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Home · Recipes · Beef · Beef Ribs Recipe

Published: Jun 1, 2023 by Kelly Anthony · Leave a CommentThis post may contain affiliate links. Read our disclosure policy.

Beef Ribs Recipe

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A perfectly tender, borderline pre-historic-sized slab of Smoked Beef Ribs, absolutely dripping with unadulterated beefy flavor is Texas BBQ at its best. Impress your guests with this falling-off-the-bone goodness that only calls for a few ingredients and won't have you stuck in the kitchen for hours on end.

An overhead view of a rack of Beef Ribs on a white surface with individual ribs sitting around it.

Whether you're using an offset smoker or a pellet grill, now is the time to invite the neighbors over, break out the cocktails, and flex those outdoor cooking skills. Want to offer a variety of carnivorous options? Check out our brisket, pork spare ribs, smoked turkey breast, and slow cooker spare ribs as well.

A close up of two Beef Ribs, stacked. The outer layer is blackened but the middle is a little pink.

WHAT ARE BEEF RIBS?

Beef Ribs come from the cow's ribs. They are also known as plate ribs, chuck ribs, or short ribs. Although, they should not be confused with the short ribs you'd purchase for braising. Short ribs for braising are sold individually cut (not in rack form) and much smaller than the big boys you want for your smoker.

This big, beefy, smoker-worthy cut comes from ribs 6-8, which are found in the rib and plate cuts. You're looking for the fatty plate short ribs, usually sold as a slab. Speaking of beef, we have some amazing beef recipes you should add to your "must-make" list!

A rack of Beef Ribs cooking in a smoker.

Primal cuts are the sections of the beef carcass that are first up in the butchering process before they are broken down into smaller, more specified cuts (which are also known as sub-primal cuts). 

While looking for Beef Ribs at the grocery store, aim for a plate of Beef Ribs that is quality grade branded or is labeled choice or prime. If you have trouble finding them, just ask your butcher. They're typically more than happy to help!

Avoid packages labeled back ribs; this recipe will not work for back ribs. 

WHAT TO DO WITH THE MEMBRANE AND FAT CAP

If you'd like a thinner layer of fat, you can trim it down a bit. However, this is not entirely necessary. The fat cap protects the meat from drying out, giving it almost a self-basting effect.  

Removing the membrane is also somewhat pointless because there's not enough meat on the bottom to make it worth the added task or trouble. The membrane also serves as a protective layer. After all, you cook it with the membrane side down, closest to the heat, which ultimately protects the entire cut from getting too charred or burnt.

So, in a nutshell, unless you love knifework, you have full permission to leave both the fat cap and the membrane in place.

HOW TO SEASON BEEF RIBS

Once you've got your Beef Ribs, it's time to do a little seasoning. We are all about that simple salt and pepper, Texas-style rub. For this style of rub, you must use Kosher salt, and it's best if you can grind your own pepper, but not necessary. Store-bought coarse ground pepper will work fine. For more food inspired by our great state, check out our Texas-inspired recipes!

Combine the salt and pepper in a small bowl and season the ribs liberally by rubbing the mix all over. Make sure to coat the top, bottom, and sides of the ribs. Discard any remaining dry rub, and we're on to the mop sauce.

Two racks of raw Beef Ribs laying side by side with salt and pepper sprinkled over them.

ABOUT THE MOP SAUCE

Again, we are smoking these ribs in an authentic smoked meat fashion, and there will be no BBQ sauce. Instead, to make sure those Beef Ribs stay nice, shiny, and insanely flavorful, we'll prepare a simple mop sauce.

If you have a food-safe spray bottle, this is most definitely the best vessel for keeping that meat glistening. However, a bowl and a BBQ mop brush will also work fine. 

Combine unsalted beef broth and Worcestershire sauce in your vessel of choice, and it's on to the smoker or the pellet grill.

Beef broth being poured through a funnel into a spray bottle.

PREHEAT YOUR SMOKER OR PELLET GRILL

Bring your smoker or pellet grill to 250°F and place a heat-safe pan full of water on the cooking rack between the heat source and where you will place the Beef Ribs. 

A wood fire going inside a smoker.

The water pan keeps steam going in the cooker, adding moisture to the air, and keeping the meat from drying out. 

Add your ribs to the smoker, fat-side up, and close your cooker. 

You want to check on the ribs once every hour, and give them a good spritzing or brushing with your mop sauce. If using an offset smoker, you'll also want to check your fire often.

A hand spritzing the Beef Ribs in the smoker with a spray bottle.

After about 3 hours, begin checking for bark development. As soon your ribs have reached the level of bark desired, wrap them in butcher paper and return to the smoker or pellet grill to finish cooking. 

Beef Ribs completely wrapped up in butcher's paper in a smoker.

It is best to have an instant-read thermometer to gauge the doneness of your meat. The probe of your meat thermometer should slide like butter into the centermost point between the rib bones. Your Beef Ribs should be finished smoking after a total cook time of 6 to 8 hours. You are looking for a temperature of 200 degrees Fahrenheit. 

Remove the ribs from the smoker and allow them to rest for about 30 minutes before unwrapping. Once the time is up, remove the Beef Ribs from the paper and slice in between the bones to serve. 

Serve with barbecue sauce if you'd like... but we promise, it certainly won't be necessary.

An overhead view of already cut Beef Ribs laying on a white surface.

6 MORE TEXAS RECIPES YOU’LL LOVE

  • Brisket Tacos
  • Chopped Beef Sandwich
  • Tex Mex Cheese Enchiladas
  • Texas Kolaches
  • Fajita Tacos
  • Cowboy Steaks
  • Chopped Brisket Sandwich topped with pickles, onion and homemade BBQ sauce

    Brisket Sandwiches (with Chopped Beef)

  • An overhead shot of two cheese enchiladas with enchilada gravy on a plate with rice and refried beans.

    Cheese Enchiladas

  • Four sausage kolaches on a white plate

    Texas Kolaches (Klobasneks)

  • An overhead shot of a cowboy steak with butter on top.

    Cowboy Steak Recipe (Bone-In Ribeye)

  • Three open-faced brisket tacos on a white platter with sliced jalapenos on top.

    Brisket Tacos Recipe

  • Steak Fajita Tacos topped with onions and cilantro with a molcajete full of toppings behind it.

    Fajita Tacos

 

A close up of two Beef Ribs, stacked. The outer layer is blackened but the middle is a little pink.
Print Recipe
5 from 2 votes

Smoked Beef Ribs Recipe

Smoked Beef Ribs are the epitome of a Texas cookout and this is the way to ensure yours come out tender and juicy every time.
Prep Time30 minutes mins
Cook Time15 hours hrs
Resting Time30 minutes mins
Total Time15 hours hrs 30 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Beef Ribs, Smoked Beef Ribs
Servings: 4
Calories: 553kcal
Author: Philip and Kelly Anthony

Equipment

  • Smoker or pellet grill
  • Wood or wood chips (preferably oak or a fruit wood)
  • Brown Butcher's paper
  • Heat-safe water pan
  • Spray bottle (or a basting brush) for mop sauce

Ingredients

  • 1 (4-bone section) beef short ribs
  • ¼ cup Kosher salt
  • ¼ cup coarse black pepper
  • 4 cups low-sodium or unsalted beef broth
  • ¼ cup Worcestershire sauce

Instructions

  • If desired, with a large sharp knife, carefully shave away the fat cap until only ⅛" of an inch remains, and trim away any large, loose hunks of fat.
  • Combine the salt and pepper in a small bowl. Rub all over your Beef Ribs. Discard any extra.
  • In a food-safe spray bottle or small mixing bowl prepare the mop sauce by combining the beef broth and Worcestershire. Set aside.
  • Heat your smoker to 250°F and place a heat-safe pan full of water (like a cast iron loaf pan) on the cooking rack between the heat source and the meat.
  • Place the ribs fat-side up in the smoker and close the cooker.
  • Once every hour, open the smoker to generously spray or brush down the ribs with the mop sauce. Take care to keep your smoker in a heat range between 225°F and 275°F throughout the entire duration of the cook.
  • Between the 3-4 hour mark, begin checking the bark. Once it has taken on a crust with a dark brown to near-black coloring, wrap it in brown Butcher's paper and return it to the smoker.
  • Cook for approximately 6-8 hours, or until ribs reach an internal temperature of 200°F.
  • Remove the ribs from the smoker and allow to rest, wrapped, 30 minutes before slicing.
  • Make your cuts in between the bones to separate the ribs, serve, and enjoy.

Nutrition

Calories: 553kcal | Carbohydrates: 6g | Protein: 72g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 211mg | Sodium: 3586mg | Potassium: 1378mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 8mg

 

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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