Beef Back Ribs

Beef back ribs, often called “Ribeye on a stick,” are one of the most delectable cuts of meat. Smoking them like pork ribs can result in some mouthwatering barbecue. Saucing them at the end of the cooking process is optional.

Preheat your smoker to 250 degrees Fahrenheit. Today, I’ll be using a Pit Boss Pellet Smoker (Amazon) with Competition Hardwood Pellets (Amazon) and a water pan. The ribs only require minimal trimming; trim off any hard fat from the meat side of the rack. Avoid removing the membrane, as it helps keep the rack together, but removing it will result in a more tender bite. Apply a coat of Olive Oil (Amazon) to the beef ribs. Season both sides of the meat with BYBBQ Mild Original and BYBBQ Sweet Honey Rub Seasoning. Allow the seasoning to adhere for at least 15 minutes or up to an hour, depending on the time you have.

Place the ribs meat side up in the smoker and spritz them with water about 1 or 2 hours into the cooking process or whenever they start to feel dry. Smoke the ribs until they reach an internal temperature of at least 170 degrees Fahrenheit using an Instant Read Thermometer (Amazon). This usually takes around 2.5 hours. Wrap the beef ribs in two pieces of heavy-duty aluminum foil and return them to the smoker. Smoke the ribs until they become tender, which typically happens around 200 degrees Fahrenheit. Use your Instant Read Thermometer (Amazon) to check for tenderness in the thick part of the meat between the bones. Remember, tenderness is more important than the temperature, as it indicates that the meat ready.

Optional: Open the foil wrap and apply your favorite barbecue sauce. We use Kinders Mild BBQ Sauce (Amazon), then place the ribs back in the smoker and let the sauce set for about 10 minutes. Remove the ribs from the smoker and let them cool. Slice and enjoy!