Beef Back Ribs – Prime Rib on a Stick

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.

Because of the super rich beef flavor, I recommend that you try these with my original rub (Purchase formula here | Purchase bottled rub) to add a touch of sweetness to the crust on the outside.

Oh.. and cook up plenty of these because they will go quick.

Helpful Information
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Smoker Temp: 225°F (107°C)
  • Meat Finish Temp: 190-200°F (88-93°C)
  • Recommended Wood: Cherry/Oak
What You’ll Need
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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Rinse and Trim the Fat/Skin

Remove the ribs from the packaging and rinse them well under cold water.

Trim away any excess clumps and lumps of fat.

Get hold of the thick skin on the bone side of the beef ribs with a paper towel and pull it clean off. This is not easy so just do the best you can. These things get easier with practice.

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You will notice that I placed the ribs into large foil pans for the prep work. This is to contain the mess.

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Base and Seasoning

I normally use mustard for a sticky base before adding the rub but I decided to use my barbecue sauce (Purchase formula here | Purchase bottled sauce) as a base on half of them.

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After the fact I can tell you that there was something just a little more special and more flavorful with the ones that used the sauce instead of mustard.

It worked like a charm in mixing with the rub and creating a beautiful paste on the ribs.

Apply the sauce/mustard first then sprinkle about ¼ cup of Jeff's original rub (Purchase formula here | Purchase bottled rub) on top and work it into the top and sides of the ribs with your hands.

This is the mustard as a base with the original rub.

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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!

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When you're done, set the ribs aside and go get the smoker ready.

Smoke Time

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.

Finish
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.

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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!

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Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!

SHOP NOW

You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, 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.

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Printable Recipe

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Print Recipe
3.67 from 3 votes

Beef Back Ribs - Prime Rib on a Stick

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.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 6

Ingredients

  • 2-3 racks of beef back ribs
  • Jeff's barbecue Sauce
  • Yellow mustard
  • Jeff's Texas style rub

Instructions

  • 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.

8 Comments

  1. K B Higginbotham April 26, 2022 at 8:15 am - Reply

    3 stars
    K B Higginbotham
    I'm not sure why my results were so off, but I smoked my Costco Wagyu beef ribs in my Treager smoker for 8 hours at 225 and never got meat over 168. I even increased to 255 the last hour since dinner time was approaching. Any feedback?

    • Jeff Phillips April 26, 2022 at 4:34 pm - Reply

      KB, are you sure they were back ribs? If they were the more meaty short ribs then it may take longer since they are a lot thicker. It is also possible that your smoker is cooking lower than what it reads which would extend the cook time.

  2. Mike Mantzouris May 15, 2020 at 6:34 am - Reply

    5 stars
    For Mother's Day weekend, I cut the bones off a 22-lb bone-in prime rib and cooked them in the oven with just your Original Rub. I put them back in for 10 minutes with sauce. They were fantastic as an appetizer. Not a lot of meat but very flavorful.

  3. Bob Williams March 3, 2020 at 8:14 pm - Reply

    J eff:
    Do u have a new cookbook coming out soon? I thought I saw an add for it.
    Waiting for my new 36″ Windsor smokeer to arrive. Thanks for all your comments about it.Also got the sidekick burner.
    Thanks for the great recipes.
    Bob Williams

    • Jeff Phillips March 3, 2020 at 10:39 pm - Reply

      I do have a new book coming out soon.. probably late spring/early summer. You are going to love that new smoker.. Camp Chef did a good job on it and the 36 inch version is the best! I'm a little envious since I only have the 24 inch ;-)

  4. Rick April 13, 2018 at 12:18 pm - Reply

    I have always heard that you should not put a BBQ sauce that contains sugar on meat until the last half hour so it won't burn and turn bitter.

    Does that not apply if you use the sauce as a base to make the rub stick?

    • Jeff Phillips April 13, 2018 at 2:37 pm - Reply

      If you are cooking hot and especially if you have some direct heat, this can be an issue but as long as you keep it less than 250°F and use indirect heating methods, you should be ok. I have used barbecue sauce as the base for the rub on many occasions and it works really well in my opinion.

  5. Smoked beef back ribs - prime rib on a stick - smoking meat newsletter pork chops in the skillet November 25, 2016 at 11:36 pm - Reply

    […] • 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 until they are tender to your liking. Site: https://www.smoking-meat.com/august-11-2016-beef-back-ribs-prime-rib-on-a-stick […]

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