How to Cook Beef Back Ribs in an Offset Smoker

How to Cook Beef Back Ribs in an Offset Smoker

 

This image shows cooked beef back ribs

 

“Back ribs are literally the beef version of baby back ribs, that come from the portion of rib closest to the spine, where the curve of the bone can be found. If you want the taste of barbecued beef rib in about half the cooking time, this is the cut for you”. - Jess Pryles 


You’ll need the following basic ingredients:

This image shows Kosmos Q Bbq Sauce, Hard Core Carnivore Beef Seasoning and Flaming Coals Bovine Espresso Rub



  1. Kosmos Q Original Competition BBQ sauce
  2. Flaming Coals Bovine Espresso BBQ rub
  3. Hardcore Carnivore Black BBQ rub
  4. 2 beef back rib racks  

 

Beef Back Ribs Preparation
1. Heat your Flaming Coals smoker to 275°F. We recommend using ironbark splits for this cook. 
2. Prepare the ribs by removing the membrane from the back. To do this, simply slip the end of a spoon or fork under the membrane then pull it off using a paper towel. 
3. Remove the excess fat using a sharp knife from the top of the ribs. 

This image shows beef ribs, Flaming Coals Bovine Espresso and Hardcore Carnivore Rub

 


4. Apply a base layer of Flaming Coals Bovine Espresso to the beef back ribs once all sides have been coated add a liberal amount of Hardcore Carnivore ‘Black’ over the top for an INCREDIBLE bark. Press in and allow this to sit for 10 minutes before placing it on the offset. 

 

This image shows beef ribs seasoned with Hardcore Carnivore Rub



5. Place the ribs in the smoker, and allow to cook at 275°F for around 3 hours. 

 

This image shows the beef ribs are being placed in the Offset Smoker



6. Spritz the ribs with apple juice every hour to reduce surface temperature and ensure the outside doesn’t dry out. 

This image shows beef ribs spritz with apple juice



7. The ribs are ready when they probe at 205-210°F. You’ll be able to feel they are ready when there is no resistance when paying a skewer through the ribs (it should pass like butter). 


8. Remove from the Flaming Coals offset smoker, and allow them to rest for 20-30 minutes before slicing. 


9. Once sliced, serve with Kosmos Q original competition BBQ sauce. Enjoy!

This image shows beef ribs with Kosmso Q Bbq Sauce




Cooking beef back ribs in the Flaming Coals offset smoker is an easy task once you have mastered a few fundamentals of smoker heat management. To make things even easier you may consider purchasing a Flaming Coals Tempmaster Pro control unit. The unit works by placing a temperature probe on the grill in the cooking chamber, this information is relayed to a control unit. By setting your desired temperature (say 275f) the unit will initiate the fan connected to the firebox if your cooking chamber drops below the set temperature. Inversely if the smoker is running too hot, the fan will turn off and allow the smoker to drop in temperature until it hits its target. Maintaining even temperatures throughout the cook is now as simple as a set and forget. The unit delivers pellet grill simplicity with the taste and experience of a true offset cook, it’s a must-have for anyone looking to do long cooks and get some sleep! 


Smoker Heat Management 

  1. Using a charcoal chimney and charcoal starter wand, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to 275°F (105°C), add additional charcoal to the fire as necessary.

  2. Add a chunk or two of smoking wood (cherry or apple is our preference) to the firebox each half-hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you’re able to achieve manageable smoke again.

Check our range of BBQ smokers

 

 

 

by: Michael Wilkie

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