Smoked Beef Back Ribs

5 from 2 votes

Smoked beef back ribs are a great alternative to the more expensive short ribs and they're still packed with rich beefy flavor.

Prep Time1

Cook Time3

Total Time4

Course: Main Course

Cuisine: American

Servings:

Author: Christie Vanover

Ingredients

1 rack beef back ribs
1 tbsp Christie Vanover's Brisket Rub

Spritz

1/2 cup cola
2 tbsp Worcestershire sauce

Sauce (optional)

1/2 cup barbecue sauce
2 tbsp cola
2 dashes hot sauce

Instructions

Heat Smoker: Heat your smoker to 275F degrees with an indirect heat zone.
Prep: Place the ribs bones up. Using a knife, work your way under the membrane to loosen it. With a paper towel in your hand, grab the membrane and remove it from the bones.
Season: Apply the rub all over the ribs, focusing on the meat side.
Make Spritz + Sauce: Combine the spritz ingredients in a spray bottle. Shake to mix. In a small bowl, stir together the sauce ingredients.
Smoke: Place the ribs on the smoker with the bones down. Close the grill. Smoke for 2-3 hours, spritzing every 30 minutes with the cola spray.
Sauce: Once the ribs reach an internal temperature of 205F degrees, brush them with sauce. Cook for another 15 minutes.
Rest: Remove from the grill. Allow the ribs to rest for 15 minutes. Then, slice between the bones.

Video

Notes

I recommend using my award-winning Brisket Rub on these ribs. It goes great on all things beef. A mix of equal parts of kosher salt, course-ground black pepper and granulated garlic also tastes great.

Texas Rub from BBQ Guys is also a great dry rub option.

The sauce is optional. If you choose not to use it, remove the ribs after they reach 205F degrees.

Nutrition