Hickory-Smoked Beef Back Ribs
This recipe uses Rib beef — specifically Beef Back Ribs (2-4 lbs).
Learn more about all Rib cuts and cooking methods →
Prep
15 min
Cook
5 hrs
Total
5.5 hrs
Beef back ribs don't get the love they deserve. When smoked low and slow over hickory, the meat between and on top of the bones becomes incredibly tender and rich. A simple dry rub lets the beef and smoke flavors shine.
What Ingredients Do You Need?
- 2 racks Beef back rib racks
- 3 tbsp Brown sugar
- 2 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Chili powder
- 1 tbsp Kosher salt
- 2 tsp Black pepper
- 1/2 tsp Cayenne pepper
- 2 tbsp (as binder) Yellow mustard
- 4-6 chunks Hickory wood chunks
- for spritzing Apple cider vinegar spray
How Do You Make Hickory-Smoked Beef Back Ribs?
- 1
Prep ribs
Remove the membrane from the back of the ribs. Apply a thin coat of yellow mustard as a binder.
- 2
Apply rub
Mix all dry ingredients. Apply generously on all sides of the ribs. Let sit at room temp while the smoker heats.
- 3
Set up smoker
Bring smoker to 250°F with hickory wood. Place ribs bone-side down.
- 4
Smoke
Smoke for 3 hours, spritzing with apple cider vinegar every 45 minutes.
- 5
Wrap
Wrap ribs tightly in butcher paper or foil. Return to smoker for 2 more hours until meat pulls from the bone.
- 6
Rest and serve
Unwrap, rest 10 minutes, then cut between the bones to serve.
What Are the Pro Tips for This Recipe?
- 💡 The membrane must come off for smoke penetration and tenderness.
- 💡 Beef ribs are done when the meat has shrunk back from the bones about 1/2 inch.
