Beef ribs on a drum smoker are a simple, satisfying way to bring big flavor to your backyard. This recipe walks you through every step so you get smoky, tender ribs with a perfect bark every time.
Start by trimming your beef ribs. Flip the rack meat-side up and use a sharp boning knife to carefully remove the silverskin and excess fat. Take your time—go slow and shallow to avoid scoring the meat, which can cause moisture loss and uneven cooking.
Unlike pork ribs, you’ll want to leave the membrane on the bone side intact—it helps the ribs hold together through the cook and gives structure during slicing.
Once trimmed, rub the rack all over with olive oil or yellow mustard. This acts as a binder and helps the rub stick during the cook. Season with a light dusting of garlic jalapeño rub, then layer on a thicker coat of the Double Pepper Cow Cover rub, pressing it into the meat so it adheres well. Let the seasoned ribs rest at room temperature for 30 minutes to let the flavors settle into the surface.
While the beef ribs are resting, preheat your drum smoker to 300°F (149°C) using lump charcoal and a couple of chunks of hickory wood. The drum smoker’s vertical heat circulation and direct airflow help build that classic crusty bark while keeping the ribs juicy.
Place the ribs meat-side up on the grate and close the lid. Let them ride for two full hours before opening the lid—resist the urge to peek. After two hours, give them a 180-degree rotation for even cooking.
Continue smoking for another 2-3 hours, or until the bark is deep, dark, and crusty. By now, the meat should have visibly pulled back from the bone—this usually takes around 5 hours total.
At this point, carefully lift the ribs off the smoker. They’re extremely tender, so handle them with care or the bones might slide right out. Place them on a large sheet of butcher paper and give a generous spritz with water or beef broth. Wrap tightly without tearing the paper—foil’s a no-go here because the accumulated steam softens the bark, while butcher paper lets the meat breathe and bark stay crisp.
Return the wrapped ribs to the smoker and continue cooking until the internal temperature hits 210°F (99°C). This is the sweet spot for melt-in-your-mouth beef without drying it out. A good thermometer is key here—probe into the thickest part of the meat, avoiding bone.
When done, unwrap and rest the ribs for about 15 minutes, letting juices redistribute. Then slice between the bones and serve with your favorite BBQ sauce on the side. You’ll get a thick smoke ring, intense bark, and succulent beef that pulls apart with just a tug. Drum smoker beef ribs are big, bold, and worth every step.
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