How Long to Smoke Beef Ribs on a Pellet Grill for Perfectly Tender, Juicy Results

Smoking beef ribs may seem intimidating to novice pitmasters but with the right techniques, you can make competition-worthy ribs right in your own backyard. Pellet grills like the Traeger or Pit Boss are ideal for smoking beef ribs low and slow for melt-in-your-mouth tenderness.

In this complete guide, I’ll share my secrets to maximizing flavor and texture when smoking beef ribs on your pellet grill. You’ll learn:

• Estimated cook times and temperatures
• The best wood pellet flavors
• When to wrap the ribs and for how long
• How to test for doneness
• Benefits of brining and rub recipes
• Resting, slicing and serving

Follow these tips and you’ll be biting into the most mouthwatering juicy beef ribs imaginable in just 5-6 hours from start to finish. Let’s get smoking!

How Long Does It Take to Smoke Beef Ribs on a Pellet Grill?

For 1 rack of beef back ribs or beef short ribs, plan for a total cook time of 5-6 hours at 225-275°F. The initial smoking time is 2-3 hours until the ribs start to pull back from the bone. Then wrap and continue cooking for 2-3 more hours until probe tender.

Of course, cooking times can vary a bit based on the size and thickness of the ribs. To adapt to your specific ribs, always rely on visual cues and probe tenderness rather than time alone.

Here are general time estimates:

• 2-3 hours unwrapped at 225-275°F for smoky flavor
• 2-3 hours wrapped until probe tender
• 30-60 minute rest

The best way to test for doneness is by poking a probe between the ribs. They should slide in and out easily, like cutting through room temperature butter.

Choosing the Best Wood Pellets for Beef Ribs

The wood pellets impart a delicate hint of smoke flavor while cooking low and slow. Pecan, hickory and mesquite pellets pair especially well with beef.

Some great wood pellet options include:

• Hickory – The most popular wood for beef. Provides a robust, bacon-like smoke flavor.

• Mesquite – Slightly sweeter smoke with a hint of earthiness.

• Oak – Stronger smoke profile with hints of spice.

• Pecan – Rich and buttery smoke that complements beef beautifully.

• Apple or Cherry – Fruity, milder smoke flavor. Good for those who don’t like an intense smoky taste.

My favorite pellet combo is a hickory/oak blend which provides the perfect touch of smokiness without overwhelming the natural flavor of the beef.

Should You Wrap Beef Ribs While Smoking?

Wrapping or “foil boiling” the ribs is highly recommended during the stall phase, about 2-3 hours into smoking beef ribs.

There are several benefits to wrapping in foil or butcher paper:

• Traps steam to help tenderize and soften the meat.

• Speeds up the cooking process.

• Keeps ribs moist and juicy.

• Breaks down collagen for fall-off-the-bone tenderness.

Once wrapped, return the ribs to the grill for 2-3 hours until completely tender when poked with a skewer. Wrapping is optional but highly recommended for braising-like effects.

Foil retains more moisture but can create soggy bark. For the best of both, wrap in butcher paper.

Should You Brine Beef Ribs Before Smoking?

Dry brining is a great way to deeply season and enhance the flavor of beef ribs before smoking. Simply coat both sides of the ribs in a salty dry rub, then let rest 1-2 hours in the fridge.

The salt will initially draw out moisture from the meat, then break down muscle fibers to allow the moisture and seasoned rub to get reabsorbed.

You can also wet brine ribs in a saltwater solution for added flavor and moisture, but dry brining is quicker and easier.

If you don’t brine, be sure to liberally season both sides of the ribs with a flavorful dry rub before smoking.

Testing Beef Ribs for Doneness on a Pellet Grill

It’s crucial to know exactly when the ribs are done to prevent undercooking or dry, overcooked meat. Here are 3 ways to test doneness:

• Temperature – Use a digital thermometer to check the ribs’ internal temp. When it reaches 195-205°F, they should be fully tender.

• Bone Pullback – Look for the meat to retract from the ends of the bones by 1⁄4 to 1⁄2 inch when ready.

• Probe Test – Insert a skewer or probe between ribs. If it slides in like softened butter, they’re perfectly tender.

The best method is the probe test, checking for both tenderness and temperature. Cook until both visual and tactile cues indicate the ribs are done.

Let Your Smoked Beef Ribs Rest

Never skip the resting period, as difficult as it may be! Resting allows juices to redistribute and reabsorb for more tender meat.

After removing ribs from the smoker, let them rest 30-60 minutes before cutting to maximize moisture. Tent loosely with foil to prevent cooling too fast.

If you slice into them immediately, the juices will leak out onto the cutting board rather than staying inside the meat where they belong. Patience pays off!

Step-By-Step Smoked Beef Ribs Recipe

Follow this simple recipe for foolproof results every time you smoke beef ribs, whether back ribs or short ribs.

Ingredients:

• 1 rack of beef ribs
• Dry rub of choice
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1⁄2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

1. Trim any excess fat from ribs and remove membrane. Apply dry rub generously on both sides.

2. Refrigerate ribs 1-2 hours to let rub penetrate meat.

3. Preheat pellet grill or smoker to 225-275°F. Use hickory, oak or your wood pellet of choice.

4. Smoke ribs for 2-3 hours until meat begins retracting from bones. Spritz with apple juice or beef broth every hour if desired.

5. Wrap ribs tightly in foil or butcher paper and return to grill for 2-3 hours.

6. Check for doneness using temperature and probe test. Cook until 195-205°F and probe tender.

7. Remove ribs from grill, unwrap and let rest 30-60 mins before slicing.

8. Slice ribs between bones and serve!

Now you’re ready to make competition-worthy beef ribs right at home with your pellet grill or smoker. These secrets for maximizing tenderness and flavor will help you smoke beef ribs like a true pitmaster.

Once you taste these incredibly juicy, smoky and tender beef ribs, you’ll be hooked. The next time you fire up your pellet grill, be sure to throw on a rack of beef ribs and enjoy finger-licking barbecue perfection.