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A close up of two Beef Ribs, stacked. The outer layer is blackened but the middle is a little pink.
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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
Cook Time15 hours
Resting Time30 minutes
Total Time15 hours 30 minutes
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