These massive Beef Ribs are so beefy, and incredibly juicy. Because of their size they are nicknamed: brisket on a stick, or dyno ribs. My homemade smoked beef ribs are big and meaty packed with flavor, and are sure to get the attention of your family or guests.
Beef ribs are surprisingly easy to cook and always come out delicious if you follow these simple steps. Here at Eating Delicious Foods you will learn which type of beef ribs to use, how you can have juicy tender beef ribs, and most importantly how to get a beautiful bark every time.
What are Beef Ribs?
Beef Short Ribs, also called Beef Plate Ribs, are a section of the ribs from the lower part of the rib cage close to the belly. They come in plate of 3 very large bones with the meat attached on the top.
Why you will love my smoked ribs?
They are big and meaty, each bite is super rich and tender practically falling off the bones. All you need are few simple ingredients, few minutes for prep time, and a little patience. The result will surprise you, and you will end up with flavorful, succulent, tender, juicy, and delicious smoked ribs to share with your family and friends.
- Easy to smoke. Beef ribs are easier to smoke than briskets, they required less time on the smoker, and the resting time is way shorter.
- Flavor town. always use a mixt of liquid(apple cider, beef broth) for spraying. Heavily season the meat with my magic BBQ rub it the best rub period.
- Surprisingly rich, tender, and juicy. Because the presence of the bones the beef ribs stay moist during the cooking process that leads to a no dry bites. The fat content in Beef ribs guaranty every bite is most, and full of beefy flavor.
Types of Beef Ribs
In general, there are three types of beef ribs.
- Chuck ribs
- Back ribs
- Plate short ribs
Plate Ribs are incredibly meaty and usually come in a set of three to five ribs, with one rib weighing in about 1 to 1.5 pound.
What you will need to smoke Beef Ribs?
- A smoker – I used a rectec smoker for my succulent Beef ribs. I strongly recommend to get one, rectec smokers are the best. If you don’t have smoker you can use your regular grill and a smoker Box they are widely available.
- One plate short ribs.
- My ultimate BBQ rub – or your choice you can use any rub available in your pantry.
- Most importantly Patience – because you need 4 to 6 hours for a well deserved succulent, testy Beef Ribs.
How to smoke these Beef Ribs:
You don’t need to worry about using fancy rubs, or injection to end up with a delicious restaurant quality Beef Ribs. You can not go wrong keeping things simple.
1. Trimming the Beef Ribs.
It might be tempting to keep the fat on, but it would not render and it will stop your rub to flavor from getting into the meat. Just remove the fat and the very tough silver skin from the top of the meat.
2. Rubbing of the Beef Ribs.
I used my homemade BBQ Rubs. After rubbing the rub all over the ribs let it sit for about 20 minutes while you get the smoker set up. I personally don’t find any benefit in leaving the ribs to sit overnight.
3. Smoking the ribs.
My BBQ Beef Ribs are simple to smoke, and the right setup depends on the type of the smoker you are using.
I recommend smoking on the the ranging temperature of 250-275 degrees. I used a blend of wood pallet, but feel free to use any wood you prefer.
Place the ribs on the grill bones side towards the heat source to protect the meat. Now, leave your the ribs to smoke for at least two hours to allow the bark to set properly at that point then you can start spraying the meat every 30 minutes with the apple cider vinegar mixt. When the internal temperature reach at least 200 degrees and the probe goes in and out like butter.
4. Resting the Beef Ribs.
Now this where all your patience pay off. The probe goes in through like butter, carefully pick the meat and wrap it in butcher paper to rest about 30 minutes.
Now it is reward time meaning time to eat.
SMOKED BEEF RIBS
DifficultyMedium
Servings3-4
Prep time15 minutes
Cook time15 minutes
Total time6 hours15 minutes
These juicy, succulent, and flavorful smoked beef ribs are super easy to make at home. You’ll just need three simple ingredients and a smoker to make this summer favorite.
Ingredients
- 1 section beef plate ribs, about 4-5 pounds
- 8 tablespoons magic rub, or your choice
- 1 cup beef broth, apple cider vinegar, for sprintzing
FOR WRAPPING
- Butcher paper, for wrapping
Instructions
- 1
- Trim the thin layer of silverskin or fat from the top of the beef ribs, to expose the meat. Season all sides of the meat generously, and allow the beef to rest at room temperature for at least 30 minutes before cooking.
- 2
- Preheat the smoker to 275°F.
- 3
- Place the beef ribs in the smoker, bone-side down. Allow them to smoke for at least an hour, or until the bark has started to form. Spritz the ribs with the liquid every hour to keep them moist.
- 4
Continue to smoke until the ribs reach around 165-175° and their rising temperature starts to slow down. Remove the beef ribs and spritz them one final time before wrapping in butcher paper. Place them back on the smoker and increase the temperature to 300°F.
- 5
Continue to smoke the beef ribs and spritz, do not increase the smoker’s temperature
- 6
- Once their internal temperature reaches about 200°F, start monitoring how they feel by checking them with a temperature probe. There should be very little resistance as if you’re sticking it into a jar of peanut butter.
- 7
- Remove them when ready and wrap them with butcher paper if they are not already. Allow them to rest for at least 30 minutes at room temperature, while wrapped, before slicing.
- 8
When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top.
