Smoking beef ribs typically takes between 6 to 10 hours, depending on the size of the ribs and the smoker temperature, with the key factor being the internal temperature of the meat rather than just the time.
- For beef short ribs, expect about 6 to 8 hours of smoking at a low temperature, aiming for an internal temperature of 88–90°C (190–194°F) to achieve tender, fall-off-the-bone meat with a rich bark
- Another approach is to smoke beef ribs at around 250°F (121°C) for about 8 to 10 hours until the internal temperature reaches 203°F (95°C), which ensures fat and collagen are fully rendered for tenderness. Spritzing the ribs periodically helps keep them moist and develop a good bark
- Smoking at 250°F generally takes about 1 to 1.5 hours per pound of meat, so a 5-pound rack would take roughly 5 hours, but many recommend planning for longer (6-8 hours) to be safe and checking for tenderness with a probe rather than relying solely on time
- The ideal finished internal temperature range for smoked beef ribs is typically between 205°F and 210°F (96-99°C), where the meat becomes probe-tender and easy to slice
In summary, smoking beef ribs low and slow at around 225-275°F for 6 to 10 hours, monitoring for an internal temperature of about 203-210°F, is the best practice to achieve tender, flavorful ribs. Resting the ribs after smoking also helps retain juices and improve texture
