Smoked Beef Back Ribs (Easy, Fast, and Flavorful!)

These tender, juicy smoked beef back ribs are easy to prepare and cook in just 3 1/2 hours on the grill.

I’m no stranger to grilled beef back ribs. They’re less expensive than beef plate ribs and offer a decent amount of meat and delicious beefy flavor. In the past, we grilled them up, slapped on my mom’s sweet and (over the top) spicy sauce, and called it a day. The problem was that cooking them this way made them chewy. There’s nothing like picking pieces of beef out of your teeth to ruin the beef rib experience.

However, with time and expertise, we started cooking them low and slow in the smoker. The lower temperature helped to infuse the beef ribs with flavor and break down the collagen in the meat. I’m not saying you won’t need to floss after eating, because this should be done regardless, but the meat is tender, easy to chew, and pulls apart from the bone without effort. Seasoned with simple ingredients, these smoked beef back ribs are a keeper! So whether you’re hosting a cookout or planning a delicious family dinner, these show-stopping ribs will do the trick!

What are beef back ribs?

Beef back ribs, like baby back pork ribs, are located near the animal’s spine. They are the remaining rib section after the prime rib and ribeye steaks have been removed. Compared to beef plate ribs, which have a thick layer of muscle and fat above the bones, beef back ribs contain less meat, with the meat primarily located between the bones. These ribs are sold in racks of seven bones or sometimes split into shorter sections.

For this recipe, we recommend using cherry or pecan wood. While oak and hickory are great choices for larger cuts, cherry, and pecan will produce a moderate smoke flavor that will not overwhelm the meat’s natural beefiness.

How long to smoke beef back ribs

Plan to smoke these beef back ribs for 3-3 1/2 hours at 275 degrees F. Please keep in mind that each rack of ribs will cook differently. While some might be ready in 3 hours, others could take up to 5 hours. We have tested this recipe on our pellet grill and our XL Big Green Egg, and the results were great!

Equipment

• Pink butcher paper or aluminum foil (see below)
• Clean food-safe spray bottle
• Basting brush (for sauce, optional)
• Wood chips, chunks, or pellets (cherry or pecan wood recommended)
• Instant-read meat thermometer or meat probe
• Large tongs
• Heat-resistant gloves
• Grill or smoker
• Sharp knife (for carving)

Do you wrap beef back ribs in pink butcher paper or foil?

We’ve use both methods with good results. However, wrapping in foil resulted in a tender, fall-off-the-bone rib. The pink butcher paper kept a consistent bark throughout the cooking process, and the ribs held together.

Ingredients

How to make smoked beef back ribs

• Prepare your pellet grill or smoker for 275 degrees F. If using kamado or similar equipment, set up for indirect cooking, then add wood chunks to the fire 5 minutes before the ribs go on.
• Blot the rack dry with paper towels. Do not worry about removing the membrane from the underside of the rack. You can do so after the rack has cooked if desired.
• Season: Coat beef back ribs with Worcestershire sauce (or mustard if preferred), then apply seasoning rub.
• Place ribs on the grill bone side down on the grates, or on the cooler (indirect) side if you’ve set up for two-zone cooking. Insert the meat probe, close the lid, and smoked beef ribs for 1 hour undisturbed.
• Bark formation: After an hour, you will notice a nice bark has developed. If there are dry patches on the bark, that is an indication that the ribs need to be spritzed.
• Spritz: Spray lightly with juice, beef broth, or our signature BBQ spritz. Close the lid and continue cooking until they reach an internal temperature of 165 degrees F.

Second Half of Cooking

• Wrap: Spritz once more, then wrap the ribs with aluminum foil or pink butcher paper. Place them back on the smoker or grill, close the lid, and continue cooking until they reach and internal temperature f 190 degrees F.
• Remove: Wearing heat-resistant gloves, remove ribs from the grill.
• Unwrap and sauce: Carefully unwrap smoked beef back ribs and place them back on the grill, bone side down. Brush with BBQ sauce every 10 minutes until the ribs reach an internal temperature between 203-205 degrees F.
• Remove and rest: Place beef back ribs on a clean cutting board. Loosely tent with foil, and let them rest for 20 minutes before carving.
• Carve: Using a sharp knife, cut the rack of ribs in between the bones to form individual ribs. Serve with optional sauce on the side.

What to serve with beef ribs

Smoked beef back ribs are versatile and pair nicely with traditional BBQ sides. Here are some of our favorites.

Storing leftovers

Store smoked beef back ribs in an airtight container in the refrigerator for 4 days, or store in vacuum-sealed bags for 2 months in the freezer. Thaw them in your refrigerator for 8-12 hours before rewarming in a 300-degree oven.

Can you marinate beef ribs?

Yes! In fact, we have recommended it for beef back ribs, flanken ribs, and country-style ribs too! Try beef rib marinade recipe for fantastic flavor!

Final Thoughts

Run, don’t walk, to the store and grab a rack of beef back ribs! I really enjoyed this cooking method. Not only was it easy to prepare, but the final, flavorful result was worth it. Will we make them again? Yes! Of course we will, and we have. There is nothing like celebrating summer holidays with a big beef rib in hand, joined by all the fixings like potato salad, pasta salad, BBQ beans, and cornbread. I’m getting hungry thinking about it!

• Pink butcher paper or aluminum foil (see below)

• 1 Clean food-safe spray bottle

• 1 Basting brush (for sauce, optional)

• Wood chips, chunks, or pellets (cherry wood recommended)

• 1 Instant-read thermometer or meat probe

• 1 Large tongs

• Heat-resistant gloves

• Grill or smoker

• 1 rack of beef back ribs (7 bone)
• 1 1/2-2 tablespoons Beef Rib Rub (SPG Rub or, your favorite beef rub)
• 1 1/4 cups Texas Barbecue Sauce (your favorite bottled sauce)
• 2 tablespoons Worcestershire sauce
• 1/2 cup Apple juice low sodium beef broth, or Bourbon BBQ Spritz (see post above for details)

• Prepare your pellet grill or smoker to 275 degrees F. If using kamado or similar equipment, set up for indirect cooking, then add wood chunks to the fire 5 minutes before the ribs go on.

• Rub beef back ribs with Worcestershire sauce, then apply seasoning rub. Do not worry about removing the membrane from the underside of the rack. You can do so after the rack has cooked if desired.

• Place ribs on the grill bone side down, or place the ribs onto the cooler (indirect) side if you’ve set up for two-zone cooking. Insert meat probe, close the lid, and cook undisturbed for 1 hour.

• After an hour, you will notice a nice bark forming. If there are dry patches on the bark, that is an indication that the ribs need to be spritzed. Spray lightly with juice, broth, or our signature BBQ spritz. Close the lid and continue cooking until they reach an internal temperature of 165 degrees F.

• Spritz once more, then wrap the ribs with aluminum foil or pink butcher paper. Place them into the smoker or grill, close the lid, and continue cooking until they reach 190 degrees F.

• Wearing heat-resistant gloves, remove ribs from the grill. Carefully unwrap them and place them back on the grill, bone side down. Brush with BBQ sauce every 10 minutes until the ribs reach an internal temperature between 203-205 degrees F. Saucing is an optional step.

• Remove ribs once more and place them onto a clean cutting board. Loosely tent with foil, and let them rest for 20 minutes before carving into individual ribs.

• Store ribs in an airtight container in the refrigerator for 4 days, or store in vacuum-sealed bags for 2 months in the freezer. Thaw them in your refrigerator for 8-12 hours before rewarming in a 300-degree oven.

Calories: 230kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 1032mg | Potassium: 308mg | Fiber: 1g | Sugar: 34g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg