Introduction
Tired of spending all day tending a smoker only to end up with tough, chewy beef ribs that disappoint your guests? You're not alone. Most home cooks believe that competition-quality smoked beef ribs require 8-12 hours of constant attention, specialized equipment, and pitmaster-level expertise.
This Beef Ribs Recipe shatters that myth. In just 3 hours, you'll create fall-off-the-bone tender, smoky, flavor-packed beef ribs that rival anything you'd find at top BBQ joints. The meat pulls away cleanly from the bone, the bark is perfectly caramelized, and every bite delivers that sought-after smoke ring and deep beef flavor.
As a competitive BBQ pitmaster for over 12 years, I've tested countless techniques, temperature combinations, and timing strategies. This streamlined method delivers consistent, award-winning results without the all-day commitment. The secret lies in selecting the right cut, applying a balanced rub, maintaining precise smoker temperature, and knowing exactly when your ribs have reached perfection.
In this comprehensive guide, you'll discover everything you need: how to choose the best beef rib cuts at your butcher, essential prep techniques that maximize tenderness, foolproof smoking instructions with exact temperatures and timings, troubleshooting tips for common problems, and creative variations to customize your BBQ experience.
Why This Beef Ribs Recipe Works
This isn't just another BBQ recipe—it's a carefully refined system that produces consistent, restaurant-quality results in a fraction of the traditional time. Here's why this Beef Ribs Recipe has become the go-to method for thousands of home pitmasters:
- Uses readily available beef short ribs you can find at any butcher or grocery store
- Ready in just 3 hours compared to traditional 8-12 hour smoking methods
- Requires minimal hands-on time—just set it and check periodically
- Works with any smoker type including pellet, charcoal, electric, or gas smokers
- Produces consistent results regardless of weather conditions or experience level
- Creates authentic smoke ring and bark that looks and tastes competition-worthy
- Delivers fall-off-the-bone tenderness without sacrificing structural integrity
- Costs less than dining out while serving 4-6 people generously
- Perfect for both weeknight dinners and weekend BBQ gatherings
- Scales easily from 2 racks to 10 for large parties
The magic happens through a combination of high-quality beef, a carefully balanced dry rub, precise temperature control at 275°F, and the strategic use of the Texas crutch during the final cooking phase. This accelerated method breaks down collagen and renders fat efficiently while building incredible flavor depth.
Choosing the Right Beef Ribs
The foundation of any exceptional Beef Ribs Recipe starts with selecting the proper cut. Unlike pork ribs where there's less variation, beef ribs come in several distinct types that behave very differently during smoking.
Best Cuts for Smoking Beef Ribs
Beef short ribs (plate ribs) are the ultimate choice for this recipe. Cut from the lower portion of the rib cage (ribs 6-8), these massive, meaty ribs are what you see at competition BBQ. Each bone carries 1-2 pounds of well-marbled meat with exceptional fat content that bastes the ribs from within during smoking. Look for NAMP 123A designation—these are the full-length plate ribs before being cut into individual bones.
Chuck short ribs offer a more affordable alternative. Cut from ribs 1-5, they're slightly less meaty but still deliver excellent flavor and tenderness. They work beautifully with this 3-hour method and cost significantly less than plate ribs.
Back ribs (also called dinosaur ribs when left whole) come from the upper rib section closer to the spine. They're leaner with less meat coverage but cook slightly faster. If using back ribs, reduce smoking time by 20-30 minutes.
Individual beef ribs vs. racks: You can smoke individual bones or keep them in a rack of 3-4 bones. Racks present better and retain moisture more effectively, making them ideal for this Beef Ribs Recipe.
Buying Tips for Premium Quality
Look for excellent marbling: The white fat streaks throughout the meat indicate flavor and tenderness. Choose ribs with abundant marbling rather than lean cuts that will dry out during smoking.
Check the meat cap thickness: The muscle sitting atop the bone should be at least 1-1.5 inches thick. Thin cuts won't survive the 3-hour smoke without drying out.
Inspect the fat cap: A layer of white fat on one side is desirable—it protects the meat and renders down into delicious, beefy flavor. However, if it's thicker than ½ inch, trim it down.
Confirm USDA grade: Choice grade offers the best value with good marbling. Prime grade delivers premium marbling but costs significantly more. Select grade lacks sufficient fat for optimal smoking results.
Ask your butcher specifically: Request "plate short ribs" or "beef short ribs from the chuck." Many butchers keep these cuts in the back rather than in the display case. Call ahead to ensure availability, especially on weekends.
Estimate quantity needed: Plan for 1-1.5 pounds of raw beef ribs per person. A typical 3-bone rack weighs 3-4 pounds and serves 2-3 people generously.
Beef Rib Substitutions
Can't find beef short ribs? Beef back ribs work with timing adjustments (reduce by 30 minutes). Flanken-style ribs (cut across the bones) won't work—these require completely different cooking methods.
English-cut vs. Flanken-cut: This recipe requires English-cut (parallel to the bone). Flanken is cut across multiple bones and is better suited for Korean-style grilling.
Grass-fed vs. grain-finished: Both work, though grass-fed beef is leaner and may require extra attention to prevent drying. Consider basting more frequently or wrapping 15 minutes earlier.
Ingredients & Prep
Essential Ingredients for Your Beef Ribs Recipe
For the beef ribs:
- 2 racks beef short ribs (6-8 pounds total, 3-4 bones per rack)
- 2 tablespoons yellow mustard (as a binder—it won't taste mustardy)
- ¼ cup beef broth or apple juice (for spritzing and wrapping)
For the dry rub:
- ¼ cup coarse black pepper (freshly cracked)
- ¼ cup kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons cayenne pepper (adjust for heat preference)
- 1 teaspoon ground cumin
For smoking:
- Wood chunks or chips (oak, hickory, or mesquite—about 4-6 chunks)
- Heavy-duty aluminum foil
- 2 tablespoons unsalted butter (for the wrap)
- 2 tablespoons honey (for the wrap)
Meat Prep Essentials
Trimming your beef ribs: Place ribs meat-side up on a cutting board. Using a sharp boning knife, remove the thin membrane (silverskin) on the bone side—it prevents smoke penetration and creates a chewy texture. Slide a butter knife under the membrane at one end to loosen it, then grip with a paper towel and pull firmly in one motion.
Trim any excessively thick fat caps down to ¼ inch. Leave most of the fat—it renders during smoking and keeps the meat moist. Remove any loose or hanging pieces of meat that will burn.
Bringing to temperature: Remove ribs from refrigeration 45-60 minutes before smoking. Room temperature meat takes smoke better and cooks more evenly than cold meat straight from the fridge.
Applying the binder: Brush or rub a thin layer of yellow mustard over all surfaces of the ribs. This helps the dry rub adhere and adds no mustard flavor after smoking. You can substitute olive oil, hot sauce, or Worcestershire sauce.
Creating the Perfect Dry Rub
Mix all rub ingredients thoroughly in a bowl. The blend should be well-incorporated with no clumps of individual spices.
Application technique: Generously apply rub to all sides of the ribs, using about 3-4 tablespoons per rack. Press the rub into the meat rather than just sprinkling it on—this creates better bark formation.
Don't be shy with the rub. These large beef cuts can handle bold seasoning. The pepper and salt form the foundation (classic Texas style), while the aromatics and sugar add complexity and caramelization.
Resting after rubbing: Let the rubbed ribs sit at room temperature for 30-45 minutes before smoking. This allows the salt to penetrate the meat slightly (mini dry brine) and the surface to develop a tacky layer that accepts smoke beautifully.
Make-ahead option: You can apply the rub up to 24 hours in advance. Wrap tightly in plastic wrap and refrigerate. Bring to room temperature before smoking. Extended rub time intensifies flavor penetration.
Wood Selection for Smoking
Oak is the traditional Texas choice for beef ribs—it provides medium smoke flavor that doesn't overpower the beef. It burns clean and maintains steady temperature.
Hickory delivers stronger, more assertive smoke with bacon-like notes. Use sparingly or mix with milder woods to avoid bitterness.
Mesquite offers the most intense smoke flavor. It's authentic to Southwest BBQ but can become acrid if used exclusively. Blend with oak for balanced results.
Pecan provides a sweeter, milder smoke similar to hickory but less aggressive—excellent for those who prefer subtle smoke.
Avoid: Softwoods like pine, cedar, or fir which contain resins that create unpleasant flavors and potentially harmful smoke.
Step-by-Step Smoking Instructions
Pre-Smoking Preparation
Fire up your smoker: Start your smoker and bring it to a steady 275°F. This temperature is the sweet spot for this Beef Ribs Recipe—hot enough to render fat and develop bark within 3 hours, but controlled enough to keep meat tender.
For charcoal smokers, arrange coals in a two-zone setup with indirect heat. Add 3-4 wood chunks directly on the coals.
For pellet smokers, set to 275°F and ensure the hopper is full. Select a beef-appropriate pellet blend.
For electric or gas smokers, preheat and add wood chips to the smoking tray according to manufacturer instructions.
Water pan setup: Fill the water pan with hot water or apple juice. This stabilizes temperature, adds humidity to prevent surface drying, and catches dripping fat to prevent flare-ups.
Verify temperature accuracy: Use an independent thermometer to confirm your smoker's built-in gauge is accurate. Many factory gauges read 25-50°F off, which can ruin your timing.
The Smoking Process (Hours 1-2)
Initial placement: Once the smoker reaches steady 275°F with clean blue smoke (not thick white smoke), place the beef ribs bone-side down on the grate. Position them away from direct heat if using a charcoal setup.
Close the lid and resist the urge to peek—every time you open the smoker, you extend cooking time by 10-15 minutes. "If you're lookin', you ain't cookin'" is BBQ gospel.
First hour goals: During the first 60 minutes, the ribs will absorb the most smoke flavor. The surface will begin to dry, and you'll see the rub start transforming into bark. Maintain steady 275°F without opening the lid.
Spritzing (beginning of hour 2): After the first hour, begin spritzing the ribs every 30-40 minutes with beef broth or apple juice using a spray bottle. This keeps the surface moist, helps smoke adhere, and adds flavor. Don't oversaturate—2-3 quick sprays per rack is sufficient.
Smoke ring development: By the end of hour 2, you should see a distinct smoke ring (pink layer just beneath the surface) forming. The bark will be darkening and becoming tacky to the touch.
The Texas Crutch (Hour 2.5-3)
When to wrap: After 2-2.5 hours of smoking, when the bark is well-set and internal temperature reaches 165-170°F, it's time for the Texas crutch. This is the technique that makes 3-hour beef ribs possible.
Wrapping process: Tear off two long sheets of heavy-duty aluminum foil per rack (double layer for strength). Place ribs meat-side up on the foil. Drizzle each rack with 2 tablespoons beef broth, add 1 tablespoon butter cut into pieces, and 1 tablespoon honey. These liquids create steam that accelerates the breakdown of connective tissue.
Fold the foil tightly around the ribs, crimping edges to seal completely. You're creating a steam pocket that will tenderize the meat rapidly.
Return to smoker: Place wrapped ribs back on the smoker at 275°F for the final 30-60 minutes. The exact time depends on rib thickness and desired tenderness.
Checking for Doneness
Temperature check: Insert an instant-read thermometer into the thickest part of the meat (not touching bone). You're looking for 200-205°F internal temperature. At this range, collagen has fully converted to gelatin, creating that melt-in-your-mouth texture.
Probe test: The thermometer should slide in and out with almost no resistance—like pushing through warm butter. This "probe tender" test is more reliable than temperature alone.
Bend test: Using tongs, pick up the rack from one end. The meat should bend significantly under its own weight, with visible cracks forming on the surface. If it stays rigid, it needs more time.
Resting Period
Unwrap carefully: Remove ribs from the smoker and let rest in the foil for 10-15 minutes. This allows juices to redistribute throughout the meat rather than running out when you cut.
Venting option: For firmer bark, slightly open the foil during the rest to allow steam to escape. For maximum tenderness, keep fully wrapped.
Slicing: After resting, unwrap and place ribs on a cutting board. Slice between each bone using a sharp knife. The meat should pull away cleanly, leaving a clean bone with a nice "bite" still attached—not falling completely off, which indicates overcooking.
Pro Tips for Perfect Beef Ribs
Avoiding Tough or Dry Meat
Don't skip the wrap: The Texas crutch is essential for achieving tenderness in just 3 hours. Without it, you'd need 5-6 hours to reach the same result. The steam environment accelerates collagen breakdown dramatically.
Monitor smoker temperature closely: Temperature swings are the enemy of consistent results. Fluctuations between 250-300°F are acceptable, but if your smoker drops below 250°F or spikes above 300°F, adjust immediately. Consider investing in a temperature controller for charcoal smokers.
Don't overwrap too early: If you wrap before proper bark formation (before 2 hours), you'll steam the ribs rather than smoke them, resulting in pot roast texture instead of BBQ. The bark must be well-set before wrapping.
Avoid oversmoking: More smoke does not equal better flavor. After 2 hours, the meat has absorbed all the smoke it can. Excessive smoke creates bitter, acrid flavors. If using a pellet or electric smoker, you may not need additional wood after the first 90 minutes.
Rest properly: Cutting immediately causes juice loss and slightly tougher texture. The 10-15 minute rest is crucial for this Beef Ribs Recipe to achieve optimal juiciness.
Essential Tool Recommendations
Instant-read thermometer: A Thermapen or similar high-quality instant-read thermometer ($70-100) is the single most important tool for BBQ success. It gives accurate readings in 2-3 seconds, allowing you to check doneness without losing significant heat.
Wireless probe thermometer: Devices like the Thermoworks Smoke X4 ($200-300) or more affordable options like Inkbird ($40-60) let you monitor internal meat temperature and smoker temperature simultaneously without opening the lid.
Heavy-duty aluminum foil: Standard foil tears easily when handling heavy, juice-laden ribs. Heavy-duty or restaurant-grade foil is essential for the Texas crutch technique.
Spray bottle: A food-safe spray bottle for spritzing keeps the bark moist without opening the smoker frequently.
Sharp boning knife: A flexible boning knife makes membrane removal effortless and produces clean cuts when slicing between bones.
Smoking gloves: Heat-resistant gloves rated to 500°F+ protect your hands when handling hot foil-wrapped ribs and making adjustments in the smoker.
Storage and Reheating
Refrigerator storage: Cool smoked ribs to room temperature, then wrap tightly in foil or place in airtight containers. They'll keep for 4-5 days refrigerated.
Freezing for longer storage: Wrap individual ribs or racks in plastic wrap, then in foil, then place in freezer bags. They'll maintain quality for up to 3 months frozen. Label with date and reheating instructions.
Reheating method: The key is low and slow to prevent drying. Place refrigerated ribs (still wrapped in foil) in a 250°F oven for 30-40 minutes until heated through. For frozen ribs, thaw overnight in the refrigerator first.
Add 2 tablespoons of beef broth or apple juice to the foil packet before reheating to restore moisture.
Microwave (last resort): If you must microwave, do so at 50% power in 1-minute intervals, checking between each. Add a damp paper towel over the meat to prevent drying.
Finishing touch: After reheating, you can crisp up the bark under a hot broiler for 2-3 minutes, watching carefully to prevent burning. This revives the texture and appearance.
Flavor Variations
Regional BBQ Styles
Kansas City style: Increase brown sugar in the rub to ½ cup and add 2 tablespoons molasses. During the last 15 minutes of cooking, brush ribs with your favorite tomato-based BBQ sauce and return unwrapped to the smoker to caramelize the glaze.
Texas Hill Country (salt and pepper only): Strip the rub down to just coarse black pepper and kosher salt in equal parts. This minimalist approach lets the beef and smoke shine. Use post oak for authentic Central Texas flavor.
Memphis style: Add 2 tablespoons dry mustard and 1 tablespoon celery seed to the rub. Skip the wrap entirely for drier, more bark-focused ribs (extend cooking time to 4-5 hours).
Carolina influence: Add 2 tablespoons mustard powder to the rub and spritz with apple cider vinegar mixed with hot sauce instead of beef broth for tangy, sharp flavor.
Spicy and Bold Variations
Chipotle-coffee rub: Add 2 tablespoons finely ground coffee and 3 tablespoons ground chipotle pepper to the base rub. The coffee adds earthy depth while chipotle delivers smoky heat. This is my personal competition recipe.
Korean-inspired gochugaru ribs: Replace cayenne with 3 tablespoons gochugaru (Korean red pepper flakes) and add 2 tablespoons toasted sesame seeds to the rub. Brush with a glaze made from gochujang, honey, and soy sauce during the last 30 minutes.
Cajun blackened: Use 2 tablespoons Cajun seasoning, 1 tablespoon oregano, and 2 teaspoons thyme instead of the standard aromatics. Increase cayenne to 1 tablespoon for authentic Louisiana heat.
Diet-Friendly Adaptations
Keto/Low-carb: Eliminate brown sugar and honey from the recipe entirely. The rub will still form excellent bark from the spices and rendered fat. Replace honey in the wrap with 1 tablespoon of butter for richness without the carbs.
Paleo-friendly: This Beef Ribs Recipe is naturally paleo-compliant if you skip the sugar. Ensure your mustard binder contains no additives, or substitute with olive oil.
Whole30 compliant: Remove all sugar and use compliant mustard or olive oil as the binder. The beef and spices provide incredible flavor without any non-compliant ingredients.
Reduced sodium: Cut the salt in the rub by half to 2 tablespoons. The beef's natural flavor is robust enough to handle less salt, though you'll sacrifice some bark development.
Serving Suggestions
Classic BBQ Side Dishes
Creamy coleslaw: Tangy, crisp coleslaw with a mayo-vinegar dressing cuts through the rich, fatty beef perfectly. The cool crunch provides textural contrast to tender, warm ribs.
Mac and cheese: Creamy, cheesy macaroni is a BBQ staple for good reason. The comfort-food combination of beef ribs and mac and cheese satisfies on a primal level.
Baked beans: Slow-cooked beans with molasses, bacon, and brown sugar complement smoky beef. The sweetness balances the savory, peppery ribs beautifully.
Cornbread: Slightly sweet, buttery cornbread soaks up meat juices and provides a satisfying starch component. Serve warm with honey butter.
Potato salad: Classic American potato salad with a mustard-mayo dressing, hard-boiled eggs, and celery offers cooling contrast and makes the meal feel complete.
Collard greens: Slowly simmered collards with ham hock bring Southern soul to your BBQ spread. The slight bitterness balances rich beef.
Grilled corn: Fresh corn on the cob brushed with butter and sprinkled with chili powder and cotija cheese adds summer BBQ vibes.
Beverage Pairings
Red wine: Bold Cabernet Sauvignon or Malbec stand up to the intense beef flavor and smoky char. The wine's tannins cut through fat, cleansing your palate between bites.
Beer: Full-bodied stouts or porters with roasted malt flavors complement the smoky, charred beef. For lighter options, try amber ales or brown ales with caramel notes.
Bourbon or whiskey: A neat pour of bourbon, especially with BBQ, is a Texas tradition. The oak, vanilla, and caramel notes in bourbon mirror the smoke and char in the ribs.
Sweet tea: Classic Southern sweet tea provides refreshing contrast to spicy, fatty ribs. The sweetness and cold temperature reset your palate.
Craft sodas: Root beer, cream soda, or Mexican Coca-Cola (made with real sugar) offer non-alcoholic options that complement BBQ beautifully.
Presentation Ideas
Rustic wooden board: Arrange sliced ribs on a large wooden cutting board. Garnish with fresh herbs like parsley or cilantro. Place small bowls of BBQ sauce and pickled jalapeños around the ribs for a restaurant-style presentation.
Butcher paper: Line a tray with classic pink butcher paper and pile the ribs on top. This is how authentic BBQ joints serve ribs—it's casual, absorbs some grease, and looks Instagram-worthy.
Individual servings: Pre-slice the ribs and arrange 2-3 bones on each plate with sides. Drizzle with any accumulated juices from the resting period.
Family-style platter: Keep racks whole and present them dramatically on a large platter. Let guests pull apart their own ribs—this interactive element adds to the fun of BBQ dining.
FAQs
Can I use frozen beef ribs for this recipe?
Yes, but thaw them completely in the refrigerator first—never at room temperature. A 6-8 pound rack takes 24-36 hours to thaw properly. Pat the ribs very dry with paper towels after thawing, as excess moisture prevents bark formation. Never smoke partially frozen ribs, as uneven cooking will result in tough, undercooked centers and overcooked edges.
What if I don't have a smoker—can I use a regular grill?
Absolutely! Set up your grill for two-zone cooking with all coals or burners on one side. Place ribs on the cool side, add soaked wood chips in a foil packet on the hot side, and maintain 275°F with lid vents partially open. You'll need to rotate the ribs every 45 minutes and replenish wood chips once. This Beef Ribs Recipe works beautifully with this method, though you'll need to monitor temperature more closely.
How do I know when the ribs are done if I don't have a thermometer?
While I strongly recommend investing in an instant-read thermometer ($20-30), you can use the bend test: pick up the rack with tongs from one end. If the meat bends significantly and cracks start appearing on the surface, they're done. The probe test also works—a skewer or knife should slide in and out with barely any resistance, like piercing warm butter.
Why are my ribs tough even after 3 hours?
Several factors could be at play: (1) Your smoker temperature was too low—verify with an independent thermometer, (2) You didn't wrap them or wrapped too late—the Texas crutch is essential for 3-hour tenderness, (3) The ribs were exceptionally thick—add 30-45 minutes for extra-large racks, (4) You removed them before reaching probe-tender status—time is a guideline, but tenderness is the goal. Continue cooking until they pass the probe test, even if it takes 30 minutes longer.
Can I prepare the ribs a day ahead and finish them on the day of serving?
Yes! Smoke the ribs for 2 hours to develop bark and smoke flavor, then wrap tightly in foil and refrigerate for up to 24 hours. On serving day, bring to room temperature (30 minutes), then finish in a 275°F oven for 1-1.5 hours wrapped (with the butter and honey added). This method actually enhances flavor as the rub continues penetrating the meat overnight.
What's the difference between beef ribs and beef back ribs?
Beef short ribs (plate ribs) come from the lower rib section (ribs 6-8) and have much more meat—1-2 pounds per bone. They're what you typically see at BBQ competitions. Beef back ribs come from the upper section closer to the spine and are the bones left after ribeye roasts are removed. They're significantly smaller with less meat, cook faster (2-2.5 hours), and cost less. This Beef Ribs Recipe is optimized for short ribs, but you can adapt it for back ribs by reducing cooking time by 30-45 minutes.
Is it safe to eat pink meat on beef ribs?
Yes! The pink "smoke ring" near the surface is a chemical reaction between smoke and myoglobin in the meat—it's a sign of proper smoking, not undercooked meat. As long as internal temperature reaches 200-205°F, the beef is safe and tender. This is different from the pink color in undercooked beef, which appears throughout rather than just in a thin ring beneath the surface.
How do I prevent the bark from getting too dark or burning?
If your bark is darkening too quickly (usually from temperatures above 300°F or excessive sugar in the rub), wrap the ribs earlier—around 1.5 hours instead of 2-2.5 hours. You can also spray them more frequently to keep the surface moist. Position ribs further from the heat source if using a charcoal smoker. If you notice burning, immediately reduce smoker temperature and consider tenting loosely with foil (not wrapping tightly) for the remainder of cooking.
What should I do with leftover smoked beef ribs?
Leftover ribs are incredibly versatile. Chop the meat off the bones and use it for: beef rib tacos with pickled onions and cilantro, beef rib fried rice, BBQ beef rib sandwiches, beef rib chili, or beef rib nachos. The meat freezes beautifully in vacuum-sealed bags or airtight containers for up to 3 months. You can even make beef rib burnt ends by cubing the meat, tossing with BBQ sauce, and returning to the smoker for 30 minutes.
Can pregnant women safely eat smoked beef ribs?
Yes, smoked beef ribs are safe during pregnancy as long as the internal temperature reaches 200-205°F, which is well above the USDA's recommended 145°F for beef safety. At these temperatures, any potential harmful bacteria are completely eliminated. Ensure leftovers are properly refrigerated and reheated to 165°F before consuming. As always, pregnant women should consult their healthcare provider about dietary concerns.
Conclusion
You now possess the complete blueprint for creating competition-quality smoked beef ribs in just 3 hours. This Beef Ribs Recipe proves that incredible BBQ doesn't require all-day commitment, expensive equipment, or decades of experience—just the right technique, proper temperatures, and attention to key details.
The beauty of this method lies in its reliability and efficiency. While traditional BBQ wisdom says "low and slow always," this accelerated approach delivers identical tenderness and flavor by strategically using the Texas crutch. You'll have fall-off-the-bone ribs with perfect bark, pronounced smoke ring, and deep beefy flavor before lunchtime is over.
Don't wait for the perfect weather or a special occasion—fire up your smoker this weekend and experience why thousands of home pitmasters have made this their go-to beef rib method. The looks on your family's faces when you present these magnificent ribs will make every minute worthwhile.
Ready to expand your BBQ repertoire? Try our Smoked Brisket Recipe for another Texas classic, explore our Competition-Style Pulled Pork Guide, or master our Smoked Chicken Wings Tutorial. Your backyard is about to become the neighborhood's favorite gathering spot!
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