Smoked Beef Ribs

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4.57 from 23 votes

Also known as brisket on a stick, these smoked beef ribs are tender, juicy and full of amazing beef flavors.

Prep Time30

Cook Time6

Course: Appetizer, Main Course

Cuisine: American

Keyword: smoked beef ribs, beef, ribs, beef ribs, beef ribs recipe, summer griling,, smoking meat, smoking meats, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

1 rack Beef plate ribs
1/4 cup Kosher Salt
1/4 cup Pepper
2 tbsp Yellow mustard

Instructions

Trim the fat from the meat side of the ribs.
Coat the ribs with yellow mustard. this will act as a binder and will help the seasoning stick.
In a small bowl, mix the salt and pepper. Make sure it's well combined.
Season both sides with a 50/50 mix of salt and pepper. Apply an even amount all over the beef. Allow to sit at room temperature for about an hour.
Set the smoker for 250-275 degrees, indirect heat, and place the beef ribs directly on the rack.
Spritz the outside with apple cider vinegar if it's looking dry. This helps the meat stay moist and helps with bark formation.
Start checking for tenderness when the ribs hit an internal temperature of 204 -205 degrees. Remove them from the smoker when our thermometer goes in without any resistance. Like a hot knife through butter.
Wrap the ribs tightly in pink butcher paper and rest them for at least an hour in a room temperature cooler.
Remove from the wrap, slice between the bones, serve and enjoy!

Notes

If you can't find a full rack of beef ribs, ask the butcher at the meat counter. Sometimes grocery stores have them in the back for cutting into smaller pieces.
Use the temperature as a guide but don't pull the ribs from the smoker until they are probe tender.

Nutrition