If you’re searching for bold, complex barbecue flavor and a show-stopping centerpiece, this Smoked Beef Ribs Recipe is a true pitmaster’s dream. Thick, meaty beef short ribs are slathered in a simple homemade rub, slowly kissed by aromatic wood smoke, and spritzed to juicy perfection before finishing melt-in-your-mouth tender. Whether you’re new to the smoker or a backyard BBQ veteran, you’ll love how this recipe brings out deep, smoky flavors and a luscious texture that turns even an ordinary gathering into something truly memorable.

Ingredients You’ll Need

With only a handful of powerhouse ingredients, each one matters in this Smoked Beef Ribs Recipe. This simple lineup enhances the natural beefy richness and builds irresistible crust and color, letting the ribs’ flavor shine through while staying wonderfully moist throughout the slow smoke.

Beef short ribs (2 racks, about 4–5 pounds): Look for meaty, well-marbled ribs for the juiciest results and big, hearty bites.
Olive oil (2 tablespoons): Helps the spice rub adhere beautifully and gives the exterior a touch of richness.
Coarse kosher salt (3 tablespoons): Essential for maximum beef flavor and helps form that iconic bark on the surface.
Black pepper (2 tablespoons): Gives the ribs warmth, a peppery bite, and a classic Texas barbecue touch.
Garlic powder (1 tablespoon): Adds mellow, savory depth that plays perfectly with the beef and smoke.
Smoked paprika (1 tablespoon): Delivers a beautiful color and a hint of smoky sweetness to the rub.
Onion powder (1 teaspoon): Enhances the savory notes and balances the spices in the rub.
Cayenne pepper (1 teaspoon, optional): Sprinkling this in adds a gentle heat for those who crave a spicy kick.
Beef broth or apple juice (1 cup, for spritzing): Spritzing keeps the ribs moist during smoking and adds a subtle layer of flavor.

How to Make Smoked Beef Ribs Recipe

Step 1: Prep Your Smoker

Start by preheating your smoker to 250°F (120°C). Choose robust smoking woods like oak, hickory, or mesquite, as their bold flavors pair naturally with the richness of the beef. Aim for steady, clean smoke—white and wispy, not thick and dark—for the best-tasting results.

Step 2: Ready the Ribs

Place the beef short ribs on a large cutting board, bone-side up. Carefully remove the thin membrane from the back of the ribs (a butter knife helps to lift it), which allows smoke and seasonings to penetrate better and results in more tender eating. Pat the ribs dry with paper towels for even seasoning.

Step 3: Apply the Olive Oil and Seasoning

Rub the ribs all over with olive oil to create a flavor base and help keep moisture locked in. In a small bowl, mix your salt, black pepper, garlic powder, smoked paprika, onion powder, and optional cayenne pepper. Generously coat both sides of the ribs with this aromatic rub, pressing it in so it forms a flavorful crust.

Step 4: Smoke the Ribs

Arrange the ribs bone-side down on the smoker grate. Close the lid and let the smoke work its magic. After about an hour, begin spritzing the ribs with beef broth or apple juice every hour to keep them moist and help build a gorgeous bark. Smoke them like this for 3 hours.

Step 5: Wrap and Finish Smoking

Once the ribs have enjoyed their initial smoky sauna, wrap them tightly in butcher paper or aluminum foil. Return them to the smoker for another 2 to 3 hours. When the internal temperature hits 200–205°F (93–96°C), and the meat feels tender to the probe, they’re ready for their final rest.

Step 6: Let Them Rest and Serve

Remove the wrapped ribs from the smoker and let them rest, still wrapped, for at least 30 minutes. This crucial pause redistributes those flavorful juices. Unwrap, slice between the bones for mouthwatering presentation, and serve your Smoked Beef Ribs Recipe warm—don’t forget a side of barbecue sauce!

How to Serve Smoked Beef Ribs Recipe

Garnishes

For that finishing touch, sprinkle freshly chopped parsley or scallions across the ribs to brighten their rich color. A dusting of flaky sea salt just before serving can enhance the crust. A squeeze of fresh lemon over the top adds a subtle pop to each bite.

Side Dishes

These smoky, succulent ribs shine with classic barbecue sides—think creamy coleslaw, buttery cornbread, tangy pickles, or smoked baked beans. Roasted potatoes or grilled corn on the cob also make fantastic pairings, offering sweetness and crunch against the deeply savory ribs.

Creative Ways to Present

Turn your Smoked Beef Ribs Recipe into a true BBQ feast by plating them rustic-style on a wooden board, surrounded by small bowls of sauces and pickles. For a fun twist, serve sliced ribs nested over hearty mashed potatoes or inside crusty rolls for incredible rib sandwiches. No matter how you present them, they’re sure to impress!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, tightly wrap the ribs in foil or transfer them to an airtight container. Store them in the refrigerator for up to four days, ensuring they stay moist and full-flavored for easy meals.

Freezing

To freeze, wrap beef ribs individually in plastic wrap and foil, or use freezer-safe bags. They’ll keep well for up to three months. Thaw overnight in the fridge before reheating to maintain their juicy texture.

Reheating

For best results, reheat your Smoked Beef Ribs Recipe low and slow. Place ribs in a baking dish with a splash of broth, cover tightly with foil, and warm in a 275°F (135°C) oven until heated through. This preserves both moisture and tenderness for a second-round “wow” factor.

FAQs

Can I use another cut of ribs for this Smoked Beef Ribs Recipe?

Absolutely! While beef short ribs are classic for this recipe, you can also try plate ribs or back ribs. Just keep in mind cook times may vary depending on thickness and fat content.

What’s the best wood for smoking beef ribs?

Woods like oak, hickory, and mesquite all bring fantastic bold flavor to the beef. Oak is balanced and versatile, hickory has a slightly sweeter smoke, while mesquite is the smokiest and strongest—just use it lightly if you prefer a milder taste.

Is it necessary to spritz the ribs while smoking?

Spritzing isn’t strictly required, but it’s highly recommended. Regularly spraying with beef broth or apple juice helps maintain moisture in the beef and contributes to a flavorful, caramelized bark on the outside.

How do I know when the ribs are truly done?

While internal temperature is key—aim for 200–205°F—it’s tenderness that really matters. The probe or a toothpick should slide in with little resistance. Let them rest before slicing for perfect texture.

Can I make the Smoked Beef Ribs Recipe ahead of time?

Yes, you can! The smoked ribs reheat beautifully. Simply cool, store properly, and gently reheat as described above to enjoy that just-smoked tenderness even the next day.

Final Thoughts

If smoky, tender, flavor-packed barbecue speaks to your soul, you have to give this Smoked Beef Ribs Recipe a try. It’s not just a meal—it’s a whole experience, destined to become a new favorite whether you’re feeding a crowd or treating yourself. Fire up that smoker and enjoy every mouthwatering bite!

Smoked Beef Ribs Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 6 hours 20 minutes (plus resting time)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich, smoky flavors of these mouthwatering smoked beef ribs. Perfectly seasoned and cooked low and slow, these ribs are tender, juicy, and full of delicious barbecue taste.

Ingredients

Scale

Main Ingredients:

2 racks beef short ribs (about 4–5 pounds total)
2 tablespoons olive oil
3 tablespoons coarse kosher salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon cayenne pepper (optional)
1 cup beef broth or apple juice for spritzing

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Instructions

Prepare Smoker: Preheat smoker to 250°F (120°C) using wood chunks or chips.
Prep Ribs: Remove membrane from back of ribs. Rub with olive oil and season with salt, pepper, garlic powder, paprika, onion powder, and cayenne.
Smoke Ribs: Smoke ribs bone-side down for 3 hours, spritzing with broth or juice every hour.
Wrap Ribs: Wrap ribs in butcher paper or foil and return to smoker for 2–3 hours, until tender.
Rest and Serve: Let ribs rest for 30 minutes, then slice and serve with barbecue sauce.