These tender Smoked Beef Back Ribs are super easy, thanks to the pellet grill doing all the work. After a quick rub and a slow smoke, you'll be rewarded with ribs that literally fall off the bone. Perfect for weekend cookouts or whenever you have a craving for sticky ribs.
If you like this recipe, check out my Smoked Boneless Beef Short Ribs and Smoked BBQ Party Ribs next!
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Easy Smoked Beef Back Ribs Recipe
- Massive flavor with very little effort. These beef ribs become fall-off-the-bone tender on the pellet grill while they absorb that deep smoky flavor as they cook low and slow.
- Same super simple process as my Smoked Brisket and Smoked Pork Butt - season, wrap if necessary, and let the smoker do its thing.
Looking for more ribs recipes? Then check out my Smoked 3-2-1 Ribs and 2-2-1 Smoked Ribs, and Instant Pot Pork Ribs.
Ingredients for Smoked Beef Back Ribs
- 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: 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, adding 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
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.
Make the dry rub by whisking 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 from the pellet grill. Wrap them tightly in pink butcher paper or aluminum foil. Pour or spoon the apple juice into the wrapping before you seal it. 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°F).
Once the ribs reach 202°F, carefully unwrap them and slather them with 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 (loosely cover with aluminum foil to retain heat), then cut and serve. Enjoy!
Tips for the Best Smoked Beef Back Ribs
- Low and slow is the secret. Don't rush the cooking time. Steady heat gives you tender, flavorful ribs every time.
- Remove the membrane on the bone side so the rub and smoke can actually sink in.
- Season generously. A well-coated rack builds that deep, savory bark everyone reaches for first.
- Use a meat thermometer to track doneness since every rack cooks a little differently.
- If the ribs finish early, wrap them in butcher paper, bundle them in a towel, and rest them in a warm cooler - they'll stay hot for hours.
Serving Suggestions
Smoked beef ribs can be quite rich and heavy, so I like to serve them with lighter side dishes. Some of my favorites are Miracle Whip Coleslaw, Red Skin Potato Salad, Greek Salad, Creamy Cucumber Salad, and Watermelon Basil Salad.
These ribs also go great with a side of Smoked Baked Beans, a Smoked Baked Potato, Mexican Street Corn, Traeger Corn on the Cob, Smoked Mashed Potatoes, and Smoked Smashed Potatoes.
Storing Leftover Smoked Back Ribs
Fridge: Place cooled ribs in an airtight container and refrigerate for 3-4 days.
Freezer: Wrap the ribs tightly in plastic wrap or foil, then seal in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight.
Reheating Smoked Ribs
- Warm the ribs low and slow - either in the oven at 250°F or wrapped in foil on the grill.
- Avoid high heat, which can dry out the meat.
- If they seem a bit dry while reheating, brush on a little BBQ sauce or add some beef broth.
Recipe FAQs
Pink butcher paper is the gold standard because it breathes just enough to keep your bark from getting soggy. If you don't have any, aluminum foil works-just know it traps more steam, so the bark may soften a bit.
Aim for an internal temperature of 200-205°F. The meat should feel tender when probed and pull back from the bones easily. A reliable meat thermometer makes all the difference.
You can still make great ribs on a gas grill. Set it up for indirect heat and add wood chips for smoke. You'll need to babysit the temperature a bit more, but the flavor payoff is worth it.
More Easy Smoker Recipes
If you love these ribs, you might want to try these smoker recipes next:
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Printable Recipe
Smoked Beef Back Ribs 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℉
- 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℉. (I prefer 202℉).
- Once the internal temp reaches 202℉, unwrap the ribs, slather them with BBQ sauce, and smoke for 15-30 minutes or until the sauce caramelizes.
- Remove the smoked ribs from the grill, rest for 10-15 minutes (cover loosely with aluminum foil), cut, and serve.
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Notes
- If you can't find pink butcher paper, foil works - your bark will just be a little softer.
- Remove the membrane on the bone side before seasoning so the rub actually sticks and the smoke can get in.
- Season generously. These ribs are thick, and a light sprinkle won't give you the deep BBQ flavor you're looking for.
- Every rack cooks differently. Go by internal temperature (200-205°F) and tenderness, not the clock.
- If the ribs finish early, wrap them up and rest them in a warm cooler. They'll stay hot for hours and actually get even more tender.
- When reheating, go low and slow. High heat dries them out fast.
- Store leftovers in the fridge for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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