What Temperature to Smoke Beef Ribs for Perfectly Tender Results

Smoking beef ribs may seem intimidating, but with the right temperature, time, and technique, you can achieve competition-worthy results right in your own backyard When determining what temperature to smoke beef ribs, there are a few key factors to keep in mind.

Choosing the Right Cut of Beef Ribs

There are a few different cuts of beef ribs that are great for smoking:

• Plate ribs – Also called “dinosaur ribs”, these are meaty ribs from the belly section They have the most meat per bone

• Chuck ribs – Taken from the shoulder area, these are usually 4 bone sections with a good amount of meat.

• Back ribs – Less meaty than other rib cuts, but still full of flavor.

• Short ribs – Shorter than back ribs but packed with marbling and beefiness.

For the juiciest, most flavorful smoked beef ribs, look for racks with plenty of marbling. The fat content is crucial for keeping the ribs tender and moist.

Selecting the Best Smoking Wood

The wood you choose to smoke beef ribs with also impacts flavor. For beef, opt for bolder woods like hickory, oak, or mesquite. The intensity pairs perfectly with the hearty, beefy ribs. Lighter fruit woods like apple and cherry can also work well. Avoid soft woods like pine which can give a bitter taste.

Soak wood chips before adding to charcoal or gas smokers. For pellet grills, use trusted premium hardwood pellets, like Traeger’s Signature Blend.

Determining the Ideal Smoking Temperature

When it comes to What temp to smoke beef ribs, you have a few options depending on how much time you have and the tenderness you want.

The Low and Slow Method

For traditional barbecue aficionados, the “low and slow” technique is king. This involves smoking the beef ribs at a lower temperature, around 225-250°F, for an extended period. At this temp, expect smoking times around 5-6 hours. While it requires patience, the low heat tenderizes the meat and renders the fat slowly for the best texture. The ribs become incredibly tender and literally fall off the bone.

The Hot and Fast Technique

If you’re pressed for time, you can hot smoke the ribs at a higher temp of 275-300°F and reduce the cooking time to 3-5 hours. While the ribs cook faster, the texture may be slightly firmer than true low and slow smoking. You also risk drying out the meat if extending past 5 hours. This method works best for meatier rib cuts.

The Texas Crutch Method

For the best of both worlds, try the Texas Crutch technique. Smoke the ribs for a few hours until the meat reaches 160-165°F internal temp. Then tightly wrap the ribs in foil and continue smoking until 200-203°F for full tenderness. The foil steam braises the meat, cutting down total smoking time while still allowing the fat to slowly render.

Using a Reliable Thermometer

An instant read thermometer like the Thermapen or a leave-in probe thermometer like the Smoke are essential for monitoring temps. For food safety, ribs need to reach at least 145°F internal temperature.

For ideal tenderness aim for 200-203°F in the thickest part of the meat. Going above 203°F can cause the ribs to dry out. Use a thermometer for the meat and the smoker temperature.

Allowing Time to Rest

Once the ribs reach the target internal temp, resist immediately slicing into them. Let them rest wrapped in foil or butcher paper for 10-15 minutes before serving. This allows the juices to redistribute evenly for a moist and juicy finished product.

Perfectly smoked beef ribs can easily be achieved in your own backyard with the right temperature control. For ultimate tenderness, smoke low and slow at 225-250°F for 5-6 hours. For quicker cooking times, go hot and fast at 275-300°F for 3-5 hours. Or use the Texas Crutch method for the best of both. With a few simple tips, you’ll be biting into competition-quality smoked beef ribs in no time.