• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Winding Creek Ranch
  • Home
  • Recipes
    • Breakfast & Brunch
    • Main Dishes
  • About
    • Contact Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Fall
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Fall
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Main Dishes

    Perfect Smoked Beef Back Ribs Recipe on Pellet Grill

    Published: Jul 8, 2023 by Jeri Walker · This post may contain affiliate links · Leave a Comment

    • Facebook
    Jump to Recipe
    Two smoked beef back ribs on a serving plate with a green salad.
    Two smoked beef back ribs on a serving plate with a green salad.
    Two smoked beef back ribs on a serving plate with a green salad.
    Two smoked beef back ribs on a serving plate with a green salad.

    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!

    PIN the recipe to try it later!

    Two smoked beef back ribs on a serving plate with a green salad. this …

    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, you will love these ribs. It does, however, take a bit longer to make - so you need to have a bit of patience.

    You can't rush it; otherwise, the meat will not be tender. Just like my Smoked Brisket and Smoked Pork Butt, this meat is wrapped until it comes up to the right internal temperature.

    This is called the Texas Crutch Method. It uses a lower and slower approach to cooking, allowing the ribs to develop a rich, smoky flavor while maintaining their juicy tenderness.

    Be patient, and your wait will be rewarded with the most tender, juicy, flavorful beef ribs ever.

    Whether you're hosting a summer BBQ or a family dinner, these juicy ribs are a real crowd-pleaser. Better stock up on napkins!

    If you want to try a delicious pork rib recipe that's ready in one hour, try my Instant Pot Pork Ribs.

    Jump to:
    • ❤️ Why You Will Love This Recipe
    • 🍖 Ingredient Notes + Substitutions
    • 🍽 Equipment
    • 🔥How To Make Smoked Beef Ribs
    • 💡 Expert Tips
    • ❓ Recipe FAQs
    • 🥗 Side Dishes
    • 👩🏻‍🍳More Delicious Smoker Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You Will 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.

    Ingredients for smoked beef back ribs on a wooden table.
    • 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, like the ThermaPen ONE by ThermoWorks, 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 so you can pull it off more easily.

    A hand using a butter knife to get under the corner of the connective tissue on the back of the ribs.
    A hand using a paper towel to help grip the silverskin to tear it off.

    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.

    The ingredients for the beef rub in a white bowl.
    The ingredients for the beef rub mixed together in a small white bowl.

    Coat the ribs in mustard on both sides and generously apply the dry rub.

    The ribs on a baking sheet, brushed with yellow mustard.
    The dry rub generously sprinkled on the beef ribs.

    Place the ribs, bone side down, directly on the grill grates. Close the lid and smoke for 3 hours.

    The prepared ribs on the grill grates of the pellet grill.

    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.

    The ribs placed on pink butcher paper after smoking for 3 hours.
    A spoon adding apple juice inside the butcher paper wrapped ribs.

    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).

    The wrapped ribs on the pellet grill.
    A hand using an instant-read thermometer to check the internal temperature of the wrapped ribs.

    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.

    The sauced ribs on the grill grates of the pellet smoker.

    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!

    The smoked beef ribs placed on a rimmed baking sheet, ready to serve.

    💡 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

    What if I can't find pink butcher paper?

    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.

    How do I know when the ribs are done?

    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.

    What if I don't have a smoker?

    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.

    How do I store leftover smoked ribs?

    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.

    Two smoked beef back ribs on a white plate with a green salad.

    🥗 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:

    • Smoked beer can chicken placed on a white serving dish, sprinkled with parsley.
      The Ultimate Smoked Beer Can Chicken Recipe (Pellet Smoker)
    • The smoked sausages, with grill marks, on a white serving platter.
      Smoked Sausage Recipe on Pellet Grill
    • Smoked beef tenderloin sliced into two steaks on a wooden cutting board.
      Smoked Beef Tenderloin Recipe on Pellet Grill
    • Smoked lamb loin chops on a white serving platter with fresh thyme.
      Best Smoked Lamb Chops Recipe on Pellet Grill

    If you like this post on the Best Smoked Beef Back Ribs on Pellet Grill, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!

    📋 Recipe

    Two smoked beef back ribs on a serving plate with a green salad.

    Perfect Smoked Beef Back Ribs Recipe on Pellet Grill

    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!
    5 from 1 vote
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 6 hours hours
    Resting Time: 10 minutes minutes
    Total Time: 6 hours hours 25 minutes minutes
    Servings: 4 people
    Calories: 482kcal
    Author: Jeri Walker
    Prevent your screen from going dark

    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!

    Notes

    Nutritional information is approximate and is meant as a guideline only.
    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.

    Nutrition

    Calories: 482kcal | Carbohydrates: 12g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 147mg | Sodium: 912mg | Potassium: 983mg | Fiber: 1g | Sugar: 9g | Vitamin A: 264IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 6mg
    L❤️VE this recipe? PIN it for later! 😊Mention @windingcreek_ranch or tag #windingcreek_ranch on IG!

    More Main Dishes

    • Jars of homemade canned spaghetti sauce on a wooden table.
      Homemade Canned Spaghetti Sauce Recipe With Fresh Tomatoes
    • An aluminum tray filled with smoked pork belly burnt ends.
      Best Smoked Pork Belly Burnt Ends on Pellet Grill
    • A collage of various Traeger pork recipes.
      Best Traeger Pork Recipes
    • Homemade alfredo sauce in a white bowl garnished with chopped parsley.
      Best Homemade Alfredo Sauce Recipe with Half-and-Half
    • Facebook

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Two smoked beef back ribs on a serving plate with a green salad.
    Two smoked beef back ribs on a serving plate with a green salad.

    Hi, I'm Jeri!

    As a full-time food blogger with 40 years of cooking experience, I am passionate about creating easy and delicious recipes for busy families like yours. My goal is to help you make tasty meals quickly so you can spend more time on what matters most -- family!

    More about me →

    Fall Recipes

    • Starbucks copycat iced pumpkin spice latte in a large glass and topped with whip cream and a sprinkle of cinnamon. Two cinnamon sticks beside it with coffee beans.
      Iced Pumpkin Spice Latte Recipe (Starbucks Copycat)
    • A bowl of buttercup squash soup in a white bowl with sliced jalapeno pepper and cream on top.
      Healthy Buttercup Squash Soup Recipe with Carrots
    • A closeup of white chicken chili in a soup bowl.
      Easy White Chicken Chili with Cream Cheese
    • Crispy sliced squash on a white serving plate.
      Crispy Squash in the Air Fryer
    • Two stacked pumpkin cream cheese muffins, Starbucks copycat recipe.
      Easy Pumpkin Cream Cheese Muffins (Starbucks Copycat)
    • Smoked venison roast placed on a white table, with a few slices cut off, with wedge fries around it.
      Best Smoked Venison Roast Recipe

    Trending Recipes

    • Homemade iced coffee with cream being added to the glass.
      How To Make Delicious Iced Coffee At Home
    • Perfectly cooked thighs in the air fryer basket.
      Air Fryer Boneless Skinless Chicken Thighs
    • A closeup of pork chops on a platter.
      Thin Pork Chops in the Air Fryer
    • Smoked salmon fillet baked to perfection, placed on a slate board with slices of lemon beside it.
      Best Smoked Salmon on Pellet Grill
    • An overhead picture of smoked corn on the cob on a baking sheet.
      Smoked Corn on the Cob (Traeger)
    • A smoked brisket on a wooden cutting board.
      The Best Smoked Beef Brisket Recipe in Electric Smoker

    As seen in

    A collection of sites where my recipes have been featured.

    Footer

    Two smoked beef back ribs on a serving plate with a green salad.
    Two smoked beef back ribs on a serving plate with a green salad.

    ↑ back to top

    Reach Out

    • About
    • Contact Me
    • Subscribe

    Let's Connect

    • Instagram
    • Pinterest
    • Facebook
    • TikTok
    • YouTube
    • Twitter
    • Web stories

    Disclaimers

    • Privacy Policy
    • Copyright Policy
    • Terms of Use
    • Disclaimer
    • Accessibility Statement

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Winding Creek Ranch | All Rights Reserved