I just never get tired of smoked beef back ribs or as I call them.. “prime rib on a stick”. There is nothing more beefy and more delicious that you can cook in your smoker not to mention they are easy to prepare and cook in less than 4 hours in most cases.
This is the mustard as a base with the original rub.
And this is Jeff's barbecue sauce as a base with my original rub (Purchase formula here | Purchase bottled rub).. the awesome smell of the rub and sauce on the ribs was intoxicating and at this point, I couldn't wait until the beef back ribs were finished cooking!
When you're done, set the ribs aside and go get the smoker ready.
Set up your smoker for cooking at about 225°F (107°C) using indirect heat.
I used an equal mix of cherry and oak but you can use any good smoking wood that you have available.
If your smoker has a water pan, fill it up with water to keep the air inside the smoker nice and humid thereby reducing the drying effect of heated air.
Once the smoker is ready to go, place the ribs directly on the smoker grate or you can use the Weber Grill pan or Bradley Racks to make it easy to move them to and from the smoker.
This version of smoked beef back ribs will take 4-6 hours depending on the thickness and how much connective tissue there is. I usually check for tenderness and don't necessarily go by the meat temperature but you are looking for a temperature of 190-200°F (82-93°C).
I recommend checking them after a couple of hours and see where you are.
Once they are finished, place them back in the pan with a piece of foil placed loosely over the top or you can just lay them on a cutting board with foil loosely tented over the top.
Let them rest for at least 10 minutes then slice them up and go to town on them bad boys!
Order Jeff’s Rubs and Barbecue Sauce TODAY!
✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
I just never get tired of smoked beef back ribs or as I call them.. "prime rib on a stick". There is nothing more beefy and more delicious that you can cook in your smoker not to mention they are easy to prepare and cook in less than 4 hours in most cases.
2-3racks of beef back ribs
Jeff's barbecue Sauce
Jeff's Texas style rub
Remove beef ribs from packaging and rinse under cold water.
Remove excess clumps of fat.
Peel membrane or skin from bone side of ribs.
Brush several tablespoons of barbecue sauce and/or mustard onto the meaty side of the ribs.
Sprinkle about 2 tablespoons of Jeff's rub onto the top of the ribs and rub it in to the top and sides creating a paste.
Set up your smoker for cooking at about 225-240°F with indirect heat.
Use a mix of cherry and oak or whatever smoking wood you have available for smoke.
Place the ribs on the smoker grate and let them cook for 4-5 hours or until they are tender to your liking.