Remove the beef back ribs from the packaging and give them a good rinse under cold water.
Lay the ribs on the cutting board and remove any large clumps of fat.
Turn the rack of beef ribs over and remove the membrane on the boney side
In some cases, beef rib membrane is easier to remove than the ones on their pork counterparts due to it being thicker.
Get ahold of the thick layer of plastic-like membrane by prying up on it with your finger, a butter knife or whatever works best for you.
Once you have it started, get ahold of it with a paper towel and pull it off.
If this takes several passes, then so be it.
Hard to tell the difference in the pictures but it makes a big difference when you eat them.
Here the membrane is removed..
I don't usually season the boney side of beef ribs.. just doesn't seem to be justified but feel free to do so if you wish.
Flip them over to meat side up and proceed with the seasoning process.
Please note that you can apply the mustard and rub right before the ribs go into the smoker and it will be fine but if you have time to do this the night before and let them marinate in the rub for several hours, the ribs will be even better.
Apply some yellow mustard to the meat side of the beef ribs.
Rub the mustard into the ribs with your hands and don't forget the sides and any crevices down between the rib bones.
Put a tablespoon or two of Jeff's original rub (Purchase formula here | Purchase bottled rub) onto the meaty side of the ribs and massage it in with the mustard to create a paste that is extremely flavorful. This paste not only tastes amazing, but it creates the perfect crust on the outside of the ribs.
Does that look good or what!
The following step is optional but recommended:
Wrap the ribs in plastic wrap and place them in the fridge overnight or for at least 4 hours to allow some of the flavor of the rub to get into the top layer of the meat.
Note: I recommend placing the wrapped ribs into a cookie sheet or pan to prevent any runaway leaks.
The next morning, remove the ribs from the fridge, unwrap them from the plastic and lay them in a Weber grill pan or cookie sheet in preparation for transporting them out to the smoker.
I don't know about you.. but I think that looks delicious!
Prepare your smoker for cooking at about 225°F with indirect heat.
If your smoker has one, fill the water pan with water .
Let the smoker heat up to 225°F before placing the meat in the smoker.
Place the pan/rack of ribs in the smoker or lay the beef back ribs directly on the smoker grate bone side down.
I recommend a good hearty smoke like mesquite, hickory or pecan but you can use any smoking wood that you have available and they will be fine.
I like to apply smoke for the entire time to replicate the flavor of a wood burning smoker but if you do not like a more subtle smoke flavor, it is ok to smoke them for less time and finish with just heat.
Let the beef ribs cook until they are tender. This usually happens at around 185-190 °F and can take anywhere from 4-6 hours or even more depending on variables such as:
- How often you raise/open the lid
- Starting meat temperature
Let the smoked beef back ribs rest for about 10 minutes, then slice them up and serve to your family and guests.
So how do you know when the ribs are tender enough?
Grab a couple of bones next to each other and pull them in opposite directions. If the meat begins to tear very easily, they are tender.
Can I wrap these in foil at some point to help tenderize them?
Absolutely! Once they've been cooking about 2-3 hours, wrap them in foil and let them cook that way for a couple of hours to tenderize them. Then remove them and place them back in the smoker as before to help firm up the crust on the outside.
Should I use sauce on these beef ribs?
I almost always serve sauce on the side for the folks who want it but I feel like the rub is perfect for these and I encourage folks to at least try them without sauce first.
Can I just use the new Texas style rub recipe for these beef ribs?
You absolutely can and that rub is really great on beef but just remember that the Texas style rub (Purchase formula here | Purchase bottled rub) does call for more salt than the original rub recipe so you'll want to apply it just a tad more sparingly. The Texas style formula is one that is savory only (no sweetness at all) which goes really great with beef.