What Is a Good Temperature to Cook Beef Ribs on the Grill

Smoked beef ribs are the newest (and nearly glorious) meat trend to hit the BBQ scene. These mammoth mouthfuls of meat adorn the best BBQ platters with a hefty bit of beef packed with delicious season.

What are Beefiness Ribs?

To brainstorm, let's talk about the cutting of beefiness you're looking for when smoking beef ribs. I know that sometimes that sea of meats at the grocery store tin be intimidating. Skip the pre-packaged stuff and just ask your butcher for beef ribs. These beefy, cute ribs come from the lower end of the ribs and frequently take a good 1-2 inches of meat right on superlative of the bone.

You lot do not desire dorsum ribs for this recipe (all the same, I practice accept a recipe for Beef Dorsum Ribs if you're interested in making this cut). Those have hardly any meat on the bone and merely about an inch of meat betwixt basic. These types of ribs are often chosen "shiners" because there is so little meat on top that the bones shine through while cooking.

The thick cuts that are the best for smoking come in two unlike varieties.

1. Chuck ribs. Ordinarily come in a 4-bone beef rib department (bones are likewise usually a little shorter with slightly less meat)
2. Plate ribs. Accept 3 large basic and a higher layer of meat on top of the beef rib.

Different pitmasters prefer different cuts, only either one works perfectly with this recipe. I used a four-bone department of chuck ribs for this ane because information technology was what my butcher had in stock, just plate ribs are a perfect substitute!

Smoked Beef Ribs

This recipe was a large hitting when I made it during the second episode of Food Network's testify BBQ Ball. While I used my awesome Homemade Coffee Rub for that challenge (which the judges LOVED), my Hey Grill Hey Beef Rub tastes totally amazing on these ribs.

Also, I was nether a fourth dimension crunch on BBQ Ball, then I smoked betwixt 275 and 325 degrees F to take these ribs washed in under 5 hours. When you have the fourth dimension, definitely cook at 250 degrees F for a longer period of fourth dimension.

Beefiness Ribs Seasoning

I similar to keep my seasonings pretty unproblematic when it comes to big, beefy cuts like these smoked beefiness ribs. You gotta just let the meat and the smoke practise the talking. I did add a little element of oestrus past using Dijon mustard to keep everybody on their toes. It's non spicy, rather a warm and astonishing cook-in-your-mouth chip of smoked beef rib goodness.

All you need to season these ribs is my Beef Rub. Information technology'southward an awesome salt and pepper-based dry rub that was made to compliment the flavors of grilled and smoked beef. You can buy this from the Hey Grill Hey Store. If you lot don't have any on paw, you lot can use equal parts Kosher salt, coarse black pepper, and garlic powder.

How to Smoke Beef Ribs

Low and slow is the proper noun of the game when smoking beef ribs. You need enough smoke to properly season the meat and give you that cute dark coveted bawl. These guys also need plenty of time to render that fat and tough connective tissue to get them to a perfect autumn-off-the-bone texture.

1. Prep. There is a layer of fat on superlative of the ribs and another papery membrane on the bone side of the ribs. You can ask your butcher to remove the membrane or y'all can do it at home. Either way, that membrane is non very pleasant to consume and you want information technology gone. If you're doing it at home, work a butter knife underneath the membrane, use a paper towel to go a good grip, and lift information technology off.
2. Season. Slather the trimmed ribs in spicy Dijon mustard (make sure to become a variety that contains horseradish), and season liberally with either my Beef Rub or equal parts salt, pepper, and garlic powder. The mustard gives a little hint of flavor while likewise helping that dry rub cling to the outside of the ribs.
3. Fume. With your smoker preheated to 250 degrees F, place the seasoned ribs on the smoker, close the lid, and smoke for iii hours.
4. Spritz. Spritz these ribs with a vinegar and hot sauce blend (recipe below!). These ribs are not wrapped, and so to keep things moist and help develop that yummy bark, the spritz is crucial. Don't be fooled into thinking information technology is besides spicy, it'southward really non. It but adds a picayune actress seize with teeth and "wow" to the ribs (kind of like how I utilize vinegar in my Carolina Style Pulled Pork). Go on to smoke until the ribs attain 203 degrees F.
5. Rest, slice, and serve. When yous've hit your target 203 degrees F, it's important to let them rest. Wrap them up in butcher newspaper, transfer to a cooler, cover with a towel, and residuum for an hr earlier slicing into individual ribs and serving.

How Long to Smoke Beef Ribs

It volition take about 8-10 hours to fully smoke beefiness ribs. This time tin can vary from rack to rack, and then be sure to give yourself enough of wiggle room if your particular rack of ribs takes less or more time than this guide.

Rather than smoking based off cooking time, go off the internal temperature of the meat. The temperature of the meat volition guarantee your nutrient is cooked to the perfect doneness.

Temperature for Beef Ribs

Once your beautiful ribs are seasoned and slow smoking, information technology'due south time to finish it upwards and bring it all together. Smoke the ribs to an internal temperature of 203 degrees F, and this is where a good meat thermometer is admittedly crucial.

Smoked beefiness ribs are a tiresome process and require nice consistent smoker temperatures and a perfect internal temperature on the meat to go optimum results. If you follow the instructions in this post, y'all'll exist enjoying fall-off-the-bone in no fourth dimension!

More Beefiness Ribs Recipes

Oh hey there! I run across you like ribs just as much as I exercise, and did yous know that Hey Grill Hey has a diversity of recipes for smoking beef ribs gear up for you to make yourself? It's truthful! Cheque some out below:

• Smoked Beef Back Ribs
• Shredded Smoked Boneless Beef Brusque Ribs
• Smoked Beef Short Ribs

Beef Ribs Recipe

Follow the video below and I'll show you how to make this smoked beefiness ribs recipe at dwelling! I'm all about helping you make amend BBQ, feed the people yous beloved, and become a BBQ hero. If you want to see more of my recipes, tips, and behind-the-scenes action, follow forth on my social channels. Yous can find me on Instagram, Facebook, and YouTube!

Smoked Beef Ribs

Smoked beef ribs are the newest (and most glorious) meat tendency to hit the BBQ scene. These mammoth mouthfuls of meat beautify the best BBQ platters with a hefty fleck of beefiness packed with succulent flavor.

Prep Time : 15 mins

Melt Time : 8 hrs

Resting Time : 1 hour

Full Time : 9 hrs 15 mins

Servings : 4 people

Calories : 45 kcal

• ▢ 1 iv-os section beef ribs ((most 4-5 pounds))
• ▢ ii Tablespoons Dijon mustard with horseradish
• ▢ 6 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)

Rib Spritz

• ▢ i cup white vinegar
• ▢ ¼ loving cup hot sauce

• Preheat the smoker. Preheat your smoker to 250 degrees F for indirect cooking. Apply a hardwood, like oak or hickory, to generate the all-time smoke for these ribs.

• Flavor. Slather your ribs with the Dijon mustard. Season liberally on all sides with Beef Rub, or the salt, pepper, and garlic powder.

• Smoke the ribs. Place your ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the os). Program your thermometer alarm to sound at 203 degrees F. Close the hat, and smoke the ribs for three hours.

• Spritz the beefiness ribs and continue smoking. In a nutrient safe spray bottle, shake the vinegar and hot sauce together. Afterward the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Go on smoking until the ribs have reached an internal temperature of 203 degrees F. This procedure typically takes between 8-10 hours, but every rack is a little different.

• Residuum, slice, and serve. Remove the ribs from the smoker, wrap in foil, butcher newspaper, or unwaxed parchment newspaper and let rest in an insulated libation for at to the lowest degree an hour earlier slicing and serving.

Calories: 45 kcal | Carbohydrates: 9 m | Poly peptide: ii g | Fatty: 1 g | Saturated Fat: 1 yard | Cholesterol: 1 mg | Sodium: 90 mg | Potassium: 140 mg | Fiber: ii g | Sugar: 1 g | Vitamin A: 180 IU | Vitamin C: one mg | Calcium: 81 mg | Iron: 3 mg

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**This post was originally published Apr 2018. It has since been updated with more information and helpful tips. The recipe remains the same.

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Source: https://heygrillhey.com/smoked-beef-chuck-ribs/

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