Smoked Beef Back Ribs
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.
Dramatic post oak smoked beef back ribs with a bold pepper bark and fall-off-the-bone tenderness.
Nutrition per serving
Ingredients
Main
Rub
Smoke
Wrap
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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