Shadow's Slow Smoked Sticky Beef Back Ribs

Prep Time
Cook Time
18h 15m
Ready In

"I smoke things using natural charcoal and woods. My smoker is not a fancy propane, nor electric one. I have to tend to the fire and smoke on an hourly schedule to keep the temp right and the food slow cooking. I use a two sided grill/smoker that can be used as a grill or a smoker. IT IS VERY IMPORTANT TO KEEP THE TEMP IN THE SMOKER BETWEEN 210°F and 250°F."

Original recipe yields 6 servings


  • Serving Size: 1 (304.6 g)
  • Calories 786.8
  • Total Fat - 55.4 g
  • Saturated Fat - 22.6 g
  • Cholesterol - 159 mg
  • Sodium - 1654.7 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 2.9 g
  • Sugars - 20 g
  • Protein - 39.9 g
  • Calcium - 47.9 mg
  • Iron - 5.5 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.2 mg

Step 1

Mix the ingredients for the rub together well.

Step 2

Rub over both sides of the ribs, rubbing in well.

Step 3

Cover with foil and placed in fridge overnight.

Step 4

Remove and let stand at room temp for 30 -40 minutes.

Step 5

Place in smoker.

Step 6

Heat smoker to 210° - 250°.

Step 7

Add cherry wood and grape vine to the fire box.

Step 8

Smoke for 4 hours.

Step 9

Slather with Sweet Baby Ray's BBQ sauce mixed with beer to make a thin sauce every 15 minutes for 1 hour.

Step 10

Smoke an additional hour.

Step 11

Enjoy! They are worth the work.

Tips & Variations

  • Aluminum foil
  • Smoker/ grill
  • Cherry wood. either chips or chunks soaked in water
  • Grape vine soaked in water



These are some of the best ribs we have had to date using our smoker and we will make them many more times down the road. They were tender and fell off the bone while eating them.

review by:
(23 Sep 2013)