Smoked Beef Back Ribs
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5.0
6 reviews
Excellent
Smoked Beef Back Ribs
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This recipe for smoked beef back ribs is easy to make and delivers tender, succulent, and perfectly seasoned meat each and every time.
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Ingredients
Rub
- 1 tbsp espresso powder (or fine ground dark coffee)
- 1 tbsp ancho chile powder
- 1 tbsp brown sugar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
Ribs
- 3 lbs beef back ribs (See Note 1)
- 3 tbsp yellow mustard
Serve
- Master BBQ Sauce Recipe (Sweet Heat)
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Instructions
- Preheat your smoker to 275°F. I use a Traeger smoker, but if using wood, do indirect smoking. Mix together the rub, set aside.
Prep Ribs
- If your butcher has already removed the back membrane, go to Step 2. Otherwise loosen the white membrane attached to the back of the ribs using a knife. Then with a paper towel, pull the membrane away and discard.
- Slather the ribs with the yellow mustard and then season on all sides with coffee ancho rub mixture.
Smoking
- Place the ribs bone side down on the smoker grates, close the lid, and smoke for about 3 hours. The internal temperature should be near 165°F.
- Remove the ribs from the smoker and wrap them tightly in butcher paper (foil can be substituted, but it will soften the bark).
- Return the wrapped ribs package to the smoker and continue cooking for another 2 hours, but check the ribs after 90 minutes. We're looking for a finished, internal temperature of around 202°F (See Note 2).
- Remove the beef back ribs from the smoker and allow to rest for 30 minutes. Remove from butcher paper wrap and slice into individual ribs and serve.
- Serve as is or with BBQ sauce, like my Master BBQ Sauce Recipe (Sweet Heat).
Oven or Grill (No Smoker)
- Prep ribs as detailed above then place each beef back rib rack on a sheet of foil. Sprinkle 2 tablespoons of apple cider vinegar over each rack. Fold the foil up and around the ribs to secure a tight package.
- Place onto a baking tray and into a 300°F preheated oven for 2 1/2 to 3 hours. We're looking for a finished, internal temperature of around 202°F (See Note 2)
- Remove ribs from oven, keep covered with foil and let rest 30 minutes. Serve as is or with BBQ sauce, like my Master BBQ Sauce Recipe (Sweet Heat).
- If you want a lacquered glaze: Using an oven, brush rib racks meat side up with sauce and broil until the sauce is thickened, bubbly and shiny, a few minutes. If grilling, brush rib racks meat side up with sauce, cover lid and grill until the sauce is thickened, bubbly and shiny, a few minutes.
Notes
- I was able to use two 2-rib racks as shown. Some come in 3-4 ribs racks.
- Ribs should be pretty tender at this point and the meat will have pulled back from the end of the bones.
Nutrition Information
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Calories
1140kcal
(57%)
Carbohydrates
14g
(5%)
Protein
100g
(200%)
Fat
79g
(122%)
Saturated Fat
39g
(195%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
308mg
(103%)
Sodium
2225mg
(93%)
Potassium
255mg
(7%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1311IU
(26%)
Vitamin C
1mg
(1%)
Calcium
543mg
(54%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1140 kcal
% Daily Value*
| Calories | 1140kcal | 57% |
| Carbohydrates | 14g | 5% |
| Protein | 100g | 200% |
| Fat | 79g | 122% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 308mg | 103% |
| Sodium | 2225mg | 93% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1311IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 543mg | 54% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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