Wednesday, May 5, 2021

Smoked Beef Ribs

Smoked beef ribs are melt-in-your-mouth tender with a gorgeous bark on the outside. Make some for your cookout or enjoy them all by yourself!

Impress your guests with this mouth-watering display - they’ll have no idea it was so easy to make!

Don’t have all day? I’ve got an amazing recipe for baby back ribs smothered in homemade bourbon barbecue sauce that you should try!

Smoked Beef Ribs stacked on a cutting board

Smoked Beef Ribs Recipe Notes

  • Give yourself plenty of time. While there’s hardly any prep, the cooking time will be around 9 hours total plus extra time for resting. 
  • Make a big batch of rub. If smoking meats becomes a regular thing, you can multiply the spice measurements and keep the mixture in a jar in the pantry. Tightly sealed, it will stay fresh for about 6 months.
  • Tip for resting: Wrap the meat in foil to keep it warm while you wait and don’t rush the process. Letting it sit for that extra hour or so will result in perfectly tender, juicy bites.
  • Don’t have a smoker? You can use a BBQ or Big Green Egg instead! Prep it for indirect cooking and soak a few wood chunks for about 2 hours before getting started. Then, follow the directions listed below.

Smoked Beef Ribs ingredients

Serving Suggestions

Add a big bowl of your favorite salad, whether it’s something simple like Caesar or a bit more robust with a variety of toppings.

Fresh dinner rolls and a plate of veggies with dip are usually a winner with this smoked beef ribs recipe as well.

If you’ll be feeding a crowd, include any of your favorite cookout sides like potato or pasta salad, corn on the cob, and fresh fruit.

seasoned Smoked Beef Ribs

What You’ll Need For This Recipe

Smoked Beef Ribs on the smoker

FAQ - Common Recipe Questions

Can I just pat the dry rub on instead?

Unfortunately, no. If you just sprinkle it on or gently pat it, it will fall off anytime you move the meat around.

By working it into the meat, you get it to adhere better to the surface and ensure the maximum amount of flavor.

Smoked Beef Ribs with corn

I see a shiny, blueish reflection on the ribs - is this normal?

Yes, this is called silverskin. Often, butchers will remove this before packaging the meat for sale, but it can be missed.

In that case, you will need to remove it yourself. Left on, it prevents the spices and smoke from properly infusing the meat, and it has an unpleasant texture when cooked.

To remove silverskin, slide a butter knife between the membrane and the bones to separate the two.

Then, firmly grip one edge with a paper towel and peel it away. It should come off in one neat strip.

How long do smoked beef ribs last in the fridge?

Leftovers can be kept covered for 3 to 5 days. Reheat in a low-temperature oven with some beef broth or extra barbecue sauce until warmed through.


With love from our simple kitchen to yours.

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Smoked Beef Ribs on a cutting board

Yield: 6-8
Author: Donna Elick
Smoked Beef Ribs

Smoked Beef Ribs

Smoked beef ribs are melt-in-your-mouth tender with a gorgeous bark on the outside. Make some for your cookout or enjoy them all by yourself!
Prep time: 5 MinCook time: 9 HourTotal time: 9 H & 5 M


  • 4-bone rack beef short ribs (about 4-5 pounds)
  • 2 tablespoons kosher salt
  • 1 tablespoon ground pepper
  • 1 teaspoon minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika


  1. Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
  2. In a small bowl mix all the rub ingredients together. Set aside.
  3. Remove the ribs from packaging and pat dry with a paper towel.
  4. Sprinkle the rub evenly on top of the rib. Rub it in so it won’t fall when you turn it around.
  5. Repeat step 4 for all sides.
  6. Add ribs to the smoker.
  7. Cook until you reach an internal temperature of 160°F, for this cook it was about 7 hours. Time may vary if the ribs are smaller.
  8. Once you have reached the internal temperature of 160 degrees, you should have a good bark develop and it will be a nice milk chocolate color. Then increase your BBQ temperature to 275-degree F for an additional 2 hours.
  9. Once the temperature is at 200-degrees F, an additional 2 hours, we pulled the ribs off the heat. It is a nice dark chocolate color and a good bark.
  10. Wrap the ribs in foil and let them rest for 45-60 minutes.
  11. Slice the ribs and serve!

Smoked Beef Ribs piled on a cutting board

Originally published May 2021

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  1. Confused about the total time. Smoke for 11 hours total? Step 9 is confusing. After cooking 2 hours at 275 then turn down to 200 and cook for 2 more hours?
    Looks delicious!

  2. I believe the she is saying after 2 hours at 275 the internal temperature of the meat reaches 200, they pulled them off the grill.


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