Smoked Beef Back Ribs Recipe on a Pellet Grill

Beef back ribs are cheap ribeye meat on a bone. They make a quick and easy BBQ appetizer.

December 17, 2024

Beef Back Ribs Ribs are Sold 2 Ways

You’ll find them whole or halved – this recipe used halved back ribs.

Since all the meat is intercostal (between the bones), it’s thin and these are half racks, I want to season both sides.

BUT if you were to cook hot and fast over direct heat – like in this recipe – the membrane isn’t a huge issue and gets rather crispy and enjoyable.

Use this rub for both sides:

Or use your favorite beef rub.

If it has a smoke mode, use that.

Put ribs in the center of the pellet grill and allow to smoke.

Then wrap in either foil or butcher paper to get to tenderness.

I used butcher paper with some Worcestershire sauce spritzed on the paper.

Use a probe thermometer to probe the meat. It should slide in and out with no effort.

Internal temperature should be roughly 195-205F.

For me this was 202F.

Then rest for 15 – 30 minutes and then enjoy!

Active Time4 30

Resting Time30

Total Time4

Remove the beef ribs from the vacuum packaging and discard it in the trash. Pat dry the meat with paper towels.
2, 1/2 half racks Beef back ribs
Remove or score the membrane with a knife.
Combine the rub in the specified quantities and apply to both sides of the meat.
If you didn't opt to remove the membrane, I wouldn't bother seasoning the membrane-side.
1/2 tbsp Diamond crystal kosher salt, 1/2 tbsp 16 mesh black pepper, 1/2 tsp Celery salt
Allow the marinade to dry brine over night in the refrigerator or for at least 2 hours.

Set your pellet grill to 225 F.
My pellet grill has a "swing" mode that allows for more smoke so I used that (called "non-pid")
Place the meat in the center of the grates and allow to smoke for 2-3 hours or until the bark is set and the meat is a dark mahagony color.
Then wrap in foil or butcher paper and return to the smoker for 1 hour.
After 1 hour, check the meat for tenderness.
Use a probe thermometer or a toothpick to probe the meat between the bones. The probe should go in and out of the meat with no resistance.
Typically at 195-205F internal the meat should be tender. For me this was 202F.
Once tender, rest the meat while wrapped for 15-30 minutes.
Then slice the meat between the bone and enjoy!