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"A warm and inviting image of Beef Back Ribs, perfectly cooked with glossy BBQ sauce and tender, fall-off-the-bone meat. The ribs are garnished with fresh herbs and served on a platter alongside creamy coleslaw and crispy French fries. The background features a wooden table with a simple setting. The text 'Beef Back Ribs' is boldly displayed at the center, with a footer at the bottom reading 'dinedecisions.com'."

Delicious Beef Back Ribs: Perfect BBQ Main Course

These smoked beef back ribs are fall-off-the-bone tender, rich in smoky flavor, and coated with a perfectly balanced dry rub. Whether for a backyard BBQ or a weekend cookout, these ribs are sure to impress.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course BBQ, Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • - Smoker (electric, charcoal, or pellet)
  • - Meat thermometer
  • - Butcher paper or aluminum foil
  • - Tongs
  • - Basting brush

Ingredients
  

  • ##### **For the Dry Rub:**
  • - 1 cup brown sugar
  • - 2 tbsp smoked paprika
  • - 1 tbsp kosher salt
  • - 1 tsp black pepper
  • - ½ tsp garlic powder
  • - ½ tsp onion powder
  • - ¼ tsp cayenne pepper optional
  • ##### **For the Ribs:**
  • - 2 racks of beef back ribs
  • - 1 tbsp olive oil for binding the rub
  • ##### **For Smoking:**
  • - Wood chips oak, hickory, or mesquite
  • ##### **For the BBQ Glaze:**
  • - 1 cup ketchup
  • - ¼ cup apple cider vinegar
  • - ¼ cup brown sugar
  • - 1 tbsp Worcestershire sauce
  • - 1 tsp smoked paprika
  • - ½ tsp garlic powder

Instructions
 

  • **Prepare the Ribs:**
  • - Remove the membrane from the back of the ribs using a butter knife and paper towel.
  • - Trim excess fat and pat the ribs dry.
  • **Apply the Dry Rub:**
  • - Coat the ribs lightly with olive oil.
  • - Generously rub the dry spice blend over both sides of the ribs. Let them rest for 30 minutes or refrigerate overnight for deeper flavor.
  • **Preheat the Smoker:**
  • - Set the smoker to 225°F and add wood chips for flavor.
  • **Smoke the Ribs:**
  • - Place the ribs bone-side down in the smoker.
  • - Smoke for 3-4 hours until a nice bark forms.
  • **Wrap the Ribs (Texas Crutch Method):**
  • - Wrap the ribs in butcher paper or foil and return them to the smoker.
  • - Continue smoking for another 2-3 hours or until the internal temperature reaches 200-205°F.
  • **Glaze & Finish:**
  • - Unwrap the ribs and brush with BBQ glaze.
  • - Smoke for another 30 minutes to allow the sauce to set.
  • **Rest & Serve:**
  • - Remove the ribs from the smoker and let them rest for 15-20 minutes.
  • - Slice between the bones and serve with your favorite sides.