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Ultimate Smoked Beef Ribs: Fall-Off-The-Bone BBQ Recipe

Slow-Cooked Barbecued Beef Back Ribs

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4

Ingredients
  

  • 2 racks Beef back ribs Membrane removed from the back
  • 1/4 cup Brown sugar Light or dark, packed
  • 2 tbsp Smoked paprika Sweet or hot based on preference
  • 1 tbsp Kosher salt
  • 1 tbsp Black pepper Coarsely ground
  • 1 tbsp Garlic powder
  • 1/2 cup Apple cider vinegar Placed in a spray bottle for spritzing
  • 1 cup Barbecue sauce Divided for wrapping and glazing

Instructions
 

  • Remove the membrane from the back of the beef ribs using a butter knife to lift the edge, gripping it with a paper towel, and pulling it off.
  • Mix the brown sugar, smoked paprika, kosher salt, black pepper, and garlic powder in a small bowl. Apply the dry rub evenly across all sides of the ribs.
  • Preheat your smoker or grill to 250°F using hickory, mesquite, or applewood for smoke.
  • Place the ribs bone-side down on the grates. Smoke for 3 hours, spritzing the meat lightly with apple cider vinegar every hour to retain moisture.
  • Remove the ribs from the smoker. Wrap them tightly in heavy-duty aluminum foil, pouring half of the barbecue sauce inside the wrap. Return the wrapped ribs to the smoker for 1.5 hours.
  • Carefully unwrap the ribs, brush the top with the remaining barbecue sauce, and place them back on the smoker uncovered for 30 minutes until the sauce is sticky and caramelized.
  • Remove from the smoker and let the ribs rest for 15 minutes before slicing and serving.