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Slow smoked beef back ribs with a dark peppery barbecue bark on a wooden cutting board

Smoked Beef Back Ribs with Dry Rub

Slow-smoked beef back ribs with a pepper-and-paprika rub, tender meat, and a light barbecue glaze.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 racks Beef Back Ribs (approx. 4-5 lbs)
  • 2 tsp coarse salt
  • 1 tbsp coarse black pepper
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 cup Apple juice (for spritzing)
  • 1 cup BBQ sauce

Equipment

  • Smoker or covered grill
  • Meat thermometer
  • Butcher paper or foil
  • Tongs

Method
 

  1. Preheat your smoker or oven to 225°F (107°C). Use oak or hickory wood for smoking.
  2. Remove the membrane from the back of the ribs using a butter knife and paper towel.
  3. In a small bowl, mix the salt, pepper, paprika, garlic powder, and onion powder to create the dry rub.
  4. Apply the rub generously to all sides of the ribs, pressing it in so it adheres to the meat.
  5. Place the ribs in the smoker, bone-side down. Close the lid and maintain a steady temperature.
  6. Every hour, spritz the ribs with apple juice to keep the surface moist and help build the bark.
  7. After 3 hours, or when the bark is well-formed, wrap the ribs tightly in butcher paper or foil with a small splash of apple juice.
  8. Continue cooking and check tenderness after another 2–3 hours. Beef ribs are ready when a probe slides in with little resistance. Around 200–205°F (93–96°C) is a guide, not a rigid endpoint.
  9. Unwrap the ribs and brush on a thin layer of BBQ sauce. Cook for another 15-30 minutes to set the glaze.
  10. Remove from heat and let the ribs rest, wrapped in foil, for at least 45 minutes before slicing between the bones.

Notes

Timing applies to beef back ribs, not short ribs or lamb. Probe tenderness is more useful than an exact temperature; about 200–205°F (93–96°C) is a guide. Rest 30–45 minutes.