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Smoked Beef Ribs with Texas-Style Rub Recipe

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4 from 42 reviews

Classic Texas-style smoked beef ribs seasoned with a simple salt-and-pepper rub and slow-smoked until tender, juicy, and packed with bold beefy flavor. These barbecue beef ribs develop a deep bark and smoky crust, making them perfect for backyard cookouts and special weekend smokes.

  • Total Time: 7 hours
  • Yield: 4 servings

Ingredients

Beef Ribs

  • 1 rack beef plate ribs (Dino ribs, 3–4 bones)
  • 2 tablespoons yellow mustard or beef tallow (binder, optional)

Texas-Style Dry Rub

  • 2 tablespoons coarse kosher salt
  • 2 tablespoons coarse black pepper (16-mesh preferred)
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon onion powder (optional)

Instructions

  1. Preheat Smoker: Preheat your smoker to 250°F (120°C) using oak or post oak wood for authentic Texas smoke flavor.
  2. Prepare Ribs: Remove the silver skin from the back of the ribs if present to help seasoning penetrate and improve texture.
  3. Apply Binder: Lightly coat ribs with yellow mustard or beef tallow, which acts as a binder to help the dry rub adhere better. This step is optional but recommended.
  4. Mix Rub: Combine kosher salt, coarse black pepper, garlic powder, and onion powder in a bowl to create the Texas-style dry rub.
  5. Season Ribs: Generously season ribs on all sides with the dry rub, ensuring an even coating.
  6. Smoke Ribs: Place ribs bone-side down on the smoker grate. Smoke uncovered for approximately 3 hours. You may spritz occasionally with water or beef broth to maintain moisture.
  7. Wrap Ribs: Once a bark forms and internal temperature reaches about 170°F, wrap ribs tightly in butcher paper or foil to retain moisture and tenderness.
  8. Continue Smoking: Return wrapped ribs to the smoker and cook for another 2–3 hours, until internal temperature reaches 200–205°F and the ribs are tender enough that a probe slides in easily.
  9. Rest: Remove ribs from smoker and let them rest, still wrapped, for 30–60 minutes to redistribute juices.
  10. Serve: Slice between the bones and serve your perfectly smoked Texas-style beef ribs.

Notes

  • Traditional Texas BBQ uses only salt and pepper; garlic and onion powders are optional additions.
  • Beef plate ribs are preferred over back ribs due to their higher meat content.
  • Avoid heavy smoke early in the cook; clean, thin blue smoke imparts the best flavor.
  • Focus more on tenderness and feel with a probe than strict internal temperature for doneness.
  • Leftover ribs reheat well wrapped in foil at 275°F to maintain moisture.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Dinner
  • Method: Smoking
  • Cuisine: Texas BBQ
  • Diet: Low Carb

Find it online: https://dishestocook.com/smoked-beef-ribs-with-texas-style-rub-recipe/