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beef ribs

Beef Back Ribs on the Pellet Grill

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Course: Main Course
Cuisine: American
Keyword: beef ribs
Cook Time: 3 hours 30 minutes
Resting Time: 30 minutes
Total Time: 4 hours


  • Pellet Grill
  • Paper towels
  • Butter Knife
  • Tablespoon/Teaspoon/Spoon


  • 2 half racks Beef back ribs

Dry Rub

  • 1/3 cup Kosher salt
  • 1/3 cup Coarse-ground pepper


  • Remove the beef ribs from the vacuum packaging and discard it in the trash.
    2 half racks Beef back ribs
  • Don't rinse the meat in the sink. Pat dry with paper towels.
  • Remove the membrane using a butter knife to lift and a spoon to further lift the membrane until you reach the other side. Then use your paper towel to grip and rip the membrane away from the bones.
  • Using your rub of choice, apply a liberal amount to the meat. I personally used Highland Farms Maple Pepper but a good beef rub is equal parts kosher salt and pepper.
    1/3 cup Kosher salt, 1/3 cup Coarse-ground pepper
  • Allow the marinade to dry brine over night in the refrigerator.

Smoking the Beef Ribs

  • Set your pellet grill to 225 F. My pellet grill has a "swing" mode that allows for more smoke output. This is usually the non-PID mode on your pellet smoker.
  • Place the meat in the center of the grates and allow to smoke for 2 1/2 hours. After 2 1/2 hours there should be visible pull-back from the bone and a mahogany color.
  • After 2-3 hours, wrap the ribs in butcher paper for another hour.
  • Check both the internal temperature and the probe tenderness. Typically at 195 - 205 F the meat collagens will be broken down and the fat will be rendered. However, a probe is necessary in order to check tenderness. At 202 F these beef back ribs were probe tender.
  • Allow the beef ribs to rest inside the butcher paper for another 30 minutes.
  • After resting, slice and serve on the bone.