Smoked Beef Back Ribs on a Wood Smoker (or any smoker)
Beef back ribs seasoned with Worcestershire sauce and rub, then smoked until tender.
Servings 4 servings
Ingredients
- 2 racks beef back ribs cut into individual ribs
- Worcestershire sauce a generous coating
- Jeff's original rub to coat the meat
- Jeff's barbecue sauce optional, for the last 30 minutes
Instructions
- Place the individual beef back ribs meat side up in a foil pan. Douse with Worcestershire sauce twice, about 3–4 minutes apart.
- Sprinkle rub over the top and both meaty sides. Let each coated surface stand until the rub looks wet and adheres, about 8–10 minutes for the first side.
- Prepare the smoker for 225–240°F. Pecan is recommended; use the smoker manufacturer's lighting instructions and keep adequate airflow.
- Place the ribs directly on the grate. Apply smoke throughout cooking, or for at least 2 hours.
- Smoke for about 2–4 hours, checking for tenderness. A toothpick should slide into the meat easily. The source reports about 170°F internal, but emphasizes tenderness rather than temperature because the meat is thin.
- If desired, add barbecue sauce during the final 30 minutes. Serve when tender.
Notes
Estimated yield: 4 servings from two racks, depending on how much meat remains on the bones and appetite. Plan about 3–4 hours, although the author's particular cook took about 2 hours; use tenderness to determine when they are finished. The card covers the beef back ribs; the article's brats and steak fingers are separate preparations.