Smoked Beef Ribs

Smoked Beef Ribs

Recipe by: Miguel Ray @cookingwithfire



  • One, 5 lb Beef Plate Ribs
  • Salt and pepper for seasoning



  • Choose the right cut of beef for your ribs. Beef plate ribs, also known as beef short ribs, are the most popular choice for smoking. They come from the cow's chest and have a higher fat content than other cuts, which makes them perfect for slow cooking. Choose ribs with good marbling, which will ensure a juicy and flavorful end result.

  • Start by removing the silver skin from the back of the ribs. This is a thin, tough layer that can prevent smoke and seasoning from penetrating the meat. Use a sharp knife to slide under the silver skin and carefully remove it. Be sure to remove as much of the silver skin as possible to allow the seasoning and smoke to penetrate the meat.
  • Season the ribs generously with salt and pepper on all sides. This will create a nice crust and enhance the flavor of the meat. You can also add other seasonings like garlic powder or onion powder, but keep in mind that beef ribs have a strong flavor, so you don't want to overpower them.
  • Preheat your smoker to 250 degrees Fahrenheit. This temperature is ideal for cooking beef ribs slowly and evenly. If your smoker has a water pan, fill it with water to help keep the meat moist during the cooking process.
  • Place the seasoned beef ribs on the smoker. If you have a meat thermometer, insert it into the thickest part of the meat to monitor the internal temperature. Smoke the ribs for four to six hours, depending on their size and your desired level of tenderness. You can add wood chips or chunks to the smoker to create smoke and add flavor to the meat.
  • During the smoking process, it's important to monitor the temperature of the smoker and the meat. Make sure the smoker stays at a consistent temperature, around 250 degrees Fahrenheit. If the temperature fluctuates, adjust the vents or add more wood to the fire. Keep an eye on the internal temperature of the meat and remove it from the smoker once it reaches 203 degrees Fahrenheit.
  • Once the ribs have reached the desired internal temperature, remove them from the smoker and let them rest for about 20 minutes. This step is crucial to allow the juices to redistribute throughout the meat, making it tender and juicy.
  • After the resting period, slice the ribs and serve them with your favorite sides. Some classic side dishes that pair well with smoked beef ribs include coleslaw, baked beans, and cornbread. Enjoy your delicious and flavorful smoked beef ribs!
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