As grilling season approaches, I stumbled upon an irresistible deal for beef back ribs, prompting me to share this simple yet budget-friendly recipe with you. I added a unique twist to these smoked beef ribs, I've incorporated zesty horseradish into a classic mustard base, while leaving room for personalization with your preferred rub. Let's fire up the grill and indulge in flavorful smoked ribs together!
Beef ribs are cuts of meat from cattle ribs, known for rich flavor. Less popular than pork ribs due to less meat, longer cooking time, and less promotion. Still, they offer robust taste for those willing to cook them right.
This was inspired by my Smoke Spare Ribs, and pairs well with my Sweet Coleslaw recipe.
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🌟 Why You'll Love this Recipe
- Cost-Effective: Beef back ribs offer a wallet-friendly alternative to beef short ribs.
- Tangy Twist: The mustard, horseradish, and spritz create a zesty flavor profile.
- Simple and Quick: With minimal prep, this recipe delivers delicious smoked ribs effortlessly.
🥘 Ingredients
- Slab of Beef Back Ribs - You can also make this recipe with pork ribs!
- Dijon Mustard: This adds a tanginess to the flavor. You can also opt to use regular mustard.
- Horseradish: Adds a zesty kick but you can leave it out and double the mustard.
- Beef Rub of choice - I used Kinders Brown Sugar Rub.
- Apple Cider Vinegar: Adds acidity and moisture. You can also opt to use white vinegar or lemon juice.
- Hot Sauce: You can omit if you'd like.
See recipe card for quantities.
🔪 Instructions
Step 1: Pat the beef back ribs dry with paper towels.
Step 2: Mix Dijon mustard and horseradish, then spread over the ribs.
Step 3: Sprinkle beef rub over the ribs, coating all sides.
Step 4: Preheat grill or smoker to 250°F for indirect heat cooking.
Step 5: Smoke ribs for 4 hours, spritzing with apple cider vinegar and hot sauce every hour.
Step 6: Let smoked beef ribs rest for 15-20 minutes, then slice and serve hot.
👩🏼🍳 Chef's Tip
- Ensure the ribs are cooked low and slow over indirect heat to achieve tender and flavorful results, and don't forget to spritz regularly to keep them moist during the smoking process.
📖 Substitutions & Variations
- Different Rubs: Experiment with various beef rubs or spice blends to customize the flavor profile of the ribs, such as a barbecue rub for a sweeter taste or a Cajun seasoning for a spicier kick.
- Alternative Mustard: Swap out the Dijon mustard for whole grain mustard or honey mustard to add different flavor nuances to the ribs.
- Alternative Spritz: Instead of apple cider vinegar and hot sauce, try using a mixture of beef broth and Worcestershire sauce for a richer flavor, or a citrus-infused spritz with lemon or lime juice for a tangy twist.
🍴 Equipment
- Grill or Smoker
- Aluminum Foil
- Spray Bottle (for spritzing)
- Small Bowl (for mixing mustard and horseradish)
💭 Recipe FAQs
The cooking time for smoking beef ribs typically ranges from 4 to 6 hours, depending on the size and thickness of the ribs and the temperature of the smoker. It's important to cook them low and slow to ensure they become tender and flavorful.
For beef ribs, hardwoods like oak, hickory, mesquite, or cherry are commonly used for smoking. Each wood imparts a different flavor profile, so choose based on your preference. Hickory provides a strong, traditional smoky flavor, while fruitwoods like cherry offer a sweeter, milder smoke.
Aim to maintain a smoker temperature of around 225 to 250°F (107 to 121°C) for smoking beef ribs. This low and slow cooking method allows the collagen and fat in the ribs to slowly break down, resulting in tender and juicy meat. However, it's essential to monitor the temperature throughout the smoking process to ensure consistent results.
🥣 Storage & Reheating
Storage: Store leftover smoked beef ribs in an airtight container in the refrigerator.
Reheating: Reheat ribs in a preheated oven at 325°F for 15-20 minutes, covered with foil.
Freezing: Wrap cooled ribs tightly, store in a freezer-safe container or bag, and freeze for up to 2-3 months; thaw overnight in the refrigerator before reheating.
🍷 Wine Pairing
The bold fruitiness and spicy notes complement the tangy and robust flavors of the mustard, horseradish, and smoked beef ribs, creating a harmonious balance on the palate.
👩🏼🍳 Top Tips
- Trim excess fat: Remove any large pieces of fat from the ribs to prevent flare-ups and ensure even cooking.
- Maintain consistent temperature: Monitor the smoker or grill temperature closely to keep it within the optimal range for low and slow cooking.
- Rest the ribs: Let the smoked beef ribs rest before slicing to allow the juices to redistribute, ensuring a moist and tender end result.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Smoked Beef Ribs
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Equipment
- Grill or Smoker
- Aluminum Foil
- Spray Bottle (for the spritz/spray)
- Small Bowl (for mixing mustard and horseradish)
Ingredients
- 1 Slab Beef Back Ribs
- 1 tablespoon Dijon Mustard
- 1 tablespoon Horseradish
- 3 tablespoons Beef Rub of Choice
Spritz/Spray:
- ½ Cup Apple Cider Vinegar
- 1 tablespoon Hot Sauce
Instructions
Prep the Ribs:
- Begin by patting the ribs dry with paper towels.
- In a small bowl, mix together the Dijon mustard and horseradish.
- Spread the mustard and horseradish mixture evenly over the entire slab of ribs.
- Generously apply the beef rub of your choice to all sides of the ribs, ensuring they are well coated.
Prepare the Spritz:
- In a spray bottle, combine the apple cider vinegar and hot sauce. Shake well to mix.
Prepare the Grill/Smoker:
- Preheat your grill or smoker to 250 degrees Fahrenheit for indirect heat cooking.
Smoking the Ribs:
- Once the grill is ready, place the seasoned ribs on the grill grate, meat side up.
- Close the lid and let the ribs smoke for a total of 4 hours, maintaining a consistent temperature of 250 degrees Fahrenheit throughout the cooking process.
- Every hour, spritz the ribs generously with the apple cider vinegar and hot sauce mixture to keep them moist and enhance the flavor.
Resting the Ribs:
- After 4 hours of smoking, carefully remove the ribs from the grill.
- Wrap the ribs tightly in aluminum foil and let them rest for about 15-20 minutes. This allows the juices to redistribute within the meat.
Serve and Enjoy:
- Unwrap the ribs and slice them between the bones.
- Serve the smoked beef back ribs hot, accompanied by your favorite sides and sauces.
Video
Notes
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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