Description
Smoked Beef Ribs are the ultimate comfort food. The juicy meat, the tender fat, and the crispy salty exterior are everything you want from a meal, all in one bite.
Ingredients
Units
Scale
- Rack of beef chuck ribs (4 to 5 pounds)
- 2 tbsp Dijon mustard with horseradish
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup paprika
- 3 tbsp salt
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 cup apple cider vinegar/apple juice
- 1/4 cup hot sauce
Instructions
- Trim the membrane on the back side of the ribs (across the rib bones) and the silver skin. Use a butter knife for this.
- Pat the meat dry with a paper towel.
- Preheat your smoker to 250 degrees F.
- Add wood pellets to your smoker. Mesquite, applewood, and hickory are excellent choices for this recipe.
- Mix the dry rub ingredients in a bowl.
- Spread the Dijon mustard across the ribs and season them with dry rub.
- Put your ribs in the smoker meat side up and bone side down. Place an instant-read thermometer probe inside the center. Ensure it notifies you when it reaches 203°F.
- Cook the ribs with the lid closed for 3 hours.
- Make the rib spritz by mixing the apple cider vinegar or apple juice and hot sauce in a spray bottle.
- After the 3-hour time mark, start spritzing the ribs every hour – until they reach the internal temperature of 203°F (about 8 to 10 hours).
- Get your ribs out of the smoker, wrap them up (like a beef brisket) in aluminum foil or butcher paper and allow them to rest for 1 hour.
- Slice the rack into individual ribs and serve with your favorite side dish!
Notes
You can substitute different types of beef ribs for this recipe if you can’t find chuck ribs. They will be equally delicious!
- Prep Time: 15 minutes
- Rest Time: 1 hour
- Cook Time: 8 hours
Nutrition
- Serving Size: 3 ounces
- Calories: 301
- Sodium: 235mg
- Fat: 22g
- Saturated Fat: 8.7g
- Carbohydrates: 7.4g
- Fiber: 0.2g
- Protein: 18g
- Cholesterol: 65mg