Smoked Beef Ribs with Devil Sauce
Sink your teeth into these irresistibly tender Smoked Beef Ribs with Devil Sauce, the ultimate barbecue indulgence. These succulent beef back ribs are infused with bold smoky flavors from a slow-and-low cook, accentuated by a robust dry rub of paprika, garlic, and smoked spices. The star of the show, however, is the fiery homemade "Devil Sauce," a tantalizing blend of ketchup, brown sugar, apple cider vinegar, hot sauce, and a hint of cayenne for just the right amount of heat. Perfect for backyard gatherings or a hearty weekend feast, these ribs are smoked to perfection over hickory or mesquite wood, wrapped for juicy tenderness, and finished with a savory glaze that caramelizes into sticky, finger-licking goodness. Serve with plenty of extra sauce for a smoky, spicy barbecue experience your guests will rave about.
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Recipe Information
Ingredients
- 4 racks Beef back ribs
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 1 cup Ketchup
- 2 tablespoons Brown sugar
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Hot sauce
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoon Ground cayenne pepper
- 2 tablespoons Unsalted butter
Instructions
Prepare the ribs by trimming any excess fat and removing the membrane on the back of the ribs for better flavor absorption.
In a small bowl, mix the kosher salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika to create the dry rub.
Coat both sides of the ribs with olive oil, then generously apply the dry rub, pressing it into the meat. Let the ribs rest at room temperature for 30 minutes to absorb the flavors.
Preheat your smoker to 225°F (107°C). Use wood chips such as hickory or mesquite for a robust smoky flavor.
Place the ribs in the smoker, bone side down. Close the lid and smoke for 3 hours, maintaining a consistent temperature of 225°F (107°C).
After 3 hours, wrap each rib rack tightly in aluminum foil to retain moisture, then return them to the smoker for an additional 2 hours.
While the ribs are cooking, prepare the Devil Sauce. In a medium saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, hot sauce, Worcestershire sauce, ground cayenne pepper, and unsalted butter. Stir well and simmer for 10 minutes until the sauce thickens slightly.
After the 2 hours, carefully remove the ribs from the foil and return them to the smoker. Brush the ribs generously with the Devil Sauce and smoke for another 30-45 minutes to allow the sauce to caramelize.
Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve with extra Devil Sauce on the side for those who like an extra kick!
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 11.8 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1567 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
