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.
Question: 2 different spray bottles, the sprayer got stuck when I put in the spritz. Seemed like a chemical reaction. Anyone else experience that? (I’m lightly brushing instead) also… didn’t notice that your recipe says to flip the ribs at all?
I don’t flip the ribs while I cook them.
First off, I love your site! My absolute go to when I’m firing up my smoker! What kind of hot sauce do you recommend for these?
I really like Sririacha!
Why did my ribs shred like pot roast? Flavor was good but they shredded.
They may have over cooked a little. What was the temperature of your pit?
Hey there Hey Grill,
Loved everything I’ve cooked following your recipes.
I have a pellet grill and I’m looking at doing a brisket at the same time as some beef ribs. Do you see any issue cooking these at 225 along with the brisket?
That should work out just fine!
I have an electric smoker. Do I follow your beef ribs directions exactly or would they need altered at all?
Thank you!
They should be the same for you!
I have cooked these beef ribs twice now, following your recipe. Both times they turned out fantastic! Everyone loved them, and only complained that I didn’t cook more! Love your website, and all your recipes look great. You have converted me!
First off, you are doing a great job with your recipes, website, social media presence, and above all the persistent kindness. It is a breath of fresh air quite frankly. Could you tell me how I should thaw these ribs? I had to freeze them bc plans changed and I would like to thaw them properly without ruining them. Thank you.
Put them in the fridge until thawed!
A rookie question. I have been told to soak the wood chips for 20 mins. Not sure why this is, eventually the chips start to burn but not catch fire, they just go black and smoke. Is this correct for smoking
You’ll find plenty of people in both camps. If you soak wood chips, they won’t start to smoke until all the water has been evaporated from them. I don’t think it’s really needed.
Yes! Your chips should just slowly burn, not fully catch fire.
Hey! My ribs are already sliced individually before the cook. Does it change anything in the process or approximate cook time? Thank you, i love your site and recipes!
What do you think about spritzing with a Cabernet Instead of red wine vinegar and hot sauce??