Smoking beef ribs may seem intimidating for novice pitmasters, but it’s easier than you think with the right techniques. When done properly, smoking transforms tough ribs into fall-off-the-bone tender meat infused with delicious smoky flavor. But how long exactly should you smoke those beef ribs to reach barbecue greatness? Let’s find out!
I’m a longtime barbecue enthusiast and over the years I’ve smoked my share of incredible beef ribs Through trial and error, research, and tips from the barbecue community, I’ve learned what it takes to nail perfectly smoked beef ribs every time.
In this article, I’ll share everything I know about estimating cook times and using temperature to gauge doneness when smoking beef ribs. You’ll learn how to select the best ribs, prep and season them, maintain ideal smoker temperatures, and employ smoking techniques to achieve competition-worthy backyard barbecue.
So fire up your smoker and let’s dive into all things beef ribs!
How Long to Smoke Beef Ribs Based on Temperature
Cooking times can vary quite a bit when it comes to smoking beef ribs. The time needed depends on factors like the size and thickness of the ribs, the type of smoker, and the temperature you use.
Rather than going by time alone, it’s best to focus on the internal temperature of the ribs to determine when they’re done. This takes the guesswork out of estimating cook times.
Here are the ideal internal temperatures for smoked beef ribs:
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145°F (63°C) – The minimum safe temperature recommended by the USDA. At this point, the ribs are cooked through but likely still tough.
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160°F (71°C) – When the collagen begins breaking down, making the ribs start to become tender.
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203°F (95°C) – The collagen is fully rendered, ribs are fall-off-the-bone tender. This is the ideal target temperature.
So to recap, you want to smoke those beef ribs until they reach an internal temperature of around 203°F. At this point, they will be juicy, tender, and packed with flavor.
Using an instant read thermometer like the Thermoworks Thermapen Mk4 is handy for monitoring temperature. Insert the probe into the thickest part of the ribs, avoiding any bones.
Now let’s look at typical cooking times based on various smoking temperatures.
Smoking at 225°F
Low and slow smoking at 225°F is the classic technique for barbecuing beef ribs. This low temperature over an extended period gives the collagen in the ribs time to properly break down.
At 225°F, expect smoking times of:
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Plate ribs (beef short ribs): 8-10 hours
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Back ribs: 6-7 hours
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Chuck ribs: 6-8 hours
The exact time can vary a bit depending on the particular rack of ribs. But plan for roughly 1-1.5 hours per pound at this low smoking temperature. This slower pace allows them to gradually reach the 203°F tenderness zone.
Smoking at 250°F
Kicking up the heat slightly to 250°F helps reduce the total smoking time. At this temperature you can expect:
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Plate ribs (beef short ribs): 6-8 hours
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Back ribs: 5-6 hours
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Chuck ribs: 5-7 hours
So at 250°F, you shave off about an hour or two of smoking time compared to the 225°F pace. The ribs should have the same tender texture, just in a shorter timeframe thanks to the extra 25 degrees.
Smoking at 275°F
This is considered the hot and fast smoking method. With the higher 275°F temperature, collagen breaks down quicker which speeds up the cooking:
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Plate ribs (beef short ribs): 5-7 hours
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Back ribs: 4-5 hours
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Chuck ribs: 4-6 hours
At 275°F, the total smoking time is reduced by 2-3 hours compared to low and slow 225°F smoking. While hot and fast can work, it risks drying out the ribs if you aren’t careful. Keep a close eye on temperature and doneness.
Type of Smoker Used
The type of smoker itself also impacts total cooking time. Well-insulated cabinet-style smokers with precise temperature controls tend to cook faster:
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Electric smoker: 6-8 hours
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Offset stick burner: 8-10 hours
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Pellet smoker: 7-9 hours
The less efficient the smoker, the more time needed. Offset smokers are prone to temperature fluctuations which extends cooking. Plus, they require more babysitting during smoking sessions.
Tips for Estimating Beef Ribs Cook Time
It can be tricky to pin down exactly how long smoking beef ribs will take, but these tips help make it easier:
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Calculate about 1.5 hours per pound of ribs at 225°F.
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Plate ribs need more time than back ribs or chuck ribs.
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Larger, meatier ribs take longer than smaller, leaner ones.
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Wrapping in foil reduces time since it accelerates cooking.
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An uninsulated offset smoker adds time compared to an insulated electric one.
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Use a meat thermometer and target 203°F for ideal doneness.
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Always give yourself a wide window like 8-12 hours for smoking at a lower temp.
While cooking times vary, if you stick to low and slow smoking and monitor temperature, your patience will be rewarded with amazing ribs!
Choosing the Best Beef Ribs for Smoking
Not all beef ribs are created equal. Choosing high-quality well-marbled ribs sets you up for smoking success:
Look for Racks With:
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Marbling – This intramuscular fat keeps the ribs tender and juicy.
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Meaty Bones – More meat means more flavor.
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Flexible Bones – They should have some bend which indicates tenderness.
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Layer of Fat – Helps keep ribs from drying out during long smoking times.
Types of Beef Ribs:
Plate Ribs
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Cut from rib primal, below prime rib.
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Longest ribs with most meat – 3 bones per rack.
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Most popular for smoking.
Chuck Ribs
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From chuck primal near shoulder.
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Typically 4 bone racks.
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Good amount of marbling.
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Leaner than plate ribs.
Back Ribs
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Remaining ribs after removing prime rib.
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Typically 6 bones per rack.
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Least meaty beef rib option.
For the best results, opt for well-marbled plate or chuck ribs. Avoid back ribs which have less meat and tend to dry out.
Prepping Beef Ribs for Smoking
Proper prep before smoking beef ribs is the first step to great flavor:
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Trim – Remove any loose fat or silver skin membrane for better smoke absorption.
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Season – Apply a dry rub, letting it really coat and adhere to the meat.
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Marinate (optional) – Soak ribs in a marinade mixture to boost moisture and taste.
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Rest – Let seasoned ribs sit for 30+ minutes before smoking to maximize flavor impact.
Taking the time to trim, season, and rest the ribs pays off with huge dividends when it comes to tenderness and taste. Never underestimate good prep work!
Maintaining Temperature For Smoking
Maintaining a steady, consistent smoking temperature is crucial for properly cooking beef ribs from start to finish.
Uneven temperatures lead to uneven cooking. Here are some tips:
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Use a high quality smoker that can accurately hold temp.
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Keep the water pan full in a water smoker.
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For charcoal, use the minion method for prolonged heat.
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Add more charcoal or wood as needed to maintain temp.
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Adjust air vents to regulate airflow and temperature.
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Use a thermometer to monitor temperature, making adjustments as needed.
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Don’t peek! Limit opening the smoker so heat stays stable.
It takes some practice, but learning temperature control transforms the way your smoker performs.
3 Smoking Methods for Beef Ribs
There are several smoking techniques that all yield delicious beef ribs. I recommend trying:
1. The Traditional Low and Slow
The classic method that’s stood the test of time. Low 225°F indirect heat for hours to gradually tenderize the ribs. Slow patience brings the most luscious results.
2. The Texas Crutch
A way to reduce smoking time without sacrificing moisture. Wrap the ribs in foil at around 160°F internal temp until they hit 203°F for tender perfection.
3. The 3-2-1 Method
This stages the smoking for balanced tenderness and bark. Smoke for 3 hours uncovered, wrap for 2 hours, then unwrap and smoke 1 final hour. A nice middle ground approach.
Whichever method you use, mastering temperature control is vital for mouthwatering ribs every time.
Serving Smoked Beef Ribs
You survived the hours of smoking, now finish strong with proper resting and serving:
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Allow ribs to rest wrapped for 10-15 minutes before eating.
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This gives juices time to redistribute through the meat.
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Slice ribs between bones into individual pieces.
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Serve ribs with traditional sides like cornbread, beans, coleslaw, potato salad.
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Offer variety of barbecue sauces for dipping at the table.
After all that effort preparing and monitoring your smoked masterpiece, take time to showcase your barbecue bounty at its best!
Master Smoked Beef Ribs with Patience and Practice
Perfectly smoked beef ribs are indeed possible in your own backyard with the right techniques. Now that you know what to look for when selecting ribs, how to prep and season them, target temperatures and smoking methods, you have all the tools needed for sensational results.
Be patient, embrace the process, take good notes, and have fun refining your smoking skills. Before you know it, you’ll have the barbecue bragging rights that come with serving insanely delicious smoked beef ribs!
How Long to Smoke Beef Ribs
It will take about 8-10 hours to fully smoke beef ribs. This time can vary from rack to rack, so be sure to give yourself plenty of wiggle room if your particular rack of ribs takes less or more time than this guide.
Rather than smoking based off cooking time, go off the internal temperature of the meat. The temperature of the meat will guarantee your food is cooked to the perfect doneness.
What are Beef Ribs?
To begin, let’s talk about the cut of beef you’re looking for when smoking beef ribs. I know that sometimes that sea of meats at the grocery store can be intimidating. Skip the pre-packaged stuff and simply ask your butcher for beef ribs. These beefy, beautiful ribs come from the lower end of the ribs and often have a good 1-2 inches of meat right on top of the bone.
You do not want back ribs for this recipe (however, I do have a recipe for Beef Back Ribs if you’re interested in making this cut). Those have hardly any meat on the bone and only about an inch of meat between bones. These types of ribs are often called “shiners” because there is so little meat on top that the bones shine through while cooking.
The thick cuts that are the best for smoking come in two different varieties.
- Chuck ribs. Usually come in a 4-bone beef rib section (bones are also usually a little shorter with slightly less meat)
- Plate ribs. Have 3 big bones and a higher layer of meat on top of the beef rib.
Different pitmasters prefer different cuts, but either one works perfectly with this recipe. I used a 4-bone section of chuck ribs for this one because it was what my butcher had in stock, but plate ribs are a perfect substitute!
This recipe was a big hit when I made it during the second episode of Food Network’s show BBQ Brawl. While I used my awesome Homemade Coffee Rub for that challenge (which the judges LOVED), my Hey Grill Hey Beef Rub tastes totally amazing on these ribs.
Also, I was under a time crunch on BBQ Brawl, so I smoked between 275 and 325 degrees F to have these ribs done in under 5 hours. When you have the time, definitely cook at 250 degrees F for a longer period of time. 
I like to keep my seasonings pretty simple when it comes to big, beefy cuts like these smoked beef ribs. You gotta just let the meat and the smoke do the talking. I did add a little element of heat by using Dijon mustard to keep everybody on their toes. It’s not spicy, rather a warm and amazing melt-in-your-mouth bit of smoked beef rib goodness.
All you need to season these ribs is my Beef Rub. It’s an awesome salt and pepper-based dry rub that was made to compliment the flavors of grilled and smoked beef. You can purchase this from the Hey Grill Hey Store. If you don’t have any on hand, you can use equal parts Kosher salt, coarse black pepper, and garlic powder.
How to Smoke Beef Ribs | Mad Scientist BBQ
FAQ
How long do beef ribs take to smoke at 225 degrees?
Allow the ribs to cook at 225* until they reach 165*– about 5 hours. Pull the ribs from the grill and wrap them in pink butcher paper. Adjust the Meater setting to a new goal of 203* and place the meat back in the grill. Increase the Traeger temperature to 275* and continue cooking the ribs until probe tender.
What is the 3:2:1 method for beef ribs?
The 321 method for ribs is simple: 3 hours of smoky bliss, 2 hours of wrapping them in foil, and 1 hour of causing them for mouthwatering caramelization.
What temperature do beef ribs fall off the bone?
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Quorahttps://www.quora.comTo what temperature should I cook medium rare and well done beef ribs?Nov 9, 2014 — Anyway, in my experience the actual temperature when the ribs are tender is well above 195 F. Sometimes as high as 205 F. But every cut is different,
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centralcitybbq.comhttps://centralcitybbq.comPerfect Beef Ribs for Wood Smoked BBQ: Top TipsSmoke the ribs for about 5-6 hours, or until they reach an internal temperature of 195°F to 203°F. This low and slow method ensures the meat is tender and falls…
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John Mulls Meatshttps://johnmullsmeatcompany.comHow to Make Fall-Off-the-Bone Ribs Like a BBQ Champion4. Cooking Methods: Low and Slow is the Key The secret to fall-off-the-bone ribs is low and slow cooking. This method breaks down collagen in the meat, making i…
How long do ribs take at 225 in a smoker?
Smoke your ribs directly on the racks for 3 hours at 225°F. Remove the ribs from the racks and tightly wrap them in aluminum foil. Before closing the aluminum foil pocket, pour a little apple juice, wine, beer, or any other favorite flavor (about 1/8 of a cup) into the packet to enhance the steam process.