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WSM Smoked Beef Ribs

I made Beef Ribs on my WSM aka Weber Smokey Mountain for a subscriber to show how I light the smoker and season , cook and eat the ribs. I used Suckle busters rub. For great info on the WSM go to: and for the temp gauge go to: I hope this video helps.
  Beef rib cut 2 Medium
  Grain mustard 2 Tablespoon
  Barbecue rub 2 Tablespoon
  Barbecue sauce 3⁄4 Cup (12 tbs)
  Olive oil 2 Teaspoon

1. Start by trimming up and removing the membrane from the bone side of the ribs. Removing the membrane is the key to a flavorful outcome. With a blunt knife, start in one corner and gently lift the membrane from the bone. Once you have a good start, grab it with a paper towel to get a firm grip and pull. It may take a bit of strength but if you are careful and pull evenly and firmly, you should be able to lift it off in one piece.
2. Once cleaned and trimmed, dust with the seasoning rub. Do the tops and sides, and coat them generously. If you can, let the rub sit on the meat in the refrigerator for an hour or three or even overnight.
3. Setup your Weber Smokey Mountain and preheat to 225°F, hot enough to kill bacteria but not too high to evaporate all the moisture.

4. Put the meat in racks or directly on, bone side down, and add the wood. Too much smoke will ruin the meal. Add no more than 2-4 ounces on a tight cooker, double that if it leaks a lot. Put the lid on.
5. You will not need to add more wood and you will not need to turn the meat over. Cook bone down all the way. Keep the lid on and resist peeking until about 3/4 of the way through the cook. The exact length of the cook depends on variables such as the composition of the meat.
6. Though, beef ribs can be cooked on a grill it won't have the kind of tenderness and flavor that it will from a smoker. Smoke whole racks, as large as your smoker will allow. Beef ribs are usually cut into racks of 4 or 5 bones, but that's still a pretty big piece of meat. Make sure that you don't block the airflow in your smoker. This might require doing some stacking, but try to give the beef ribs as much space as possible to let the smoke get to them. If you need to stack ribs onto of each other then, you will want to re-stack them during the smoking process to get the smoke flavor to all the ribs.
7. These ribs should be smoked at around 225 to 250 degrees F. I find that they will be tender and tasty after 6 to 7 hours on the smoker. But remember the longer you go with a lower temperature, the more smoke flavor you will get and the more tender the ribs will be.
8. Mop the ribs with a mixture of barbecue sauce and olive oil during the last hour of smoking.
9. Wrap them in foil and rest well.

10. Cut them into individual ribs and serve on very large plates with plenty of napkins.

The recipe directions are sourced from

Things You Will Need

Recipe Summary

Difficulty Level: 
Main Dish
Beef Rib
High Protein, Low Carb
Smoked beef ribs are some of the best eating around in Texas, but you have to be patient if you want them to be tender. Beef ribs are a lot different than pork ribs, and you need to pick the right ones. Beef Ribs may not get the kind of respect that pork ribs do, but these giant sticks of meat do produce great barbecue. Smoked low and slow, you will end up with a plate full of good food. Like pork ribs you need to do them right in order to get them tender, juicy and flavorful.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 354 Calories from Fat 266

% Daily Value*

Total Fat 30 g45.8%

Saturated Fat 12.2 g60.8%

Trans Fat 0 g

Cholesterol 60 mg20%

Sodium 531.4 mg22.1%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.03 g0.12%

Sugars 6.1 g

Protein 11 g22.5%

Vitamin A 4.6% Vitamin C 2.6%

Calcium 0.06% Iron 4.3%

*Based on a 2000 Calorie diet

WSM Smoked Beef Ribs Recipe Video