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1. How Long Do You Smoke Beef Back Ribs at 225?<\/h3>\n\n\n\n
Smoking your beef back ribs at 225 degrees could take anywhere between 6-8 hours depending on a couple of factors. Most importantly, how much your beef rack weighs and how tender you like your beef back ribs.<\/p>\n\n\n\n
My advice? Go by temperature. Not by time. Smoking beef back ribs for a specific duration leaves too much room for error. However, keeping your eye open for a done temp of 202 degrees is foolproof regardless of the size of your rib rack.<\/p>\n\n\n\n
2. What is the Difference Between Beef Ribs and Beef Back Ribs?<\/h3>\n\n\n\n
‘Beef ribs’ is an umbrella term for the different types of ribs cut from the carcass of a cow. This includes both short ribs and back ribs. Beef back ribs are specifically cut from the rib area at the back of the carcass, right behind the shoulders.<\/p>\n\n\n\n
This is the area where we find the prized ribeye steaks and prime rib cuts. Butchers usually remove the prime rib roast first leaving a little meat still attached to the rib bones. Those are your beef back ribs.<\/p>\n\n\n\n
It is a Wrap<\/h2>\n\n\n\n
So if you are looking for a delicious, easy way to enjoy some wood-fired flavor on beef, think smoked beef back ribs. With plenty of intercoastal meat to enjoy, these guys do not skimp on tenderness and flavor.<\/p>\n\n\n\n
Generously coat a rack with your rub of choice and smoke it at 275 degrees for 3 hours. Spritz around every 30 minutes. At an internal temperature of about 165 degrees, wrap it and put it back in the smoker till its internal temperature gets to 202 degrees. That’s approximately another 2 hours.<\/p>\n\n\n\n
Slather with sauce and finish your ribs at 300 degrees for half an hour till beautifully caramelized and sticky. Chef’s kiss!<\/p>\n","protected":false},"excerpt":{"rendered":"
For beautifully caramelized succulent smoked beef back ribs, start by massaging your ribs with a dry rub before smoking them at 275 degrees for 3 hours. Next, wrap them and put them back in the smoker for another 2 hours until they attain a temp of 202 degrees. Unwrap and glaze them in BBQ sauce […]<\/p>\n","protected":false},"author":2,"featured_media":21435,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/21428"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=21428"}],"version-history":[{"count":8,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/21428\/revisions"}],"predecessor-version":[{"id":21565,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/21428\/revisions\/21565"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/21435"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=21428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=21428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=21428"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=21428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}