Smoked Beef Ribs
On May 16, 2022 (Updated October 24, 2023)
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Smoked beef ribs are the newest (and most glorious) meat trend to hit the BBQ scene. These mammoth mouthfuls of meat adorn the best BBQ platters with a hefty bit of beef packed with delicious flavor.
What are Beef Ribs?
To begin, let’s talk about the cut of beef you’re looking for when smoking beef ribs. I know that sometimes that sea of meats at the grocery store can be intimidating. Skip the pre-packaged stuff and simply ask your butcher for beef ribs. These beefy, beautiful ribs come from the lower end of the ribs and often have a good 1-2 inches of meat right on top of the bone.
You do not want back ribs for this recipe (however, I do have a recipe for Beef Back Ribs if you’re interested in making this cut). Those have hardly any meat on the bone and only about an inch of meat between bones. These types of ribs are often called “shiners” because there is so little meat on top that the bones shine through while cooking.
The thick cuts that are the best for smoking come in two different varieties.
- Chuck ribs. Usually come in a 4-bone beef rib section (bones are also usually a little shorter with slightly less meat)
- Plate ribs. Have 3 big bones and a higher layer of meat on top of the beef rib.
Different pitmasters prefer different cuts, but either one works perfectly with this recipe. I used a 4-bone section of chuck ribs for this one because it was what my butcher had in stock, but plate ribs are a perfect substitute!
Smoked Beef Ribs
This recipe was a big hit when I made it during the second episode of Food Network’s show BBQ Brawl. While I used my awesome Homemade Coffee Rub for that challenge (which the judges LOVED), my Hey Grill Hey Beef Rub tastes totally amazing on these ribs.
Also, I was under a time crunch on BBQ Brawl, so I smoked between 275 and 325 degrees F to have these ribs done in under 5 hours. When you have the time, definitely cook at 250 degrees F for a longer period of time. 
Beef Ribs Seasoning
I like to keep my seasonings pretty simple when it comes to big, beefy cuts like these smoked beef ribs. You gotta just let the meat and the smoke do the talking. I did add a little element of heat by using Dijon mustard to keep everybody on their toes. It’s not spicy, rather a warm and amazing melt-in-your-mouth bit of smoked beef rib goodness.
All you need to season these ribs is my Beef Rub. It’s an awesome salt and pepper-based dry rub that was made to compliment the flavors of grilled and smoked beef. You can purchase this from the Hey Grill Hey Store. If you don’t have any on hand, you can use equal parts Kosher salt, coarse black pepper, and garlic powder.
How to Smoke Beef Ribs
Low and slow is the name of the game when smoking beef ribs. You need enough smoke to properly season the meat and give you that beautiful dark coveted bark. These guys also need plenty of time to render that fat and tough connective tissue to get them to a perfect fall-off-the-bone texture.
- Prep. There is a layer of fat on top of the ribs and another papery membrane on the bone side of the ribs. You can ask your butcher to remove the membrane or you can do it at home. Either way, that membrane is not very pleasant to eat and you want it gone. If you’re doing it at home, work a butter knife underneath the membrane, use a paper towel to get a good grip, and lift it off.
- Season. Slather the trimmed ribs in spicy Dijon mustard (make sure to get a variety that contains horseradish), and season liberally with either my Beef Rub or equal parts salt, pepper, and garlic powder. The mustard gives a little hint of flavor while also helping that dry rub cling to the outside of the ribs.
- Smoke. With your smoker preheated to 250 degrees F, place the seasoned ribs on the smoker, close the lid, and smoke for 3 hours.
- Spritz. Spritz these ribs with a vinegar and hot sauce blend (recipe below!). These ribs are not wrapped, so to keep things moist and help develop that yummy bark, the spritz is crucial. Don’t be fooled into thinking it is too spicy, it’s really not. It just adds a little extra bite and “wow” to the ribs (kind of like how I use vinegar in my Carolina Style Pulled Pork). Continue to smoke until the ribs reach 203 degrees F.
- Rest, slice, and serve. When you’ve hit your target 203 degrees F, it’s important to let them rest. Wrap them up in butcher paper, transfer to a cooler, cover with a towel, and rest for an hour before slicing into individual ribs and serving.
How Long to Smoke Beef Ribs
It will take about 8-10 hours to fully smoke beef ribs. This time can vary from rack to rack, so be sure to give yourself plenty of wiggle room if your particular rack of ribs takes less or more time than this guide.
Rather than smoking based off cooking time, go off the internal temperature of the meat. The temperature of the meat will guarantee your food is cooked to the perfect doneness.
Temperature for Beef Ribs
Once your beautiful ribs are seasoned and slow smoking, it’s time to finish it up and bring it all together. Smoke the ribs to an internal temperature of 203 degrees F, and this is where a good meat thermometer is absolutely crucial.
Smoked beef ribs are a slow process and require nice consistent smoker temperatures and a perfect internal temperature on the meat to get optimum results. If you follow the instructions in this post, you’ll be enjoying fall-off-the-bone in no time!
More Beef Ribs Recipes
Oh hey there! I see you like ribs just as much as I do, and did you know that Hey Grill Hey has a variety of recipes for smoking beef ribs ready for you to make yourself? It’s true! Check some out below:
Beef Ribs Recipe
Follow the video below and I’ll show you how to make this smoked beef ribs recipe at home! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind-the-scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
Smoked Beef Ribs
Video
Equipment
- Smoker I highly recommed this one!
Ingredients
- 1 4-bone section beef ribs (about 4-5 pounds)
- 2 Tablespoons Dijon mustard with horseradish
- 6 Tablespoons Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder
Rib Spritz
- 1 cup white vinegar
- ¼ cup hot sauce
Instructions
- Season. Slather your ribs with the Dijon mustard. Season liberally on all sides with Beef Rub, or the salt, pepper, and garlic powder.
- Smoke the ribs. Place your ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.
- Spritz the beef ribs and continue smoking. In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Continue smoking until the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8-10 hours, but every rack is a little different.
- Rest, slice, and serve. Remove the ribs from the smoker, wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published April 2018. It has since been updated with more information and helpful tips. The recipe remains the same.
Clea
Have the big green egg, going try your recipe this Friday my guest is arriving around 6:30 pm. I was planning be done at approximately 4:00 ish. You advise wrapping in non wax parchment paper and beach. Will beef ribs still be warm enough to serve.
After you wrap them, wrap them in a towel and put them in a cooler just to be safe.
Susie, although this is off topic I didn’t know how else to reach you. It is difficult to find food safe spray bottles in the stores so I thought you might consider adding them to your store items. I really enjoyed seeing you on the Bobby Flay contest. We will be smoking two slabs of chuck ribs tomorrow using your recipe.
I will look into it and see what I can come up with! Let me know how your ribs turn out!
Awesome thanks! Looking forward to my first smoked beef ribs on Friday!
Hey there, this recipe sounds awesome. I’m quite new to smoking but love your recipes. Just curious, you didn’t mention how long to leave the mustard and dry rub set before putting on the smoker. Should I leave them overnight or go right on the smoker after preparing them?
Thanks and keep up the great work.
You can do it either way but I usually mustard and rub pretty close to the time it goes on the smoker!
Our local grocery store is advertising a special on a beef rib roast for Easter. Is that the same thing?
please email me some recipes trying to learn to cook better
I have all of my recipes here on my site, please feel free to search around! Also, sign up for my newsletter to receive weekly recipe emails.
Tried 4-bone short ribs for the first time today. Snake method on the Weber with a consistent 250-260F throughout a 10hr smoke (cherry). I’ve used the snake method on brisket, turkey, baby-backs with great success, but these were the first short ribs I’ve tried.
I spritzed at 3hrs, but incurred a 145F stall for the next 3hrs. Finally had to wrap in foil to get to 160F and they were great for dinner (and done) even if it wasn’t the desired 203F.
Question: Have you seen stalls like this when using this recipe? Is it possibly related to the spritzing?
There is always a chance for your meat to stall out between 145 and 175, it happens pretty frequently no matter what type of meat I’m smoking. The stall can be drawn out if you’re smoking on a grill that loses temp really easily when the lid opens. If you find your grill takes a bit of time to get back up to temperature after opening the lid, maybe skip the spritz.
With a Traeger do you put bone side down
Or beef side down?
I always smoke these bone side down!
I have a Weber Smokey Mountain 18″. Should I smoke 2 plates whole or cut into individual ribs before smoking? Thanks in advance for your help
I would actually smoke them whole. They will stay more moist that way.
Absolutely love everything about your site. It’s officially my new fave. I have a Weber grill, traeger 34, and a pit boss 24″ charcoal bbq. Love to try everything you have put so much work into perfecting.
Your Kansas bbq sauce is the best sauce I have ever tasted. Can’t believe it. You’re a wonderful person. I’m sure you’re a hell of a parent. A mommy that cooks…. And smokes lol. Keep it up!
Brodie
New Westminster British Columbia Canada.
Wow, thanks so much for your amazing comment!! You just made my day!!