Smoked Beef Ribs

This smoked beef back ribs recipe features a tangy Dijon mustard and horseradish coating, paired with a flavorful apple cider vinegar and hot sauce spritz, for irresistibly juicy and tender ribs.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 4

Rest Time 1

Total Time 5 5

Servings people

Calories 756kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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

Storage: Store leftover 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.

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