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smoked beef ribs

Easy Smoked Beef Ribs

Tender, juicy smoked beef ribs with authentic Texas-style flavor, featuring a simple SPG rub, deep smoky bark, and melt-in-your-mouth texture.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 9 hours 15 minutes
Servings: 5 people
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • Beef
  • 1 rack beef plate short ribs about 4–6 lb
  • Texas SPG Rub
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon garlic powder
  • Optional Binder
  • Yellow mustard thin layer
  • Wood
  • Post oak preferred, hickory, or pecan pellets/chunks
  • Optional Spritz
  • ½ cup apple cider vinegar
  • ½ cup water

Equipment

  • Pellet grill or offset smoker, meat thermometer, leave-in temperature probe, water pan, rib rack (optional), pink butcher paper, tongs, sharp knife, paper towels.

Method
 

  1. Trim excess hard fat and silver skin. Remove the membrane only if using back ribs.
  2. Pat ribs dry and coat lightly with mustard if desired.
  3. Mix salt, pepper, and garlic powder, then season all sides generously.
  4. Refrigerate for 30–60 minutes.
  5. Preheat smoker to 250°F (121°C).
  6. Add post oak, hickory, or pecan wood.
  7. Place ribs bone-side down.
  8. Smoke until internal temperature reaches 165–170°F, about 5–6 hours.
  9. Optional: wrap in pink butcher paper.
  10. Continue smoking until internal temperature reaches 203°F and the probe slides in easily.
  11. Rest for 30–45 minutes.
  12. Slice and serve.

Notes

  • The ideal smoking temperature is 250°F for maximum tenderness.
  • Cooking at 275°F reduces the cooking time slightly.
  • Always cook by temperature and tenderness, not by time.
  • Post oak provides the most authentic Texas BBQ flavor.
  • Pink butcher paper preserves bark better than aluminum foil.

Nutrition (Approximate)

  • Calories: 750 kcal
  • Protein: 48 g
  • Fat: 58 g
  • Saturated Fat: 24 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Sugar: 0 g
  • Sodium: 980 mg
  • Cholesterol: 180 mg