Smoked Beef Back Ribs at 225F
Beef back ribs are trimmed, seasoned with a dry rub and smoked for five hours until tender and delicious!
Ingredients
- 2 racks beef back ribs
- 2 tbs olive oil
- 1/4 c Beef Rub
For Wrap Liquid:
- 1/2 stick unsalted butter
- 1/2 tsp minced garlic
- 1/2 tsp minced onion
- 1 tbs Worcestershire
Instructions
- Trim any excess fat from ribs.
- Drizzle olive oil over ribs, then sprinkle a good coating of beef rub all over.
- Get your smoker to 225-240 or set up your grill for indirect cooking/smoking.
- Smoke ribs for 3 hours.
- In a piece of aluminum foil, place one rack of ribs meat side down, then drizzle half of wrap liquid mixture on top. Wrap. Do the same with the other rack.
- Place back on smoker, wrapped, for about another 2 hours until bones are showing and you can pull bones apart easily.
Notes
It can be hard to find a nice looking rack of beef back ribs as butchers try to take most of the meat off for use as steaks. There is always still plenty of meat left between the bones.
There is a membrane on the back of these ribs that will not get tender during the cooking process. Some people like to remove the membrane while other people leave it on.