have a good meat thermometer to make certain your ribs are smoked to just the right temperature. To achieve optimal results, I cook my ribs for a long time at a consistent temperature. Ensuring the temperature of your smoker remains consistent is not difficult.
Once your ribs have reached a temperature of 203 degrees Fahrenheit, it is important to give them time to rest. I like wrapping mine in butcher paper. Place your ribs on a platter on a cool surface before your wrap them. Then use a towel to cover your ribs. To give the juices enough time to circulate throughout your meat, let them rest for about sixty minutes. Then you can slice them into separate ribs ideal for individual servings. Pro Tip: If you want to add extra flavor, cover your ribs in a sauce before serving.
- Approximately four to five pounds of beef chuck ribs (one four-bone section)
- Six tablespoons of beef seasoning
- Two tablespoons of Dijon mustard containing horseradish
If you prefer, you can substitute the following ingredients for the beef seasoning.
- Garlic powder (two tablespoons)
- Coarse Kosher salt (Two tablespoons)
- Coarse black pepper (two tablespoons)
- One-quarter cup hot sauce
- One cup white vinegar
Step One: For indirect cooking, your smoker should be preheated to 250 degrees Fahrenheit. The best smoke for your ribs comes from a hardwood such as hickory or oak.
Step Two: Coat your beef ribs with Dijon mustard. Use either your beef rub or the alternative to season both sides of your ribs.
Step Three: Put your ribs on your smoker. The insertion of your meat thermometer needs to be in the thickest section of your meat. Make certain you do not touch the bone. Your thermostat alert should be programmed for 203 degrees Fahrenheit. Now close the lid of your smoker. Your ribs will need to smoke for three hours.
Step Four: Put your hot sauce and vinegar into a spray bottle safe for foods. Shake it until it is well mixed. After your ribs have been cooking for three hours, spritz them with your mixture about every 45 minutes. Keep smoking your beef ribs until the internal temperature reached 203 degrees Fahrenheit. Even though no two racks are exactly the same, this should take eight to ten hours.
Step Five: Take your ribs off of your smoker. Wrap them in unwaxed parchment paper, butcher paper or foil. Let them set on a cool surface for about an hour before you begin slicing them into individual ribs. Then simply serve and watch everyone enjoy.
Pro Tip: You will have the best results if your purchase your ribs from a butcher. Ask your butcher to cut your ribs between eight and twelve inches long. Your butcher may call them dinosaur ribs. Have your beef ribs left in a large rack. You will not need to carve them until after you have finished smoking your rack.
Tender Smoked Beef Ribs Recipe
- 4-5 lbs beef chuck ribs (one four-bone section)
- 6 tbsp beef seasoning
- 2 tbsp Dijon mustard containing horseradish
- 1/4 cup hot sauce
- 1 cup white vinegar
- For indirect cooking, your smoker should be preheated to 250 degrees Fahrenheit. The best smoke for your ribs comes from a hardwood such as hickory or oak.
- Coat your beef ribs with Dijon mustard. Use either your beef rub or the alternative to season both sides of your ribs.
- Put your ribs on your smoker. The insertion of your meat thermometer needs to be in the thickest section of your meat. Make certain you do not touch the bone. Your thermostat alert should be programmed for 203 degrees Fahrenheit.
- Close the lid of your smoker. Your ribs will need to smoke for three hours.
- Put your hot sauce and vinegar into a spray bottle safe for foods. Shake it until it is well mixed.
- After your ribs have been cooking for three hours, spritz them with your mixture about every 45 minutes.
- Keep smoking your beef ribs until the internal temperature reached 203 degrees Fahrenheit. Even though no two racks are exactly the same, this should take eight to ten hours.
- ake your ribs off of your smoker. Wrap them in unwaxed parchment paper, butcher paper or foil. Let them set on a cool surface for about an hour before you begin slicing them into individual ribs.
- Simply serve and watch everyone enjoy.
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Your Mouth Watering Beef Ribs
I hope you enjoyed not only eating your smoked beef ribs but making them as well. You can serve them with your choice of sides for a fantastic meal at any time of the year. I included a lot of tips because I wanted your smoked ribs to be extraordinary.