Close up of separated, cooked ribs on wood board

Smoked Beef Back Ribs

Smoked Beef Back Ribs

Category Beef Dinner BBQ Game Day Smoke July 4th
Servings 4
Prep Time 20 minutes
Cook Time 260 minutes

Simple yet flavorful, these Smoked Beef Back Ribs are filled with big beefy flavor. Like pork baby back ribs, beef back ribs come from the portion of rib closest to the spine. While they have less meat on them than other rib cuts, the meat is incredibly flavorful and tender, especially when smoked low and slow on the pellet grill.

Pit Boss Kitchen
Close up of separated, cooked ribs on wood board


  • 2 racks Beef Back Ribs
  • 1/2 tbsp Black Pepper

Special Tools

  • Butter Knife
  • Metal Sheet Tray
  • Paper Towel


  1. Fire up your Pit Boss and preheat pellet grill to 250°F. If using a gas or charcoal grill, set it up for low heat.
  1. Place the ribs on a sheet tray, then remove the membrane from the back of the ribs Take a butter knife and wedge it just underneath the membrane to loosen it. Using your hands, or a paper towel to grip, pull the membrane up and off the bone. Rub each rack generously with Pit Boss Chophouse Steak Rub and black pepper.
  1. Place the ribs on the grill and smoke for 2 hours. Increase the temperature to 300°F and cook an additional 45 to 60 minutes, or until the ribs reach an internal temperature of 205°F. Be sure and flip the ribs halfway to achieve good bark.
  1. Remove ribs from the grill and wrap in butcher paper. Allow ribs to rest for 20 minutes, then slice and serve hot.


Recipe Video