Description
These Smoked Beef Ribs are cooked low and slow until juicy, tender, and packed with deep smoky flavor. A generous barbecue rub creates a rich bark, while a simple water and vinegar spritz helps maintain moisture throughout the long smoking process.
Ingredients
3 kg Black Angus chuck short beef ribs
Favorite BBQ seasoning or beef rub, as needed
1 cup water
1 cup vinegar
Instructions
1. Preheat the smoker to 250°F or 121°C.
2. Use hickory, oak, pecan, ironbark, or another clean-burning hardwood for smoke.
3. Trim away silver skin and large pieces of hard fat from the beef ribs.
4. Leave softer fat in place to help keep the meat moist while smoking.
5. Season the ribs generously on all sides with your favorite barbecue rub.
6. Place the ribs meat-side up on the smoker grates.
7. Close the lid and smoke the ribs undisturbed for the first 2 hours.
8. Combine the water and vinegar in a spray bottle.
9. After 2 hours, lightly spritz the ribs with the water and vinegar mixture.
10. Continue spritzing the ribs lightly about once every hour.
11. When the internal temperature reaches about 170°F, decide whether to wrap the ribs in unwaxed butcher paper.
12. Wrap for a softer bark and slightly faster cooking time, or leave unwrapped for a firmer bark.
13. Continue smoking until the ribs are probe tender.
14. Check the thickest part of the meat with a thermometer or skewer, avoiding the bones.
15. The ribs are typically ready when they reach an internal temperature of about 206°F to 208°F.
16. Remove the ribs from the smoker.
17. Let the ribs rest for at least 30 to 45 minutes before slicing.
18. Slice between the bones and serve with your favorite barbecue side dishes.
Notes
Choose well-marbled beef ribs for the juiciest texture.
Do not remove all of the soft fat because it renders during cooking and adds moisture.
Keep the smoker temperature as steady as possible throughout the cook.
Avoid opening the smoker more often than necessary.
Spritz lightly instead of soaking the ribs so the bark stays intact.
Cooking time can vary depending on the size and thickness of the ribs.
Use probe tenderness as the most important sign of doneness.
Wrapping at about 170°F is optional.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze tightly wrapped portions for up to 3 months.
Thaw frozen ribs overnight in the refrigerator before reheating.
Reheat gently in a low oven or smoker with a splash of beef broth to help retain moisture.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 1 g
- Fat: 58 g
- Carbohydrates: 3 g
- Protein: 75 g