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Smoked and Grilled Beef Back Ribs

Whether you choose the smoker or the grill, this recipe starts with a homemade dry rub that creates a delicious crust while enhancing the natural richness of the beef. Smoking the ribs low and slow produces that irresistible smoky flavor and melt-in-your-mouth tenderness that barbecue lovers crave. If you don't own a smoker, don't worry; a hot grill will still deliver juicy ribs with a beautifully caramelized exterior that everyone will reach for.
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Course Main Course
Cuisine American

Ingredients
  

  • 2 racks Beef Back ribs membrane removed
  • Yellow mustard

For the Rub

  • 1 Tbsp. cumin
  • 1/2 tsp. salt
  • 2 Tbsp. smoked paprika
  • 1 Tbsp. chili powder
  • 1/4 cup brown sugar or brown sugar Swerve
  • 2 Tbsp. Montreal Steak seasoning
  • 1 Tbsp. oregano

For the BBQ Sauce

  • 1 cup BBQ sauce or sugar-free BBQ sauce
  • 1/4 cup honey
  • 1 Tbsp. cider vinegar
  • 2 cloves garlic minced
  • Salt and Pepper to taste

Instructions
 

How to Make the Rub and BBQ Sauce

  • In a bowl, combine all the ingredients for the Rub. Stir well to combine. You may need to make more, depending on the size of your ribs.
  • In a bowl, combine the ingredients for the BBQ sauce. Stir well to combine. At this point, you can chill the BBQ sauce if you like to serve it cold, or heat it in a saucepan if you prefer to serve it warm.

How to Smoke Beef Back Ribs

  • Heat the smoker to 240 degrees. Spread the yellow mustard all over the ribs.
  • Sprinkle the dry rub mix all over the ribs. The mustard helps the rub to adhere to the meat. You can lightly pat the rub to help it stick.
  • Wrap the ribs in some butcher paper and let sit on the counter for 30 minutes. Place in the smoker.
  • Depending on the weight of the ribs, they can smoke anywhere between 5-7 hours for a 4-pound rack. Use a meat thermometer to monitor when the meat is done. The thermometer should register 200-205 degrees. Serve with the Barbecue sauce

How to Grill Beef Back Ribs

  • Set up the grill for indirect heat. If you have a temperature gauge on your grill, heat it to 275-300 degrees. Spread the yellow mustard all over the ribs.
  • Sprinkle the dry rub mix all over the ribs. The mustard helps the rub to adhere to the meat. You can lightly pat the rub to help it stick. Let the ribs sit at room temperature for 30 minutes.
  • Place the meat on the grill in the coolest part, bone side down. Close the lid and do not open it for 1 hour. Check the ribs and rotate the rack if it seems to be browning too quickly. Srpitz lightly with some water.
  • At the end of the second hour, remove the ribs and wrap them tightly in aluminum foil. Place the ribs back in the indirect heat of the grill. Grill for another hour. Remove the ribs from the grill and unwrap them. Place them directly on the flame and grill for 2-3 minutes per side. Use a meat thermometer to check the internal temperature, which should be 190-2005 degrees. Remove from the grill and let it rest for 10 minutes before serving. Serve with the BBQ sauce.
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