Smoked Beef Back Ribs

How To Smoke Beef Back Ribs

Looking for something inexpensive to smoke this weekend? Check out beef back ribs! These are packed with flavor and come at the fraction of the cost of larger cuts of meat. Here are some simple steps on how to smoke beef back ribs.

How to Prepare Beef Back Ribs

Not only are beef back ribs quite inexpensive, the preparation is minimal.

First, start up your smoker! You’re shooting for a temperature between 235 – 275 degrees Fahrenheit. However, In Aaron Franklin’s book, Franklin’s Barbecue: A Meat-Smoking Manifesto, he says he cooks them up to 185 F. 

Second,Beef Back Ribs with Salt and Pepper Trim off any silver skin, fat, or extra little pieces that will likely burn. After you’ve trimmed the beef ribs, rub them with olive oil and apply your desired rub. I went with the classic Texas style Kosher Salt and coarse grained pepper.

Smoking the Beef Back Ribs

This process, is again, simple… it just takes quite some time. Because you’re going to want to break down the meat and make the ribs as tender as possible you’re going to have to cook at a low temperature. Which means “low and slow” smoking. Expect them to take about 6 – 8 hours. Trust me, it’s worth the wait!

Smoking Beef Back RibsFor the first few hours you won’t want to bother the beef ribs. After a few hours 3-5 start spritzing them with the liquid of your choice. I used beef broth, but you can really use anything you want. The idea is to make sure the ribs stay moist. It’s also important to make sure you have a water pan underneath your cooking grate as well. This will help keep the meat moist and help prevent drying out.

To wrap or not wrap!? I’ve seen them done both ways. Aaron Franklin doesn’t wrap, but Malcom Reed doesn’t. It’s really up to you!

When the ribs are finished they will reach an internal temperature of about 195 – 203 F. Others will tell you that you can just use the probe of your thermometer to probe the meat, if the probe goes in smoothly like it’s going into butter, than they are finished. Feel free to use this method as well, I used a mixture of both. When it got to temperature I probed the ribs to make sure they were tender.

The Finished Product

Once the ribs are finished, let them rest for about thirty minutes and then slice and serve! Beef back ribs are packed with flavor, you won’t regret trying this out!

Smoked Beef Back Ribs Slicing the Beef Back Ribs
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