Description
Experience the rich, smoky flavors of these tender smoked beef ribs, seasoned with a bold dry rub and slowly cooked to perfection in a smoker. Perfectly balanced with a blend of spices and a hint of heat, these ribs are a hearty American barbecue classic that pairs beautifully with traditional sides like coleslaw, cornbread, or baked beans.
Ingredients
Scale
Beef Ribs
- 4–5 pounds beef back ribs or short ribs
Dry Rub & Seasoning
- 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 ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
Smoking Supplies
- Wood chips or chunks for smoking (oak or hickory recommended)
Instructions
- Preheat the smoker: Set your smoker to 250°F to prepare for a low and slow cooking process essential for tender ribs.
- Prepare the ribs: Remove the silver skin from the bone side of the ribs if it hasn’t been trimmed already to help the rub penetrate better and improve texture. Pat the ribs dry thoroughly using paper towels.
- Apply olive oil and rub: Coat the ribs evenly with olive oil to help the spices adhere, then mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, chili powder, and optional cayenne pepper in a bowl. Rub the mixture generously all over the ribs, pressing it firmly into the meat for maximum flavor.
- Smoke the ribs: Place the ribs bone-side down in the smoker, arranging them to ensure even heat distribution. Smoke the ribs for 4 to 6 hours, depending on their size and thickness, until the meat becomes tender and develops a deep mahogany color. The internal temperature should reach approximately 200–205°F for optimal tenderness.
- Rest and serve: Remove the ribs from the smoker and let them rest for 15 minutes to allow juices to redistribute. Slice between the bones and serve hot, optionally alongside your favorite BBQ sauce or classic barbecue sides.
Notes
- For juicier ribs, consider wrapping them in butcher paper or foil around the 4-hour mark once the bark is sufficiently developed.
- Serve with classic sides such as coleslaw, cornbread, or baked beans for a full barbecue meal.
- Adjust cayenne pepper according to your heat preference or omit it for a milder flavor.
