This is How To Smoke Beef BACK Ribs the Best Way

[@LannyGood]

Hey, just wanted to say, I made these on my pellet smoked for about 5 hours, used My all purpose rub and some honey hog, per your 250 + wrapping, and it was the best thing ive ever had

[@SmokestackJoes]

That's awesome! I'm glad the recipe worked good for you, Thanks for sharing your results. I always like to hear how peoples cooks come out 👍

[@MrKrisKuba]

Done my own run and getting on this guys technique and temps tomorrow, even got myself some home made beef tallow left from a brisket I did last month 🤤

[@warrenstewart9502]

Followed this recipe. It’s more about temp and internal temp of ribs. I did 250 degrees for 3 hours, wrapped for 1 hour and the ribs were melt in your mouth. Little chewing needed. I used beef au jus for the liquid marinade. Amazing!!

[@SmokestackJoes]

I'm glad it came out well. This cut of beef might be one of my favorite things to cook, not enough people are cooking them!

[@richardofsylmar]

I will be trying your recipe this Friday. Thank you.

[@SmokestackJoes]

Awesome! I hope it came out good

[@antoniobaskerville6823]

Great Smoked Beef Back Ribs. I gotta try this method ❤

[@SmokestackJoes]

Just made them recently and they are great

[@bleedthefreak100]

Making these for the first time right now! Wish me luck. Great video man.

[@SmokestackJoes]

Thanks. I hope they came out good, they are something different to smoke and usually come out very good

[@johnkirk3279]

Awesome job.. I love this!💙💛❤🤍💙

[@SmokestackJoes]

I'm glad you like it

[@claudedalton8970]

FANTASTIC VID! I'M GOING TO DO THIS AS SOON AS MY APPLE, OAK, CHESTNUT WOOD IS DRY AND SEASONED FOR WINTER. THANK YOU!

[@SmokestackJoes]

I love cooking with oak but I bet that apple and chestnut wood will be great

[@claudedalton8970]

@@SmokestackJoes THANKS JOE!

[@waynemichaud5143]

Love the water + Worchestershire sauce spritz idea. If you spritz more often, your bark will build better. Great vid, and the ribs look smackin!

[@SmokestackJoes]

Thank you! I have noticed that the more I spritz the darker the bark will get

[@tami5607]

If you dont have beef talow what else can i use?

[@SmokestackJoes]

butter would work fine

[@AlbertaBoy247]

Beef back ribs are amazing. They’ve been a family favourite for years. Baffles me that so many people thumb. Their noses at these - Crazy 🤪

[@SmokestackJoes]

These are always a go to for my family. everyone loves them

[@mitchelltheowlfuller]

How long would you let these go if you were wanting fall of the bone style?

[@SmokestackJoes]

I think another 1-2 hours wrapped up cooking would make them even more tender or you could wrap in foil instead of paper and add a little vinegar into the foil.

[@mitchelltheowlfuller]

@@SmokestackJoes thank you!

[@chrislewis741]

What type of wood did you use?

[@SmokestackJoes]

I believe I used oak on these

[@ROSS219PRODUCTIONS]

that smoke ring looks perfect and i bet those taste delicious

[@SmokestackJoes]

Thanks and yes they tasted amazing

[@ROSS219PRODUCTIONS]

@@SmokestackJoes awesome

[@ChasingOverland]

Awesome video! I’m doing back ribs Tomorrow how long did yours take counting cooking and resting time?

[@SmokestackJoes]

Nice! Good luck with the cook, back ribs are one of the best cuts of meat when cooked right. So, for the cook in this video I cooked them un wrapped for 2.5 hours then wrapped for another 3. Then I let them rest for 1 hour. Your cook may be different though so just got by look, feel, and temp.

[@ChasingOverland]

@@SmokestackJoes update took me 6 hours I did the same thing you did best ribs ive ever had!!

[@SmokestackJoes]

@@ChasingOverland Awesome! I'm glad they came out great, back ribs are amazing when cooked properly.

[@ChasingOverland]

@@SmokestackJoes they are! I have an instagram you can check out for more of my cooks born_to_bbq I’m just starting out on social media not sure how to grow

[@SmokestackJoes]

@@ChasingOverland Yeah its pretty tough to grow on Instagram. All you can do is just keep posting and make sure to add plenty of hashtags to your posts.

[@sterlingrooke4712]

Thanks for actually sharing the rub mix details… so annoying when people push their secret rub that happens to be for sale 🎉

[@SmokestackJoes]

I'm happy to share. I even made a whole video on how to make some of my favorite seasonings (BBQ, SPG, Jerk, and Blackening), be sure to check it out here if you're interested kzbin.info/www/bejne/eXO8ppSZh8mHoNE

[@alara626]

What type of wood does everyone recommend for beef

[@SmokestackJoes]

Im a fan of hickory or oak for beef

[@alara626]

Thanks I appreciate the input

[@andrewjasso4446]

I’m usually team no wrap when it comes to ribs. With these being so thing meat wise is it better to wrap?

[@SmokestackJoes]

Yeah, I think since it has less meat the wrap helps a lot.

[@keithtrosen7954]

Mine are coming off in about 45 minutes. Did same thing wrapping with the liquid gold in paper. Also did a rack of porter road pork spare ribs. This fat boy gonna eat good tonight. I went 225 for 3 1/2 hours and temped 175ish. Fired up the trusty traegar with s blend of hickory char lumberjack and pecan shell pellets. It smells amazing and blowing right at the neighbors house. Good day.

[@SmokestackJoes]

That sounds like a delicious meal! I love the ribs from porter road, they have great flavor

[@MikeFixler-m7v]

Do you need to rest ribs? If so, how long? In cooler. etc? Thanks!!

[@coatingkings]

Not in a cooler, countertop is fine. 30 mins or so should be good for rest time. Just my .02!

[@MikeFixler-m7v]

thanks!

[@MikeFixler-m7v]

thanks!@@coatingkings

[@SmokestackJoes]

Yeah I agree with @coatingkings it will be fine just rested on the counter for 30 min. If you need to keep them warm for awhile before serving you can wrap in foil then a towel and throw them in a cooler. the should stay warm for at least a couple hours I would think

[@ibtarnine]

thanks, there isn't a lot of info on these since most people do plate or short ribs. i had never seen them before so i grabbed a few slabs when i saw them. figured they'd be about the same cook as a smaller slab of pork short ribs.

[@SmokestackJoes]

Yeah they are a very similar cook to pork ribs. I have been noticing these a lot mor in the stores

[@hankwhitley222]

Great video thanks!!! What wood are you using?

[@SmokestackJoes]

Thanks a lot! I was using a mix of oak and maple for this. I love that combo for smoking

[@miniDrew4]

Every time I try this, I can never get the ribs hot enough. I use a Weber Kettle. Does the cold outdoor environment have a big effect on the cooking?

[@wcneathery3100]

Beef back ribs "low and slow" "hot and fast" either way its a winner.

[@Berion189]

Golden bullet point that I didn't know: The brown butcher paper then beef tallow AND then smoking for another hour. I had thought that the butcher paper was used to just wrap the ribs at the end and I was disappointed that it always seemed dry compared to my foil wrapped ribs which of course retained the moisture and oils. Things I did know: Yes you have to smoke the ribs to 200F for that fall of the bone and extreme smoke flavor- use a an instant read thermometer. Things I would add: Coat the ribs in mustard to tenderize it, add onion, paprika powder to the SPG sprinkle. The thing I'm surprised at: This really is the best way to do beef ribs I have come upon and I have friends who have failed (including me) as the golden bullet point made the difference between a dry fall of the bone vs moist and juicy fall of the bone beef ribs.

[@SmokestackJoes]

I have noticed that beef ribs will easily dry out if you dont take the proper steps. Next time I do them I will give the mustard a try. Thanks for the comment! great info you shared.

[@PeterDB90]

Thank you for suggesting a simple rub for those of us who don't want to buy "my personally made, custom, South Hillbilly Billy Rub!" or whatever like 99% of other recipes do - I just want to cook ribs, I don't want to shop for spices online to get it done.

[@SmokestackJoes]

Im glad you like the homemade rub. I recommend everyone just make their own rubs, they are usually better then the ones you buy and they all usually have some sort of anti caking agent in them. You should check out my seasoning video, I show how to make 4 different seasonings

[@michaelmiller9067]

Wish me luck trying this tomorrow.

[@SmokestackJoes]

Nice! good luck with the cook 👍

[@MileHighGuyBBQ]

I've got the same ribs on the freezer. Going to have to do these soon. Your ribs turned out awesome and I'm sure they were wonderfull tasting :-) Great color and nicely tender and you can't beat beef tallow when the ribs are wrapped up. All the right things to do in order to make perfect beef ribs.

[@SmokestackJoes]

Thank you! definitely give the beef ribs a try using this method, they come out delicious

[@azycray4801]

I recently discovered beef back ribs and Oh my goodness. My first try was while doing a brisket at the same time. I could tel it had potential but decided to cook them just like I would pork ribs the next time and they were amazing. I smoked for 2 hours @225 and wrapped in foil, it catches and retains the juice to use while eating, and cooked another 5 hours, also @225 so lower and slower. The rub IMHO is not important, use what you like, the meat is the bomb and will taste amazing with any rub used. I have 2 more racks in m fridge to put on tomorrow morning, I can't wait, I'll be eating ribs for a few days. I recently went full carnivore and loving it. I did remove the membrane on the back, much tougher and harder to get off than pork membrane. To my surprise there is a second membrane under the thicker outer one which I could not get off. I might try cooking one with the membrane on to see if it can be removed easier after cooking before cutting up. Or even after cutting would work because it is chewy so worth removing if possible. I'll return in a couple days with results of membrane test.

[@azycray4801]

I removed the first layer of membrane on both racks before cooking. But when done removing the second layer is still slow and tedious, basically I had to filet the membrane off. The next time I will leave both layers of membrane on and see if removing them is any easier that way. But leaving them on and eating is not ideal. It is very chewy and interrupts the enjoyment of the ribs.

[@SmokestackJoes]

Yeah the membrane on the beef ribs can be an issue. Its definitely not edibles and it can be a pain to pull off. It is worth the hard work though, its a great cut of BBQ

[@azycray4801]

@@SmokestackJoes Coincidentally, I had more beef back ribs on the smoker when you replied. What I did this time is leave the membrane on, both layers and cook until falling off the bone. I did 2-1/2 hours @230 in the smoker then pulled out and wrapped in foil and put in the oven @ 250 for 3-1/2 hours. The bones pulled out easily and I then took a butter knife, holding the membrane in my left hand with a heat glove, I gently separated the membrane from the meat. It took a few minutes but well worth the little effort to enjoy such a delicious cut without the membrane. At $4.59 a lb. at Costco this is my new favorite cut for a carnivore diet. Today I cut half a Chuck roll into a brisket style roast and ground the rest. I'm going to cook it just like a brisket and see how it turns out. This is also $5.50 a lb. at Costco.

[@lanes8237]

Tried it. Yes, it's very good. First attempt at beef back ribs. I followed the instructions exactly and it worked really well.

[@SmokestackJoes]

I am happy that it came out well! This is one of my favorite recipes

[@xschm1dx]

Doing this today on my Traeger! Can’t wait

[@SmokestackJoes]

Awesome! Goodluck with the smoke and enjoy those ribs

[@willcha8127]

found some at costco... not many do beef back ribs. i wasn't sure how long to do them since they thin..

[@SmokestackJoes]

Give this way a try, they will come out great

[@Cybernetic263]

They look amazing

[@SmokestackJoes]

Thank you

[@docholliday151]

Sorry one question tep are in farenheit or celsius

[@SmokestackJoes]

No problem! My temps are always in fahrenhiet but I always forget to mention that

[@Bsiggs222]

Sweet vid

[@ALPHAJACK78]

Great recipe dude! I’m doing them today outside November 6 upstate New York, it’s 74° right now, just got done wrapping them but instead of beef tallow all I had was bacon grease! We’ll see how it goes but bacon goes with everything, lol thanks for the recipe I will follow up with the taste test, New sub here

[@SmokestackJoes]

Thank you! I’m sure the bacon grease will work fine. I’m also in the North east and got to enjoy the unusually warm November weather. Enjoy those beef ribs

[@ALPHAJACK78]

@@SmokestackJoes Just wanted to let you know, the bacon grease was freaking awesome, another liquid gold formula. Thanks again!

[@SmokestackJoes]

@@ALPHAJACK78 Nice! I might have to give bacon grease a try now

[@beerbrewer7372]

Looking good!

[@SmokestackJoes]

Thanks!

[@dodge088]

What parts on your spray 1:1:1 or what? vid was great.

[@SmokestackJoes]

Thank you! Yes the spray was 1:1:1

[@johnkirk3279]

Nice job! Awesome!

[@SmokestackJoes]

Thank you

[@law03xx]

I followed your video and after you said you'll check after an hour (3.5 hours total), you stated that total cook time was 5.5 hours. I just wanted to share that I did this smoke and it was finished in 3.5 hours. I'm not sure if you accidentally said 5.5 and meant 3.5 or not.

[@SmokestackJoes]

It is definitely possible I misstated the time. But depending on your cooker and the thickness of your ribs the cook times may vary.

[@johnmiddleton726]

Can you please provide your SOG recipe? Thanks.

[@SmokestackJoes]

kzbin.info/www/bejne/eXO8ppSZh8mHoNE I have the recipe in this video along with a few other seasoning recipes

[@lloydask]

I got two racks from my local grocery store at 1/2 price😁. Going to give these a try tomorrow. I was planning on doing them just like you did in the video, thanks for confirming. Great video btw

[@SmokestackJoes]

Thank you! I love the back ribs because you can usually find them for a great deal and they are absolutely delicious! Good luck with your cook and enjoy those ribs 👍

[@lloydask]

@@SmokestackJoes I live in rural northeastern Canada, I’ve never seen them at our local store, big city yes. The regular price was 14.99 lb, so for $7.50 I though, I’ll give these a try. I’ve done plate and short ribs before, which as you know are fantastic

[@SmokestackJoes]

@@lloydask 14.99 seems a little steep for some back ribs but being way up north in Canada probably explains the price. Glad you could find them though and for a good price too.

[@lloydask]

@@SmokestackJoes oh man, they were amazing!! Thanks

[@SmokestackJoes]

@@lloydask That's awesome! I'm glad they came out good. Thanks for sharing

[@poppasnow20]

Found some of these in the grocery store today, gonna try this tomorrow… what is the stuff that you poured in right before wrapping it? Beef __? I missed the last part lol

[@SmokestackJoes]

It was beef tallow that I put in before wrapping it up. If you cant get your hands on any beef tallow I think butter or lard would be your best alternative. Good luck with the cook and enjoy the beef back ribs 👍

[@doctordice5367]

Great video, what was the liquid that you put on them when you wrap them in the paper

[@SmokestackJoes]

Thank you! The liquid is melted beef tallow

[@doctordice5367]

@@SmokestackJoes thanks for the reply

[@Becauseimme]

Great job

[@SmokestackJoes]

Thank you

[@thomasfessler]

Great video... On meat closeups, it's a blurry mess. Your camera can't autofocus fast enough and you lose the sensual visualization of the cut of meat. Thanks for the video!

[@SmokestackJoes]

I agree. I am still working on the ins and outs of filming (a lot more to it then I thought) and this video was an earlier of mine, where I really didn't know much. A lot of these older videos of mine are very over exposed too. I appreciate the input though, a lot of progress I have made in filming is from peoples comments, so thank you!

[@rockheadbikes1675]

When you were saying that you made your own SPG and mention how many parts of each you combined. Would 2 cups black pepper, 1 cup salt, half a cup of garlic powder and half cup of paprika be correct?

[@SmokestackJoes]

Yes, that would be correct. Just make sure you are not using a fine ground black pepper. Since the recipe is by volume you will end up with more pepper if you are using fine ground.

[@rockheadbikes1675]

@@SmokestackJoes thanks for the feedback. Last week I smoked 4 racks but they were too salty. I seasoned 2 rack with with spiceology SPG and killer hogs bbq rub and the other 2 racks with the spiceology SPG and Mississippi Grind. But I added too much of the spiceology SPG. I coated the 4 racks with the spiceology to the point you couldnt see the ribs. Some parts were too salty while a few others were ok. Now I know LOL. Im going to follow your directions on 2 racks this coming weekend and add the killer hogs bbq rub on the other 2 racks. As well as make a 15lb brisket, fish tacos, chicken wings, smoked hamburgers, carne asada tacos and hot dogs along with sides for our block party

[@SmokestackJoes]

@@rockheadbikes1675 Now that sounds like a hell of a block party! good luck with all the food 👍

[@anishsen]

I just used your recipe and mine ribs came out so delicious 5 hours later

[@SmokestackJoes]

Nice! I’m glad they came out good

[@DOEGrindz]

I never even heard of them. Until i was in walmart a few mornings ago right as they were opening. I found sum there on sale for like $12. I figured nvr heard of um but what the hey. Now after watching ur vid i know what to do with them.

[@SmokestackJoes]

That’s a great price, you’ll be happy with the results cooking them this way.

[@DOEGrindz]

@@SmokestackJoes yupp. I was. It was only 6 of them, but man. Those bad boys were amazing.

[@AshmeedMohamed]

If you smoke the whole rib roast as if they were EXTRA thick beef ribs, would they taste amazing and like ribs, but larger, or will it just get dried out like a well done steak?

[@SmokestackJoes]

Great question! I don't think it would be dry as long as you wrap them up around the 170 degree mark and you got a nice choice or prime grade roast. They would most likely taste amazing and very similar to a brisket. I like the idea though, I may have to give it try and make a video...

[@AshmeedMohamed]

@@SmokestackJoes haha my one complain about beef ribs is that there bone to meat ratio is too high. This is why i was thinking to smoke the whole prime rib ahahaha

[@SmokestackJoes]

@@AshmeedMohamed I agree! The bone to meat ratio on the beef back ribs is much to high haha

[@harrybarker1408]

good vid dood!!!

[@SmokestackJoes]

Thanks a lot Harry!

[@TucaMotonTV12]

Nice. New subscriber here bro

[@SmokestackJoes]

Awesome! glad to hear it

[@StreetThreads]

I love smoking those, but I always pay 2 or 3 times more than pork.

[@SmokestackJoes]

Yeah they are usually a lot more then the pork ribs but worth it for sure

[@ao4063]

Is this a new channel? How are you at less than 1k subs.

[@SmokestackJoes]

Yeah my channel is pretty new, I started around 10 months ago. Hoping to hit the 1k subs soon!

[@drewcilley121]

little bit of tallo 😂😂😂

[@Capitalcity916]

2 1/2 hours + 1 hour is a 5 hour cook time ?

[@SmokestackJoes]

That math seems right... I may have been slightly inebriated during the filming of this cook

[@xaviervallhonrat530]

I sure will smoke something good 😜

[@bobbaumann7310]

Yo Joe, where you from? I believe I saw a “Hi Neighbor “ sticker on your tool chest

[@SmokestackJoes]

You are not mistaken, I do have the "Hi Neighbor" sticker on there, nice catch! I am from Mass but I am right on the border of RI. I love my Gansett!

[@bobbaumann7310]

@@SmokestackJoes funny how we meet. I’m in RI close to CT/MA.

[@SmokestackJoes]

@@bobbaumann7310 That's awesome. I like that area of RI, I looked at a few houses there because the prices were pretty good

[@bobbaumann7310]

You on FB?

[@xaronzero2946]

Man my butcher shop charges me 70$ per beef back ribs rack

[@SmokestackJoes]

Wow that’s a little steep. They are usually a lot cheaper then that. Try porter road online, they don’t always have them but I think they are cheaper then that.

[@BFArch0n]

You said 2 hrs...then half hr for more tenderness at 186....then 1 hr in paper.....thats 3.5 by my math Then you say 5.5 hrs total cook time when you remove them ?????

[@SmokestackJoes]

I apologize about that, this is an older video so I’m not sure what happened but 5.5 hours is what I would expect them to take

[@hybridEP3]

Leaving after he left the membrane on 🤦🏻‍♂️

[@rodneydurant754]

With beef ribs you have to leave the membrane on because they will fall apart to easily. I learned this first hand.

[@wazewaze8185]

Ok baby girl. I tried these, They came out like shit. They came out greasy as hell thanks to your wrap method. Bad, method. Never again. Thanks for nothing. People dont try this way. These come out like shit if you grease tf out of them.