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Smoked Beef Ribs with Texas Style Rub
This smoked beef ribs recipe has everything we love about ribs, and is so easy it's perfect for beginners. Give it a try today!
Prep Time
5 mins
Cook Time
6 hrs
Rest Time
20 mins
Total Time
6 hrs 25 mins
Servings: 4
Calories: 234 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 rack of beef ribs
For the Rub
- 2 tablespoons ground black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon onion powder
- ½ tablespoon kosher salt
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
For Smoking
- water
- Wood Chunks or chips, pre-soaked, or pellets (whichever your smoker uses)
Instructions
- Get out and measure all of your ingredients.
- To make the rub, add all of the spices into a small bowl and mix until combined.
- Season both sides of the ribs generously with the rub.
- Preheat the smoker and fill the steam pot with water and stock the smoker with wood (chunks, chips, pellets…whatever your smoker is designed for)
- Smoke the ribs for about 6 hours at 225 degrees. Make sure to check the water level and wood every 45-60 minutes, until they reach an internal temperature of 203 degrees.
- Carefully remove the ribs from the smoker and allow to rest for at least 15 minutes before serving.
- It will be the longest fifteen minutes of your life waiting!
- Enjoy every bite!
Cup of Yum
Notes
- Notes:Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood to penetrate into the meat and it becomes packed full of flavor!Always make sure to check the steam pot and fill with water as needed. It is important to maintain a high moisture level within the smoker.The rub can be made ahead of time and kept in an airtight container in a dark place (inside a cabinet is fine) and will keep for about a year.
- Do I have to use a specific kind of wood? No! We love to use different kinds of wood as each variety lends its own unique flavor. We chose oak for this recipe as it’s the traditional wood used in Texas and lends a mild flavor. If you can’t find oak, cherry is a great substitute.
- Do I have to use a specific kind of wood? No! We love to use different kinds of wood as each variety lends its own unique flavor. We chose oak for this recipe as it’s the traditional wood used in Texas and lends a mild flavor. If you can’t find oak, cherry is a great substitute.
- Can these be reheated? Yes. We typically don’t have leftovers, but you can certainly reheat them to enjoy them the next day. How do I store the Smoked Beef Ribs? You can store the ribs in an airtight container in the fridge for 3-5 days.
- Can these be reheated? Yes. We typically don’t have leftovers, but you can certainly reheat them to enjoy them the next day. How do I store the Smoked Beef Ribs? You can store the ribs in an airtight container in the fridge for 3-5 days.
Nutrition Information
Calories
234kcal
(12%)
Carbohydrates
8g
(3%)
Protein
15g
(30%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
45mg
(15%)
Sodium
944mg
(39%)
Potassium
317mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
526IU
(11%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 944mg | 39% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.