Smoked beef ribs are the newest (and most glorious) meat trend to hit the BBQ scene. The best BBQ platters have these huge chunks of meat on them. They are made of beef and are full of delicious flavor.
Smoking beef ribs on a pellet grill results in incredibly tender, fall-off-the-bone ribs with amazing smoky flavor. But getting the cook time right is crucial for making beef ribs that melt in your mouth. Undercook them and the meat will be tough and chewy. Go too long and the ribs can dry out. So how long should you smoke beef ribs on a pellet grill?
The Optimal Internal Temperature for Smoked Beef Ribs
For the most tender and juicy smoked beef ribs, you’ll want to cook them until they reach an internal temperature of 203°F. At this temperature, the collagen in the ribs has fully broken down, allowing the meat to become incredibly tender The fat has rendered and bastes the meat, keeping it nice and moist.
So the trick is cooking the ribs low and slow until the center of the thickest part of the meat reaches 203°F Use a good quality instant-read thermometer like a Thermapen to check for doneness Insert the probe into the meatiest section between bones, being careful not to touch any bones.
Estimating the Cook Time for Beef Ribs
The amount of time it will take your beef ribs to reach 203°F will vary depending on a few factors:
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Size of the ribs – Larger, meatier plate ribs will take longer than smaller back ribs. Figure 1-1.5 hours per pound of ribs.
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Pellet grill temperature – Lower temperature = longer cook time. Many pitmasters smoke beef ribs between 225-275°F.
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Thickness of the meat – Thicker slabs will obviously take longer to fully cook in the center.
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Bone-in vs boneless – Boneless ribs will cook faster than ribs on the bone.
That said, a good rule of thumb is to plan for a total cook time of 8-10 hours for 3-5 lb bone-in beef rib racks smoked between 225-275°F. Better to allot extra time than to finish early and be left with tough ribs.
Step-by-Step Guide to Smoking Beef Ribs
Follow these simple steps for tender, smoky beef rib perfection on your pellet grill:
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Trim ribs – Remove membrane from back of ribs. Trim off any excess fat.
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Season generously – Coat both sides of ribs with mustard binder. Sprinkle liberally with beef rub.
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Smoke at 225-275°F – Place ribs bone-side down on grill grates. Smoke for first 3-4 hours.
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Spritz – Every 45-60 minutes, spritz ribs with apple juice or cider vinegar to keep moist.
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Wrap in foil – After 3-4 hours, wrap ribs in foil with beef broth or apple juice to braise.
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Finish cooking – Continue smoking foil-wrapped ribs until 203°F internally.
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Rest – Take ribs off grill, keep wrapped, and let rest for 1 hour before slicing.
The spritzing, wrapping, and resting are key for maximum tenderness and moisture!
##Pellet Grill Tips for Beef Ribs##
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Use 100% wood pellets – no blends. Hickory and oak work great.
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Put a disposable foil pan under the ribs to catch drippings.
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If ribs start to darken too much, wrap in foil or butcher paper.
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Maintain an even temperature – pellet grills excel at this!
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Make sure the grill is properly preheated before loading up the ribs.
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Use grill’s moisture settings if available.
With the right technique and a good pellet grill, you can easily achieve competition-worthy smoked beef ribs right in your own backyard! Monitor that internal temp, keep them moist, and resist cutting in too early. Low and slow patience will reward you with the best ribs ever.
What are Beef Ribs?
To begin, let’s talk about the cut of beef you’re looking for when smoking beef ribs. I know that sometimes that sea of meats at the grocery store can be intimidating. Skip the pre-packaged stuff and simply ask your butcher for beef ribs. These beefy, beautiful ribs are from the bottom end of the ribs. There is usually about 1 to 2 inches of meat on top of the bone.
There is no need for back ribs in this recipe. If you want to make this cut, I have a recipe for Beef Back Ribs. Those have hardly any meat on the bone and only about an inch of meat between bones. These ribs are often called “shiners” because there isn’t much meat on top. Instead, the bones show through while they’re cooking.
The thick cuts that are the best for smoking come in two different varieties.
- Chuck ribs. They usually come in a 4-bone beef rib section. The bones are usually a little shorter and have a little less meat on them.
- Plate ribs. The beef rib should have three big bones and more meat on top of them.
Different pitmasters prefer different cuts, but either one works perfectly with this recipe. Because that’s what my butcher had in stock, I used a 4-bone section of chuck ribs for this, but plate ribs would work just as well!
When I made this recipe on the second episode of Food Network’s BBQ Brawl, it went over really well. I used my awesome Homemade Coffee Rub for that challenge, and the judges loved it. But my Hey Grill Hey Beef Rub tastes even better on these ribs.
Also, I was under a time crunch on BBQ Brawl, so I smoked between 275 and 325 degrees F to have these ribs done in under 5 hours. When you have the time, definitely cook at 250 degrees F for a longer period of time. 
When it comes to big, beefy cuts like these smoked beef ribs, I like to keep the seasonings pretty simple. You gotta just let the meat and the smoke do the talking. I did add a little element of heat by using Dijon mustard to keep everybody on their toes. It’s not spicy, rather a warm and amazing melt-in-your-mouth bit of smoked beef rib goodness.
All you need to season these ribs is my Beef Rub. This is a great dry rub made with salt and pepper that goes well with grilled and smoked beef. You can purchase this from the Hey Grill Hey Store. You can use Kosher salt, coarse black pepper, and garlic powder in equal amounts if you don’t have any on hand.
How Long to Smoke Beef Ribs
It will take about 8-10 hours to fully smoke beef ribs. This time can be different for each rack of ribs, so give yourself a lot of room to move if yours takes longer or shorter than this guide.
Rather than smoking based off cooking time, go off the internal temperature of the meat. The temperature of the meat will guarantee your food is cooked to the perfect doneness.
How to Smoke Beef Ribs on a Pellet Grill | Recipe by BBQGuys
FAQ
How long do you cook beef ribs on a pellet smoker?
How long does it take to smoke beef ribs at 225 degrees?
Does the 3:2:1 method work for beef ribs?
How long do you smoke meat on a pellet grill?
Allow the marinade to dry brine over night in the refrigerator. Set your pellet grill to 225 F. My pellet grill has a “swing” mode that allows for more smoke output. This is usually the non-PID mode on your pellet smoker. Place the meat in the center of the grates and allow to smoke for 2 1/2 hours.
How long do you smoke ribs on a pellet smoker?
This is usually the non-PID mode on your pellet smoker. Place the meat in the center of the grates and allow to smoke for 2 1/2 hours. After 2 1/2 hours there should be visible pull-back from the bone and a mahogany color. After 2-3 hours, wrap the ribs in butcher paper for another hour. Check both the internal temperature and the probe tenderness.
How long do you smoke ribs on a grill?
This method works pretty well for baby back ribs as well as for pork ribs. It equally works well for beef ribs. With this method, you smoke beef directly on the grill for 3 hours, then wrap it in foil paper or butcher paper with some liquid and smoke for another 2 hours, before unwrapping and smoking for another 1 hour.
How long do you smoke smoked beef ribs?
My hearty smoked beef ribs are cooked low-and-slow before cranking up the heat a bit and cooking for several more hours until they are super tender. Coat the beef ribs with the rub, and preheat your grill to 180° (or the smoke setting) according to factory directions. Place on the grill and smoke for 2 hours.