Are these the same as beef plate ribs, or beef short ribs?

No, beef back ribs are a completely different cut. Ironically, you can use the same method to cook any of the beef ribs, provided they are still attached to the bone. Timing will definitely vary.

Do I have to mop the ribs during the cooking process?

You'll need to add moisture, as they tend to dry out. The acid in the mop helps tenderize the meat while also adding flavor and moisture. Spritzing will work too, but the mop will give the best results.

Why are my beef ribs dry?

There's a chance the rack had less meat, which can happen. If you notice the rack has significantly less meat than shown in the photos, cook at 250°F instead of 275°F and nurture it a little more. Don't forget to wrap and rest!

Smoked Beef Back Ribs - Chiles and Smoke

Ingredients

Scale

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

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Instructions

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.

Notes

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.

Author: Brad Prose
Prep Time: 10
Cook Time: 7 hours
Category: Beef
Method: Smoking
Cuisine: BBQ