Smoked Beef Back Ribs

Cook Time

260 mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Easy

Prep Time

20 mins

Servings

2 – 4



Ingredients


2 racks Beef Back Ribs

½ tbsp Black Pepper

⅓ cup Pit Boss Chop House Steak Seasoning



Cooking Instructions


Simple yet flavorful, these Smoked Beef Back Ribs are filled with big beefy flavor. Similar to 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.

Beef back ribs are the most common type of beef ribs you will see for sale at your local grocery store. The more traditional, barbecue style beef ribs are Chuck Ribs and Plate Ribs. These are the preferred cuts found in popular BBQ restaurants due to the large amount of meat on them. The consumer can usually find them at a butcher or specialty grocer.


Best Wood Pellets for Beef Back Ribs

The strong a spicy aromas of Mesquite Hardwood is perfect for bringing out the big Texas barbecue flavors of beef back ribs.

Note: This recipe uses Pit Boss Chop House Steak Rub.

  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.
  2. 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 Chop House Steak seasoning and black pepper.
  3. 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.
  4. Remove ribs from the grill and wrap in butcher paper. Allow ribs to rest for 20 minutes, then slice and serve hot.


Special Tools


  • Butcher Paper
  • Butter Knife
  • Metal Sheet Tray
  • Paper Towel
  • Temperature Probe


Bigger. Hotter. Heavier. Tip


Beef back ribs can also be used to make a flavorful beef stock.



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