How to Smoke Beef Ribs on a Pellet Grill for Perfectly Tender Meat

Smoking beef ribs on a pellet grill is one of the best ways to achieve competition-worthy ribs with maximum flavor and tenderness Pellet grills like Traeger and Pit Boss make it easy to infuse ribs with real wood smoke flavor without the hassle of tending to a smoker or grill for hours on end If you’re new to pellet grills or just looking for some smoking tips, this guide will walk you through the entire process from start to finish.

Why Smoke Beef Ribs on a Pellet Grill?

Pellet grills offer several advantages that make them ideal for smoking beef ribs

• Set-it-and-forget-it functionality: Pellet grills allow you to precisely set a target smoking temp such as 225°F for low and slow cooking. The digital controller automatically feeds pellets from the hopper into the fire pot as needed to maintain that temperature. This makes it easy to smoke ribs to perfection without constantly monitoring a smoker.

• Consistent smoke: The auger system delivers a steady stream of pellets to produce consistent smoke and flavor infusion. You don’t have to worry about temperature swings.

• Convenience: Just fill the pellet hopper, turn on the grill, and let it do the work. There’s no need for constantly watching the smoker.

• Delicious smoke flavor: Pellet grills burn small pellets of compressed hardwood sawdust to generate smoke. Flavors like hickory, maple, apple, and mesquite infuse ribs with sweet, savory smoke.

• Moist meat: The combination of indirect heat, low temps, and humidity from the drip tray and smoking chamber keeps ribs tender and moist.

How to Choose the Right Beef Ribs for Smoking

For the best results, choose a rack of well-marbled beef plate ribs or beef back ribs. Stay away from lean ribs that lack intramuscular fat, as they’ll likely dry out during the long smoking time. Look for the following qualities:

• Meaty ribs: The ribs should have a nice layer of meat on top of the bones and in between them. Avoid thin, boney ribs.

• Good marbling: Look for streaks of fat integrated throughout the meat, which keeps the beef tender and adds juiciness.

• Firm texture: Choose ribs that feel firm to the touch without feeling overly stiff. The meat should have some flex without feeling mushy.

• Nice size: Pick ribs that are big enough to get adequate smoke absorption. For plate ribs, look for racks around 2.5-3 pounds. Back ribs around 1.5-2 pounds work well.

• Thick cut: Thicker ribs retain more moisture during smoking versus thin, flattened ribs. Around 1-2 inches thick is ideal.

Step-By-Step Guide to Smoking Beef Ribs on a Pellet Grill

Follow this simple process for perfectly smoked ribs every time:

1. Prep the Ribs

• Trim away any excess fat or membrane from the ribs. Leave about 1⁄8 inch of fat to keep the meat moist.

• Peel off the thin membrane from the bone side of the ribs. This allows smoke to penetrate fully.

• Apply a binder like mustard, olive oil, or hot sauce to help the rub adhere.

• Generously season both sides of the ribs with your favorite beef rib rub.

2. Preheat Your Pellet Grill

• Set the temperature to 225-250°F for low and slow smoking.

• Use wood pellets like hickory, maple, or mesquite.

• Let it preheat completely before adding ribs.

3. Smoke the Ribs

• Place ribs bone-side down on the grill grates.

• Smoke at 225-250°F, spritzing with apple juice every 1-2 hours.

• Smoke until the ribs reach an internal temp of 165-175°F. This takes around 4-6 hours.

4. Wrap the Ribs

• Double wrap ribs tightly in foil and add broth, apple juice, or beer.

• Return ribs to the grill for 2 more hours as they braise in the packet.

5. Finish on the Grill

• Unwrap the ribs and lightly sauce or glaze them.

• Place back on the grill over higher heat for 30-60 minutes until caramelized.

• Remove ribs when they reach 200-210°F internal temp.

6. Rest and Serve

• Let ribs rest for 10-15 minutes before slicing and serving.

• Slice between the bones and serve with your favorite sauces and sides.

Pellet Grill Beef Rib Tips and Techniques

• During stalls, spritz ribs every 45 minutes to prevent drying out. Use apple juice, beef broth, vinegar, or beer as a spritz.

• Wrapping in foil holds in more moisture vs. butcher paper, which allows slightly more smoke absorption if you want more bark.

• Apply rubs right before smoking. Salt in the rub draws out moisture, so season as close to smoking time as possible.

• Use a digital meat thermometer to monitor doneness instead of relying on times. Internal temp is the best test for doneness.

• Let ribs fully come up to room temp before smoking for more even cooking. Don’t ice down hot ribs right before serving or it will undo your good smoking work.

Troubleshooting Common Problems

Ribs are tough and chewy:

• Cooked at too high of a temperature. Maintain 225-250°F.

• Didn’t cook long enough to fully break down collagen. Smoke for at least 5 hours.

Ribs are dry:

• Cooked too fast at high temps without wrapping.

• Didn’t spritz or wrap ribs during stall.

• Cut smoking time too close and didn’t rest before serving.

Ribs lack smoke flavor:

• Cooked too hot. Keep temps low for better smoke absorption.

• Smoke too quickly without wrapping.

• Poor quality wood pellets produce little smoke.

Serving Smoked Beef Ribs

Smoked beef ribs go great with classic BBQ sides:

• Coleslaw
• Baked beans
• Corn on the cob
• Potato salad
• Mac and cheese
• Collard greens

And don’t forget:

• Cornbread or biscuits for soaking up sauce
• Pickles to cut through the richness
• Cold beer or bourbon cocktails to wash it all down

With the right pellet grill and some patience, you can achieve incredibly delicious smoked beef ribs soaked with sweet wood smoke flavor. Give this guide a try for your next backyard barbecue and enjoy!