Smoking beef ribs may seem intimidating for beginner backyard smokers. But have no fear with some key tips on temps times, and techniques, you’ll be sinking your teeth into tender, smoky beef rib perfection in no time.
An Overview of Beef Ribs
Before jumping into the nitty gritty details, let’s start with a quick beef ribs 101. Beef ribs come from the rib section of a cow, most commonly the plate, chuck short ribs or back ribs. They contain plenty of connective tissue, fat and collagen which needs time and low heat to break down and become deliciously tender.
There are a few key cuts of beef ribs to know:
-
Plate ribs – Also called “dinosaur ribs”, these are the biggest, meatiest ribs from the lower rib section. Very beefy in flavor and juicy
-
Chuck short ribs – Smaller in size but still nicely marbled with great beef flavor. A nice mix of meat and bone.
-
Back ribs – Sit under the prime rib area so have less meat than plate ribs but more than chuck ribs. Still full of flavor.
Factors That Determine Smoke Time
When smoking beef ribs, the most important factor that determines how long they need to smoke is cooking temperature The lower the temp, the longer the smoke time Other factors like the size and thickness of the ribs, and any wrapping methods used, also impact total cook time.
Here are the main factors that determine how long beef ribs need to smoke:
-
Smoker Temperature – The most significant factor. Lower temperature = longer cook time. 225°F is typical for low and slow smoking.
-
Size/Thickness – Bigger, meatier plate ribs take longer than smaller back ribs or chuck ribs. Thicker ribs need more time too.
-
Wrapping – The Texas crutch (wrapping in foil) speeds up cook time. Unwrapped ribs take longer.
-
Wood Choice – Some woods burn slightly hotter which can reduce cook time.
-
Altitude – Above sea level may require adjusted cooking temps.
Typical Beef Rib Smoking Times
Now let’s get into some general time ranges for smoking beef ribs using various temperatures and methods:
At 225°F (low and slow)
- Unwrapped beef ribs: 8-10 hours
- Wrapped (Texas crutch): 6-8 hours
At 250°F
- Unwrapped beef ribs: 6-8 hours
- Wrapped (Texas crutch): 5-6 hours
At 275°F (hot and fast)
- Unwrapped beef ribs: 4-6 hours
- Wrapped (Texas crutch): 3-5 hours
As you can see, the temperature makes a huge impact on total smoke time. Lower and slower is the traditional barbecue approach but hot and fast (275°F+) also works if you’re limited on time.
It’s also important to note that different types of beef ribs (plate, chuck, back) may cook faster or slower depending on size and thickness. An accurate leave-in meat thermometer is the best way to monitor doneness.
Internal Temp and Tenderness
Speaking of doneness, internal temperature is a better indicator of when beef ribs are ready rather than relying strictly on time. The collagen in the ribs needs to melt to make them tender.
The ideal internal temp for tender, pull-off-the-bone beef ribs is:
- 203°F – This is the magic number for super tender and juicy smoked beef ribs with a nice crust or “bark”.
Always rely on an instant read or leave-in thermometer like the Thermoworks Smoke X2 rather than guessing doneness by time alone. This guarantees meltingly tender ribs every time regardless of your particular smoker conditions and rib sizes.
Additional Tips for Perfect Smoked Beef Ribs
Beyond temperature and time management, there are some additional tips to ensure your smoked beef ribs turn out fantastic:
-
Use a rub – A simple salt, pepper and garlic rub really enhances the beefy flavor.
-
Try the 3-2-1 method – For a tender, saucy finish, try smoking for 3 hours unwrapped, 2 hours wrapped, then 1 final hour unwrapped with sauce.
-
Maintain steady heat – Don’t let your smoker temperature fluctuate too much for best results.
-
Use a water pan – The moisture helps prevent drying out the longer cook times.
-
Let them rest – Once smoked, let them rest wrapped for at least 15-30 minutes before serving.
Perfectly smoked beef ribs may take some time and patience but the results are well worth it. With the right temperature control, allowing enough cook time for the cut of ribs you have, and taking them to 203°F internal temperature, you’ll be rewarded with some of the most flavorful and tender barbecue you’ve ever tasted. So relax, grab a cold one, and let the sweet smell of hickory smoked beef ribs carry you away to barbecue bliss.
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
Low and slow is the name of the game when smoking beef ribs. You need enough smoke to properly season the meat and give you that beautiful dark coveted bark. These guys also need plenty of time to render that fat and tough connective tissue to get them to a perfect fall-off-the-bone texture.
- Prep. There is a layer of fat on top of the ribs and another papery membrane on the bone side of the ribs. You can ask your butcher to remove the membrane or you can do it at home. Either way, that membrane is not very pleasant to eat and you want it gone. If you’re doing it at home, work a butter knife underneath the membrane, use a paper towel to get a good grip, and lift it off.
- Season. Slather the trimmed ribs in spicy Dijon mustard (make sure to get a variety that contains horseradish), and season liberally with either my Beef Rub or equal parts salt, pepper, and garlic powder. The mustard gives a little hint of flavor while also helping that dry rub cling to the outside of the ribs.
- Smoke. With your smoker preheated to 250 degrees F, place the seasoned ribs on the smoker, close the lid, and smoke for 3 hours.
- Spritz. Spritz these ribs with a vinegar and hot sauce blend (recipe below!). These ribs are not wrapped, so to keep things moist and help develop that yummy bark, the spritz is crucial. Don’t be fooled into thinking it is too spicy, it’s really not. It just adds a little extra bite and “wow” to the ribs (kind of like how I use vinegar in my Carolina Style Pulled Pork). Continue to smoke until the ribs reach 203 degrees F.
- Rest, slice, and serve. When you’ve hit your target 203 degrees F, it’s important to let them rest. Wrap them up in butcher paper, transfer to a cooler, cover with a towel, and rest for an hour before slicing into individual ribs and serving.
How to make the perfect Smoked Beef Ribs with LesBBQ
FAQ
How long do I smoke beef ribs at 225?
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.
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.
Should I wrap beef ribs when smoking?
A: Ribs are typically wrapped after they have been on the grill or smoker for about 2 to 3 hours, once they’ve absorbed enough smoke and developed a crusty exterior. Wrapping them after this point helps to prevent them from drying out.
What is the 3:2:1 rule for smoking ribs?
The 3-2-1 Method is a process that involves smoking the ribs for three hours, wrapping them in foil and braising for two hours, and then smoking unwrapped for one hour. This not only helps the ribs cook faster, it ensures an even smoke ring and more tender meat.