If your ribs come out tough, there are a few easy ways to troubleshoot the issue.  - Ensure your smoker is properly calibrated. Beef back ribs should be smoked at a low temperature (no higher than 275 degrees F) for several hours. - Wrap your beef ribs in butcher paper or foil after the first round of smoking to lock in moisture and maximize tenderness.  - Be sure not to overcook. The meat is done when it reaches an internal temperature of 202 degrees F. Contrary to popular belief, leaving them on for longer will only make the meat dry and tough.