If you want to enjoy the best beef ribs, then you need to learn how to make them in an electric smoker. This cooking method will ensure that your ribs are cooked perfectly, and they will also be infused with a delicious smoky flavor.
There are a few things that you need to know before you get started, but once you have the hang of it, making beef ribs in an electric smoker is actually quite easy. In this article, we will give you a step-by-step guide on how to make perfect beef ribs in electric smoker.
You can also check our articles on How Long to Smoke Ribs in Electric Smoker, How to Use Electric Smoker, How to Cook Ribs on Electric Smoker, How to Make Smoked Pork Chops Electric Smoker, and How to Make Jerky on Electric Smoker.
How to Smoke Beef Ribs in an Electric Smoker?
The first thing that you need to do is to purchase your beef ribs. You can either get them from the grocery store or the butcher. If you want to save some money, you can also purchase them from a local farmer’s market.
Picking the Meat for Smoking Beef Ribs
When you are picking out your beef ribs, you want to make sure that you get ones that have a good amount of meat on them. You also want to pick ribs that have a good amount of fat on them. The fat is what is going to give the beef ribs flavor, and it will also help to keep them moist while they are cooking.
If you cannot find any beef ribs that have a good amount of fat on them, you can also ask the butcher to trim some fat off of another cut of meat and add it to the ribs. This will cost a little bit more, but it will be worth it in the end.
Types of Beef Ribs
There are two main types of beef ribs that you can purchase, Short Ribs and Back Ribs. Short ribs are going to have more meat on them, while back ribs are going to have less meat and more bone.
Short ribs are going to be more expensive, but they are also going to be more flavorful. If you are on a budget, then you can get away with purchasing back ribs. If you have a little bit more money to spend, then we suggest that you purchase short ribs.
Why Remove the Silverskin (membrane)
You will notice that there is a thin white film on the backside of the ribs; this is called silverskin (or membrane). It is a thin layer of connective tissue that covers the ribs.
If you do not remove the silverskin, it will prevent the smoke and rub from getting into the meat, and it will also make the ribs tough. For this reason, it is very important that you remove the silverskin before cooking the ribs.
Do you trim the fat off beef ribs
You do not necessarily need to trim the fat off of the beef ribs, but we recommend that you do. Trimming the fat will help the ribs to cook evenly, and it will also prevent them from becoming too greasy.
How to Trim the Fat off Beef Ribs
1. First, you want to make a cut through the fat that is on the top of the ribs.
2. Next, you want to use your fingers to peel the fat away from the meat.
3. Once you have peeled the fat away, you can then use a sharp knife to trim any remaining fat off of the ribs.
Preparation
Once you have purchased your ribs and trimmed the fat off, it is time to start preparation.
Seasoning the Ribs with Dry Rub or Marinade
The first thing that you need to do is to season the ribs. You can either use a dry rub or marinade to season the ribs. If you are using a dry rub, you will want to apply it to the ribs and then let them sit for at least an hour. This will allow the flavors to penetrate the meat.
If you are using a marinade, you will want to place the ribs in the marinade and then let them sit for at least 4 hours. The longer that you let the ribs sit in the marinade, the more flavorful they will be.
You can use the dry rub recipe that we have provided below, or you can use your own. If you are using a store-bought dry rub, we recommend that you use one that is specifically made for beef.
Dry Rub for Beef Ribs
Ingredients:
2 tablespoons paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
Instructions:
1. Combine all of the ingredients in a bowl and mix until well combined.
2. Apply the dry rub to the ribs and let them sit for at least an hour. Later you can smoke the ribs.
Marinade for Beef Ribs
Ingredients:
- 1 cup apple cider vinegar
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
Instructions:
1. Combine all of the ingredients in a bowl and mix until well combined.
2. Place the ribs in the marinade and let them sit for at least 4 hours.
3. You can smoke the ribs later.
Baste the Ribs Before Seasoning, and the Rub Stays in Place
If you want the rub or marinade to really stick to the ribs, you can try this little trick. First, you will need to baste the ribs with some apple cider vinegar. This will help the rub or marinade to adhere to the ribs. Next, you can apply the dry rub or marinade as usual.
The Apple Cider Vinegar Trick
1. Combine 1/2 cup apple cider vinegar with 1/2 cup water in a spray bottle.
2. Spray the ribs with the apple cider vinegar mixture.
3. Apply the dry rub or marinade to the ribs and let them sit for at least an hour.
Smoking the Meat
Once the ribs are prepared, it is time to start smoking the meat. When using an electric smoker, you will want to preheat it to 225 degrees Fahrenheit.
If you are using wood chips, you will want to soak them in water for at least 30 minutes before adding them to the smoker. This will help to prevent them from burning up too quickly.
Once the smoker is preheated, you can then add your wood chips. We recommend using hickory or apple wood chips for beef ribs.
After adding the wood chips, you can then place the ribs in the smoker. Every hour, you will want to baste the ribs with apple cider vinegar and water.
Wrap the Ribs in Foil to Decrease Smoking Time and Prevent Drying
After smoking the ribs for 3 hours, you will then want to wrap them in foil. This will help to decrease the smoking time and prevent the ribs from drying out.
How Long to Smoke Beef Ribs
The ribs will need to smoke for at least 6 hours. However, we recommend smoking them for 8-10 hours for the best flavor.
When the ribs are done smoking, you can then remove them from the smoker and brush them with your favorite BBQ sauce.
What to Serve with Smoked Beef Ribs?
From coleslaw to mac and cheese, there are a variety of sides that pair well with smoked beef ribs.
Coleslaw
Coleslaw is a refreshing and crunchy side dish that pairs well with the richness of smoked beef ribs.
To make an easy coleslaw, mix together 1/2 cup of mayonnaise, 2 tablespoons of white vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
Add 1 bag of shredded cabbage mix and 1/4 cup of chopped onions and mix everything together. Let the coleslaw sit in the fridge for at least an hour before serving.
Macaroni and Cheese
Macaroni and cheese is always a hit, no matter what the occasion. For a truly indulgent side dish, make a batch of homemade mac and cheese.
Start by boiling 1 pound of elbow macaroni in salted water for 10 minutes. Drain the macaroni and set them aside. In a saucepan over medium heat, melt 1/4 cup of butter. Once the butter has melted, whisk in 1/4 cup of all-purpose flour and cook for one minute. Slowly whisk in 2 cups of milk and continue cooking until the mixture has thickened.
Add in 2 cups of shredded cheddar cheese and 1 cup of shredded mozzarella cheese, and stir until everything is evenly mixed together. Add the macaroni to the saucepan and stir until they are coated in the cheese sauce.
Pour the macaroni and cheese into a baking dish, top with breadcrumbs, and bake at 375 degrees Fahrenheit for 15 minutes.
Potato Salad
Potato salad is another classic side dish that goes great with smoked beef ribs. To make an easy potato salad, start by boiling 3 pounds of Yukon Gold potatoes until they are tender but still firm (about 15 minutes).
Remove the potatoes from the pot with a slotted spoon and place them in a large bowl. After they have cooled for a few minutes, cut the potatoes into bite-sized pieces.
In a small bowl, Add 1/2 cup of diced celery, 1/2 cup of diced red onion, 1/4 cup of chopped parsley, 2 tablespoons of white vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 cup of mayonnaise. Mix everything together until it is evenly combined.
Add the celery mixture to the bowl of potatoes and mix until everything is evenly coated. Cover the potato salad and place it in the fridge for at least an hour before serving.
How to Store and Reheat Smoked Beef Ribs?
How to Store Smoked Beef Ribs?
The best way to store smoked beef ribs is in the refrigerator. They will last for up to four days in the fridge. If you plan on eating them within that time frame, then you can simply place them in a covered container or wrap them tightly in foil or plastic wrap.
If you want to extend the shelf life of your smoked beef ribs, then you can place them in the freezer. They will last for up to six months in the freezer. To prevent them from drying out, be sure to wrap them tightly in foil or plastic wrap.
How to Reheat Smoked Beef Ribs?
The best way to reheat smoked beef ribs is in the oven. Preheat your oven to 350 degrees Fahrenheit. Then, place the ribs on a baking sheet and reheat for about 10-15 minutes, or until they’re heated through.
You can also reheat smoked beef ribs on the stovetop. Simply place them in a heavy-bottomed pot or Dutch oven over low heat. Cover the pot and heat for about 10 minutes, or until the ribs are heated through.
Why Use Vinegar During the Cook?
Vinegar adds acidity to the cook, which helps to balance out the richness of the beef ribs. It also helps to tenderize the meat and adds a bit of tanginess to the finished dish.
If you don’t have vinegar on hand, you can use lemon juice or lime juice as a substitute. However, you may need to use less than called for in the recipe, as these juices are much more acidic than vinegar.
When adding vinegar to the cook, be sure not to add too much at once. You can always add more later if needed. But if you add too much, it will make the dish too sour.
Best Woods for Smoking Beef Ribs
There are a variety of woods that you can use to smoke beef ribs. The type of wood that you use will depend on the flavor that you are trying to achieve. Here are some of the best woods for smoking beef ribs:
Oak
Oak is a popular choice for smoking because it provides a strong, smoky flavor without being too overwhelming. It pairs well with other strong flavors like hickory and mesquite. Oak is a good all-around choice for smoking beef ribs.
Hickory
Hickory is another popular choice for smoking because it provides a strong, distinct flavor. Hickory can be overpowering, so it’s best used in small amounts. If you’re looking for a smoky flavor, hickory is a good option.
Mesquite
Mesquite is a less common choice for smoking, but it can provide a unique flavor that pairs well with beef. Mesquite has a strong, smoky flavor, so it’s best used in small amounts.
Apple
Applewood is a good choice for smoking beef ribs because it provides a mild, sweet flavor. Applewood pairs well with other mild woods like cherry and pecan. But be sure not to use too much apple wood, as it can make the dish too sweet.
Cherry
Cherry wood has a mild, sweet flavor that pairs well with beef. It also produces a lot of smoke, which helps to infuse the meat with flavor. In addition, cherry wood is relatively lightweight, making it easy to control the smoking process.
Tips for Perfect Beef Ribs in Electric Smoker
Whether you’re smoking ribs for the first time or you’re a seasoned pro, here are 10 tips to help you make the perfect smoked beef ribs.
1. Choose the right type of rib. For smoking, you’ll want to use a beef rib that has a good amount of marbling. This will help keep the meat moist and flavorful.
2. Season the ribs with a dry rub. This will add flavor and help to create a nice crust on the outside of the meat.
3. Preheat your smoker to the proper temperature. For beef ribs, you’ll want to smoke at a temperature of 225-250 degrees Fahrenheit.
4. Place the ribs in the smoker and cook for 3-4 hours or until the beef is cooked through. Be sure to check on the ribs periodically and add more wood chips if necessary.
5. Do not open the smoker door too often. Every time you open the door, you’ll lose heat and smoke. Only open it when absolutely necessary.
6. When the ribs are cooked through, remove them from the smoker and wrap them in foil. This will help to lock in the moisture and flavor.
7. Allow the ribs to rest for 20-30 minutes. This will give the juices time to redistribute throughout the meat.
Beef Ribs in Electric Smoker FAQs
Is there a difference between beef ribs and beef short ribs?
Though they may look similar, beef ribs and beef short ribs are actually two different cuts of meat. Beef ribs are taken from the upper part of the cow’s ribs, near the shoulder. They are long and lean, with a large amount of connective tissue. This makes them ideal for slow-cooking methods like braising, which breaks down the collagen and results in tender, juicy meat.
Short ribs, on the other hand, come from the lower part of the ribs, near the belly. They are shorter and fattier than beef ribs, with less connective tissue. This makes them better suited for quick-cooking methods like grilling or frying.
Does the 3-2-1 method work for beef ribs?
The 3-2-1 method is a popular way to cook pork ribs, but it can also be used for beef ribs. To use the 3-2-1 method, smoke the ribs for 3 hours, then wrap them in foil and cook for an additional 2 hours. Finally, unwrap the ribs and cook for 1 more hour.
How long does it take to cook beef ribs on a Masterbuilt electric smoker?
When it comes to smoking beef ribs, there is no one-size-fits-all answer. The cook time will vary depending on the size and thickness of the ribs, as well as the desired level of smoke flavor.
However, in general, beef ribs can be smoked in a Masterbuilt electric smoker in about 3-4 hours. The best way to ensure that the ribs are cooked through is to use a meat thermometer. Inserted into the thickest part of the rib.
For medium-rare ribs, the internal temperature should be around 145 degrees Fahrenheit. For medium ribs, the internal temperature should be around 160 degrees Fahrenheit. Of course, the best way to achieve perfect results is to experiment and find the cooking time that works best for you.
Conclusion
Beef ribs are the perfect choice for your next smoked meat adventure. Just remember to choose the right type of rib, season with a dry rub, and cook at a low temperature for the best results. With the proper techniques, you’ll be able to enjoy delicious, succulent beef ribs that will have your friends and family coming back for more.
We hope you enjoyed this guide on how to make perfect beef ribs in electric smoker. If you think we missed anything or have any questions, feel free to leave us a comment below. Happy smoking!