If you’re looking for a delicious and easy recipe for beef ribs, look no further than this smoked beef ribs recipe. The combination of slow cooking and smoking results in tender, juicy, and flavorful ribs that will impress your family and friends.
To get started, preheat your smoker to 250 degrees Fahrenheit. This temperature is ideal for slow cooking the beef ribs and allowing the smoke to penetrate the meat. While the smoker is heating up, it’s time to prep the ribs. Using a sharp knife, cut each beef plate rib between the bones to separate them. This will create more surface area for the rub and smoke to penetrate, resulting in a more flavorful and tender end product.
Once the ribs are prepped, season them generously with salt and pepper on both sides. Rub the seasoning into the meat to ensure it adheres well. Alternatively, you can use a dry rub of your choice to add more flavor to the beef ribs. Place the ribs in the smoker and smoke for 3 hours. Make sure the ribs are evenly spaced on the smoker grates to allow for even cooking and smoking. You can use wood chips of your choice to add smoky flavor to the ribs.
After 3 hours, remove the ribs from the smoker and place them in a foil pan. This step is important as it helps to keep the meat moist and tender by trapping in the juices. Wrap the ribs tightly in foil and place them back in the smoker for 2 additional hours. This method of wrapping the beef ribs in foil is known as the “Texas Crutch” and is a popular technique used by pitmasters to speed up the cooking process and keep the meat tender.
After 2 hours, remove the ribs from the smoker and let them rest for 30 minutes before slicing them. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful end product. Once the ribs have rested, it’s time to slice them and serve. You can serve the beef ribs with your favorite BBQ sauce or enjoy them as they are.
In conclusion, this smoked beef ribs recipe is a delicious and easy way to impress your family and friends with your BBQ skills. By following these simple steps, you can create tender, juicy, and flavorful beef ribs that are sure to be a hit at your next BBQ. So fire up that smoker and get cooking!
Ingredients
Seasoning
Preheat your smoker to 250 degrees Fahrenheit. This temperature is ideal for slow cooking the beef ribs and allowing the smoke to penetrate the meat.
Prep the ribs by cutting them individually. Using a sharp knife, cut each beef plate rib between the bones to separate them. This will create more surface area for the rub and smoke to penetrate, resulting in a more flavorful and tender end product.
Season the ribs generously with salt and pepper on both sides. Rub the seasoning into the meat to ensure it adheres well. Alternatively, you can use a dry rub of your choice to add more flavor to the beef ribs.
Place the ribs in the smoker and smoke for 3 hours. Make sure the ribs are evenly spaced on the smoker grates to allow for even cooking and smoking. You can use wood chips of your choice to add smoky flavor to the ribs.
After 3 hours, remove the ribs from the smoker and place them in a foil pan. This step is important as it helps to keep the meat moist and tender by trapping in the juices.
Wrap the ribs tightly in foil and place them back in the smoker for 2 additional hours. This method of wrapping the beef ribs in foil is known as the “Texas Crutch” and is a popular technique used by pitmasters to speed up the cooking process and keep the meat tender.
After 2 hours, remove the ribs from the smoker and let them rest for 30 minutes before slicing them. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful end product.
Slice the ribs and serve immediately. You can serve the beef ribs with your favorite BBQ sauce or enjoy them as they are.
Below is a printable Recipe Card!
Individually Smoked Beef Ribs
Difficulty: Easy
Course Main Course
Cuisine American
Keyword Beef ribs, easy smoked beef ribs, individual smoked beef ribs, smoked beef ribs
1 rack of beef plate ribs cut individually Preheat your smoker to 250 degrees Fahrenheit. This temperature is ideal for slow cooking the beef ribs and allowing the smoke to penetrate the meat.
Prep the ribs by cutting them individually. Using a sharp knife, cut each beef plate rib between the bones to separate them. This will create more surface area for the rub and smoke to penetrate, resulting in a more flavorful and tender end product.
Season the ribs generously with salt and pepper on both sides. Rub the seasoning into the meat to ensure it adheres well. Alternatively, you can use a dry rub of your choice to add more flavor to the beef ribs.
Place the ribs in the smoker and smoke for 3 hours. Make sure the ribs are evenly spaced on the smoker grates to allow for even cooking and smoking. You can use wood chips of your choice to add smoky flavor to the ribs.
After 3 hours, remove the ribs from the smoker and place them in a foil pan. This step is important as it helps to keep the meat moist and tender by trapping in the juices.
Wrap the ribs tightly in foil and place them back in the smoker for 2 additional hours. This method of wrapping the beef ribs in foil is known as the "Texas Crutch" and is a popular technique used by pitmasters to speed up the cooking process and keep the meat tender.
After 2 hours, remove the ribs from the smoker and let them rest for 30 minutes before slicing them. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful end product.
Slice the ribs and serve immediately. You can serve the beef ribs with your favorite BBQ sauce or enjoy them as they are.
I can confidently say that this smoked beef ribs recipe is one of the best I’ve ever tasted. The combination of slow cooking and smoking results in a tender, juicy, and flavorful meat that will leave your taste buds tingling. It’s an easy recipe to follow, and with a little bit of patience and love, you can create a meal that will impress even the most discerning of guests.
The smoking process was also easy to follow. The temperature of 250 degrees Fahrenheit was perfect for slow cooking the beef ribs and allowing the smoke to penetrate the meat. The wood chips I used added the perfect amount of smoky flavor to the meat. After three hours, I removed the ribs from the smoker and placed them in a foil pan. The Texas Crutch method, which involves wrapping the beef ribs in foil, helped to keep the meat moist and tender by trapping in the juices. I then placed them back in the smoker for an additional two hours.
After the two hours, I removed the ribs from the smoker and let them rest for 30 minutes before slicing them. This resting period allowed the juices to redistribute throughout the meat, resulting in a juicier and more flavorful end product. Once the ribs had rested, I sliced them and served them with my favorite BBQ sauce. The result was a delicious meal that my family and I thoroughly enjoyed.
Overall, I highly recommend this smoked beef ribs recipe to anyone looking for a tasty and easy way to create a mouth-watering meal. It’s perfect for any BBQ occasion and will leave your guests wanting more. So, fire up that smoker and get cooking!
ORDER MY KNIFE HERE! ——– DID YOU ENJOY THIS BEEF RIBS RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW! Beef Recipes
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