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Flavorful Smoked Beef Back Ribs Texas Style Recipe With Brisket Rub

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A straightforward and forgiving Texas-style smoked beef back ribs recipe featuring a flavorful brisket rub, perfect for weekend cookouts and impressing guests with smoky, juicy, tender ribs.

Ingredients

Scale
  • 3–4 pounds beef back ribs, well-trimmed with some fat left
  • 2 tablespoons smoked paprika
  • 1 tablespoon coarse black pepper, freshly cracked if possible
  • 1 tablespoon kosher salt, adjust to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon brown sugar
  • 2 tablespoons yellow mustard
  • Hickory or oak wood chips for smoking
  • 1/4 cup apple cider vinegar (60 ml) for spritzing
  • 1 cup water (240 ml) for smoker pan

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a sharp knife or fingers (about 10 minutes).
  2. In a small bowl, mix paprika, black pepper, kosher salt, garlic powder, onion powder, cayenne pepper, oregano, cumin, and brown sugar until well combined.
  3. Rub yellow mustard evenly over both sides of each rib rack to act as a binder.
  4. Generously sprinkle the brisket rub over the ribs, patting it down to stick. Cover every inch for full flavor. Optionally refrigerate overnight for deeper seasoning.
  5. Preheat smoker or grill to 225°F (107°C). Place soaked wood chips on coals or in smoker box. Set a drip pan with water below grill grate to maintain moisture.
  6. Place ribs bone side down on smoker grate away from direct heat. Close lid and smoke for about 3 hours, spritzing with apple cider vinegar every 45 minutes to keep ribs moist.
  7. After 3 hours, test ribs by inserting a toothpick between bones; it should slide in with little resistance. If needed, wrap ribs tightly in aluminum foil and continue cooking for another hour to tenderize further.
  8. Remove ribs from smoker, unwrap if foil was used, and let rest covered loosely with foil for 15 minutes before slicing.
  9. Slice between the bones and serve with favorite sides such as coleslaw, baked beans, or cornbread.

Notes

Remove the silver skin membrane for tender ribs. Use mustard as a binder for the rub to create a great bark. Maintain smoker temperature at 225°F for best results. Spritz with apple cider vinegar every 45 minutes to keep ribs moist. Wrap in foil if ribs need extra tenderness. Low and slow smoking is key. Leftovers keep well refrigerated for 4 days or frozen for 3 months. Reheat wrapped in foil at 275°F to retain moisture.

Nutrition

Keywords: smoked beef back ribs, Texas style ribs, brisket rub, barbecue, smoked ribs recipe, easy smoked ribs, backyard barbecue

Find it online: https://chrisfeasts.com/flavorful-smoked-beef-back-ribs-texas-style-recipe-with-brisket-rub-easy-guide/