- 2 racks of beef back ribs
- Salt & pepper (see notes)
Savory Mop Sauce
- ½ stick of unsalted butter
- ½ white onion, sliced thin
- 6 smashed garlic cloves
- 2 cups beef stock
- 1/2 cup coffee or apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh ground black pepper
- 1 tablespoon Dijon mustard
- 1 cup BBQ sauce
- Preheat the smoker to 275°F.
- Prep the beef back ribs by removing the membrane, and any extra bone bits. Season both sides generously with the salt & pepper mixture, or BBQ rub of choice.
- Place the beef ribs in the smoker and allow them to cook for 2 hours, undisturbed.
- Prepare the mop sauce. Combine everything into a grill-safe saucepan and bring the contents to a boil. Lower the heat to a simmer and cook for about 7-8 minutes until the onions are soft. At this point, go ahead and set the pan in the smoker if you’d like, or at least keep the basting liquid warm.
- After the first 2 hours, start gently mopping the ribs with the warm sauce. Repeat this every 45-60 minutes.
- Continue cooking the ribs for about 4-5 hours until the internal temperature is around 200 degrees. At this point, check the meat with a temperature probe. There should be little resistance when sticking it through the meat. If it’s not ready, keep cooking and checking.
- Wrap the ribs and rest. Set the ribs onto pink butcher paper and give them one final mop of sauce. Wrap them up tight and allow them to rest for about 30-45 minutes at room temp before slicing.
- Use any BBQ seasoning you’d like on the ribs. The article provides a basic recipe for the classic Texas Dalmatian Rub, which is a combination of salt & pepper with suggested add-ins.
- Prep Time: 10
- Cook Time: 7 hours
- Category: Beef
- Method: Smoking
- Cuisine: BBQ
Keywords: beef back ribs, beef ribs, smoked beef, beef, barbecue, bbq, smoking