Smoked Beef Back Ribs anchor winter game-day hosting with slow-baked flavor and a presence that feels earned. Smoked Beef Back Ribs are made for cold afternoons when kickoff calls everyone together, and the grill becomes part of the gathering. This recipe leans into steady heat and patient smoking, letting time do the work while friends move between the screen, the patio, and the table.

Beef back ribs bring a deep, meaty profile that rewards restraint. As they cook low and unhurried, surface fat softens, the exterior darkens, and the interior stays tender against the bone. Smoke settles gradually, creating a savory finish that tastes layered rather than heavy. Each bite feels right for winter—rich, satisfying, and meant to be shared between plays and conversations that stretch long after halftime.

Using a Summerset Grill with a smoker tray brings that balance into focus. Hardwood added to the tray produces clean smoke that circulates evenly, surrounding the ribs without masking their natural character. Consistent heat holds steady despite winter air, allowing the ribs to cook evenly as flavor develops slowly and intentionally. The result feels deliberate and composed, built for gatherings where food matters as much as the moment.

Game day in winter is about more than the score. It’s about warmth from the grill, shared plates, and the pull of smoke drifting across the yard. Smoked Beef Back Ribs deliver that experience in a way that feels grounded and generous, turning a cold afternoon into something people linger over.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and explore his award-winning rubs and cookbook available at BigSwedeBBQ.com. His approach celebrates honest fire, thoughtful seasoning, and food meant to bring people together—perfectly aligned with this winter game day favorite.

Smoked Beef Back Ribs Ingredients

  • 1 slab of beef ribs (8 or more 8″ long bones)
  • Big Swede BBQ Badass Beef Boost
  • Apple juice
  • mustard
  • pecan or oak wood

BBQ Sauce

  • 1/3 part of apple juice
  • 1/3 part of honey
  • 1/3 part of BBQ sauce of choice
  • 2 Tbs of Big Swede BBQ Badass Beef Boost

Smoked Beef Back Ribs Directions

  1. The bone side of the ribs has a tough membrane that should be removed before cooking. Slip a dull knife along one of the rib bones under the membrane to loosen it and get it started. Some cooks like to use a screwdriver. Use paper towels to get a better grip when removing them.
  2. Beef ribs need a lot of seasoning, so I use mustard to make the seasoning stick better. Don’t worry, the mustard flavor will dissipate during cooking. So, massage the mustard into the ribs, making sure you get some between the ribs. Then sprinkle plenty of the Big Swede BBQ Badass Beef Boost on both sides of the slab.
  3. Set the smoker for 235-250 degrees Fahrenheit. I use pecan or oak wood when smoking beef back ribs. Smoke the ribs for about 3 hours, and spray them with apple juice during that time to keep them moist.
  4. During the first three hours of smoking, start preparing the sauce. I use 1/3 apple juice, 1/3 honey, and 1/3 BBQ sauce of choice. To give the sauce some added flavor, I mix in 2 Tbs of the Badass Beef Boost. Heat and mix.
  5. Once the rub is absorbed into the sauce, baste the ribs thoroughly with it. Wrap in two layers of aluminum foil and return to the smoker for another 2-3 hours. I like the meat between the bones to be around 200 degrees when I pull the ribs.
  6. I quickly put the ribs back in the smoker for another 15-20 minutes, and then they are ready to serve. Be very careful when you remove the ribs – they should be extremely moist and tender, and since they already don’t have a lot of meat on them, they will very easily fall apart.
  7. Let the ribs rest for an hour wrapped in aluminum foil and then serve with or without sauce.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com