These Smoked Beef Ribs are the ultimate BBQ showstopper—seasoned to perfection, slow-smoked until tender, and packed with rich, beefy flavor in every bite

Get ready to fire up your smoker—these Smoked Beef Ribs are a backyard BBQ favorite that deliver big, bold flavor with every bite. Meaty, tender, and packed with rich, smoky goodness, this recipe walks you through everything from seasoning to that perfect low-and-slow cook. Whether you’re using a pellet grill or an offset smoker, these ribs develop a beautiful bark and mouthwatering smoke ring that’ll impress any crowd. Ideal for weekend cookouts, game day gatherings, or anytime you want to serve up serious BBQ.

Feeds 2-4 people 

Prep time 20-30 minutes 

Cook time 5 hours 

Why Smoked Beef Ribs Work

Marbled, Meaty Goodness: Beef ribs—especially plate ribs—are loaded with intramuscular fat (marbling), which melts down during the low-and-slow smoking process. This not only keeps the meat juicy, but infuses it with a deep, beefy flavor that stands up perfectly to bold rubs and wood smoke. The size and thickness of the ribs allow them to develop a rich texture without drying out.

The Bark and Smoke Ring Combo: Thanks to the long smoke time, beef ribs naturally form a flavorful crust—or “bark”—from the seasoning blend and smoke exposure. That bark, combined with a visible pink smoke ring just beneath the surface, makes for the kind of BBQ that looks as good as it tastes. It’s a key sign of well-executed smoking technique and adds a delicious, slightly crispy contrast to the tender meat inside.

Perfect for Low and Slow Cooking: Beef ribs shine when cooked low and slow at around 250°F (120°C), allowing collagen and connective tissue to break down gradually. This transforms tough, chewy ribs into tender, fall-off-the-bone perfection. The long cook time also gives the smoke plenty of time to penetrate the meat, creating layers of flavor you just can’t rush.

A Show-Stopping BBQ Centerpiece: With their impressive size and caveman-like presentation, smoked beef ribs are a crowd-pleaser. They look incredible when sliced and plated, and they taste even better. Whether you’re hosting a backyard cookout or showing off at a BBQ competition, beef ribs make a bold statement—and they never disappoint.

Ingredients:

• 1 rack of beef whole short ribs(The one i used in the recipe was around 6 pounds) 
• 1 tablespoon Worcestershire sauce 
• 2-3 tablespoons of course salt, pepper & garlic seasoning

Prep

Trim the Ribs: To start, trim off any excess fat or silver skin from your beef ribs. This helps the seasoning penetrate the meat more evenly and prevents chewy bites later on.

Add a Binding Agent: Next, lather the meat side of the ribs with Worcestershire sauce. Not only does this add a boost of umami flavor, but it also helps the seasoning stick to the surface.

Season Generously: Then, season your beef ribs thoroughly on all sides using a simple yet bold SPG blend—salt, pepper, and garlic powder. Be sure to coat all the meat surfaces for maximum flavor.

Let the Ribs Sweat: After seasoning, let the ribs rest on your cutting board while you preheat your smoker. This gives the rub time to adhere and form a nice crust once it hits the heat.

Preheat Your Smoker: Now, fire up your smoker to 275°F (135°C). For this recipe, we’re using a hot and fast method. Add hickory wood chunks for that bold, traditional BBQ flavor.

Cooking Process

Smoke the Ribs Indirectly: Once your smoker is up to temperature, place the beef ribs on the grate, meat side up, using indirect heat. Close the lid and let the smoke work its magic.

Spritz for Moisture: Every hour, open the lid and lightly spritz the ribs with water or beer. This helps maintain moisture and promotes a flavorful bark.

Check Internal Temperature: Continue smoking until the internal temperature of the ribs reaches 200–205°F (93–96°C). At this point, they should feel probe tender, meaning a thermometer or skewer slides in like butter.

Wrap and Rest: Once done, wrap the ribs in butcher paper or aluminum foil. Then, let them rest for at least 30 minutes—ideally in a cooler with the lid slightly open—for up to 1 hour. This allows the juices to redistribute throughout the meat.

Slice and Serve: Finally, slice between the bones to separate each rib. Serve immediately and enjoy your perfectly smoked beef ribs!

If you are looking for other traditional BBQ recipes i recommend trying Pork Belly Burnt Ends or Pork Butt Burnt Ends