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Plated beef ribs recipe served with coleslaw and cornbread
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Beef Ribs Recipe: Tender, Juicy, and Fall

The ultimate beef ribs recipe for tender, juicy, fall-off-the-bone perfection. Includes foolproof instructions for both oven-baked and smoked ribs.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American, Barbecue
Calories: 780
Ingredients Method

Ingredients
  

  • 3 - 4 lb rack of beef short ribs or beef back ribs
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper optional
  • 1 teaspoon dried thyme
  • Apple cider vinegar for spritzing, optional

Method
 

  1. Remove the thin silverskin membrane from the bone side of the ribs
  2. Trim any thick external fat down to approximately ¼ inch
  3. Combine all dry rub ingredients in a bowl and mix thoroughly
  4. Coat every surface of the ribs generously with the dry rub
  5. Rest seasoned ribs uncovered in the refrigerator for a minimum of 2 hours, ideally 8-12 hours
  6. Remove ribs from the refrigerator and let come to room temperature 45 minutes before cooking
  7. Cook low and slow at 250°F - 285°F using your choice of oven or smoker
  8. Continue cooking until the internal temperature of the meat reaches 203°F and a thermometer probe slides into the meat with no resistance
  9. Rest the ribs for a minimum of 15 minutes before slicing and serving