Beef Back Ribs Smoking Breakdown | Prep, Season, Smoke & Wrap!

In this video, I'm walking you through a complete beef back ribs recipe on the Kamado Joe — from membrane removal all the way to the final slice. This method runs five hours total: a 3-hour smoke at 250°F followed by a tallow-painted foil wrap for two more hours of low-and-slow perfection. MASTER YOUR GRILL: *Get my new cookbook* "The Texas Backyard Kitchen - Complete Meals from Fire to Table: https://kamadojoemasterclass.com/the-texas-backyard-kitchen/ *Get my Kamado Joe Owner's Handbook* (100+ pages of setup, maintenance, and pro techniques): https://kamadojoemasterclass.com/the-kamado-joe-owners-handbook/ Steps covered: ✅ How to remove the rib membrane (and why it matters) ✅ Homemade dry rub with brown sugar, kosher salt & cayenne ✅ Indirect Kamado Joe setup with FireBoard temperature control ✅ Hickory wood chunks + water pan technique ✅ Beef tallow baste before the wrap ✅ Foil wrap with 6 oz of your favorite beverage ✅ How to cut and serve beef back ribs Whether you're new to smoked beef back ribs or looking to refine your method, this step-by-step guide gives you everything you need to cook competition-quality ribs in your own backyard. Affiliate Links 🔗 Rib Membrane Removal Tool: https://amzn.to/4u0gV7B Recipe Links BBQ Baked Beans: https://kamadojoemasterclass.com/ultimate-barbecue-baked-beans/ Texas Coleslaw: https://kamadojoemasterclass.com/texas-style-coleslaw-with-a-spicy-dressing/ Jalapeno Cheddar Cornbread: https://kamadojoemasterclass.com/cast-iron-skillet-jalapeno-cheddar-cornbread/ Dry Rub Recipe: • ¾ cup brown sugar • ¼ cup granulated sugar • ⅓ cup kosher salt • 1 tbsp chili powder • 1 tbsp onion powder • 1 tbsp garlic powder • 1 tbsp freshly ground black pepper • ½ tsp cayenne pepper 🔔 New to the channel? Subscribe for Texas BBQ made simple on the Kamado Joe — new videos every week. Austin's Kamado Joe Masterclass helps you grill better and eat better. Step-by-step BBQ tutorials built around the Kamado Joe ceramic cooker — from your first fire to competition-level cooks. Chapters 0:00 - Introduction 0:10 - Why Beef Back Ribs Are Tough (And How to Fix It) 0:37 - What Are Beef Back Ribs? 0:54 - The 5 Stages of This Cook 1:03 - Stage 1: Removing the Membrane 2:02 - Rib Membrane Removal Tool Demo 3:02 - Stage 2: The Dry Rub 3:35 - Stage 3: Kamado Joe Setup 4:37 - Stage 4: The 3-Hour Smoke 5:02 - Stage 5: Beef Tallow Paint & Foil Wrap 5:50 - Back on the Kamado Joe (2 More Hours) 6:07 - Cutting & Serving 6:26 - Side Dish Recommendations 7:18 - Resources & Links 7:40 - Outro Watch my video about Why You Need a FireBoard Temperature Control Device here: https://youtu.be/L5ybR3GnTbQ PAID AFFILIATE LINKS Knives Zwilling Pro 8" Chef's Knife: https://amzn.to/4halBSK Zwilling Pro 4" Paring Knife: https://amzn.to/3VYVZhO Zwilling Pro 5.5" Boning Knife: https://amzn.to/4q5GzGb Dalstrong 12" Slicing Knife: https://amzn.to/42AdnNx Dalstrong 8" Butcher's Knife: https://amzn.to/3IY0ztN BBQ Tools & Supplies FireBoard 2 Drive: https://fireboardlabs.sjv.io/mOLV9q FireBoard Pro: https://fireboardlabs.sjv.io/kOyX4d FireBoard 2: https://fireboardlabs.sjv.io/OekJrN Kamado Joe Cover: https://amzn.to/46S8IrE Kamado Joe Karbon Steel Griddle: https://amzn.to/4nUe3pm SMOKEWARE Chimney Cap for Kamado Joe: https://amzn.to/42hy5BR Kamado Joe Classic: amzn.to/3MXpaNT Kamado Joe Cast-Iron Grates: amzn.to/4ehLJIP Kamado Joe Griddle Plate: amzn.to/3AYbL5e High-Heat Gloves (ULINE S-25687): https://www.uline.com/Product/ProductDetailRootItem?modelnumber=S-25687 Leather Welding Gloves: https://amzn.to/4rMWlG7 Pellet Smoke Tube (Set): https://amzn.to/4aAvR3J Kick Ash Basket: https://amzn.to/4qdnNwI Kick Ash Can: https://amzn.to/4rGjIkshttps://amzn.to/4rGjIks Karbon Steel Griddle: https://amzn.to/4nUe3pm Recipes at https://kamadojoemasterclass.com.com If you like the video let me know, and please subscribe. Thanks for watching. BUSINESS INQUIRIES: dscott@kamadojoemasterclass.com FTC Disclaimer: This video does NOT contain any paid promotion, sponsorship or endorsement. All opinions are my own. I do use affiliate links. As a customer, you do not pay any more or less because of an affiliated link. A small percentage of the sale will go to the person who generated the link. Thank you for supporting my channel. #kamadojoemasterclass #KamadoJoe #BBQTips #castironrestoration #rustremoval #castironskillet #BeefBackRibs #KamadoJoe #SmokedBeefRibs #BBQ #TexasBBQ #BeefRibs #KamadoJoeCooking Most people pull beef back ribs off the smoker and wonder why they're tough. This video shows the five stages of preparing beef back ribs, from prep to smoking at 250°F and finishing with a wrap. Learn how to smoke ribs perfectly every time, ensuring tender and flavorful bbq ribs that are a hallmark of Texas BBQ. 🔔 New to the channel? Subscribe for Texas BBQ made simple on the Kamado Joe — new videos every week.