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Smoked Beef Back Ribs

Tasty beef back ribs dry brined for a couple of hours then smoked until perfectly tender and smoky giving you the ultimate in beef flavor.
Course Entree
Cuisine Hot Smoking
Prep Time 2 hours 10 minutes
Cook Time 5 hours
Servings 4 -6
Author Jeff Phillips


  • 6-8 lbs beef back ribs (slab or already cut up)
  • Jeff’s Rub (purchase recipe here)
  • Olive oil


Getting the Ribs Ready

  • If you purchased a slab, remove the membrane from the boney side of the ribs
  • Cut them up into individual ribs

Dry Brining

  • Place the ribs into a bowl or container
  • Brush olive oil onto the meat and sprinkle rub onto the top and sides of the ribs
  • Cover the container and place the ribs in the fridge for 2 hours to dry brine
  • After 2 hours, remove the ribs from the fridge and allow them to sit on the counter for about 30 minutes (do not rinse off the rub)

Smoke the Ribs

  • Place the ribs bone side down directly on the smoker grate
  • Smoke at 225 °F for 4-5 hours or until they get as tender as you like them


  • Serve immediately with a couple of sides such as savory potatoes and sautéed green beans