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Smoked Garlic Jalapeño Beef Ribs sliced and ready to serve.
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5 from 2 votes

Smoked Garlic Jalapeño Beef Ribs

Smoked Garlic Jalapeño Beef Ribs for some tender, juicy and beef.
Prep Time1 hour
Cook Time10 hours
Total Time11 hours
Course: Main Course
Cuisine: American
Servings: 8 People
Author: Derek Wolf




  • 16 oz of Light Beer
  • 8 oz White Vinegar
  • 2 oz of Hot Sauce


  • Dill Pickles chips
  • Pickled Red Onions
  • White Bread


  • Place your beef ribs on a cutting board and trim any excess fat or silver skin on the top part.
  • Slather with hot sauce all over and generously season all sides with my Smoked Garlic Jalapeno Lager Rub in order to completely cover the roast.
  • Then, season generously on the top of the meat with coarse black pepper.
  • Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
  • Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor.
  • In a spritz bottle, add all the ingredients for the spritz.
  • Add the beef ribs on to the smoker to cook until they have developed a nice crust on the outside and have reached 155-160F internal (about 5-7 hours).
  • Make sure to spritz on the “dry” areas every 45-60 minutes.
  • Once good, pull them off the smoker and wrap them in butcher paper. Place back on the smoker to cook for another 2-3 hours or when they reach 200-205F and are probe tender.
  • When done, pull them off and rest in a room temperature cooler for at least 1 hour but ideally 2-3 hours.
  • Slice the beef ribs up and serve with pickles, pickled red onions and some white bread. Enjoy!



Serving: 8g | Calories: 339kcal | Carbohydrates: 58g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 261mg | Potassium: 1406mg | Fiber: 22g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 5mg | Calcium: 407mg | Iron: 10mg