When you have a smoker, a lot of the time you do not need to do too much to get a super flavorful result. These Smoked Beef Ribs are one of those examples. It is so good and so easy it is embarrassing to share this as a recipe. However, I would love for you to enjoy these as much as I did. The hardest thing about this recipe is actually finding a store that carries beef ribs. Most grocery stores do not. You can usually find beef short ribs which are also good but cut differently. Here is a link to Smoked Beef Short Ribs that I recently posted. And there is never a problem finding pork ribs in a few varieties.
The keys to a get result for these smoked beef ribs are threefold: One) a flavorful spice rub; Two)slow cooking process and Three)good sweet wood. For this recipe I used Mesquite chunks and a small amount of cherry wood chips.
- 3 – 4 lbs of beef ribs
- 4 – 5 tbsp Lawry’s Seasoned Salt
Pat the ribs dry and season generously with the rub. Let the seasoned salt soak in for at least 2 hours and overnight if you have the time – keep in the fridge.
Get your smoker ready by firing up the chunk charcoal. At the same time, put your smoking in water for at least 20 minutes. When you start your soak, take the ribs out of the fridge to bring them to room temperature. Put the ribs in your smoker at 225 degrees. They will take 3 – 4 hours to cook. I did not used to understand how the cooking times vary so much when I would see a recipe. Now I understand, the cooking process of a smoker is more art than science. Cooking times are representative of what you can expect. There are many variables that will affect cooking time. You will know your ribs are finished when they are tender to the touch. As it cooks the meat will pull away from the ends of the bone. That is the look you are trying to achieve.
Serve and enjoy!