Description
Enjoy tender, flavorful smoked beef ribs cooked low and slow in a smoker using a bold blend of spices and hardwood, perfect for a backyard barbecue or special meal.
Ingredients
Beef Ribs
- 4 pounds beef short ribs (bone-in)
Seasoning Rub
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper (optional)
Moisture Spritz
- 1/2 cup apple juice or beef broth
Instructions
- Preheat Smoker: Preheat your smoker to 250°F (120°C) using hardwood like oak or hickory to impart a bold smoky flavor to the ribs.
- Prepare Ribs: Remove the membrane from the back of the ribs if it is still attached. Rub the ribs all over with olive oil to help the seasoning adhere better.
- Mix Seasoning: In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, brown sugar, and cayenne pepper if using. Mix well.
- Apply Rub: Generously season all sides of the ribs with the prepared spice rub, making sure to cover evenly for maximum flavor.
- Smoke Ribs: Place the ribs bone side down in the preheated smoker. Smoke them for 6 to 8 hours, spritzing every hour with apple juice or beef broth to keep the meat moist.
- Check Doneness: The ribs are done when the internal temperature reaches between 200 and 205°F and the meat is tender and beginning to pull away from the bone.
- Rest and Serve: Remove the ribs from the smoker and let them rest for 15 to 20 minutes before slicing and serving. Optionally serve with barbecue sauce alongside.
Notes
- For deeper flavor, apply the rub and refrigerate the ribs overnight before smoking.
- If using a pellet smoker, set to “smoke” mode for the first hour, then raise the temperature to 250°F.
- Serve with barbecue sauce on the side if desired for extra zest.
