Smoked Beef Back Ribs
Smoked beef back ribs are tender, smoky, and rubbed with a brown sugar dry rub for a delicious treat. These ribs come from the same primal as prime rib and are full of beefy flavor.
Ingredients
- 1 rack of beef back ribs
- 2 tablespoons dark brown sugar
- ½ tablespoon coarse kosher salt
- ½ tablespoon coarse ground black pepper
- ½ tablespoon paprika
- ½ tablespoon garlic powder
- 1 can of root beer
Instructions
- Preheat smoker to 225f.
- Meanwhile, prepare the rub by whisking the dark brown sugar, coarse ground black pepper, coarse kosher salt, paprika, and garlic powder in a small bowl. Set aside.
- Remove the ribs from the packaging, and blot dry. Place them face down on a rimmed baking sheet.
- Use a rounded, dull knife to lift the membrane on the back of the ribs. Once you've got enough lifted, stick your fingers underneath and begin to stretch the membrane until it tears away from the backside of the rib bones.
- Spread a thin layer of rub on the back of the bones. Flip the ribs.
- Generously sprinkle rub all over the surface of the ribs, patting it in. Ensure you're getting both sides and the ends.
- Place the ribs on the preheated smoker and smoke at 225f for 2 hours.
- After 2 hours, give the ribs a good spritz with root beer every 45 - 60 minutes for another 2 hours.
- Once 4 hours of smoke time have elapsed, increase the temperature of your smoker to 300f and continue smoking the ribs, spritzing every 45-60 minutes, until they reach an internal temperature around 200f. This will take about an hour.
- When the ribs reach 200f, begin testing the meat by poking with your meat probe, it should slide in and out with almost no resistance. This can happen anywhere from 200-205f.
- Remove cooked ribs from the grill, wrap them in peach butcher's paper and a towel and allow them to rest for 20-30 minutes before slicing and serving.
Notes
Batch:
This recipe as written is for one rack of beef back ribs, but it can be easily scaled up! I find one rack of ribs is the perfect portion of ribs for my family of four.Storage:
If you've got leftover ribs, they can be kept in an airtight container in the fridge for up to 4 days. Reheat your leftover beef back ribs by wrapping in foil and placing in the oven at 200f for about 20 minutes or until heated through. They can also be reheated in the air fryer, a few minutes at 300f usually heats them right up! If you're like me and like to batch cook, these ribs can be prepared, smoked, cooled then vacuum sealed for later reheating in the sous vide!variations + substitutions
- Low Carb? Sub out the brown sugar for a low-carb brown sugar substitute and spritz with a 1:1 cup apple cider vinegar: water ratio.
- Like it hot? Add a tablespoon of sriracha powder to the rub!
- Don't want to use root beer? Use apple juice, apple cider vinegar, Dr. Pepper, Pepsi, or whatever you feel like!
