These tender, juicy smoked beef back ribs are easy to prepare and cook in just 3 1\/2 hours on the grill. <\/strong><\/em><\/p>\n I\u2019m no stranger to grilled beef back ribs. They\u2019re 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\u2019s sweet and (over the top) spicy sauce, and called it a day. The problem was that cooking them this way made them chewy. There\u2019s nothing like picking pieces of beef out of your teeth to ruin the beef rib experience.<\/p>\n 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\u2019m not saying you won\u2019t 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\u2019re hosting a cookout or planning a delicious family dinner, these show-stopping ribs will do the trick!<\/p>\n Beef back ribs, like baby back pork ribs, are located near the animal\u2019s spine. They are the remaining rib section after the prime rib and ribeye steaks have been removed. Compared to beef plate ribs<\/a>, 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.<\/p>\n 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\u2019s natural beefiness.<\/p>\n 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<\/a>, and the results were great!<\/p>\n We\u2019ve 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.<\/p>\n Smoked beef back ribs are versatile and pair nicely with traditional BBQ sides. Here are some of our favorites.<\/p>\n 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.<\/p>\n Yes! In fact, we have recommended it for beef back ribs, flanken ribs, and country-style ribs too! Try beef rib marinade recipe<\/a> for fantastic flavor!<\/p>\n Run, don\u2019t 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\u2019m getting hungry thinking about it!<\/p>\n Pink butcher paper or aluminum foil (see below)<\/p>\n<\/li>\n 1 Clean food-safe spray bottle<\/p>\n<\/li>\n 1 Basting brush (for sauce, optional)<\/p>\n<\/li>\n Wood chips, chunks, or pellets (cherry wood recommended)<\/p>\n<\/li>\n 1 Instant-read thermometer or meat probe<\/p>\n<\/li>\n 1 Large tongs<\/p>\n<\/li>\n Heat-resistant gloves<\/p>\n<\/li>\n Grill or smoker<\/p>\n<\/li>\n<\/ul>\n<\/div>\n 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.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n Place ribs on the grill bone side down, or place the ribs onto the cooler (indirect) side if you\u2019ve set up for two-zone cooking. Insert meat probe, close the lid, and cook undisturbed for 1 hour.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Calories: <\/span>230<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>35<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1032<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>308<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>34<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>207<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" These tender, juicy smoked beef back ribs are easy to prepare and cook in just 3 1\/2 hours on the grill. I\u2019m no stranger to grilled beef back ribs. They\u2019re 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 […]<\/p>\n","protected":false},"author":1,"featured_media":353354,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136,111482,90],"tags":[10550,281,528,12897,9384,13221],"dealstore":[],"offerexpiration":[],"class_list":["post-353353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-pellet-grill-recipes","category-recipes","tag-beef","tag-easy","tag-fast","tag-flavorful","tag-ribs","tag-smoked"],"yoast_head":"\n![\"smoked](\"https:\/\/www.derrickriches.com\/wp-content\/uploads\/2022\/10\/Depositphotos_26219039_XL-scaled.jpg\")
<\/a><\/figure>\nWhat are beef back ribs?<\/h2>\n
<\/a>How long to smoke beef back ribs<\/h3>\n
Equipment<\/h3>\n
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Do you wrap beef back ribs in pink butcher paper or foil?<\/h3>\n
<\/a>Ingredients<\/h3>\n
<\/a><\/figure>\nHow to make smoked beef back ribs<\/h2>\n
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Second Half of Cooking<\/h2>\n
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<\/a><\/figure>\nWhat to serve with beef ribs<\/h3>\n
<\/a><\/figure>\nStoring leftovers<\/h3>\n
Can you marinate beef ribs?<\/h3>\n
Final Thoughts<\/h3>\n
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