Smoked Beef Back Ribs
At Elkins Cattle Co, we keep ribs simple so the quality of the beef shines. A light mustard binder helps the seasoning stick and creates a beautiful bark while the ribs smoke.
This method produces tender, juicy ribs with deep smoky flavor — perfect for backyard BBQ or feeding a hungry crowd.
Ingredients
- 1 rack Beef Back Ribs (Angus or Wagyu)
- 2 tablespoons yellow mustard (binder)
- 2–3 tablespoons Elkins Cattle Co Original Seasoning
- Elkins Cattle Co. Beef Tallow for brushing during the final hour (Optional)
Instructions
1. Preheat the Smoker
Preheat your smoker to 250°F. Oak, hickory, or pecan wood works great with beef.
2. Prepare the Ribs
Pat the ribs dry with paper towels. If the membrane is still on the bone side, remove it for better tenderness.
3. Apply the Binder
Lightly coat the ribs on all sides with yellow mustard. This helps the seasoning stick and builds a great bark during smoking.
4. Season the Ribs
Generously season the ribs with Elkins Cattle Co. Original Seasoning, pressing it into the meat.
5. Smoke the Ribs
Place the ribs bone side down on the smoker.
Smoke for 4–6 hours, until the ribs reach an internal temperature of 200–205°F and the meat is tender.
6. Optional: Add Tallow
During the last hour of cooking, brush the ribs with Elkins Cattle Co. Beef Tallow to add extra richness and moisture.
7. Rest and Serve
Remove the ribs from the smoker and let them rest for 20–30 minutes. Slice between the bones and serve.
Tips for Perfect Beef Ribs
- Cook low and slow for the best texture.
- The ribs are done when a probe slides into the meat easily.
- You should see the meat pull back slightly from the bones when they’re ready.
