Pit Boss Beef Ribs Recipe

If you’re looking for the ultimate beef ribs recipe, you’re in the right place! I’ve cooked plenty of beef ribs on the Pit Boss, and today, I’ll show you exactly how to prep, season, smoke, and rest them for that perfect, fall-apart texture.

Pit Boss beef ribs are thick, meaty, and full of rich, smoky flavor. They are slow-smoked on a Pit Boss pellet smoker, giving them a crispy bark on the outside while keeping them juicy and tender inside. The secret? A simple seasoning blend, low-and-slow cooking, and proper resting time.

By the end of this, you’ll know exactly how to make beef ribs that can rival any BBQ joint!

What Does Pit Boss Beef Ribs Taste Like? 

Pit Boss beef ribs are a smoky, juicy, and flavorful BBQ masterpiece. The exterior develops a crispy, caramelized bark, thanks to the perfect blend of salt, pepper, and slow smoking. Inside, the meat is incredibly tender, with a rich, beefy flavor that melts in your mouth.

Each bite is packed with deep smokiness from the wood pellets, balanced by the savory seasoning. The fat renders down beautifully, keeping the ribs moist without being overly greasy.

 

If you love fall-off-the-bone, juicy, and smoky BBQ, these ribs are a must-try. Pair them with coleslaw, potato salad, or garlic bread for the ultimate meal. It’s like biting into a perfectly smoked, juicy steak-but even better!

Ingredients Required for Pit Boss Beef Ribs Recipe

Here’s the list of Ingredients you’ll need to make this Pit Boss Beef Ribs

• 2 slabs of beef short ribs (3-bone each)
• Worcestershire sauce (used as a binder)
• Coarse salt & coarse ground black pepper (for a classic Texas-style rub)
• Jack Daniel’s Beef Rub (optional, but adds a bold flavor)
• Apple cider vinegar (or water) (for spritzing)

Kitchen Utensil You’ll Need

✔️ Pit Boss Pellet Smoker (or any pellet grill)
✔️ Sharp knife (to trim the fat cap)
✔️ Cutting board
✔️ Meat thermometer (to check internal temp)
✔️ Spray bottle (for spritzing with apple cider vinegar)
✔️ Butcher paper (for wrapping the ribs)
✔️ Cooler & towels (for resting the meat)

Prep Time: 20 minutes
Cook Time: 8-9 hours
Resting Time: 30-45 minutes

Copycat Pit Boss Beef Short Ribs Recipe

Simply follow the steps given below to make your Pit Boss Beef Ribs at home

Step 1: Trim the Fat Cap
Start with your beef short ribs. Trim off the thick fat cap-trust me, leaving too much fat can make the ribs overly rich and greasy. You don’t have to remove the membrane on the back; it helps keep the meat on the bone.

Step 2: Season the Ribs
Coat the ribs with Worcestershire sauce. This acts as a binder for the seasoning. Generously sprinkle coarse salt and coarse black pepper on all sides. If you like a bolder flavor, add Pit Boss Rib Rub.

Step 3: Smoke at 225°F
Set your Pit Boss pellet smoker to 225°F using competition blend pellets. Place the ribs bone-side down and smoke for 6-7 hours. After the first hour, spritz the ribs with apple cider vinegar (or water) every hour to keep the surface moist and help the smoke bind to the meat.

Step 4: Wrap the Ribs at 165°F
When the ribs reach 165°F internal temperature, they’ll have a beautiful bark. Wrap them tightly in butcher paper and place them back on the smoker.

Step 5: Cook Until 205°F-210°F
Continue smoking until the ribs reach an internal temperature of 205°F-210°F (about 2 more hours). At this stage, the meat should feel like hot butter when probed.

Step 6: Rest the Ribs
Remove the ribs from the smoker and let them sit at room temperature for 30 minutes to cool down slightly. Then, wrap them in butcher paper, place them in a cooler with towels, and let them rest for another 30-45 minutes.

This step allows the juices to redistribute, making the meat extra tender.

Some Tasty Ways To Customize and Serve This Pit Boss Beef Ribs

1. Classic Southern BBQ Plate
Let’s start with the most obvious choice-coleslaw, baked beans, and cornbread. There’s something magical about the way that creamy coleslaw balances out the smoky, rich beef. Add in some sweet, smoky baked beans and buttery cornbread, and you’ve got yourself a plate straight out of a Southern BBQ joint.

2. Loaded Baked Potatoes
Oh man, if you haven’t tried this yet, you’re missing out. Take a hot, fluffy baked potato, split it open, and stuff it with shredded beef rib meat, melted cheese, sour cream, crispy bacon bits, and chives. It’s basically a meal on its own.

3. Texas-Style Tacos
Okay, hear me out-shred up some of that tender rib meat and throw it into a warm flour tortilla. Add some pickled red onions, fresh cilantro, cotija cheese, and a drizzle of chipotle mayo. The smoky beef paired with those tangy toppings? Absolute perfection.

4. Garlic Butter Texas Toast
We’ve done this a few times, and it never disappoints. Grab some thick-cut Texas toast, slather it with garlic butter, and grill it until it’s crispy and golden. Serve the ribs right on top or just use the toast to soak up all that juicy goodness. Either way, it’s next-level delicious.

5. Creamy Mac & Cheese
You already know where this is going. Smoky, juicy beef ribs paired with ultra-cheesy mac & cheese is pure comfort food heaven. Bonus points if you mix in some rib meat right into the mac. The contrast between that crispy bark and creamy cheese sauce? Unreal.

6. BBQ Beef Rib Sandwich
One of our all-time favorite ways to eat leftover ribs. Toast up a brioche bun, pile on the rib meat, drizzle some extra BBQ sauce, and top it with crunchy slaw. It’s messy, it’s juicy, and it’s everything a great BBQ sandwich should be.

7. Sweet & Spicy Pickles
If you like a little tang with your BBQ, sweet and spicy pickles are a must. The acidity cuts through the richness of the beef, giving every bite a perfect balance of flavors. We’ve even tossed some pickles into our tacos for an extra punch.

8. Cowboy Caviar (BBQ Salsa)
This one is for those who love fresh flavors. Make a quick cowboy caviar with black beans, corn, tomatoes, jalapeños, cilantro, and a squeeze of lime. Serve it on the side or spoon it over your ribs for a bright, zesty contrast to the smoky meat.

9. Smoked Gouda Grits
We made this pairing once, and now it’s a staple. Creamy smoked gouda grits with tender, juicy beef ribs on top? It’s a whole new level of comfort food. The smokiness from the cheese ties everything together, making every bite ridiculously satisfying.

10. Fried Eggs & Breakfast Hash
Who says BBQ is just for lunch and dinner? Shred up some rib meat and toss it into a skillet with crispy potatoes, onions, and bell peppers. Then, top the whole thing with a fried egg and watch that yolk drizzle into the meat. Breakfast doesn’t get better than this.

Some Tips on This Pit Boss Beef Ribs Recipe

1. Trim That Fat Cap
Trust me, I made the mistake of leaving too much fat on my ribs before, and it was just way too greasy. Beef ribs already have plenty of marbling, so trim that fat cap off. You’ll get a much better bite and way more flavor from the meat itself.

2. Leave the Membrane On
I know, I know-if you’re used to smoking pork ribs, you’re probably thinking, “Should I pull that membrane off?” Nope! Leave it on! It helps hold the meat together so your ribs don’t just fall apart.

3. Use Worcestershire Sauce as a Binder
Some folks like mustard, others use oil-I stick with Worcestershire sauce. It helps the seasoning stick, but it doesn’t mess with the beefy flavor. Use whatever you like, but this one is my go-to.

4. Keep the Seasoning Simple
For real, you don’t need a dozen spices. Salt, black pepper, and maybe a little Jack Daniel’s beef rub is all you need. Let the smoke and the meat do the talking!

5. Don’t Skip the Spritzing
Every hour, give your ribs a little spritz of apple cider vinegar or water. This keeps the surface moist, so the smoke sticks better and builds up that beautiful bark. If the outside dries out, the smoke won’t penetrate as well.

6. Be Patient-Don’t Rush the Cook
Look, I know it’s tempting to crank up the heat when you see those ribs looking all good and juicy, but don’t do it! Low and slow is the way to go. Stick with 225°F and just let them do their thing.

7. Wrap at the Right Time
When your ribs hit 165°F internal temp, they’ll start looking deep, dark, and beautiful-but don’t stop there! Wrap them in butcher paper and keep them cooking until they hit 205°F. This keeps them juicy and tender.

8. Let Them Rest Before You Eat
I know, you’re hungry. I get it. But if you cut into those ribs right away, all the juices will run out, and you’ll be left with dry meat. Let them sit for at least 30 minutes before you dig in. It’s worth it, I promise!

9. Rest in a Cooler for Extra Juiciness
If you really want next-level tenderness, wrap your ribs, throw them in a cooler, and let them rest for another 30-45 minutes. The juices will settle back into the meat, and every bite will be ridiculously juicy.

10. Use the “Hot Butter” Test
When you check your ribs, the probe should slide in like hot butter-smooth, with almost no resistance. If it still feels tough, let it go a little longer. Perfectly smoked ribs should feel soft when you poke them.

How to Store and Reheat Pit Boss Beef Ribs

If you have leftovers (which is rare because these ribs disappear fast!), here’s how to store them:

Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Reheat: Wrap in foil and warm in the oven at 275°F until heated through.

Common Queries on This Pit Boss Beef Ribs Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Beef Ribs Recipe that people often ask.

1. How to cook beef short ribs on a Pit Boss?

Cooking beef short ribs on a Pit Boss is all about low-and-slow smoking. First, trim the fat cap, season the ribs with salt, pepper, and your favorite rub, then smoke at 225°F for about 6-7 hours. Spritz with apple cider vinegar every hour to keep them moist. Once they hit 165°F internal temperature, wrap them in butcher paper and continue cooking until they reach 205°F-210°F. Rest them for at least 30 minutes before serving.

2. What is the best way to cook beef short ribs?

The best way? Smoke them low and slow! Cooking at 225°F over wood pellets gives the ribs that deep smoky flavor and perfect bark. Wrapping them at 165°F helps retain moisture, and resting them after cooking keeps them juicy. Trust me, patience is key-rushing this process will leave you with tough ribs!

3. What is the 3:2:1 method for beef short ribs?

The 3:2:1 method is a common smoking technique, but honestly, I don’t use it for beef ribs. It works better for pork ribs. The method means:

3 hours unwrapped on the smoker
2 hours wrapped in foil or butcher paper
1 hour unwrapped to firm up the bark
For beef short ribs, I prefer to smoke them until they hit 165°F, wrap them, then cook until 205°F-210°F. That gives the best tenderness without overcooking.

4. Do you remove the membrane on beef short ribs?

Nope! Unlike pork ribs, you actually want to leave the membrane on beef short ribs. It holds the meat together on the bone. If you remove it, the meat might fall apart during cooking, and you won’t get that classic “big beef rib” look.

5. What wood pellets should I use for smoking beef ribs?

I like using competition blend pellets because they give a balanced smoky flavor. But if you want something bolder, go with oak, hickory, or mesquite. These woods really enhance the rich, beefy taste of short ribs.

6. How long do beef ribs take to cook on a Pit Boss?

It usually takes around 8-9 hours total:

6-7 hours unwrapped to build bark
2 hours wrapped to get to the final temp
30-45 minutes resting before slicing
Of course, every rack of ribs is different, so always cook by temperature, not just time.

7. Why do my beef ribs turn out tough?

If your ribs are tough, it’s likely because they didn’t cook long enough. Beef ribs need to reach at least 205°F for the collagen to break down and make them tender. Also, don’t skip the resting period-letting them sit for 30-45 minutes helps redistribute the juices.

8. Should I use foil or butcher paper to wrap beef ribs?

I always use butcher paper because it lets the ribs breathe and keeps the bark from getting too soft. Foil traps more steam and can make the bark soggy. If you like a softer bark, foil works, but for that perfect BBQ crust, go with butcher paper.

9. Can I cook beef ribs at 250°F instead of 225°F?

Yes! Cooking at 250°F will speed things up a bit and still give you a great result. I sometimes do this if I’m short on time, but keep in mind that the ribs might reach the wrapping stage (165°F) sooner, so be sure to check your temps often.

10. How do I store and reheat leftover beef ribs?

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, wrap the ribs in foil and warm them in the oven at 275°F until heated through. For the best results, add a little beef broth before wrapping to keep them juicy.

These Pit Boss beef ribs are a game-changer! The smoky crust, juicy interior, and rich beefy flavor make them one of the best BBQ dishes you’ll ever eat. Pair them with potato salad, coleslaw, or garlic bread, and you’ve got a perfect meal.

If you try this recipe, let me know how it turned out in the comments. And don’t forget to subscribe for more delicious BBQ recipes!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!