Smoking beef back ribs can lead to some incredibly tender, juicy and flavorful results when done right. But knowing how long to smoke beef back ribs at 250°F is key to perfection. In this ultimate guide, I’ll walk you through everything you need to know to smoke beef back ribs like a pro.
Why Smoke Beef Back Ribs at 250°F?
Smoking beef ribs between 225-250°F is ideal. Many pitmasters prefer 250°F because it balances a nice smoky flavor while preventing the ribs from drying out. At 250°F, beef back ribs take about 4 hours to reach tender, juicy perfection.
Lower temperatures like 225°F can work too but will increase cook time. Meanwhile, higher temperatures may cause the ribs to dry out. That’s why 250°F hits the sweet spot for most pitmasters smoking beef back ribs.
Step-by-Step Guide to Smoking Beef Back Ribs at 250°F
Follow these simple steps for foolproof beef back ribs every time:
1. Choose Your Ribs
Look for ribs with nice marbling and a thick meaty layer on top of the bones Avoid ribs with yellowing fat or an overly thin meat layer High quality beef like Prime or Wagyu will yield the best results.
2. Prep the Ribs
Remove the thin membrane from the back of the ribs for tenderness. Then lightly coat both sides in mustard or olive oil before applying your favorite beef rib rub.
3. Smoke at 250°F
Place ribs meat side up on the smoker grates and smoke at a steady 250°F, adding more charcoal or wood chunks as needed to maintain the temperature. Spritz with apple juice or spray with vinegar every hour for moisture.
4. Wrap in Foil or Butcher Paper
After 2-3 hours, wrap the ribs tightly in foil or butcher paper and return to the smoker until tender, about 1 more hour.
5. Finish Unwrapped
Unwrap and return the ribs to the smoker for 30 mins – 1 hour until bark firms up. Brush with BBQ sauce in the last 10-15 minutes if desired.
6. Rest and Serve
Let ribs rest at least 30 mins before slicing and serving. Enjoy!
Tips for Perfectly Smoked Beef Back Ribs
Beyond cooking at 250°F, here are some additional tips for flawless results:
- Maintain an even temperature – fluctuations can cause dryness.
- Spritz ribs occasionally with juice/vinegar for moisture.
- Wrap ribs when they stall – usually around 165°F internal temp.
- Cook to 195 – 205°F for perfect tenderness.
- Let ribs rest before eating for juiciness.
- Slice against the grain for maximum tenderness.
- Serve ribs sauced or naked – your choice!
Signs Your Beef Back Ribs are Done
It can be tricky to know precisely when your beef back ribs are ready to come off the smoker. Here are some telltale signs to look for:
- Meat has visibly shrunk back from the ends of the bones
- Meat has developed a dark bark and mahogany color
- Probes slides in and out of meat very easily
- Internal temp reads 195°F – 205°F
- Meat effortlessly pulls apart from the bone
Once your ribs check a few of these boxes, you can be sure they’re ready to devour!
Delicious Side Dishes for Smoked Beef Ribs
Smoked beef ribs deserve equally special side dishes like:
- Smoky baked beans
- Tangy coleslaw
- Grilled corn with spicy butter
- Cheesy scalloped potatoes
- Sweet & spicy roasted carrots
- Creamy potato salad
- Fresh watermelon slices
Sides like these will perfectly complement your bbq beef back ribs for an incredible meal.
Smoking beef back ribs at 250°F for around 4 hours is ideal for mouthwatering results. Maintaining an even temperature, spritzing periodically, and resting the ribs are keys to success. Refer to this guide anytime you smoke beef back ribs and you’ll achieve barbecue greatness in no time. Now go fire up that smoker!
Where to Buy Beef Back Ribs?
Butchers can get more money per pound selling the high-value rib eye meat on top of the bones than they can sell the meat as back ribs. They trim back ribs down, leaving little meat above the bone. This aggressive trimming means you can see some of the bones peeking through the meat. Try and find back ribs with as much meat on them as you can and look for good fat marbling.
Beef back ribs are pretty affordable since they tend to be cast-offs from the rib eye production process. Look in the beef section of your grocery store or go right up to the counter and ask. A good butcher will be more than willing to sell you the back ribs and earn some money on a cut that often gets discarded. If you can’t find them in a store near you, we have ordered them from Felton Angus Beef with great success.
What are Beef Back Ribs?
Beef back ribs come from the rib primal cut on a cow. The exact same area where you find delicious and fatty rib eyes or prime rib. In fact, beef back ribs are just the bones that have been removed during the trimming process for boneless rib eye steaks or boneless prime rib roasts. They have all the fatty marbling and flavor that those same cuts are known for, which makes them perfect to cook on the smoker. A typical rack of back ribs can include anywhere from 7-12 bones and weigh between 2.5-4 pounds.
Now, back ribs are different from the giant beef ribs and short ribs we have posted recipes about before, so make sure you’ve got the right cut for this cook.
This is How To Smoke Beef BACK Ribs the Best Way
FAQ
How long do beef back ribs take at 250 degrees?
Barbecue the beef back ribs at 250-275°F for 4 hours and then check for doneness.
Do you wrap beef back ribs when smoking?
-
Meat Churchhttps://www.meatchurch.comBeef RIbs – Meat ChurchApr 12, 2020 — Smoke the Ribs Place the ribs meat side up in the smoker. You can spritz the ribs every couple hours or so with a liquid such as cider vinegar, beef…
Is it better to smoke ribs at 225 or 250?
- Quicker Cook Time: 250°F typically results in a slightly faster cook time compared to 225°F.
- Good Bark Development: It allows for a good level of bark development on the ribs.
- Tender Ribs: While not as low as 225°F, it still allows for the ribs to become tender.
- No Wrap Method: Many cooks prefer to smoke ribs at 250°F unwrapped, with a focus on maintaining humidity through spritzing or using a rib rack with a water reservoir.
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.