Smoked Beef Ribs

Easy Smoked Beef Ribs Recipe

meets robust flavor in every bite. Using the classic dry brine technique, these ribs are seasoned to perfection and smoked low and slow to achieve that melt-in-your-mouth goodness. The dry brine not only enhances the beefy taste but also helps create a deliciously crispy bark on the outside.

Dry brining is a method of brining without any liquid to make your meat as juicy as possible. The salt crystals must be larger than those of table salt to dry brine, which is why we recommend kosher salt or coarse sea salt. 

This beef ribs recipe was made on a Masterbuilt grill and smoker combo. This recipe also uses hickory wood chunks placed in the hopper for additional flavor.

Perfect for any BBQ aficionado or those looking to elevate their grilling game, these Smoked Beef Ribs are sure to be the star of your next cookout. So fire up your grill or smoker and let the McLemore Boys guide you to rib heaven!

Instructions

1. 01

   To dry brine the ribs, pat them dry with a paper towel, place in a pan, and season liberally on all sides with the salt. Cover with aluminum foil and refrigerate for a minimum of 4 hours or overnight.

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3. 02

   Remove the ribs from the refrigerator and let stand at room temperature for 1 hour

4. 03

   Set a grill or smoker to 275°F and add the wood chunks.

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6. 04

   Wipe excess salt from the ribs and lightly coat them with Worcestershire.

7. 05

   Smoke on the grill/smoker on the middle rack with indirect heat for 5 hours, or until the internal temperature reaches 180°F

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9. 06

   Spritz with apple juice every hour to add flavor and keep the meat moist

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11. 07

    Remove and double wrap with heavy-duty foil

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13. 08

    Turn the grill up to 450°F and place the ribs back on the middle rack. Cook for 1 hour more, until the internal temperature reaches 200°F.

14. 09

    Let rest before slicing and enjoy!

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