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Best Easy Smoked Beef Ribs Recipe

Name: Best Easy Smoked Beef Ribs Recipe
Total time: 360 min
Yield: 350 g
Ingredients: beef plate ribs 6 lbs; kosher salt 2 tbsp; black pepper 2 tbsp; smoked paprika 1 tbsp; garlic powder 1 tbsp

Massive smoked beef ribs with a deep, beefy flavor and tender, jiggly meat are a high protein, carnivore showpiece. These dinosaur-sized ribs are the ultimate family BBQ experience.

Cook 360 min Difficulty HARD 910 kcal

#high protein #carnivore #bbq #smoked #beef

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Ingredients

Main ingredients

beef plate ribs 6 lbs

Seasonings/Sauce

kosher salt 2 tbsp
black pepper 2 tbsp
smoked paprika 1 tbsp
garlic powder 1 tbsp

Nutrition summary

Carbohydrates 2 g 1%

Protein 60 g 27%

Fat 72 g 72%

Serving size 350g

Cooking steps

1

Pat beef plate ribs dry, then trim excess fat and silver skin for an even cook and maximum smoke absorption.
2

Mix salt, black pepper, smoked paprika, and garlic powder thoroughly; coat ribs generously on all sides to form a thick crust.
3

Preheat your smoker to 250°F and add wood (oak or hickory recommended); place ribs bone-side down directly on the grates.
4

Smoke ribs for 5 hours at steady 250°F heat, spritzing every hour with water or beef stock to maintain moisture and promote bark formation.
5

Continue smoking until internal temperature reaches 203°F–205°F and meat is probe tender (usually 6–8 hours total), then rest ribs uncovered for 30 minutes before slicing and serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is beef plate ribs. Their exceptional size and marbling deliver the deep beefy flavor and ultra-tender, jiggly texture that define smoked beef ribs. The robust seasoning enhances but never overshadows the natural richness of the beef.

Q. What seasoning creates the signature crust on smoked beef ribs?

A blend of kosher salt, black pepper, smoked paprika, and garlic powder is used. Salt and pepper are the foundation, providing savory boldness and texture, while smoked paprika adds subtle smokiness and color, and garlic powder deepens umami without overpowering.

Q. How do you control heat and moisture for perfect tenderness?

Maintain a consistent smoker temperature of 250°F throughout, and spritz the ribs every hour with water or beef stock. This ensures steady rendering of fat, prevents drying, and lets the collagen break down gently, producing that desired tender and juicy meat.

Q. How do you prevent the meat from becoming tough or dry?

Careful trimming, steady heat, and regular spritzing are critical. Cooking the ribs low and slow until they reach an internal temperature of 203°F–205°F (and checking tenderness with a probe) guarantees the meat becomes moist and jiggly, never tough or dry.

Q. What is the nutrition profile per serving for these smoked beef ribs?

Each 350g serving provides around 910 kcal, with about 60g of protein (27% of total calories), 72g of fat (72%), and only 2g of carbohydrates (1%). This makes the recipe extremely high in protein and fat, suited for carnivore or high-protein diets.

Best Easy Smoked Beef Ribs Recipe

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