How Long to Smoke Beef Spare Ribs in Electric Smoker

Smoked Beef Ribs are a simple recipe that is easy to get right the first time! Fall off the bone delicious with a flavor-packed bark that is to die for!

Close-up of smoked beef ribs smoked in an electric smoker.

This post is a collaboration with Beef. It's What's for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Smoked Beef Ribs Recipe

For a long time, I was totally intimidated by smoking anything. But finally, my love for all things beef barbeque won out and I decided to give it a try! This Smoked Beef Ribs recipe was one of the first recipes I developed for the smoker because it's simple, low maintenance and it turns out every single time I make it.

Picking the Meat for Smoking Beef Ribs

There are a few different kinds of Beef Ribs you can purchase. Back Ribs are the least expensive and usually have the smallest amount of meat. They are a smaller Rib but often they are the only Ribs I can find in our little mountain valley so I use them frequently. They turn out amazing!

You can also use Chuck Ribs or Plate Ribs. Plate Ribs are going to be the nicest type of Ribs with the most meat, with Chuck Ribs falling somewhere in between plate and back. Honestly, as long as you follow this recipe, the smoked Ribs will turn out amazing no matter what kind you use!

Is there a difference between beef ribs and beef short ribs?

Yes. Beef ribs are all connected together while beef short ribs are separated.

Beef Ribs Recipe Ingredients and Equipment

Ingredients

3-4 pounds beef Ribs back, chuck, or plate – see note
2 tablespoons BBQ sauce see note
2 teaspoons black pepper coarse ground
2 teaspoons garlic salt
1/4 cup vinegar white
3/4 cup water

Equipment

Thermoworks MK4 Thermapen
ThermoPop
Thermoworks Smoke 2 Channel Alarm
Smoker Pellets
Smoker
Grill Basting Mop
Grill Utensil Set

How to Smoke Beef Ribs

Rub Ribs with equal parts coarsely ground black pepper and garlic salt, mixed with 2 tablespoons of your favorite BBQ sauce. I like to use a Carolina style sauce for Ribs.
Fill smoker with hickory pellets and heat to 230-250ºF. I like to use a lower temperature for thinner Ribs and a higher temperature for thicker Ribs.

How Long to Smoke Beef Ribs

Place Ribs on the lowest grate of the smoker and smoke for 2 hours.
After two hours, brush or spray the Ribs with a 3:1 ratio of vinegar to water. Repeat every hour until the ribs reach 205-210ºF, about 3 hours longer, depending on the size of your Ribs.
Remove Ribs from the smoker and wrap in parchment paper or foil. Let rest for at least 30 minutes up to an hour.

How to Store and Reheat Smoked Beef Ribs

Smoked beef ribs can be stored in the refrigerator for up to five days. They can be reheated in a microwaveable container with a damp paper towel placed on top.

Mopping smoked beef ribs with a vinegar and water mixture.

If you are new to smoking like I was, be sure to read through this fantastic article on smoking beef by Beef. It's What's for Dinner. It outlines all the basics of smoking from cuts of beef to types of woodchips or pellets and their flavor.

Smoking Beef Ribs FAQ

Why are my smoked beef ribs tough?

Smoked beef ribs are tough when they are cooked too quickly. Cooking smoked beef ribs slowly on a low temperature will ensure they are not tough.

Cooking the smoked beef ribs to the listed done internal temperature will also ensure they are not tough.

Does the 3-2-1 method work for beef ribs?

Yes, you can use the 3-2-1 method for smoked beef ribs.

Is it better to boil beef ribs before cooking?

No, I do not recommend boiling beef ribs before cooking.

Smoked beef ribs lined up on a cutting board.

What to Serve with Smoked Beef Ribs

One of my favorite veggie side dishes to serve with smoked Beef Ribs is corn on the cob. I literally just toss it on the smoker with a light coating of butter and garlic salt once I take the Beef Ribs off to rest. By the time the Beef Ribs are finished resting, the corn is nice and sweet and smoky and delicious!

The Ribs and corn pair super well together, especially because they have the same great hickory smoked flavor. But who am I kidding, beef is good with any vegetable! I think my new motto should be "beef makes everything better!" Ha! What do you think?? I think it's true.

Smoked beef ribs piled on a cutting board with corn on the cob.

Looking for more beefy recipes??

Classic Smoked Brisket
Smoked Beef Flat Iron Steak
Smoked Rib Roast
Beef Stroganoff from Scratch
Garlic and Herb Beef Tenderloin
Ground Beef Nachos

Try these other delicious recipes…

How to Cook Green Beans on Stove
How to Cook Canned Corn
Sauteed Frozen Green Beans
Hard Candies
Green Beans with Bacon and Onion
St Louis Ribs in the Oven

Smoked Beef Ribs

Smoked Beef Ribs are a simple recipe that is easy to get right the first time! Fall off the bone delicious with a flavor-packed bark that is to die for!

Cook Mode Prevent your screen from going dark

Course Main Course

Cuisine American, Smoked

Keyword smoked beef back ribs, smoked beef ribs, smoked beef ribs recipe

Prep Time 5 minutes

Cook Time 5 hours

Resting Time 1 hour

Total Time 6 hours 5 minutes

Servings 6 people

Calories 300 kcal

Learn more about Prepear here!

3-4 pounds beef Ribs back, chuck, or plate – see note
2 tablespoons BBQ sauce see note
2 teaspoons black pepper coarse ground
2 teaspoons garlic salt
1/4 cup vinegar white
3/4 cup water

Fill smoker with hickory pellets and turn on to 230ºF (see note).
Combine the BBQ sauce, pepper, and salt.
Rub the BBQ sauce mixture onto the Ribs.
Place Ribs on the lowest grate of the smoker and smoke for 2 hours.
After the 2 hours, combine water and vinegar and spray or brush on the Ribs every hour for 3 more hours or until the ribs register 205-210ºF.
Remove Ribs from the smoker and wrap in parchment paper or foil. Let rest for at least 30 minutes up to an hour.

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Back Ribs are the least expensive and usually have the smallest amount of meat. You can also use Chuck Ribs or Plate Ribs. Plate Ribs are going to be the nicest type of Ribs with the most meat, with Chuck Ribs falling somewhere in between plate and back.

I like to use a lower temperature for thinner Ribs and a higher temperature for thicker Ribs.

Cook the Ribs reach 205-210ºF, about 3 hours longer, depending on the size of your Ribs.

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Source: https://longbournfarm.com/smoked-beef-ribs/