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Fall-Off-The-Bone Smoked Beef Ribs

5 from 57 votes
Published on 04/05/2024 by Umamiology
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When you first bite into Fall-Off-The-Bone Smoked Beef Ribs, you’re immediately overwhelmed with the deliciously rich & decadent taste of deeply smoked beef – and this flavor is just unbeatable. So moist, warm and savory, it’s unlike any other cut of beef you’ve ever had.

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If you’ve ever been to a really good Texas barbecue joint, you’ll know exactly how good a perfectly smoked, succulent beef rib is. First, the robust smokey meat aroma hits your senses and then the beautifully caramelized bark adds that rich mahogany color and delivers a tender and mouthwatering experience.

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If you follow this recipe, you’ll have smoked beef short ribs just like that – where the meat effortlessly pulls away from the bone on each bite, filling your mouth with incredibly deep flavor & texture that simply dissolves as you chew.

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What Type of Ribs Do I Need For Smoked Beef Ribs?

If you want the best big dinosaur beef ribs – you’ll want to buy beef plate short ribs. This cut comes from the lower portion of the ribcage, specifically from the plate primal cut, located beneath the chuck (shoulder) and above the flank.

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It features a thick meaty top portion, sitting on top of a nice large & flat bone – which looks fantastic when you pull it off of the smoker. If you’re planning a get together – you’ll definitely want these types of ribs, to provide that visual appeal.

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Key Elements Of This Recipe

  • Beef Plate Short Ribs: The tastiest & most visually pleasing type of beef ribs
  • Perfect Dry Rub For Ribs: My unique blend of spices – perfect for ribs
  • Hickory Wood: I’m rocking hickory wood pellets in my Traeger for this recipe

The Ingredients for Fall-Off-The-Bone Smoked Beef Ribs

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The Equipment Needed

How To Smoke Beef Ribs

The first step in smoking beef ribs is the prep the ribs.

Start by trimming off any unwanted layer of hard fat or silver skin on your ribs.

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Then slather on your yellow mustard (as your binder) and then give your ribs a liberal dusting of my Dry Rub For Ribs. This rub is a perfect blend of brown sugar, smoked paprika, garlic and onion powder, chili powder and other dried spices to create an incredible flavor profile and irresistible crust.

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Then, let the ribs sit in the fridge to absorb the dry rub flavor for at least 1 hour.

How Long To Smoke Beef Ribs

Set your smoker to 200°F. We’re going to be smoking these ribs low-and-slow, so make sure the grill gets no higher than 200°F.

When you smoker is ready, place your ribs on the rack, away from the source of heat.

If you have a meat thermometer, this would be a great time to plug it into the thickest portion of the ribs. (I use the wired thermometer that comes with my grill, but there are many new and advanced wireless thermometers out there like this MEATER 2 Plus.)

Once you start smoking, leave the ribs alone until it reaches an internal temperature of 170°F. (It could take 5-7 hours for this step.)

Wrapping Your Beef Ribs

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Once your short ribs hit an internal temperature of 170°F, remove them from the smoker and wrap them in butcher paper.

Pro Tip: Add in some beef tallow when you wrap your ribs for that extra moist and rich umami flavor.

Then, raise your smoker temperature to 250°F and then place the wrapped ribs back on the grill.

Finish smoking until the internal temperature of the ribs hits 203°F.

Serving Your Beef Ribs

When your ribs are done smoking, remove from the butcher paper and plate the ribs on a large serving platter or cutting board.

Serve with some delicious Dr Pepper BBQ Sauce and enjoy!

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Fall-Off-The-Bone Smoked Beef Ribs

5 from 57 votes
When you first bite into Fall-Off-The-Bone Smoked Beef Ribs, you're immediately overwhelmed with the deliciously rich & decadent taste of deeply smoked beef – and this flavor is just unbeatable. So moist, warm and savory, it's unlike any other cut of beef you've ever had.
Author: Umamiology
Servings: 4
Prep Time: 1 hour
Cook Time: 7 hours
Total Time: 8 hours
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Equipment

Ingredients 

Instructions 

How To Smoke Beef Ribs

  • The first step in smoking beef ribs is the prep the ribs.
  • Start by trimming off any unwanted layer of hard fat or silver skin on your ribs.
  • Then slather on your yellow mustard (as your binder) and then give your ribs a liberal dusting of my Dry Rub For Ribs. This rub is a perfect blend of brown sugar, smoked paprika, garlic and onion powder, chili powder and other dried spices to create an incredible flavor profile and irresistible crust.
  • Then, let the ribs sit in the fridge to absorb the dry rub flavor for at least 1 hour.

How Long To Smoke Beef Ribs

  • Set your smoker to 200°F. We’re going to be smoking these ribs low-and-slow, so make sure the grill gets no higher than 200°F.
  • When you smoker is ready, place your ribs on the rack, away from the source of heat.
  • If you have a meat thermometer, this would be a great time to plug it into the thickest portion of the ribs. (I use the wired thermometer that comes with my grill, but there are many new and advanced wireless thermometers out there like this MEATER 2 Plus.)
  • Once you start smoking, leave the ribs alone until it reaches an internal temperature of 170°F. (It could take 5-7 hours for this step.)

Wrapping Your Beef Ribs

  • Once your ribs hit an internal temperature of 170°F, remove them from the smoker and wrap them in butcher paper.
  • Pro Tip: Add in some beef tallow when you wrap your ribs for that extra moist and rich umami flavor.
  • Then, raise your smoker temperature to 250°F and then place the wrapped ribs back on the grill.
  • Finish smoking until the internal temperature of the ribs hits 203°F.

Serving Your Beef Ribs

  • When your ribs are done smoking, remove from the butcher paper and plate the ribs on a large serving platter or cutting board.
  • Serve with some delicious Dr Pepper BBQ Sauce and enjoy!

Nutrition

Calories: 741kcalCarbohydrates: 2gProtein: 81gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 244mgSodium: 726mgPotassium: 1540mgFiber: 2gSugar: 1gVitamin A: 29IUVitamin C: 0.2mgCalcium: 59mgIron: 10mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

At what temperature do you smoke beef ribs?

It’s a 2 step process. First you smoke the ribs at 200°F, until the meat reaches an internal temperature of 170°F. Then you wrap in butcher paper and smoke at 275°F, until the meat reaches an internal temperature of 203°F.

How long do you smoke beef ribs?

For any meat that you smoke, doneness is always determined by internal meat temperature, not cook time. Cooking time will always vary based on the performance of your smoker (how evenly the heat is distributed, etc) and your location/environment (external temperature, etc). For this reason, having a meat thermometer is crucial for this kind of cook. For these ribs, make sure you cook fully until the internal temperature reaches 203°F.

What is the best barbecue sauce to pair with beef ribs?

My delicious Dr Pepper BBQ Sauce is perfect for these beef ribs!

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