Beef ribs are a quintessential BBQ meal that is loved by many. When perfectly smoked, beef ribs are tender juicy and packed with flavor. However smoking beef ribs can be tricky if you don’t know what you’re doing. One of the most common questions people have is “how long do you smoke beef ribs?”
The answer depends on a variety of factors, including the type of ribs, temperature of the smoker and thickness of the ribs. This detailed guide will provide tips on determining cook times and techniques for smoking mouthwatering beef ribs.
Types of Beef Ribs
There are a few different cuts of beef ribs that can be smoked:
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Back ribs – Originate from the rib primal and are leaner since they are located behind the ribeye.
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Short ribs – Can come from either the plate or chuck primal. Plate short ribs are cut from ribs 6-8 while chuck short ribs come from ribs 2-5. Short ribs contain the most meat.
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Dino ribs – Cut from the plate primal and contain long bones with lots of meat between them, Also called beef spare ribs
Short ribs and dino ribs are the most popular to smoke since they contain the most meat and fat Back ribs tend to be leaner with less meat between the bones
Smoker Temperature
The temperature you smoke the ribs at will impact the cook time. Most pitmasters recommend smoking beef ribs between 225-250°F. The lower end of this range will result in a longer cook time while the higher end will be faster. Some key points on temperature:
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225°F – Low and slow temperature that breaks down collagen and fat over 4-6 hours. Ribs will be tender and juicy.
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250°F – Slightly faster cook time of 3-5 hours. Ribs will have a bit more bark and chew.
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275°F or above – Only recommended for lean back ribs to avoid drying out. Short ribs may get tough above 250°F.
For most beef rib cooks, 225-250°F is ideal. Lower temperatures give the connective tissue time to break down.
Rib Thickness
Thicker ribs will obviously require more time in the smoker than thinner ribs. Plate or chuck short ribs can range from 1.5 – 3 inches thick. Figure 1-1.5 hours of smoking time per inch of thickness as a general rule.
So 3-inch thick short ribs will need 4.5-6 hours while 2-inch ribs may only require 3-4 hours. If possible, ask your butcher for ribs around 2 inches thick for easier smoking.
Determine Doneness
Checking for doneness is more reliable than going by time alone. There are a few ways to test when ribs are ready to come off the smoker:
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Temperature – Use a meat thermometer to check internal temp. 195-205°F is ideal.
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Bone wiggle – Grab a bone mid-rib and give it a tug. It should move easily with little resistance.
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Toothpick test – Stick a toothpick into the meaty sections between bones. It should slide in and out like butter.
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Visual test – Meat should have pulled back from the ends of the bones by 1/4 to 1/2 inch.
Step-By-Step Smoking Instructions
Follow these steps for foolproof smoked beef ribs:
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Trim – Remove silver skin membrane from the bone side of ribs. Also trim off any excess hard fat.
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Season – Apply a dry rib rub generously on all sides. Let sit for at least 30 minutes.
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Smoke – Place ribs meat side up on the smoker grates. Maintain temperature at 225-250°F.
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Spritz – Every 45-60 minutes spray ribs with apple juice or cider vinegar to moisten.
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Wrap – Once internal temp reaches 150-160°F, wrap ribs tightly in butcher paper.
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Finish – Continue cooking until ribs pass doneness tests, about 195-205°F.
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Rest – Let ribs sit wrapped for 15-30 minutes before cutting and serving.
Choosing the Right Wood
The wood you smoke with impacts flavor. For beef ribs, opt for bolder fruit and nut woods.
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Oak – Strong, earthy flavor perfect for beef. Provides a smoky flavor with little bitterness.
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Hickory – Classic strong smoke profile that complements beef. Use with other milder woods.
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Mesquite – Intense smoky flavor that works well with bold beef ribs.
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Pecan – Subtle smoke and milder sweetness to balance beef.
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Cherry – Adds a subtle fruit flavor and helps produce a dark bark.
Serving Suggestions
Beef ribs make a hearty meal on their own but pair nicely with traditional BBQ sides:
- Baked beans
- Coleslaw
- Potato salad
- Grilled corn on the cob
- Mac and cheese
- Collard greens
- Cornbread
Serve ribs with barbecue sauce on the side or go with a dry rub only to let the natural flavors of the smoked beef shine.
Leftover Storage
Since beef ribs take so long to prepare, leftovers are great to have on hand. Store them:
- In the refrigerator for 3-4 days
- In the freezer for 2-3 months
Reheat ribs in the oven at 300°F until warmed through. You can also briefly toss ribs on the grill to re-crisp the outside.
Tips for the Best Ribs
Follow these extra pointers for finger-lickin’ good beef ribs every time:
- Choose high-quality meat with good marbling
- Remove membrane for maximum smoke absorption
- Apply rub right before smoking
- Use indirect heat, moving ribs if flare-ups occur
- Spritz often to prevent ribs drying out
- Slice across the grain for tender bites
- Let ribs rest before cutting
With the right cut, temperature, wood, and cook time, you can make competition-worthy smoked beef ribs in your own backyard. Now that you know exactly how long to smoke them, it’s time to fire up the smoker!
CREATE FLAVORFUL BEEF RIBS IN A SMOKER
I love grilling, but I love smoking meats just a bit more. Mostly men seem to comment on my grilling and smoker recipes; however, it’s really my goal to get more women excited about using these outdoor cooking appliances. Not that we don’t love you men who cook! Once you learn a couple of basic techniques, you can very easily master a smoker. A lot of people are nervous about smoking and I get it. I used to be too! With the invention of electric smokers, it has become a cinch to smoke any day of the week. Trust me, once you try it, you’ll be breaking out your smoker to make these beef ribs over and over again!
Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood smoke to penetrate the meat. So give yourself enough time to make these. You can’t rush it or your meat will be tough. There is no shortcut here!
Silverskin is a membrane. It is a tough bit of connective tissue on the underside of beef and pork ribs. It can be very chewy if not removed since it doesn’t get soft and melt down like fat does. Removing it also helps the seasoning to really get into the meat without having that barrier there. It can be stubborn to remove so make sure your hands and the ribs are dry or use a paper towel to get a good grip on it to pull it off.
If using a traditional wood smoker, always make sure to check the steam pot and fill with water as needed. Also, you can use any kind of wood that you like for beef ribs. I used mesquite here but feel free to use your favorite kind. Applewood and Cherrywood are other favorites. Honestly, I know there are wood smoking purists out there that say to use a certain kind of wood for certain kind of meat. I honestly have not found a bad combination yet!
This is really a matter of taste preference. I prefer a smoky sweet flavor for beef. Here I used a Hickory Brown Sugar bottled sauce but try making your own HOMEMADE BARBECUE SAUCE for a real kick in flavor!
If you have any leftovers you can place them in an airtight container and into the refrigerator where they will keep for up to 3-5 days. You can reheat these in an oven (covered) at 250F degrees until the internal temperature of the ribs reaches 165F degrees. I do not recommend freezing cooked ribs.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- beef ribs
- salt and pepper
- garlic powder
- BBQ sauce
- optional rib rub (in recipe card – this is my tried-and-true recipe)
How to make the perfect Smoked Beef Ribs with LesBBQ
FAQ
How long does it take to smoke beef ribs 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 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.
At what temperature do beef ribs fall apart?
You’re looking at a few different things here. The temperature (145F) is for food safety, (195-203F) is for collagen and fat rendering. But the “standard” for ribs is not really fall off the bone. Fall off the bone is usually actually overdone.