Smoked Beef Back Ribs
These smoked beef back ribs deliver deep beefy flavor and fall-off-the-bone tenderness using a straightforward low-and-slow method. Cooked at 275°F with oak wood smoke, wrapped in butcher paper at 165°F, and pulled probe-tender at 203°F, this recipe produces beautifully dark bark and juicy, rich meat every time.
Equipment
- Smoker pellet grill, offset, kettle, or any smoker that holds 275°F
- Instant-read meat thermometer essential for probe-tender test
- Butcher paper unwaxed pink butcher paper preferred; heavy-duty foil works as substitute
- Spray bottle for apple cider vinegar spritz
- Wood chunks or pellets post oak, hickory, or oak + cherry combination
Ingredients
Beef Back Ribs
- 2 racks beef back ribs approximately 2–3 lbs per rack
- 2 tablespoons yellow mustard binder — helps rub adhere
Dry Rub
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper freshly cracked preferred
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper optional — adjust to heat preference
Spritz
- 1/2 cup apple cider vinegar
- 1/2 cup water combine with vinegar in spray bottle
Instructions
- Remove the racks from the refrigerator 1 hour before cooking to come to room temperature.
- Flip the ribs bone-side up. Slide a butter knife under the thin membrane along one of the middle bones to loosen a corner. Grip with a dry paper towel and pull the membrane off in one steady motion.
- Brush a thin layer of yellow mustard over all surfaces of each rack as a binder. Combine all dry rub ingredients and apply generously to all sides. Pat the rub in rather than rubbing it.
- Preheat your smoker to 275°F. Add post oak, hickory, or a combination of oak and cherry wood chunks or pellets.
- Place the ribs bone-side down on the smoker grates. Smoke at 275°F for approximately 3 hours, spritzing with the apple cider vinegar mixture every 45 to 60 minutes.
- When the ribs reach an internal temperature of 165°F, remove from the smoker. Lay each rack in the center of two overlapping sheets of unwaxed butcher paper. Wrap tightly and return to the smoker.
- Continue smoking at 275°F for 1.5 to 2 more hours. Check for doneness: insert an instant-read thermometer into the thickest section of meat between the bones. The ribs are done when the probe slides in with almost no resistance near 203°F internal temperature.
- Remove the wrapped ribs from the smoker. Let rest for a minimum of 30 minutes before unwrapping. Slice between the bones and serve bone-in.
Notes
Probe tender vs. temperature: Always use probe tenderness as your final doneness test. The thermometer should slide into the meat between the bones with almost zero resistance — like soft butter.
Bark tip: Resist opening the smoker more than every 45 minutes. Each peek drops chamber temperature and slows bark development.
Butcher paper vs. foil: Butcher paper allows slight moisture escape and preserves a firmer bark. Foil steams more aggressively and softens the crust — both produce tender ribs.