These Texas-style Beef Ribs are big, bold, and exactly what backyard barbecue dreams are made of. With just a few rubs and a steady smoker, you’ll get ribs that are tender, smoky, and full of deep beefy flavor.
Start by firing up your smoker and bringing it to 285ºF (140ºC). While it’s coming up to temp, grab your beef rib rack and get ready to season. We did two racks and used two different flavor profiles to mix things up: one rack was seasoned with a combination of Cow Cover Hot and Texas Beef rub, and the other with SPG and Texas Beef. Both options bring a nice hit of salt, spice, and beefy depth. Make sure the meat side is generously coated, and don’t forget the edges and underside.
Once rubbed, let the ribs sit out for 15–20 minutes so the seasoning can start to bond with the meat. This sweating process helps develop a better bark later on. As soon as the smoker is stable at temp, set the ribs over indirect heat, bone-side down, and close the lid. Try to place them so there's good airflow around each rack-that’ll help them cook evenly.
Keep the ribs smoking at 285ºF (140ºC), and at the 1-hour mark, rotate each rack 180 degrees. This helps offset any hot spots in your smoker and ensures a more even cook from end to end. You’ll start to notice the bark forming, and the meat pulling back from the bones slightly as the fat renders out-that’s exactly what you want.
Around the 2-hour mark, your ribs should have a deep mahogany color and a well-developed bark. When they look right, pull them off the smoker and wrap them tightly in either a double layer of aluminum foil or butcher paper. Wrapping locks in moisture and helps push them through the final phase of the cook. Place the wrapped ribs back on the smoker and continue cooking until the internal temperature hits somewhere between 205ºF and 209ºF (96ºC to 98ºC). That’s your sweet spot for tenderness.
Once your ribs hit temp, take them off the smoker and carefully open the wrap to let them steam off for a few minutes. This lets the surface dry just slightly while the juices redistribute. The bones should be exposed and loose, and the meat should have that perfect tug-tender, but not falling apart. Use a sharp knife to slice between the bones, and serve hot.
These ribs bring the classic Texas barbecue feel straight to your plate: smoky, meaty, peppery, and full of character. Pair them with some pickles, white bread, or your favorite sides, and you’ve got a meal that satisfies like no other. Whether you're feeding a crowd or just treating yourself, this is smoked beef done right.
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