Smoked Beef Back Ribs
Beef back ribs are an underrated cut of beef when it comes to smoked meat. With just a little bit of seasoning and an apple cider spritz, these smoked beef back ribs are fall off the bone tender and packed with delicious flavor! Whether you slather them with bbq sauce or eat them with just the seasoning, they’re delicious either way!
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Equipment
Ingredients
- 5 lb Beef Back Ribs
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1/2 cup Beef Stock
- 1/2 cup Apple Cider Vinegar
- Salt/Pepper to taste
Instructions
- Heat up your smoker to 250F. I used oak pellets from Camp Chef for this recipe, but hickory or mesquite work well too.
- Remove the membrane from the back of the ribs so that flavor from the seasonings can penetrate into the beef. I do this by using a paper towel to grip it as I pull as it’s often slippery.
- Season all sides liberally with salt, pepper, onion powder, and garlic powder.
- Place the ribs meat side up in the smoker and insert the temperature probe.
- Once the internal temperature reaches 165F, wrap the ribs in either butchers paper or aluminum foil. Begin basting or spritzing the beef with the apple cider vinegar and beef stock mixture every 45 minutes to an hour until it is completely done cooking.
- Continue smoking and basting the beef back ribs until the internal temperature reaches 203F.
- Keep the ribs wrapped while it cools so that it can absorb most of the juices. It should rest at room temperature, wrapped, for at least a half hour to cool.
- Once ready to eat, you can serve as it or with your favorite bbq sauce. Enjoy!