Smoked Sweet Heat Beef Ribs

Cook Time

330 Mins

Cooking Method






Prep Time

10 Mins




1/4 Cup Hot Sauce

Kosher Salt

Coarse black Pepper

Your favorite beef rib rub or Pit Boss Sweet Heat Rub

4 Pound Rib(s)

Cooking Instructions

If you’re going to make smoked beef ribs, you might as well make them with big, sweet and savory spices. We’ve got the perfect recipe for bold flavors with generous amounts of beef. It may take some time, but this is one recipe you can set and forget for a few hours while you go catch a movie or do some chores around the house.

How to Cook Beef Ribs

This beef ribs recipe recommends smoking the ribs at 250°F until they reach an internal temperature of 200 to 205°F or when the probe slides in the meat like butter. Smoking at 250°F allows for the meat to remain juicy as it cooks a little bit faster than if you were to smoke at 225°F. Don’t worry, you should still get plenty of that smoky flavor at this temperature.

Beef Ribs Rub

In order to get those hot and sweet flavors, we recommend applying hot sauce as a base and then rubbing them down generously with our Sweet Heat Rub, salt, and pepper.

Don’t Forget to Rest in Foil

Resting your ribs in foil for up to one hour in a dry cooler will allow all the juice and flavors to settle into the meat while keeping your ribs warm and tender.

Note: It is recommended to use Classic Hardwood Pellets with this recipe.

This recipe uses Sweet Heat Rub, available in our online store

  1. Start up your Pit Boss. Then, set the temperature to 250°F.
  2. Peel the membrane off the bone side and remove excess fat.
  3. Rub the ribs down with hot sauce and season generously with Sweet Heat, salt, and pepper.
  4. Place the ribs on the grill. Then, insert your meat probe before closing the lid to cook.
  5. Check on your ribs after 3-4 hours. If one side is cooking faster than the other, rotate them.
  6. Once the beef reaches 195°F, start probe testing the ribs for doneness. Because the finished temperature can vary, do a check with each time the temperature increases by 3°F.
  7. To probe test: insert the meat probe vertically in between the bones to push through the second membrane on the bottom. The meat should have a consistent butter like tenderness throughout the rack with a final internal temp ranging from 200°F – 205°F.
  8. Once the ribs finish cooking, remove from the grill to let them rest.
  9. To let the ribs rest: wrap them tightly in foil. Then, wrap in a towel and place in a dry, empty cooler for 1 hour.
  10. Slice between the bones to serve and enjoy!

Special Tools

  • Aluminum Foil
  • Cooler
  • Meat thermometer
  • Towel

Bigger. Hotter. Heavier. Tip

For even more juicy flavor, spray or mop your ribs with beef broth every hour on the grill.

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