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–+ servings
Dark smoky barbecue beef ribs with charred exterior in aluminum baking pan on wooden surface

Smoked Barbecue Beef Ribs

Smoked beef plate ribs cooked hot and fast at 300 to 350°F with hickory wood, seasoned with a sweet barbecue rub, smoked bone-side down to 185°F, wrapped in foil until probe tender at 210°F, then glazed with barbecue sauce.
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Prep Time 15 minutes
Cook Time 5 hours
Wrap Time 2 hours
Total Time 5 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Beef Ribs
  • 1 rack beef plate ribs 4 bones
  • Yellow mustard or oil binder, optional
  • PS Seasoning Pig Rub or your favorite sweet barbecue rub
  • Salt, pepper, and garlic seasoning optional
Smoke + Glaze
  • Hickory wood for smoking
  • Your favorite barbecue sauce for glazing

Equipment

  • Smoker
  • Instant-Read Thermometer
  • Aluminum foil tray
  • Basting brush

Method
 

  1. Trim excess fat and silver skin from the top. Leave the membrane on the bone side. Slice the rack into individual ribs.
  2. Coat with mustard or oil if desired. Season generously on all sides with sweet barbecue rub.
  3. Preheat smoker to 300-350°F with hickory. Place ribs bone-side down and smoke until internal temperature reaches 185°F.
  4. Transfer ribs to foil tray. Wrap tightly with foil. Return to smoker and cook about 2 more hours until probe tender at approximately 210°F.
  5. Remove foil. Brush with barbecue sauce. Let sauce tack up 10 minutes uncovered on the smoker.
  6. Remove from smoker and rest 15-20 minutes before slicing or serving.

Notes

Keep the membrane: The bone-side membrane crisps up during hot and fast cooking and helps hold the rib together.
Separate the ribs: Individual ribs build bark on all four sides instead of just top and bottom.
Probe tender is the real test: 210°F is a guide. The probe should slide in with zero resistance like butter.
Wrap at 185°F: Ensures the bark is locked in before the moist wrap phase.

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