Description
Juicy beef ribs with a smoky bark and tangy glaze. Tender meat, dry rub, and apple cider vinegar injections create fall-off-the-bone texture with bold American barbecue flavor.
Ingredients
10 bone-in beef back ribs (thick-cut)
4 tbsp dry rub paste (2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp brown sugar, ½ tsp black pepper, ½ tsp ground cumin)
3 cups apple cider vinegar
1 cup alcohol-free barbecue sauce
1 cup wood chips (hickory or apple)
Instructions
Preheat smoker to 225°F (110°C) with soaked wood chips
Pat beef ribs dry and rub with paste evenly
Place on elevated wire rack for even smoke exposure
Brush with apple cider vinegar every 30 minutes during first hour
After 2.5 hours, glaze with barbecue sauce in second smoker zone
If using indoor smoker box, bake at 175°F (80°C) for 1 hour
Rest uncovered 15 minutes before serving with extra sauce
Notes
Use palm oil spray after dry rub for glossy bark
Insert meat thermometer to ensure 165°F internal temperature
Test doneness with toothpick – juices should clear
For cold smoke method, slow-cook overnight at 50°F
Mix vinegar glaze ahead: 2 tbsp apple cider vinegar + 1 tbsp dry rub
- Prep Time: 30
- Cook Time: 240
- Category: Main Dishes
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 rib
- Calories: 520
- Sugar: 10g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 45g
- Cholesterol: 120mg