Smoked Beef Back Ribs

Recipe Information

- Prep Time: varies
- Cook Time: 6-8 hrs
- Servings: varies

Description

Juicy, tender, and packed with smoky flavor, beef back ribs are a must‑try BBQ classic. Smoked low and slow, they develop a rich bark, melt‑in‑your‑mouth texture, and deep beefy flavor that beats most restaurants. Choose meaty ribs, trim the membrane, season well, smoke at 225–250°F with woods like hickory or oak, keep them moist, and be patient—ribs often take several hours. Once they reach temp and rest, you’ll have tender, flavorful beef ribs perfect for any backyard cookout.

Ingredients

**All Ingredients**
- Rack of beef back ribs
- Peanut oil
- Salt and pepper to taste
- Camp Chef's Y'all Purpose Seasoning or your favorite brisket rub
- 1 part apple cider and 1 part apple cider vinegar for spritzing

Instructions

Step 1: Pat dry ribs.

Step 2: Leave the |membrae on, the beef will fall off the bone, and it will help give it structure.

Step 3: Salt both sides (Dry Brine with just salt for a minimum of 3 hours if you desire.) Pepper optional (Generally, your brisket rub will have enough pepper)

Step 4: Rub with Peanut oil or other binder.

Step 5: Sprinkle with desired rub.

Step 6: Preheat pellet grill to 225°F, smoke setting 8.

Step 7: Place ribs on the upper rack of the pellet grill. Smoke for 3 hours.

Step 8: After 3 hours, start spritzing with 1 part apple cider and 1 part apple cider vinegar every 45 minutes. This will help develop a great bark.

Step 9: When the internal temp reaches 185-190°F, turn the grill to 275°F. This will help develop your bark as well.

Step 10: Smoke until the internal temperature reaches 203°F. Ribs generally will take around 6-8 hours to reach that.

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