Beef Back Ribs, sometimes referred to as “Dinosaur Bones”, are sure to impress! They are a tougher cut and benefit greatly from some time in a marinade and a slow smoke. This is a great recipe to play around with different types of wood chips as well.
Smoked Beef Back Ribs
- 5 pounds Beef Back Ribs
- 1 C Tomato Juice
- ½ C Soy Sauce
- ½ Worcestershire Sauce
- ¼ C Olive Oil
- ¼ C Brown Sugar
- 2 Tbsp Minced Garlic
- Dry Rub:
- ½ C Brown Sugar
- ½ C Fine Flake Salt
- ¼ C Paprika
- 3 Tbsp. Chili Powder
- 3 Tbsp. Black Pepper
- 3 Tbsp. Granulated Garlic
- 1 tsp. Cumin
- Remove the membrane from the back side of the ribs. The simplest way to do this is to get a corner on one end started with a knife, grip it with a paper towel and pull.
- Completely combine marinade ingredients and place in a plastic bag or covered container large enough to hold the ribs. Add the ribs to the marinade, place in the refrigerator and allow to soak for 1-4 hours, turning the ribs occasionally. The longer they soak, the more tender they will become. They can rest in the marinade for up to 24 hours.
- Heat smoker to 275°. Adding some wood chips will boost the flavor of the meat. Oak, Hickory, or Mesquite are all great choices, with the Oak being a more traditional smoke flavor, Hickory being a little sweeter, and Mesquite being more earthy.
- Remove ribs from the marinade, discarding any remaining marinade.
- Combine rub ingredients and coat all sides of the ribs.
- Place ribs on the smoker with the meatiest side of the ribs up. Allow to cook for approximately 3 hours – until the internal temperature of the centermost rib is 205°-210° and your thermometer goes into the rib with little resistance.
- Remove the smoker and allow to rest for at least 10 minutes.
- Cut and serve the Beef Back Ribs!