![\"Traeger](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Traeger-Smoked-Beef-Ribs_.jpg\")
<\/figure>\n\n\nTraeger Smoked Beef Back Ribs Recipe<\/h2>\n\n\n\n<\/div>\n\n\n\nIngredients<\/h3>\n\n\n\n\n- 2 racks of beef back ribs<\/li>\n<\/ul>\n\n\n\n
![\"meet](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/meet-on-a-charcoal-grill_.jpg\")
<\/figure><\/div>\n\n\nDry Rub<\/h4>\n\n\n\n\n- 2 tbs. + 2tsp. of brown sugar<\/li>\n\n\n\n
- 1.5 tbs. of smoked paprika<\/li>\n\n\n\n
- 1.5 tbs. of garlic powder<\/li>\n\n\n\n
- 1.5 tbs. of onion powder<\/li>\n\n\n\n
- 1 tbs. of oregano<\/li>\n\n\n\n
- 1.5 tsp. of salt<\/li>\n\n\n\n
- 1.5 tsp. of black pepper<\/li>\n\n\n\n
- 1.5 tsp. of cumin<\/li>\n\n\n\n
- 1.5 tsp. of chili powder<\/li>\n\n\n\n
- 1 tsp. of cayenne pepper<\/li>\n<\/ul>\n\n\n\n
BBQ Sauce<\/h4>\n\n\n\n\n- Your favorite barbecue sauce<\/li>\n<\/ul>\n\n\n\n
Method<\/h3>\n\n\n\nStep 1<\/h4>\n\n\n\n
Preheat the smoker to 225\u00b0F. Close the lid.<\/p>\n\n\n\n
Step 2<\/h4>\n\n\n\n
There is a thin membrane on the bone side of the beef ribs that needs to be removed. Find a middle bone to get started with. Then, work a butter knife underneath the membrane, loosening it.<\/p>\n\n\n\n
Once you have lifted enough of it up, pull it up and back, peeling it away from the meat.<\/p>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Sprinkle the rub liberally on both sides of the beef ribs. Press into the meat.<\/p>\n\n\n\n
Place in the smoker, bone side down.<\/p>\n\n\n\n
Step 4<\/h4>\n\n\n\n
When the beef ribs register about 190\u00b0F, take out of the smoker and apply a thin layer of barbecue sauce to either side of the beef ribs. This should be around the six or seven hour mark.<\/p>\n\n\n\n
Continue to do this every half an hour until the beef ribs register 205\u00b0F. This should be about an hour or two later.<\/p>\n\n\n\n
Take out of the smoker and let rest for up to 20 minutes.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- A New Twist On An Old Favorite: Smoked Meatloaf<\/a><\/li>\n\n\n\n
- The Perfect Smoked Bottom Round Roast (Lessons From A Pro)<\/a><\/li>\n\n\n\n
- Smoked Beef Belly (Everything You Need to Know)<\/a><\/li>\n<\/ul>\n\n\n\n
Prepping the Beef Ribs<\/h2>\n\n\n\n
Here are some tips to follow for choosing and preparing the smoked beef ribs<\/a>:<\/p>\n\n\n\nTypes of Beef Ribs<\/h3>\n\n\n\n
One of your first tasks when making smoked or BBQ beef ribs is choosing the right cut<\/a>. There are two types for you to choose from – beef back ribs and beef short ribs which are also known as chuck ribs and plate ribs.<\/p>\n\n\n\nThe short ribs are a cut taken from the lower part of the rib cage, behind the brisket. The meat on these ribs are thick and sit on top of the bones. There is also plenty of fat, marbling<\/a>, and connective tissue here.<\/p>\n\n\n\nThen there are the beef back ribs. These are taken from the dorsal area, behind the shoulders. Here, the beat is found in between the bones. The ribs tend to be about six to eight inches long.<\/p>\n\n\n\n
Now, for this recipe I have smoked beef back ribs. However, if you wish, you can use short ribs – their fattiness does make them an excellent option for smoking.<\/p>\n\n\n
\n![\"Baby](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Baby-Back-Ribs-on-the-Grill.jpg\")
<\/figure><\/div>\n\n\nThe only thing that you need to be aware of, though, is that short ribs can come in a variety of sizes and lengths. Always choose the longer options as they will hold up better to the smoking process.<\/p>\n\n\n\n
Trimming the Beef Back Ribs<\/h3>\n\n\n\n
I know that trimming the ribs can be a bit of a pain but this is something that you need to do, regardless. See, unlike connective tissue, the membrane doesn’t melt when exposed to heat for an extended period of time. As such, when you try to bite into your smoked beef back ribs, you will be met with a tough and unyielding covering.<\/p>\n\n\n\n
To add to this, this lining can prevent seasoning, heat, and the smoke flavor from properly penetrating the ribs. Thus, not only will the meat take longer to cook, but your ribs won’t end up as tasty as you would like.<\/p>\n\n\n\n
The good news is that once you have lifted up that first piece of the lining, it is easy enough to pull the rest away. To get a better grip, hold the lining with a paper towel and pull.<\/p>\n\n\n\n
Applying the Rub<\/h3>\n\n\n\n
Instead of this BBQ rub, you can choose another option. Even steak seasoning can work well for these beef back ribs. Or, you can keep it simple with just salt, pepper, and garlic powder. The choice is up to you.<\/p>\n\n\n\n
For the most part, simply pressing the rub into the meat will do the trick. If you want to guarantee that the ingredients will stick, though, then you can apply a thin layer of olive oil to the ribs beforehand. Adding a little fat into the mix can also produce tastier smoked beef ribs.<\/p>\n\n\n\n
Some people may also use mustard as a sticking agent<\/a> but I find oil to be a better fit here.<\/p>\n\n\n\nNow, you may be wondering how long you should leave the rub on for before smoking the ribs. I have discovered that even 10 minutes will do the trick. If you want, though, you can keep the ribs in the fridge for several hours.<\/p>\n\n\n\n
If you take this step, make sure to take the ribs out of the fridge at least 20 minutes before smoking the meat so that the ribs have time to warm up.<\/p>\n\n\n\n
Getting the Smoking Process Right<\/h2>\n\n\n\n
Here are the guidelines to follow to ensure that your smoked beef ribs turn out perfectly:<\/p>\n\n\n\n
The Wood Chips<\/h3>\n\n\n\n
Beef ribs, in general, are a hardier cut. This means that they can hold up well to stronger smoke flavors. Thus, if you wish, you can try some hickory or even mesquite. Just make sure that you only use about a handful or you could end up causing the meat to be bitter.<\/p>\n\n\n\n
If you would prefer to err on the side of caution, then oak would do the trick. I know that some also like apple or cherry but I do find that these are better suited to smoked pork dishes.<\/p>\n\n\n\n
The Smoking Temperature<\/h3>\n\n\n\n
I know that plenty of people like to smoke their beef ribs at higher temperatures. I, however, don’t like taking that risk. As you will see, there isn’t much meat on the bones and I don’t want to risk drying them out.<\/p>\n\n\n\n
For me, 225\u00b0F is the ideal temperature. You can bump up the temperature to 250\u00b0F, but make sure to monitor the internal temperature carefully closer towards the end of the cook.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- The Art of Smoking: How Long to Smoke Ribs at 250\u00b0F<\/a><\/li>\n\n\n\n
- Ribs Bone Up or Down: The Great Barbecue Debate Resolved<\/a><\/li>\n<\/ul>\n\n\n\n
Bone Side Up or Down – Resting the Matter<\/h3>\n\n\n\n
Ask this question in a group of pitmasters and you are going to end up with a lot of different answers. The good news, though, is that now there is a definite answer.<\/p>\n\n\n\n
It is all about ensuring that the bones are facing towards the heat source. In a Traeger pellet grill, the heat is coming from downwards. Thus, this is how the ribs must be placed.<\/p>\n\n\n\n
Basting the Beef Back Ribs<\/h3>\n\n\n\n
Ingredients<\/h3>\n\n\n\n\n- 2 racks of beef back ribs<\/li>\n<\/ul>\n\n\n\n
<\/figure><\/div>\n\n\nDry Rub<\/h4>\n\n\n\n\n- 2 tbs. + 2tsp. of brown sugar<\/li>\n\n\n\n
- 1.5 tbs. of smoked paprika<\/li>\n\n\n\n
- 1.5 tbs. of garlic powder<\/li>\n\n\n\n
- 1.5 tbs. of onion powder<\/li>\n\n\n\n
- 1 tbs. of oregano<\/li>\n\n\n\n
- 1.5 tsp. of salt<\/li>\n\n\n\n
- 1.5 tsp. of black pepper<\/li>\n\n\n\n
- 1.5 tsp. of cumin<\/li>\n\n\n\n
- 1.5 tsp. of chili powder<\/li>\n\n\n\n
- 1 tsp. of cayenne pepper<\/li>\n<\/ul>\n\n\n\n
BBQ Sauce<\/h4>\n\n\n\n\n- Your favorite barbecue sauce<\/li>\n<\/ul>\n\n\n\n
Method<\/h3>\n\n\n\nStep 1<\/h4>\n\n\n\n
Preheat the smoker to 225\u00b0F. Close the lid.<\/p>\n\n\n\n
Step 2<\/h4>\n\n\n\n
There is a thin membrane on the bone side of the beef ribs that needs to be removed. Find a middle bone to get started with. Then, work a butter knife underneath the membrane, loosening it.<\/p>\n\n\n\n
Once you have lifted enough of it up, pull it up and back, peeling it away from the meat.<\/p>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Sprinkle the rub liberally on both sides of the beef ribs. Press into the meat.<\/p>\n\n\n\n
Place in the smoker, bone side down.<\/p>\n\n\n\n
Step 4<\/h4>\n\n\n\n
When the beef ribs register about 190\u00b0F, take out of the smoker and apply a thin layer of barbecue sauce to either side of the beef ribs. This should be around the six or seven hour mark.<\/p>\n\n\n\n
Continue to do this every half an hour until the beef ribs register 205\u00b0F. This should be about an hour or two later.<\/p>\n\n\n\n
Take out of the smoker and let rest for up to 20 minutes.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- A New Twist On An Old Favorite: Smoked Meatloaf<\/a><\/li>\n\n\n\n
- The Perfect Smoked Bottom Round Roast (Lessons From A Pro)<\/a><\/li>\n\n\n\n
- Smoked Beef Belly (Everything You Need to Know)<\/a><\/li>\n<\/ul>\n\n\n\n
Prepping the Beef Ribs<\/h2>\n\n\n\n
Here are some tips to follow for choosing and preparing the smoked beef ribs<\/a>:<\/p>\n\n\n\nTypes of Beef Ribs<\/h3>\n\n\n\n
One of your first tasks when making smoked or BBQ beef ribs is choosing the right cut<\/a>. There are two types for you to choose from – beef back ribs and beef short ribs which are also known as chuck ribs and plate ribs.<\/p>\n\n\n\nThe short ribs are a cut taken from the lower part of the rib cage, behind the brisket. The meat on these ribs are thick and sit on top of the bones. There is also plenty of fat, marbling<\/a>, and connective tissue here.<\/p>\n\n\n\nThen there are the beef back ribs. These are taken from the dorsal area, behind the shoulders. Here, the beat is found in between the bones. The ribs tend to be about six to eight inches long.<\/p>\n\n\n\n
Now, for this recipe I have smoked beef back ribs. However, if you wish, you can use short ribs – their fattiness does make them an excellent option for smoking.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nThe only thing that you need to be aware of, though, is that short ribs can come in a variety of sizes and lengths. Always choose the longer options as they will hold up better to the smoking process.<\/p>\n\n\n\n
Trimming the Beef Back Ribs<\/h3>\n\n\n\n
I know that trimming the ribs can be a bit of a pain but this is something that you need to do, regardless. See, unlike connective tissue, the membrane doesn’t melt when exposed to heat for an extended period of time. As such, when you try to bite into your smoked beef back ribs, you will be met with a tough and unyielding covering.<\/p>\n\n\n\n
To add to this, this lining can prevent seasoning, heat, and the smoke flavor from properly penetrating the ribs. Thus, not only will the meat take longer to cook, but your ribs won’t end up as tasty as you would like.<\/p>\n\n\n\n
The good news is that once you have lifted up that first piece of the lining, it is easy enough to pull the rest away. To get a better grip, hold the lining with a paper towel and pull.<\/p>\n\n\n\n
Applying the Rub<\/h3>\n\n\n\n
Instead of this BBQ rub, you can choose another option. Even steak seasoning can work well for these beef back ribs. Or, you can keep it simple with just salt, pepper, and garlic powder. The choice is up to you.<\/p>\n\n\n\n
For the most part, simply pressing the rub into the meat will do the trick. If you want to guarantee that the ingredients will stick, though, then you can apply a thin layer of olive oil to the ribs beforehand. Adding a little fat into the mix can also produce tastier smoked beef ribs.<\/p>\n\n\n\n
Some people may also use mustard as a sticking agent<\/a> but I find oil to be a better fit here.<\/p>\n\n\n\nNow, you may be wondering how long you should leave the rub on for before smoking the ribs. I have discovered that even 10 minutes will do the trick. If you want, though, you can keep the ribs in the fridge for several hours.<\/p>\n\n\n\n
If you take this step, make sure to take the ribs out of the fridge at least 20 minutes before smoking the meat so that the ribs have time to warm up.<\/p>\n\n\n\n
Getting the Smoking Process Right<\/h2>\n\n\n\n
Here are the guidelines to follow to ensure that your smoked beef ribs turn out perfectly:<\/p>\n\n\n\n
The Wood Chips<\/h3>\n\n\n\n
Beef ribs, in general, are a hardier cut. This means that they can hold up well to stronger smoke flavors. Thus, if you wish, you can try some hickory or even mesquite. Just make sure that you only use about a handful or you could end up causing the meat to be bitter.<\/p>\n\n\n\n
If you would prefer to err on the side of caution, then oak would do the trick. I know that some also like apple or cherry but I do find that these are better suited to smoked pork dishes.<\/p>\n\n\n\n
The Smoking Temperature<\/h3>\n\n\n\n
I know that plenty of people like to smoke their beef ribs at higher temperatures. I, however, don’t like taking that risk. As you will see, there isn’t much meat on the bones and I don’t want to risk drying them out.<\/p>\n\n\n\n
For me, 225\u00b0F is the ideal temperature. You can bump up the temperature to 250\u00b0F, but make sure to monitor the internal temperature carefully closer towards the end of the cook.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- The Art of Smoking: How Long to Smoke Ribs at 250\u00b0F<\/a><\/li>\n\n\n\n
- Ribs Bone Up or Down: The Great Barbecue Debate Resolved<\/a><\/li>\n<\/ul>\n\n\n\n
Bone Side Up or Down – Resting the Matter<\/h3>\n\n\n\n
Ask this question in a group of pitmasters and you are going to end up with a lot of different answers. The good news, though, is that now there is a definite answer.<\/p>\n\n\n\n
It is all about ensuring that the bones are facing towards the heat source. In a Traeger pellet grill, the heat is coming from downwards. Thus, this is how the ribs must be placed.<\/p>\n\n\n\n
Basting the Beef Back Ribs<\/h3>\n\n\n\n
<\/figure><\/div>\n\n\nDry Rub<\/h4>\n\n\n\n\n- 2 tbs. + 2tsp. of brown sugar<\/li>\n\n\n\n
- 1.5 tbs. of smoked paprika<\/li>\n\n\n\n
- 1.5 tbs. of garlic powder<\/li>\n\n\n\n
- 1.5 tbs. of onion powder<\/li>\n\n\n\n
- 1 tbs. of oregano<\/li>\n\n\n\n
- 1.5 tsp. of salt<\/li>\n\n\n\n
- 1.5 tsp. of black pepper<\/li>\n\n\n\n
- 1.5 tsp. of cumin<\/li>\n\n\n\n
- 1.5 tsp. of chili powder<\/li>\n\n\n\n
- 1 tsp. of cayenne pepper<\/li>\n<\/ul>\n\n\n\n
BBQ Sauce<\/h4>\n\n\n\n\n- Your favorite barbecue sauce<\/li>\n<\/ul>\n\n\n\n
Method<\/h3>\n\n\n\nStep 1<\/h4>\n\n\n\n
Preheat the smoker to 225\u00b0F. Close the lid.<\/p>\n\n\n\n
Step 2<\/h4>\n\n\n\n
There is a thin membrane on the bone side of the beef ribs that needs to be removed. Find a middle bone to get started with. Then, work a butter knife underneath the membrane, loosening it.<\/p>\n\n\n\n
Once you have lifted enough of it up, pull it up and back, peeling it away from the meat.<\/p>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Sprinkle the rub liberally on both sides of the beef ribs. Press into the meat.<\/p>\n\n\n\n
Place in the smoker, bone side down.<\/p>\n\n\n\n
Step 4<\/h4>\n\n\n\n
When the beef ribs register about 190\u00b0F, take out of the smoker and apply a thin layer of barbecue sauce to either side of the beef ribs. This should be around the six or seven hour mark.<\/p>\n\n\n\n
Continue to do this every half an hour until the beef ribs register 205\u00b0F. This should be about an hour or two later.<\/p>\n\n\n\n
Take out of the smoker and let rest for up to 20 minutes.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- A New Twist On An Old Favorite: Smoked Meatloaf<\/a><\/li>\n\n\n\n
- The Perfect Smoked Bottom Round Roast (Lessons From A Pro)<\/a><\/li>\n\n\n\n
- Smoked Beef Belly (Everything You Need to Know)<\/a><\/li>\n<\/ul>\n\n\n\n
Prepping the Beef Ribs<\/h2>\n\n\n\n
Here are some tips to follow for choosing and preparing the smoked beef ribs<\/a>:<\/p>\n\n\n\nTypes of Beef Ribs<\/h3>\n\n\n\n
One of your first tasks when making smoked or BBQ beef ribs is choosing the right cut<\/a>. There are two types for you to choose from – beef back ribs and beef short ribs which are also known as chuck ribs and plate ribs.<\/p>\n\n\n\nThe short ribs are a cut taken from the lower part of the rib cage, behind the brisket. The meat on these ribs are thick and sit on top of the bones. There is also plenty of fat, marbling<\/a>, and connective tissue here.<\/p>\n\n\n\nThen there are the beef back ribs. These are taken from the dorsal area, behind the shoulders. Here, the beat is found in between the bones. The ribs tend to be about six to eight inches long.<\/p>\n\n\n\n
Now, for this recipe I have smoked beef back ribs. However, if you wish, you can use short ribs – their fattiness does make them an excellent option for smoking.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nThe only thing that you need to be aware of, though, is that short ribs can come in a variety of sizes and lengths. Always choose the longer options as they will hold up better to the smoking process.<\/p>\n\n\n\n
Trimming the Beef Back Ribs<\/h3>\n\n\n\n
I know that trimming the ribs can be a bit of a pain but this is something that you need to do, regardless. See, unlike connective tissue, the membrane doesn’t melt when exposed to heat for an extended period of time. As such, when you try to bite into your smoked beef back ribs, you will be met with a tough and unyielding covering.<\/p>\n\n\n\n
To add to this, this lining can prevent seasoning, heat, and the smoke flavor from properly penetrating the ribs. Thus, not only will the meat take longer to cook, but your ribs won’t end up as tasty as you would like.<\/p>\n\n\n\n
The good news is that once you have lifted up that first piece of the lining, it is easy enough to pull the rest away. To get a better grip, hold the lining with a paper towel and pull.<\/p>\n\n\n\n
Applying the Rub<\/h3>\n\n\n\n
Instead of this BBQ rub, you can choose another option. Even steak seasoning can work well for these beef back ribs. Or, you can keep it simple with just salt, pepper, and garlic powder. The choice is up to you.<\/p>\n\n\n\n
For the most part, simply pressing the rub into the meat will do the trick. If you want to guarantee that the ingredients will stick, though, then you can apply a thin layer of olive oil to the ribs beforehand. Adding a little fat into the mix can also produce tastier smoked beef ribs.<\/p>\n\n\n\n
Some people may also use mustard as a sticking agent<\/a> but I find oil to be a better fit here.<\/p>\n\n\n\nNow, you may be wondering how long you should leave the rub on for before smoking the ribs. I have discovered that even 10 minutes will do the trick. If you want, though, you can keep the ribs in the fridge for several hours.<\/p>\n\n\n\n
If you take this step, make sure to take the ribs out of the fridge at least 20 minutes before smoking the meat so that the ribs have time to warm up.<\/p>\n\n\n\n
Getting the Smoking Process Right<\/h2>\n\n\n\n
Here are the guidelines to follow to ensure that your smoked beef ribs turn out perfectly:<\/p>\n\n\n\n
The Wood Chips<\/h3>\n\n\n\n
Beef ribs, in general, are a hardier cut. This means that they can hold up well to stronger smoke flavors. Thus, if you wish, you can try some hickory or even mesquite. Just make sure that you only use about a handful or you could end up causing the meat to be bitter.<\/p>\n\n\n\n
If you would prefer to err on the side of caution, then oak would do the trick. I know that some also like apple or cherry but I do find that these are better suited to smoked pork dishes.<\/p>\n\n\n\n
The Smoking Temperature<\/h3>\n\n\n\n
I know that plenty of people like to smoke their beef ribs at higher temperatures. I, however, don’t like taking that risk. As you will see, there isn’t much meat on the bones and I don’t want to risk drying them out.<\/p>\n\n\n\n
For me, 225\u00b0F is the ideal temperature. You can bump up the temperature to 250\u00b0F, but make sure to monitor the internal temperature carefully closer towards the end of the cook.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- The Art of Smoking: How Long to Smoke Ribs at 250\u00b0F<\/a><\/li>\n\n\n\n
- Ribs Bone Up or Down: The Great Barbecue Debate Resolved<\/a><\/li>\n<\/ul>\n\n\n\n
Bone Side Up or Down – Resting the Matter<\/h3>\n\n\n\n
Ask this question in a group of pitmasters and you are going to end up with a lot of different answers. The good news, though, is that now there is a definite answer.<\/p>\n\n\n\n
It is all about ensuring that the bones are facing towards the heat source. In a Traeger pellet grill, the heat is coming from downwards. Thus, this is how the ribs must be placed.<\/p>\n\n\n\n
Basting the Beef Back Ribs<\/h3>\n\n\n\n
BBQ Sauce<\/h4>\n\n\n\n\n- Your favorite barbecue sauce<\/li>\n<\/ul>\n\n\n\n
Method<\/h3>\n\n\n\nStep 1<\/h4>\n\n\n\n
Preheat the smoker to 225\u00b0F. Close the lid.<\/p>\n\n\n\n
Step 2<\/h4>\n\n\n\n
There is a thin membrane on the bone side of the beef ribs that needs to be removed. Find a middle bone to get started with. Then, work a butter knife underneath the membrane, loosening it.<\/p>\n\n\n\n
Once you have lifted enough of it up, pull it up and back, peeling it away from the meat.<\/p>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Sprinkle the rub liberally on both sides of the beef ribs. Press into the meat.<\/p>\n\n\n\n
Place in the smoker, bone side down.<\/p>\n\n\n\n
Step 4<\/h4>\n\n\n\n
When the beef ribs register about 190\u00b0F, take out of the smoker and apply a thin layer of barbecue sauce to either side of the beef ribs. This should be around the six or seven hour mark.<\/p>\n\n\n\n
Continue to do this every half an hour until the beef ribs register 205\u00b0F. This should be about an hour or two later.<\/p>\n\n\n\n
Take out of the smoker and let rest for up to 20 minutes.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- A New Twist On An Old Favorite: Smoked Meatloaf<\/a><\/li>\n\n\n\n
- The Perfect Smoked Bottom Round Roast (Lessons From A Pro)<\/a><\/li>\n\n\n\n
- Smoked Beef Belly (Everything You Need to Know)<\/a><\/li>\n<\/ul>\n\n\n\n
Prepping the Beef Ribs<\/h2>\n\n\n\n
Here are some tips to follow for choosing and preparing the smoked beef ribs<\/a>:<\/p>\n\n\n\nTypes of Beef Ribs<\/h3>\n\n\n\n
One of your first tasks when making smoked or BBQ beef ribs is choosing the right cut<\/a>. There are two types for you to choose from – beef back ribs and beef short ribs which are also known as chuck ribs and plate ribs.<\/p>\n\n\n\nThe short ribs are a cut taken from the lower part of the rib cage, behind the brisket. The meat on these ribs are thick and sit on top of the bones. There is also plenty of fat, marbling<\/a>, and connective tissue here.<\/p>\n\n\n\nThen there are the beef back ribs. These are taken from the dorsal area, behind the shoulders. Here, the beat is found in between the bones. The ribs tend to be about six to eight inches long.<\/p>\n\n\n\n
Now, for this recipe I have smoked beef back ribs. However, if you wish, you can use short ribs – their fattiness does make them an excellent option for smoking.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nThe only thing that you need to be aware of, though, is that short ribs can come in a variety of sizes and lengths. Always choose the longer options as they will hold up better to the smoking process.<\/p>\n\n\n\n
Trimming the Beef Back Ribs<\/h3>\n\n\n\n
I know that trimming the ribs can be a bit of a pain but this is something that you need to do, regardless. See, unlike connective tissue, the membrane doesn’t melt when exposed to heat for an extended period of time. As such, when you try to bite into your smoked beef back ribs, you will be met with a tough and unyielding covering.<\/p>\n\n\n\n
To add to this, this lining can prevent seasoning, heat, and the smoke flavor from properly penetrating the ribs. Thus, not only will the meat take longer to cook, but your ribs won’t end up as tasty as you would like.<\/p>\n\n\n\n
The good news is that once you have lifted up that first piece of the lining, it is easy enough to pull the rest away. To get a better grip, hold the lining with a paper towel and pull.<\/p>\n\n\n\n
Applying the Rub<\/h3>\n\n\n\n
Instead of this BBQ rub, you can choose another option. Even steak seasoning can work well for these beef back ribs. Or, you can keep it simple with just salt, pepper, and garlic powder. The choice is up to you.<\/p>\n\n\n\n
For the most part, simply pressing the rub into the meat will do the trick. If you want to guarantee that the ingredients will stick, though, then you can apply a thin layer of olive oil to the ribs beforehand. Adding a little fat into the mix can also produce tastier smoked beef ribs.<\/p>\n\n\n\n
Some people may also use mustard as a sticking agent<\/a> but I find oil to be a better fit here.<\/p>\n\n\n\nNow, you may be wondering how long you should leave the rub on for before smoking the ribs. I have discovered that even 10 minutes will do the trick. If you want, though, you can keep the ribs in the fridge for several hours.<\/p>\n\n\n\n
If you take this step, make sure to take the ribs out of the fridge at least 20 minutes before smoking the meat so that the ribs have time to warm up.<\/p>\n\n\n\n
Getting the Smoking Process Right<\/h2>\n\n\n\n
Here are the guidelines to follow to ensure that your smoked beef ribs turn out perfectly:<\/p>\n\n\n\n
The Wood Chips<\/h3>\n\n\n\n
Beef ribs, in general, are a hardier cut. This means that they can hold up well to stronger smoke flavors. Thus, if you wish, you can try some hickory or even mesquite. Just make sure that you only use about a handful or you could end up causing the meat to be bitter.<\/p>\n\n\n\n
If you would prefer to err on the side of caution, then oak would do the trick. I know that some also like apple or cherry but I do find that these are better suited to smoked pork dishes.<\/p>\n\n\n\n
The Smoking Temperature<\/h3>\n\n\n\n
I know that plenty of people like to smoke their beef ribs at higher temperatures. I, however, don’t like taking that risk. As you will see, there isn’t much meat on the bones and I don’t want to risk drying them out.<\/p>\n\n\n\n
For me, 225\u00b0F is the ideal temperature. You can bump up the temperature to 250\u00b0F, but make sure to monitor the internal temperature carefully closer towards the end of the cook.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- The Art of Smoking: How Long to Smoke Ribs at 250\u00b0F<\/a><\/li>\n\n\n\n
- Ribs Bone Up or Down: The Great Barbecue Debate Resolved<\/a><\/li>\n<\/ul>\n\n\n\n
Bone Side Up or Down – Resting the Matter<\/h3>\n\n\n\n
Ask this question in a group of pitmasters and you are going to end up with a lot of different answers. The good news, though, is that now there is a definite answer.<\/p>\n\n\n\n
It is all about ensuring that the bones are facing towards the heat source. In a Traeger pellet grill, the heat is coming from downwards. Thus, this is how the ribs must be placed.<\/p>\n\n\n\n
Basting the Beef Back Ribs<\/h3>\n\n\n\n
Method<\/h3>\n\n\n\nStep 1<\/h4>\n\n\n\n
Preheat the smoker to 225\u00b0F. Close the lid.<\/p>\n\n\n\n
Step 2<\/h4>\n\n\n\n
There is a thin membrane on the bone side of the beef ribs that needs to be removed. Find a middle bone to get started with. Then, work a butter knife underneath the membrane, loosening it.<\/p>\n\n\n\n
Once you have lifted enough of it up, pull it up and back, peeling it away from the meat.<\/p>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Sprinkle the rub liberally on both sides of the beef ribs. Press into the meat.<\/p>\n\n\n\n
Place in the smoker, bone side down.<\/p>\n\n\n\n
Step 4<\/h4>\n\n\n\n
When the beef ribs register about 190\u00b0F, take out of the smoker and apply a thin layer of barbecue sauce to either side of the beef ribs. This should be around the six or seven hour mark.<\/p>\n\n\n\n
Continue to do this every half an hour until the beef ribs register 205\u00b0F. This should be about an hour or two later.<\/p>\n\n\n\n
Take out of the smoker and let rest for up to 20 minutes.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n Here are some tips to follow for choosing and preparing the smoked beef ribs<\/a>:<\/p>\n\n\n\n One of your first tasks when making smoked or BBQ beef ribs is choosing the right cut<\/a>. There are two types for you to choose from – beef back ribs and beef short ribs which are also known as chuck ribs and plate ribs.<\/p>\n\n\n\n The short ribs are a cut taken from the lower part of the rib cage, behind the brisket. The meat on these ribs are thick and sit on top of the bones. There is also plenty of fat, marbling<\/a>, and connective tissue here.<\/p>\n\n\n\n Then there are the beef back ribs. These are taken from the dorsal area, behind the shoulders. Here, the beat is found in between the bones. The ribs tend to be about six to eight inches long.<\/p>\n\n\n\n Now, for this recipe I have smoked beef back ribs. However, if you wish, you can use short ribs – their fattiness does make them an excellent option for smoking.<\/p>\n\n\n The only thing that you need to be aware of, though, is that short ribs can come in a variety of sizes and lengths. Always choose the longer options as they will hold up better to the smoking process.<\/p>\n\n\n\n I know that trimming the ribs can be a bit of a pain but this is something that you need to do, regardless. See, unlike connective tissue, the membrane doesn’t melt when exposed to heat for an extended period of time. As such, when you try to bite into your smoked beef back ribs, you will be met with a tough and unyielding covering.<\/p>\n\n\n\n To add to this, this lining can prevent seasoning, heat, and the smoke flavor from properly penetrating the ribs. Thus, not only will the meat take longer to cook, but your ribs won’t end up as tasty as you would like.<\/p>\n\n\n\n The good news is that once you have lifted up that first piece of the lining, it is easy enough to pull the rest away. To get a better grip, hold the lining with a paper towel and pull.<\/p>\n\n\n\n Instead of this BBQ rub, you can choose another option. Even steak seasoning can work well for these beef back ribs. Or, you can keep it simple with just salt, pepper, and garlic powder. The choice is up to you.<\/p>\n\n\n\n For the most part, simply pressing the rub into the meat will do the trick. If you want to guarantee that the ingredients will stick, though, then you can apply a thin layer of olive oil to the ribs beforehand. Adding a little fat into the mix can also produce tastier smoked beef ribs.<\/p>\n\n\n\n Some people may also use mustard as a sticking agent<\/a> but I find oil to be a better fit here.<\/p>\n\n\n\n Now, you may be wondering how long you should leave the rub on for before smoking the ribs. I have discovered that even 10 minutes will do the trick. If you want, though, you can keep the ribs in the fridge for several hours.<\/p>\n\n\n\n If you take this step, make sure to take the ribs out of the fridge at least 20 minutes before smoking the meat so that the ribs have time to warm up.<\/p>\n\n\n\n Here are the guidelines to follow to ensure that your smoked beef ribs turn out perfectly:<\/p>\n\n\n\n Beef ribs, in general, are a hardier cut. This means that they can hold up well to stronger smoke flavors. Thus, if you wish, you can try some hickory or even mesquite. Just make sure that you only use about a handful or you could end up causing the meat to be bitter.<\/p>\n\n\n\n If you would prefer to err on the side of caution, then oak would do the trick. I know that some also like apple or cherry but I do find that these are better suited to smoked pork dishes.<\/p>\n\n\n\n I know that plenty of people like to smoke their beef ribs at higher temperatures. I, however, don’t like taking that risk. As you will see, there isn’t much meat on the bones and I don’t want to risk drying them out.<\/p>\n\n\n\n For me, 225\u00b0F is the ideal temperature. You can bump up the temperature to 250\u00b0F, but make sure to monitor the internal temperature carefully closer towards the end of the cook.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Ask this question in a group of pitmasters and you are going to end up with a lot of different answers. The good news, though, is that now there is a definite answer.<\/p>\n\n\n\n It is all about ensuring that the bones are facing towards the heat source. In a Traeger pellet grill, the heat is coming from downwards. Thus, this is how the ribs must be placed.<\/p>\n\n\n\n\n
Prepping the Beef Ribs<\/h2>\n\n\n\n
Types of Beef Ribs<\/h3>\n\n\n\n
<\/figure><\/div>\n\n\nTrimming the Beef Back Ribs<\/h3>\n\n\n\n
Applying the Rub<\/h3>\n\n\n\n
Getting the Smoking Process Right<\/h2>\n\n\n\n
The Wood Chips<\/h3>\n\n\n\n
The Smoking Temperature<\/h3>\n\n\n\n
\n
Bone Side Up or Down – Resting the Matter<\/h3>\n\n\n\n
Basting the Beef Back Ribs<\/h3>\n\n\n\n
![\"smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/smoked-ribs-with-sauce-rotated.jpg\")
<\/figure><\/div>\n\n\n