How to Make the Perfect Smoked Beef Back Ribs
Texas BBQ · Hard · 495 min · 4 servings
Smoked beef back ribs develop a spectacular peppery bark on the outside while the inside becomes impossibly tender after hours over post oak wood. These dinosaur-sized ribs look as dramatic as they taste and are guaranteed to be the star of any BBQ gathering.
Why this recipe works
This Smoked Beef Back Ribs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 495 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 610 calories with 52g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 racks beef back ribs membrane removed
- 4 tbsp coarse black pepper
- 2 tbsp kosher salt
- 1 tbsp onion powder
- 2 cups post oak wood chunks
- 0.5 cup beef tallow or unsalted butter for wrapping
Step by step instructions
Step 1: Prep the Beef Ribs
Peel the membrane off the bone side of each rack by loosening a corner with a butter knife and pulling it away with a paper towel. Combine black pepper, kosher salt, and onion powder and apply an even coating to all sides of the ribs. Let them rest at room temperature for 30 minutes.
Step 2: Smoke Unwrapped
Preheat the smoker to 250 degrees Fahrenheit with post oak wood chunks loaded in the firebox. Place the ribs bone side down on the smoker grate. Smoke uncovered for 5 hours, maintaining a consistent temperature and adding wood chunks every hour to keep the smoke going.
Step 3: Wrap with Tallow and Finish
Lay each rack on a large sheet of butcher paper and add a generous spoonful of beef tallow or butter on top. Wrap tightly and return to the smoker for an additional 2 to 3 hours until a probe thermometer slides into the meat between the bones with no resistance, around 203 degrees Fahrenheit.
Step 4: Rest and Serve
Allow the wrapped ribs to rest in a warm cooler or at room temperature for 45 minutes before unwrapping. Slice between each bone and serve immediately. The meat should pull cleanly away from the bone with minimal effort.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- post oak wood chunks → hickory or pecan wood chunks for a bolder or nuttier smoke profile
- beef tallow for wrapping → unsalted butter which adds richness and moisture without requiring rendered tallow
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking beef back ribs at too high a temperature which tightens the muscle fibers and makes the meat contract away from the bone without becoming tender
- Wrapping too early in the cook before a proper dark bark has had time to develop on the exterior of the ribs
Nutrition facts
Per serving: 610 calories, 52g protein, 5g carbs, 42g fat, 1g fiber.
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