Non-VegetarianTexas Barbecue cuisine Main Course

Smoked Beef Ribs

Name: Smoked Beef Ribs
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 4 servings
Cuisine: Texas Barbecue
Ingredients: 1 rack Beef plate ribs; 3 tbsp Salt; 3 tbsp Black pepper; 1 tbsp Garlic powder

Massive beef plate ribs rubbed simply with salt and pepper, smoked low and slow until the meat pulls clean off the bone.

🇺🇸United States· Texas

Prep: 15 min
Cook: 420 min
Total: 435 min
Servings: 4
Difficulty: Hard
Calories: 620 kcal

Ingredients

0 of 4 gathered

Servings

1 rack Beef plate ribs
3 tbsp Salt
3 tbsp Black pepper
1 tbsp Garlic powder

Equipment

•Offset smoker
•Instant-read thermometer
•Butcher paper

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 48
carbs: 1
protein: 42
calories: 620

Instructions

1
Trim off the tough, shiny skin from the ribs. Leave a thin, even layer of fat on top.
2
Season all sides generously with salt, pepper, and garlic powder if using. Press the rub into the meat.
3
Preheat your smoker to 250°F. Use post oak or oak wood.
4
Set the ribs bone-side down in the smoker. Smoke untouched for about 6 hours, keeping the heat steady.
5
When the dark outer crust sets, wrap the ribs in butcher paper to help them finish cooking.
6
Smoke for about 1–2 more hours until the inside reaches 200–205°F. A probe should slide in with no resistance.
7
Let the ribs rest wrapped for at least 30–45 minutes. Slice between the bones to serve.

Chef's tips

Check how the meat feels, not just the temperature. The ribs are ready when a probe slides in easily, usually around 203°F.

Storage

Refrigerate wrapped tightly up to 4 days, or freeze up to 3 months.

Reheating

Wrap in foil with a splash of beef broth and reheat in a 300°F oven until warmed through.

Common mistakes to avoid

•Trimming off too much fat, which makes the meat dry during the long cook.
•Raising the heat to rush the cook, which makes the meat tough instead of tender.
•Skipping the rest time after smoking, which causes the juices to run out when sliced.