Smoked Beef Back Ribs
Beef back ribs marinated overnight, smoked on the grate and finished in pans of beef broth.
Servings 6 servings
Ingredients
Beef Ribs and Marinade
- 12–15 individual beef back ribs estimated from the source's three pans of 4–5 ribs
- ½ cup Worcestershire sauce for the first layer; more for additional layers
- ¼ cup Jeff's original rub for the first layer; more for additional layers and finishing
Pan Finish
- 2 ¼ cups beef broth 3/4 cup in each of three pans
- Jeff's original rub additional, for sprinkling
Instructions
- Pour about 1/2 cup Worcestershire and 1/4 cup rub into a container. Add a layer of ribs meat side down.
- Add further layers meat side up, sprinkling each with additional Worcestershire and rub. Cover and refrigerate overnight.
- Prepare the smoker for about 215°F using mesquite or another preferred wood, with a water pan if applicable.
- Place the ribs bone side down directly on the grate and smoke for about 2 hours.
- Pour 3/4 cup beef broth into each of three pans. Place about 4–5 ribs bone side down in each pan and sprinkle with more rub.
- Return the uncovered pans to the smoker at about 225°F and cook another 2–3 hours, until tender. The author's final hour was at about 200°F, for a total of about 5 hours.
- Serve when the ribs have reached your preferred tenderness.
Notes
Estimated yield: 6 servings from approximately 12–15 ribs, allowing about two meaty ribs per person with extras; yield varies greatly with meat left on the bones. Marinade quantities are the first-layer amounts, with more needed for additional layers. The pans are not covered in foil in this method. Overnight marinating adds time.