Smoked low and slow until they fall apart at the bone-these beef back ribs are all bark, beef, and smoke. Garlic-forward rub, zero sauce, maximum payoff.

Why You'll Love Smoked Beef Back Ribs

They're underrated, affordable, and ridiculously flavorful when done right. The garlic-herb crust forms a bark that rivals brisket, while the meat stays juicy and rich. No fancy gear, no overthinking-just good beef, good smoke, and time.

Tips and Tricks

Let the rub sit for at least 30 mins-overnight is even better for bark development.
Avoid opening the smoker too often. Every peek drops the temp.

Variations

Add chili flakes or smoked paprika to the rub for heat.
Brush with a vinegar mop in the final hour for tang.

Substitutions

Use any beef rub you love.
No smoker? Follow the oven version-it's shockingly good.

Best served with

Grilled corn with cotija and lime
Crispy smashed potatoes
Tangy cabbage slaw
A smoky mezcal cocktail or cold lager

How to Store Leftovers

Wrap tightly in foil and refrigerate for up to 3 days. Reheat at 300°F wrapped in foil for 15-20 minutes, or enjoy cold over a salad or sandwich.

Common Questions

Can I use short ribs instead?

Not with this timing-short ribs are thicker and need a longer cook.

Is the Traeger Rub required?

Nope-any garlic-forward rub works. Just watch salt levels if using something pre-salted.

Smoked Beef Back Ribs

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Smoked low and slow until they fall apart at the bone-these beef back ribs are all bark, beef, and smoke. Garlic-forward rub, zero sauce, maximum payoff.

Print Recipe Pin Recipe

Prep Time 25

Total Time 5

Servings: 2

Course: Main Course

Cuisine: American, BBQ

Ingredients Equipment Method Nutrition

Ingredients

Beef Ribs & Dry Rub

1 rack Beef back ribs 2.5-3 lbs
¼-1/2 cup Traeger Anything Rub
1 ½ teaspoon Kosher salt

To Smoke

Apple or hickory pellets
Flaky salt to finish

Equipment

Traeger or other pellet smoker
Wire Rack + Sheet tray
Sharp Knife
Aluminium Foil

Method

Prep the Ribs

Remove silver skin from the bone side, if still attached.
Coat ribs evenly with Traeger Rub and salt.
Let sit at room temp for 30 mins (or chill uncovered on a rack for up to 72 hours).

Set Up the Traeger

Preheat smoker to 225°F with apple or hickory pellets.
Place ribs bone-side down on the grates and close the lid.

Smoke Low & Slow

Smoke at 225°F for 5-6 hours, or until ribs hit ~200-205°F internal temp and a thermometer slides in easily.
Optional: spritz with water or apple cider vinegar if bark looks dry.

Rest & Finish