Pellet Smoker Ribs: The Only Easy Recipe You’ll Ever Need

PUBLISHED BY: Elle

April 25, 2025

Few dishes match the deep, smoky flavor and tender bite of pellet smoker ribs—especially when made with hearty, flavorful beef ribs. These ribs bring bold flavor, perfect bark, and that satisfying chew that makes every bite worth the wait. Whether you’re a first-time smoker or a seasoned grill master, this method ensures your beef ribs come out just right, every single time.

Thanks to modern pellet grills, it’s easier than ever to replicate the kind of BBQ you’d expect from a roadside smokehouse. You get the precision of digital temperature control, the flavor of hardwood smoke, and the simplicity of set-it-and-forget-it cooking. If you’re looking to master this craft, this step-by-step guide to smoking ribs is a great resource.

Curious about what else you can throw on the smoker? Try exploring smoked deer sausage for your next outdoor feast.

Pellet smoker ribs served with grilled corn, coleslaw, and creamy mac and cheese on a picnic table — A full BBQ platter with smoked beef ribs, summer sides, and a checkered tablecloth—perfect for a backyard feast

Why Use a Pellet Smoker for Beef Ribs

Beef ribs thrive in a pellet smoker. The combination of rich marbling and low, slow heat makes them ideal for this cooking method.

Consistent heat from the pellet system ensures even cooking
Hardwood smoke enhances the natural umami of beef
Less manual work compared to traditional smoking methods

Already smoking other cuts? You’ll love these tips for smoking beef cheeks—another richly marbled cut that’s ideal for pellet grills.

Best Type of Beef Ribs for Smoking

There are a few types of beef ribs, and each brings a slightly different texture and flavor.

Beef Short Ribs
Thick, meaty, and deeply flavorful. Ideal for low and slow cooking.
Back Ribs
Leaner and easier to manage. These are the bones left over after the ribeye is cut.
Dino Ribs (Plate Ribs)
Large, impressive ribs that are tender when smoked properly.

Not sure which beef cuts are best for smoking? Learn more in this guide on understanding beef cuts.

Essential Ingredients and Tools

2 racks beef short ribs or back ribs
1/4 cup avocado oil or mustard (binder)
1 cup of your favorite dry rub (salt, garlic, pepper, paprika)
2 cups beef broth or apple juice (for moisture during wrap)
BBQ sauce (optional)
Foil, tongs, thermometer, spritz bottle, pellet smoker

How to Make the Best Pellet Smoker Ribs (Beef Edition)

Step 1: Prepping the Ribs

Remove Membrane

Flip the ribs over and remove the thin membrane from the bone side. This helps your rub and smoke penetrate the meat.

Trim Excess Fat

Beef ribs are already well-marbled, so trimming large fat deposits ensures they won’t get greasy during the cook.

Apply Binder and Rub

Rub a light layer of avocado oil or mustard all over the ribs. Then apply your dry rub generously, pressing it into the meat.

Rest and Chill

Let the ribs rest at room temp for 30 minutes or refrigerate for up to 4 hours to enhance flavor adhesion.

Beef ribs coated with BBQ dry rub on a pellet smoker grill — Dry-rubbed beef ribs placed on a pellet smoker grill during the seasoning stage

Step 2: Smoking the Ribs (3-2-1 Method Adapted for Beef)

3 Hours – Unwrapped Smoke

Preheat smoker to 250°F
Place ribs bone side down
Spritz every hour with beef broth or apple juice to retain moisture

2 Hours – Foil Wrap

Wrap ribs in foil with a splash of beef broth
Return to smoker for 2 hours
This step makes the meat tender while locking in moisture

1 Hour – Sauce and Finish

Unwrap ribs and place them back in the smoker
Brush with BBQ sauce (optional)
Smoke for the final hour to set the bark and caramelize the glaze

Step 3: Rest and Serve

Remove ribs from the smoker and let them rest for 15–20 minutes. This lets the juices redistribute. Slice between bones and serve warm.

Pellet smoker beef ribs stacked with thick BBQ sauce dripping from the top — Sticky BBQ sauce glistens over tender beef ribs straight off the smoker

What to Serve with Smoked Beef Ribs

Sliced pellet smoker beef ribs on a wooden board with grilled corn, coleslaw, and mac and cheese — Smoked beef ribs sliced and served outdoors with summer sides—perfect for grilling season

Pairing the right sides elevates your rib dinner into a full BBQ experience.

Roasted garlic mashed potatoes
Grilled corn or asparagus
Baked beans or smoked mac and cheese
Pickled onions or a fresh herb slaw

Need more inspiration? Browse these delicious sides to serve with ribs or check out what to eat with short ribs for more mouthwatering pairings.

Expert Tips for Pellet Smoker Beef Ribs

Use a water pan in the smoker to retain humidity and prevent drying
Spritz regularly to develop bark without burning the rub
Cook to temp, not time—target 203°F internal for fall-apart ribs
Let ribs rest before slicing to maximize juiciness

Frequently Asked Questions (FAQs)

How long do you smoke ribs at 225 on a pellet smoker?

Pellet smoker ribs smoked at 225°F typically take 5 to 6 hours to become tender. This low-and-slow temperature helps develop a smoky bark while keeping the ribs juicy and flavorful. Use a thermometer to ensure they reach an internal temperature of 195°F–203°F for ideal tenderness.

What is the 3:2:1 rule for smoking ribs at Traeger?

The 3-2-1 method means 3 hours of smoking unwrapped, 2 hours wrapped in foil, and 1 hour unwrapped with sauce. It’s a foolproof approach to pellet smoker ribs, especially on Traeger grills, producing fall-off-the-bone results with deep smoky flavor and tender texture.

What temperature do you cook ribs on a Pit Boss pellet grill?

For pellet smoker ribs on a Pit Boss, set the grill to 225°F–250°F. This range allows slow cooking while building a rich smoke profile. Wrapping halfway through helps lock in moisture, and finishing with sauce gives your ribs that classic glazed finish.

How long to smoke ribs at 250 without wrapping?

If you’re smoking ribs at 250°F without wrapping, expect a 5 to 6.5-hour cook time. Spritz every hour to maintain moisture. This method creates a firmer bite and builds an intense bark, making it ideal for competition-style pellet smoker ribs.

Can I use this recipe for lamb ribs or venison ribs?

Absolutely. Just adjust the cooking time and monitor internal temperature carefully. Lamb may cook slightly faster.

What wood is best for beef ribs?

Oak, hickory, and mesquite are top choices. Apple or cherry can be added for a touch of sweetness.

Final Thoughts

These pellet smoker beef ribs are everything you want from a backyard BBQ classic—tender, smoky, flavorful, and show-stopping. With just a few ingredients and a reliable method, you’ll be serving up BBQ that rivals your favorite smokehouse. Try this once, and it’ll become your go-to recipe for beef ribs, guaranteed.