Smoked Beef Back Ribs with Hoisin BBQ Sauce

Smoked beef back ribs stacked on top of a wooden cutting board and showing beautiful smoke rings.

Smoked Beef Back Ribs with Hoisin BBQ Sauce

Beef back ribs are smoked to absolute tenderness with a simple salt and pepper rub then served with hoisin barbecue sauce. If you do not have butcher paper handy you can use aluminum foil to wrap the ribs at the end of the cooking process.

5 from 2 votes

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Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: racks

Calories: 254kcal

Author: Milena Perrine

Ingredients

SMOKED BEEF BACK RIBS

2 racks beef back ribs
kosher salt and black pepper to taste*

Hoisin BBQ Sauce

¾ cup hoisin sauce
2 tablespoon dark soy sauce
2 tablespoon honey
2 tablespoon shaoxing wine or sake
1 teaspoon rice vinegar
1 tablespoon sesame oil
2 teaspoon fresh ginger finely grated
2 tablespoon green onion finely chopped

Instructions

Beef Back Ribs

Pat the racks dry with paper towels. Turn each with the meaty side down, identify the membrane that runs across the length of the bone side and peel it off.
Season liberally with salt and pepper.
Set up your smoker according to the manufacturer's instructions. Add your smoking wood of choice (see post for suggestions). Fill an aluminum foil pan with water and place it underneath where you will be placing the ribs.**
Once the temperature reaches the 300-325 F range put the seasoned back ribs directly onto the smoking racks or grill grates if using a smoker with a side firebox. Close the lid.
Smoke for 2 to 3 hours, maintaining the temperature, until the meat pulls away from the bones and reaches 205-210 F when measured with meat thermometer in the center and away from the bones. The thermometer should enter easily.
Wrap the ribs in butcher paper and let them sit near the heat or even inside the smoking chamber for another 30 minutes to one hour before you serve them. In the meantime make the sauce.

BARBECUE SAUCE

Combine all the ingredients in sauce pan. Mix well and birng to simmer. Simmer for 7-10 minutes or until the sauce thickens to your liking. Keep warm.

Notes

*You can use your favorite dry rub instead.

**If your smoker comes with a water pan use that and fill about 2-3 inches deep with water.

Nutrition