Smoked beef back ribs are one of the most budget-friendly beef ribs you can put on the smoker. They cost less than short ribs or plate ribs, and with the right rub, smoke and sauce, they still deliver rich, beefy flavor.
Don’t let the smaller size fool you. These bones don’t carry as much meat as short ribs, but the flavor packed between them makes up for it.
I’ve smoked this recipe on a charcoal grill, gas grill, pellet grill and the Ninja Woodfire Grill to make sure the method holds up no matter what you’re cooking on. I compete in BBQ, so I know how to pull maximum flavor out of an inexpensive cut without wasting time or wood.
I plan on one rack for about two people because there isn’t a huge pile of meat on this cut. If you’re shopping for smoked beef back ribs for football season or a weekend rib cook, this is the budget beef rib rack I reach for.
What are beef back ribs?
Beef back ribs are the ribs on a cow that are located in the rib primal section near the ribeye steaks.
They are not big and juicy like short ribs or dino ribs. They have less meat, and the bulk of that meat is intercostal, which means that it rests between the bones. The average weight of a rack of beef back ribs is 3-5 pounds.
The advantage of smoking beef back ribs is that they are usually less expensive than other beef ribs. This rib rack was less than $2 a pound (back in 2023) and it’s still packed with beefy flavor.
To learn more about different beef rib cuts, read my tutorial on types of beef ribs.
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Heat Smoker: Heat your smoker to 275F degrees with an indirect heat zone.
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Prep: Place the ribs bones up. Using a knife, work your way under the membrane to loosen it. With a paper towel in your hand, grab the membrane and remove it from the bones.
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Season: Apply the rub all over the ribs, focusing on the meat side.
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Make Spritz + Sauce: Combine the spritz ingredients in a spray bottle. Shake to mix. In a small bowl, stir together the sauce ingredients.
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Smoke: Place the ribs on the smoker with the bones down. Close the grill. Smoke for 2-3 hours, spritzing every 30 minutes with the cola spray.
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Sauce: Once the ribs reach an internal temperature of 205F degrees, brush them with sauce. Cook for another 15 minutes.
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Rest: Remove from the grill. Allow the ribs to rest for 15 minutes. Then, slice between the bones.
The sauce is optional. If you choose not to use it, remove the ribs after they reach 205F degrees.
Calories: 677kcalCarbohydrates: 41gProtein: 34gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 122mgSodium: 1056mgPotassium: 758mgFiber: 1gSugar: 32gVitamin A: 226IUVitamin C: 3mgCalcium: 63mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- Beef Back Ribs: Beef back ribs are usually packaged in racks with seven bones. However, sometimes you may find them already sliced into individual bones. You can use those for this recipe, too, just monitor the internal temp. They will likely cook faster.
- Beef Dry Rub: When it comes to beef, there are two main rubs that I use: either an equal blend of kosher salt, black pepper and granulated garlic or my award-winning brisket rub, which includes those ingredients plus some chiles and cumin.
- Spritz Ingredients: In a squirt bottle, combine cola with some Worcestershire sauce or soy sauce.
- Barbecue Sauce: Choose your favorite BBQ sauce for beef. Personally, I like Blues Hog Smokey Mountain.
- Cola: It can be Pepsi, Coke, regular or diet. You can even use root beer or Dr. Pepper.
- Hot Sauce: To balance out the sweetness, add a couple dashes of your favorite hot sauce.
See the full recipe card above for servings and a full list of ingredients.
How to smoke beef back ribs
Start by heating your smoker to 275F degrees with an indirect heat zone.
If you have a kettle charcoal grill, push the lit coals to one side and smoke the ribs on the grill grate over the side without coals.
For a gas grill, turn on one burner. Adjust that burner until the grill temperature reaches 275F degrees. Cook on the side with the burners turned off. To add smoke, use wood chips in a foil pouch.
If you have a pellet grill, simply set the temperature to 275F degrees.
For the Ninja Woodfire Grill, add pellets to the smoke box, set the function to smoke and the temperature to 275F degrees.
Step 1: Remove the membrane
Just like with baby back pork ribs, you need to remove the membrane from the bone of the ribs. Slide a butter knife or fillet knife under the membrane. Once it’s lifted, use a paper towel to grip the membrane and pull it off.
Try to remove as much as you can. Then, discard.
Step 2: Season the ribs
Place the ribs on a baking sheet. Season the ribs on both sides with the rub. You can smoke the ribs right away or let them rest with the seasonings in the refrigerator. I like to rub them the night before for added flavor.
Step 3: Smoke the ribs
Place the ribs on the heated grill with the bones down. Close the lid and smoke for 2-3 hours, spritzing every 30 minutes with a mixture of cola and Worcestershire sauce.
Step 4: Sauce the ribs
Once the ribs reach an internal temperature of 205F degrees, brush them with a mixture of barbecue sauce, cola and hot sauce. Let them smoke for 15 more minutes.
GCG Pro Tip: The cook time will vary with how thick and beefy your rack is. At 275F degrees, some racks hit 205F degrees in about 2 hours; meatier racks take closer to 3. I don't pull by the clock alone. I smoke until the meat between the bones reads about 205F degrees on an instant-read thermometer, then brush the optional sauce and give them 15 more minutes.
Step 5: Rest and slice
Remove the cooked ribs from the grill and let them rest for 15 minutes before slicing.
How to serve beef back ribs
Once the beef back ribs are sliced into individual ribs, serve them with extra cola BBQ sauce and your favorite sides.
There is not a lot of meat on beef back ribs, so plan on one rack for every two people.
Storage
You can store leftovers in an airtight container in the refrigerator for 3-5 days or freeze them for up to six months.
Frequently Asked Questions
No. Beef back ribs come from a cow; whereas baby back ribs come from a pig.
No. There are many different cuts of short ribs on a cow, but beef back ribs are not one of them. Beef back ribs come from the rib primal near the ribeye. Short ribs and plate (dino) ribs are different cuts with more meat on top of the bone and usually a higher price. Back ribs have less top meat and more of the flavor between the bones. Read my tutorial to learn more about the different Types of Beef Ribs.
In my opinion, there is no need to wrap the ribs. They contain enough fat that they’ll stay juicy as they smoke. But if you’re a huge fan of using the Texas Crutch method and wrapping meat in butcher paper or aluminum foil, go for it.
Yes, but they won’t be smoky. Follow this recipe, but instead of using a smoker, heat your oven to 275F degrees. Bake the ribs on a wire rack over a rimmed baking sheet. Once the baked beef back ribs reach the proper internal temperature, add sauce.
I smoke beef back ribs at 275F degrees. That temperature gives the rub time to set and the smoke time to build without drying out the thinner sections of meat between the bones.
I smoke beef back ribs at 275F degrees until they hit about 205F degrees inside, which usually takes 2-3 hours depending on how thick and beefy the rack is. I cook to temperature, not only to the clock. Insert an instant-read thermometer into the meat between the bones.
Yes. Just like baby back pork ribs, I slide a knife under the membrane on the bone side, grip it with a paper towel and pull it off so the seasoning and smoke can reach the meat.
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