Smoked Beef Back Ribs

When you hear someone say, “I’m doing ribs in my smoker,” you always think pork ribs and 99% of the time, you’ll be right.

The other 1% will be at my house when I’m doing Beef Back Ribs because they are my new favorite.

These meaty morsels of beefy goodness combine the quintessential BBQ food of ribs with the rich flavor of delicious beef.

So, without further ado, I give you the simplest, tastiest most epic beef rib recipe on the internet.

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Smoked Beef Back Ribs

Course Main Course

Cuisine American

Keyword Beef, ribs, traeger

Ingredients

• 1-2 Racks of Beef Back Ribs
• ½ C Kosher Salt
• ⅟3 C Fresh Black Pepper
• 2 Tbsp Garlic Powder
• 2 Tbsp Onion Powder

Instructions

1. Remove the membrane off the back of the ribs like so using a butter knife and paper towel for grip
2. Season generously with spices mainly on the meat side but also on the bone side
3. Place in smoker meat side up and insert probe thermometer into meatiest part of the rack being careful not to get the probe too close to any bone which may cause a false reading. I use the Thermoworks Smoke thermometer.
4. Smoke for approximately 7-9 hours until internal temperature reaches 200 degrees F or your instant read probe thermometer goes in like a hot knife through butter.
5. Remove from grill and let rest for 15 minutes then slice between each bone and serve.
6. Enjoy!

Ingredients

1-2 Racks of Beef Back Ribs

½ C Kosher Salt

⅟3 C Fresh Black Pepper

2 Tbsp Garlic Powder

2 Tbsp Onion Powder

That’s it! Seriously! Now here are the steps you’ll need to follow to smoke these bad boys properly.

Start your smoker and set at 225 degrees F. I used the Traeger Timberline 1300 for this cook.

Remove the membrane off the back of the ribs like so using a butter knife and paper towel for grip: 

Season generously with spices mainly on the meat side but also on the bone side 

Place in smoker meat side up and insert probe thermometer into meatiest part of the rack being careful not to get the probe too close to any bone which may cause a false reading.

I use the Thermoworks Smoke thermometer. Get one here.

Smoke for approximately 7-9 hours until internal temperature reaches 200 degrees F or your instant read probe thermometer goes in like a hot knife through butter.

Remove from grill and let rest for 15 minutes then slice between each bone and serve.

Enjoy!