Smoked Beef Ribs

There’s nothing quite like a rack of beautifully smoked beef ribs—juicy, tender, and packed with deep, smoky flavour. And when you cook them low and slow on our Hark Chubby Offset Smoker, you get that perfect combination of crispy bark and melt-in-your-mouth meat.

I love making beef ribs because they’re a real showstopper. The process is simple but rewarding—trim, season, smoke, and wait patiently (the hardest part!). And when you finally slice into that rich, beefy goodness, it’s all worth it.

In this recipe, I’ll walk you through my step-by-step method, from prepping the ribs to knowing exactly when they’re done. Plus, I’ll share a few tips to help you get that signature jiggle and smoky perfection.

So, fire up your Hark Chubby, grab your favourite rub, and let’s make some incredible smoked beef ribs! 🔥🥩

 

Set Up	Fuel	Temp	Time	Rest
Hark Chubby Offset Smoker	Australian Ironbark Wood and Western BBQ Hickory Wood Chunks	121°C (250°F)	8-10 Hours	1-2 Hours

 

Equipment Hark Chubby Offset Smoker Western BBQ Hickory Wood Chunks Tramontina Churrasco Black Meat Tong Tramontina Teakwood End Grain Board Tramontina 3 Piece Boning Set Hark Instant Read Thermometer FireBoard 2 Butcher Paper Spray Bottle

Ingredients Meat: 3kg Black Angus Chuck Short Beef Ribs Seasonings: Butcher BBQ's Grilling Addiction Spritz: 1 cup Water 1 cup Vinegar

 

Method

Step 1: Preheat the Smoker
Set up your Hark Chubby Offset Smoker to maintain a steady temperature of 121°C (250°F). Use a clean-burning wood like Western BBQ Oak, Hickory, or Pecan for a strong but balanced smoky flavour.

Step 2: Trim
Start by removing any silver skin and thick, hard fat from the ribs. The silver skin won’t break down during cooking and can make the meat chewy. Use a sharp knife to carefully peel it away, but leave some of the softer fat, as it will render down and add flavour.

Step 3: Season Generously
Beef ribs are a thick, rich cut of meat, so don’t be shy with your rub. Use your favourite BBQ seasoning, making sure to coat all sides, including the edges. For this recipe, I'm using Butcher BBQ's Grilling Addiction, but a simple mix of salt, pepper, and garlic (SPG) works great, or go bold with a savoury, smoky rub.

Step 4. Smoke the Ribs
Place the ribs meat-side up on the smoker grates and close the lid. Let them smoke for at least 2 hours before opening the smoker.

Step 5. Prepare a Spritz
Mix equal parts water and vinegar in a spray bottle. Apple cider vinegar works well, but you can also use beef broth for extra flavour.

Step 6. Spritz the Ribs
After the first 2 hours of smoking, lightly spritz the ribs. Repeat this every hour to help keep the bark moist and prevent the meat from drying out.

Step 7. Wrap or Leave Unwrapped (Optional)
At around 76°C (170°F)internal temperature (typically around the 6-hour mark), you have a choice:

• Wrap in unwaxed butcher paper for a softer bark and slightly faster cook time.
• Leave unwrapped if you prefer a firmer, crunchier bark.

Step 8. Cook Until Tender
Continue smoking the ribs until they are probe-tender — meaning a meat thermometer should slide in with little resistance. The internal temperature should be around 97–98°C (206–208°F).

Step 9. Rest the Ribs
Remove the ribs from the smoker and let them rest for 30–45 minutes at room temperature. If you need to hold them longer, place them in a dry cooler to keep warm.

Step 10. Slice and Serve
Use a sharp knife to slice between the bones and serve with coleslaw, roast potatoes, or even stacked in a sandwich or burger.