Be the BBQ hero at your next cookout with these tender, juicy, fall-off-the-bone Smoked Beef Back Ribs! This easy recipe does require some patience, but it's worth it! All you have to do is sit back, relax, and let the pellet grill work its magic! So grab a cold drink, put on your favorite BBQ apron, and let's smoke some ribs!
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Smoked beef ribs are one of the most flavorful recipes you can cook on a pellet grill. The slow-cooking method allows the beef ribs to become tender and juicy while also infusing them with a rich smoky flavor.
If you love Smoked 3-2-1 Ribs and 2-2-1 Smoked Ribs, you will love these ribs. Just like my Smoked Brisket and Smoked Pork Butt, this meat is wrapped until it comes up to the right internal temperature.
If you love ribs, then try my Instant Pot Pork Ribs and Smoked BBQ Party Ribs too!
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❤️ Why You'll Love This Recipe
- Tender and Juicy: The Texas Crutch method of wrapping the ribs in pink butcher paper helps retain moisture, making the ribs incredibly tender and juicy.
- Fantastic Flavor: The homemade dry rub combined with the smokiness from the pellet grill creates a rich, smoky flavor that is hard to beat.
- Simple and Foolproof: Whether you're a pellet grill pro or just starting out, this recipe is easy and straightforward. Seriously, it is really hard to mess it up. 😉
- Impressive Presentation: Smoked beef ribs taste amazing and make for an impressive presentation at any barbecue. Their mouthwatering appearance with perfectly caramelized bark will impress family and friends.
- Crowd-Pleaser: These beef ribs are a guaranteed hit among meat lovers. Their bold flavor and tender meat will ensure everyone asks for seconds.
- Leftovers: This recipe makes quite a bit, so you'll likely have leftovers. They taste great reheated and can be used in BBQ sandwiches, tacos, or quesadillas.
🍖 Ingredient Notes + Substitutions
All you need to make this easy recipe are simple ingredients you can easily find at your local grocery store.
- Beef Ribs: This recipe will work for all types of beef ribs - just look for well-marbled ribs. The fat content adds flavor and moistens the meat during slow cooking. Depending on what's available at your local butcher, you can use either beef short ribs or beef back ribs. I bought mine at Costco, and they were already cut into individual ribs, which worked out just fine.
- Yellow Mustard: This is used as a binder for the dry rub. If you are not a fan of mustard, don't worry, you can't even taste it. However, if you really don't like it, you can use olive oil instead.
- Dry Rub: My homemade beef rub will take your ribs to the next level. It contains brown sugar, black pepper, kosher salt, smoked paprika, garlic powder, and onion powder. Feel free to try different seasonings. You can add cayenne pepper or red pepper flakes to make the rub a bit spicy.
- Apple Juice: This is used to keep the ribs moist. You can also use beef broth or beer.
- BBQ Sauce: Choose your favorite store-bought brand or make your own barbecue sauce at home. The sauce caramelizes and adds a sweet, tangy finish to the ribs.
See the printable recipe card for exact measurements and a full list of ingredients.
🍽 Equipment
To make these delicious ribs, you'll need some basic kitchen equipment and a reliable pellet grill. A Traeger Pellet Grill or Pit Boss pellet grill have excellent temperature control and consistent heat.
You'll need good-quality hardwood pellets. I recommend using hickory, mesquite, maple, oak, pecan, cherry, or Signature Blend.
A reliable meat thermometer is a must-have tool to ensure your ribs are cooked to perfection.
You will also need a rimmed baking sheet to hold the ribs as you carry them back and forth from the grill, aluminum foil or pink butcher paper on hand to cover the ribs during the second part of the cooking process, and a sturdy pair of tongs.
🔥How To Make Smoked Beef Ribs
The first step is to preheat your pellet grill to 225 degrees F. While it is preheating, prepare the ribs.
Using a sharp knife, trim off any excess fat. Remove the silverskin (connective tissue) on the back of the ribs for better smoke penetration and easy eating. To remove the tough membrane, lift the edge with a butter knife, grab a corner with your thumb and finger, and pull it off. If it tears, go to another corner and repeat the process.
Tip: Use a dry paper towel to help you grip the tough membrane to pull it off more easily.
Now it is time to mix up the dry rub. Whisk together 2 tbsp brown sugar, ½ tablespoon black peppercorns (crush with a mortar and pestle first), 1 teaspoon kosher salt, 1 tsp smoked paprika, ½ tsp garlic powder, and ½ tsp onion powder.
Coat the ribs in mustard on both sides and generously apply the dry rub.
Place the ribs, bone side down, directly on the grill grates. Close the lid and smoke for 3 hours.
After 3 hours, remove the ribs carefully from the pellet grill. Wrap them tightly in pink butcher paper or aluminum foil. Pour or spoon the apple juice inside the wrapping before you seal it off. Wrap it with another piece of butcher paper.
Place the wrapped ribs back on the grill, meat side up, for about 2 hours or until the internal temperature reaches 200-205 degrees F. (I prefer 202 degrees F).
Once the ribs reach 202 degrees F, carefully unwrap the ribs and slather them in BBQ sauce. Place them back on the smoker and continue to smoke them for another 15-30 minutes, until the sauce caramelizes.
Remove the ribs from the grill, let them rest for 10-15 minutes (cover loosely with aluminum foil to keep the heat in), then cut and serve.
Enjoy!
💡 Expert Tips
- Patience is key, so don't rush the process. Low and slow cooking ensures tender, flavorful ribs. Resist the temptation to rush the cooking time.
- If the ribs are done earlier than you planned, wrap them in butcher paper, then in a towel, and store them in a pre-warmed cooler. They can be stored this way for 30 minutes to 4 hours.
- Make sure to remove the tough membrane on the bone side of the ribs before cooking.
- Be generous with the dry rub.
- Keep an eye on the internal temperature of the ribs so you don't overcook them.
- Depending on the thickness of your ribs and how hot your smoker is, some ribs may cook faster, while others may cook slower.
- Be careful when opening the butcher paper after the ribs are cooked - the steam may burn you.
- Watch the ribs closely after you sauce them to prevent burning the sauce.
❓ Recipe FAQs
Pink butcher paper is ideal as it has some breathability, won't stick to the meat, and prevents the ribs from steaming too much, which preserves the bark better. However, you can use aluminum foil instead.
The ribs are done when they reach an internal temperature of 200-205°F; the meat should be incredibly tender and almost falling off the bone. A meat thermometer is an invaluable tool for this.
You can still make this recipe using a gas grill if you don't have a smoker. Set it up for indirect cooking and add wood chips to create smoke. You'll need to monitor the temperature more closely, but achieving similar results is possible.
To store leftovers, place them in an airtight container and place them in the refrigerator, where they will keep for 3-4 days. You can also freeze the ribs by wrapping them in plastic wrap and placing them in a freezer bag. They will keep for up to 2 months in the freezer.
🥗 Side Dishes
Smoked beef ribs can be quite rich and heavy, so I like to serve them with lighter side dishes. Some of my favorites are Coleslaw, Potato Salad, Greek Salad, Cucumber Salad, and Watermelon Salad.
These ribs also go great with a side of Smoked Baked Beans, a Smoked Baked Potato, and Mexican Street Corn or Smoked Corn on the Cob.
👩🏻🍳More Delicious Smoker Recipes
If you love these ribs, you might want to try these other smoker recipes:
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- Jeri
Perfect Smoked Beef Back Ribs Recipe on Pellet Grill
Ingredients
- 3-4 pounds beef back ribs (1 rack)
- 4 tablespoons mustard
- 2 tablespoons brown sugar
- ½ tablespoon whole black peppercorns crushed
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup apple juice
Instructions
- Preheat the pellet grill to 225 degrees F.
- Trim excess fat from ribs and remove silverskin from the back of the ribs.
- Mix 2 tablespoons brown sugar, ½ tablespoon crushed black peppercorns, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder to prepare the dry rub.
- Coat both sides of the ribs in mustard, and apply dry rub generously.
- Place ribs, bone side down, on grill grates and smoke for 3 hours.
- Remove the ribs, wrap them in pink butcher paper, and pour apple juice inside the wrapping before sealing. Wrap again with another layer of butcher paper.
- Place wrapped ribs, meat side up, back on the grill. Cook for about 2 hours or until the internal temperature reaches 200-205 degrees F. (I prefer 202 degrees F).
- At 202 degrees F, unwrap ribs, slather in BBQ sauce, and smoke for 15-30 minutes or until sauce caramelizes.
- Remove ribs from the grill, rest for 10-15 minutes (cover loosely with aluminum foil), cut, and serve.
- Enjoy!
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Notes
- Patience is key, so don't rush the process. Low and slow cooking ensures tender, flavorful ribs. Resist the temptation to rush the cooking time.
- If the ribs are done earlier than you planned, wrap them in butcher paper, then in a towel, and store them in a pre-warmed cooler. They can be stored this way for 30 minutes to 4 hours.
- Make sure to remove the tough membrane on the bone side of the ribs before cooking.
- Be generous with the dry rub.
- Keep an eye on the internal temperature of the ribs so you don't overcook them.
- Depending on the thickness of your ribs and how hot your smoker is, some ribs may cook faster, while others may cook slower.
- Be careful when opening the butcher paper after the ribs are cooked - the steam may burn you.
- Watch the ribs closely after you sauce them to prevent burning the sauce.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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