Slow-Smoked Barbecue Salt and Pepper Beef Back Ribs
Juicy and tender beef back ribs seasoned with salt and pepper and slow-smoked to perfection. A simple yet flavorful barbecue favorite that’s sure to impress!
Equipment
- Smoker or grill with indirect heat setup
- Meat Thermometer
- Sharp Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 racks beef back ribs membrane removed
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 cup beef broth for spritzing
Instructions
- Preheat your smoker or grill to 250°F (121°C) using indirect heat and your choice of wood for smoking, such as oak or hickory.
- Season the beef back ribs generously on all sides with kosher salt and coarsely ground black pepper. Let the ribs sit at room temperature for about 30 minutes while the smoker heats up.
- Place the ribs on the smoker bone-side down. Close the lid and smoke for 3 hours, maintaining a consistent temperature of 250°F (121°C).
- After 3 hours, spritz the ribs with beef broth to keep them moist. Continue smoking for another 2 hours, spritzing every 30 minutes as needed.
- Check for doneness by inserting a meat thermometer or probe into the meat between the bones. The ribs are done when they reach an internal temperature of 200-205°F (93-96°C) and the meat is tender.
- Remove the ribs from the smoker and let them rest for 10-15 minutes. Slice between the bones and serve warm. Enjoy!
Notes
These ribs are best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat gently to preserve their tenderness. Feel free to pair with your favorite barbecue sauce for extra flavor.
Nutrition
Calories: 450kcalProtein: 30gFat: 35gSaturated Fat: 12gCholesterol: 120mgSodium: 1200mgPotassium: 400mgCalcium: 30mgIron: 3mg
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