Smoked Beef Ribs with Dry Rub
Smoked Beef Ribs with Dry Rub
Ingredients
For the Beef Ribs
- 4 pounds beef short ribs, plate ribs or chuck ribs, trimmed of excess fat
For the Dry Rub
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon paprika, smoked
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional, for heat
- 1 tablespoon brown sugar, packed
For Smoking
- 2 wood chunks, hickory or oak, for smoker
- 1/2 cup apple cider vinegar, for spritzing
- 1/2 cup water, for spritzing
Instructions
- 1
Prepare the beef ribs: Pat the beef ribs dry with paper towels. If there's a thick membrane on the bone side, carefully remove it using a knife or paper towel for better rub penetration and tenderness.
⏱️ 10 min
- 2
Mix the dry rub: In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and brown sugar. Mix thoroughly.
⏱️ 3 min
- 3
Apply the rub: Generously coat all sides of the beef ribs with the dry rub, pressing it gently to adhere. Allow the ribs to sit at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor (bring to room temperature before smoking).
⏱️ 5 min
- 4
Prepare the smoker: Preheat your smoker to a consistent temperature of 275°F. Add your wood chunks to create a clean smoke. Ensure your water pan (if applicable) is filled.
⏱️ 20 min•🌡️ 275
- 5
Smoke the ribs: Place the seasoned beef ribs directly on the smoker grates. Close the lid and maintain a consistent temperature of 275°F. Smoke for approximately 3 hours, or until a beautiful bark has formed.
⏱️ 180 min•🌡️ 275
- 6
Spritz and continue smoking: After 3 hours, begin spritzing the ribs every hour with a mixture of 1/2 cup apple cider vinegar and 1/2 cup water. This helps keep the ribs moist and promotes bark development. Continue smoking for another 2-3 hours.
⏱️ 180 min•🌡️ 275
- 7
Check for doneness: The ribs are done when they reach an internal temperature of 200-205°F and are probe-tender (a skewer or thermometer should slide in with very little resistance). This typically takes 5-6 hours total, but cook to tenderness, not just time.
⏱️ 10 min
- 8
Rest the ribs: Once done, remove the ribs from the smoker and wrap them tightly in butcher paper or aluminum foil. Let them rest on a cutting board for at least 30 minutes (up to 1 hour) before slicing. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
⏱️ 30 min
- 9
Slice and serve: Slice the ribs between the bones and serve immediately. Enjoy the rich, smoky flavor without any sauce!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Beef Ribs with Dry Rub
Ingredients
For the Beef Ribs
- 4 pounds beef short ribs, plate ribs or chuck ribs, trimmed of excess fat
For the Dry Rub
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon paprika, smoked
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional, for heat
- 1 tablespoon brown sugar, packed
For Smoking
- 2 wood chunks, hickory or oak, for smoker
- 1/2 cup apple cider vinegar, for spritzing
- 1/2 cup water, for spritzing
Instructions
- 1
Prepare the beef ribs: Pat the beef ribs dry with paper towels. If there's a thick membrane on the bone side, carefully remove it using a knife or paper towel for better rub penetration and tenderness.
⏱️ 10 min - 2
Mix the dry rub: In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and brown sugar. Mix thoroughly.
⏱️ 3 min - 3
Apply the rub: Generously coat all sides of the beef ribs with the dry rub, pressing it gently to adhere. Allow the ribs to sit at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor (bring to room temperature before smoking).
⏱️ 5 min - 4
Prepare the smoker: Preheat your smoker to a consistent temperature of 275°F. Add your wood chunks to create a clean smoke. Ensure your water pan (if applicable) is filled.
⏱️ 20 min•🌡️ 275 - 5
Smoke the ribs: Place the seasoned beef ribs directly on the smoker grates. Close the lid and maintain a consistent temperature of 275°F. Smoke for approximately 3 hours, or until a beautiful bark has formed.
⏱️ 180 min•🌡️ 275 - 6
Spritz and continue smoking: After 3 hours, begin spritzing the ribs every hour with a mixture of 1/2 cup apple cider vinegar and 1/2 cup water. This helps keep the ribs moist and promotes bark development. Continue smoking for another 2-3 hours.
⏱️ 180 min•🌡️ 275 - 7
Check for doneness: The ribs are done when they reach an internal temperature of 200-205°F and are probe-tender (a skewer or thermometer should slide in with very little resistance). This typically takes 5-6 hours total, but cook to tenderness, not just time.
⏱️ 10 min - 8
Rest the ribs: Once done, remove the ribs from the smoker and wrap them tightly in butcher paper or aluminum foil. Let them rest on a cutting board for at least 30 minutes (up to 1 hour) before slicing. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
⏱️ 30 min - 9
Slice and serve: Slice the ribs between the bones and serve immediately. Enjoy the rich, smoky flavor without any sauce!
⏱️ 2 min