Beef back ribs are a delicious yet underutilized cut of beef that can make for an amazing grilling or smoking experience when cooked properly. In this complete guide, we’ll cover everything you need to know about beef back ribs, from what they are to how to cook them for finger-lickin’ results.
What Part of the Cow Do Beef Back Ribs Come From?
Beef back ribs come from the upper rib section of the cow specifically ribs 6 through 12. This is the same part of the cow where ribeye steaks and prime rib roasts come from.
Back ribs are literally the ribs that are left over after the butcher has removed the boneless ribeye muscle from the bones. The term “back ribs” refers to the fact that they come from the back portion of the rib section as opposed to short ribs which come from nearer to the belly.
What Do Beef Back Ribs Look Like?
Beef back ribs usually come in a full rack with anywhere from 7 to 13 bones. Unlike pork spare ribs, beef back ribs have the meat trimmed very close to the bone. In fact, sometimes you can even see part of the bones peeking through. This is because butchers try to maximize the amount of premium ribeye that they can get from this section, leaving little meat on the actual ribs.
When shopping for back ribs, look for racks with as much meat still attached as possible and good marbling throughout. Well-marbled back ribs with a decent amount of meat should provide a juicy, beefy tasting grilling experience.
How Much Meat Is on Beef Back Ribs?
Due to the trimming, there is significantly less meat on beef back ribs compared to pork ribs While pork spare ribs may have inch-thick layers of meat, beef back ribs will have just 1⁄4 to 1⁄2 inch of meat on them
This doesn’t mean you can’t get plenty of tasty beef from them though! When cooked properly, the meat left on beef back ribs becomes fall-off-the-bone tender and packed with beefy flavor. Just don’t expect them to have quite as much sustenance as a big ol’ rack of pork ribs.
Are Beef Back Ribs Expensive?
Thankfully, beef back ribs are one of the more affordable cuts of beef you can buy. Since butchers are just trying to get the most money from the ribeye muscle on these ribs, back ribs are basically a byproduct that they’re happy to sell for cheap.
You can often find racks of back ribs for as little as $2-3 per pound. Compared to nicer steaks and roasts that can cost upwards of $15-20 per pound, back ribs deliver great bang for your buck.
Where to Buy Beef Back Ribs
Start your search for back ribs in the beef section of your local grocery store meat department. Since they tend to be more of a specialty cut, you may need to ask the butcher if they have any available.
Many butcher shops will stock back ribs or will be happy to specially order them for you. You can also find beef back ribs online at sites like Crowd Cow.
No matter where you buy them, try to select racks that have good marbling and a decent amount of meat left on the bones. This will help ensure the ribs stay juicy and flavorful when cooking.
Are Beef Back Ribs Any Good?
Absolutely! When cooked properly, beef back ribs can be amazingly flavorful and tender. The initial trimming by the butcher actually works in your favor, as the thin strips of meat left on the ribs allow the seasonings and smoke to really penetrate.
Smoking beef back ribs results in a peppery, beefy outer bark encasing super moist and tender meat. The bones just slide right out when they’re done. Grilling over high heat can also produce delicious caramelized back ribs in less time.
So while beef back ribs may not look like much in their raw form, their intense beefiness and tenderness after cooking make them a hidden gem that’s perfect for the grill or smoker. Just be sure to cook them low and slow!
How Should You Cook Beef Back Ribs?
For the best results, beef back ribs should be cooked “low and slow” either in the oven or on a smoker/grill. This extended cooking at a lower temperature gives the meat time to become fall-off-the-bone tender and develop deep, beefy flavor.
Oven Method
Cooking beef back ribs in the oven is an easy, foolproof way to get tender, juicy results every time. Simply season the ribs, wrap them in foil, and bake at 275°F for about 4 hours. Finish them by unwrapping, brushing with BBQ sauce and broiling to caramelize.
Smoker/Grill Method
Smoking beef back ribs over low indirect heat (225-275°F) for 4-6 hours creates delicious, peppery bark and lets the smoke really permeate into the meat. Try using wood like oak and cherry for great flavor. Apply a dry rub for seasoning.
Direct Grilling Method
You can also grill beef back ribs directly over high heat. This cooks them more quickly, in about 90 minutes. Apply a sticky, sweet glaze during the last 10 minutes to help keep them from drying out. Watch closely to avoid burning.
No matter which cooking method you use, always cook beef ribs to an internal temperature of at least 195-205°F. This extended time at a lower temperature is key for breaking down the connective tissues and ensuring tender, pull-off-the-bone ribs.
How Long to Cook Beef Back Ribs
Beef back ribs typically take right around 4-6 hours to cook when using a low, indirect heat source like an oven or smoker. However, it’s important to judge doneness based on temperature rather than time.
A good rule of thumb is:
- Unwrapped at 225-275°F: About 3 hours
- Wrapped in foil/paper at 225-275°F: 1 1/2 – 2 more hours
- Cook to 195-205°F internal temperature
Always use a meat thermometer to verify your ribs have reached the proper internal temp for pulling them off the heat. Cooking times can vary based on thickness of ribs, accuracy of your oven/smoker temp, and other factors.
Should You Wrap Beef Back Ribs?
Wrapping or braising beef back ribs about halfway through the cook time is highly recommended. The wrapping keeps the ribs moist and tender and helps them cook faster.
Most pitmasters recommend wrapping beef ribs in butcher paper rather than aluminum foil. Butcher paper allows some steam to escape while foil creates more of a steaming effect. This steam can make the bark soggy.
Wrap the ribs once they’ve achieved good color on the outside (after about 3 hours) and return them to the heat for about 1 1/2 – 2 hours more until fully tender.
Do Beef Back Ribs Need to Be Marinated?
Marinating is not required for beef back ribs to turn out tasty and tender. While certain marinades can impart nice flavor, beef back ribs will be delicious with just a simple dry rub applied.
If you do want to marinate them, limit it to 1 hour or less. Extended marinating can cause the meat to become mushy. Simple marinades like teriyaki, red wine vinegar, or soy sauce work well.
Best Wood for Smoking Beef Back Ribs
For authentic barbecue flavor, smoked beef back ribs can’t be beat. Cook them low and slow over indirect heat from your favorite smoking wood.
Oak is a classic choice for beef that provides an excellent complement to the meaty flavor. Hickory and mesquite are also good options. Cherry and apple wood add a milder, sweeter note.
Try mixing woods like oak and cherry to get both robust and fruity notes in your smoked back ribs. Avoid very strong woods like mesquite for the entire cook, as they can overpower the beef.
Dry Rub vs Wet Rub for Beef Back Ribs
You can go either dry or wet when it comes to the rub for these ribs. Here are the differences:
Dry Rub
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Easier and quicker to apply
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Creates a crispy, spicy bark
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Flavors tend to concentrate as ribs cook
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Ingredients like salt, pepper, sugar, paprika, chili powder
Wet Rub (Marinade)
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Penetrates into meat more
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Can help keep ribs moist
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Imparts lots of flavor from liquids
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Ingredients like vinegar, citrus, soy sauce, Worcestershire
Either method will infuse the meat with plenty of spice and flavor. Make sure to pat ribs dry before applying a dry rub. For a wet marinade rub, allow just 1 hour or less for marinating before cooking.
Should You Remove Membrane from Beef Back Ribs?
Yes, you should always remove the thin membrane that covers the back of beef back ribs before cooking them. This membrane contracts during cooking and can cause the ribs to warp and curl.
Removing it only takes a couple minutes. Just slide a butter knife under the membrane at one end of the rack to loosen it. Then grab it with a paper towel and peel it off. This helps the seasonings and smoke better penetrate the meat too.
How to Know When Beef Back Ribs Are Done
Using a good instant read thermometer is the best way to determine when your back ribs are fully cooked. Insert it into the thickest part of the ribs, avoiding bone, and check the temp.
Beef ribs are done when they register 195-205°F internally. At this point they should be very tender and flexible with meat contracting away from the ends of the bones.
If you don’t have a thermometer, you can also do a “bend test”. Grab both ends of the rack and start to bend it slightly. Properly cooked ribs will bend easily without breaking apart.
Resting Beef Back Ribs After Cooking
Be sure to let your ribs rest for at least 15-30 minutes before cutting into them. This allows the juices to redistribute through the meat for a moister bite.
Cover the ribs loosely with foil as they rest to help retain heat. The meat will continue to cook a bit more during this time, firming up just slightly.
Slice between each rib bone to serve individual ribs. Stand them up on the plate for an impressive presentation!
Best BBQ Sauce for Beef Back Ribs
While back ribs are delicious with just a dry rub, you can also coat them with sauce during the last 5-10 minutes of cooking to add sticky sweetness.
Opt for a sweeter, tangy sauce that complements and balances the strong beefiness. Good choices include:
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Sweet and tangy Kansas city style sauce
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Bold, fruity sauce with cherry or plum notes
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Molasses-based sauce with warm spices
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Sweet bourbon sauce with a kick from Worcestershire
Brush on a thin layer to allow the meat flavor to still come through. Serve extra sauce on the side for dipping.
Can You Make Beef Back Ribs in the Instant Pot?
Yes, you can make juicy, tender beef back ribs in the Instant Pot or other electric pressure cooker. This method cooks them in a fraction of the time.
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Rub ribs with spice mix
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Add 1 cup broth to pot, place ribs inside
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Cook 20 mins under high pressure
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Quick release, brush with sauce, then broil
The downside is you won’t get quite as much deep smoke flavor. But it’s a handy alternative when time is short.
Storing and Freezing Leftover Beef Back Ribs
Since back ribs tend to come in large racks, you’ll often have leftovers. Store them:
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In fridge for 3-4 days
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In freezer for 2-3 months
Let ribs cool completely before storing in airtight containers or heavy duty freezer bags. Reheat in the oven or microwave until warmed through.
Other Common Questions
Are beef back ribs meatier than short ribs?
No, back ribs actually have less meat than plate short ribs. Short ribs are cut nearer the belly where the meat is thicker. Back ribs have the ribeye muscle almost completely removed.
Why are beef back ribs so expensive at restaurants?
You’re mostly paying for the labor involved in slow smoking these ribs for hours. The ribs themselves are actually one of the cheaper cuts of beef. But “beef ribs” on a menu commands a higher price.
Can you cook beef back ribs from frozen?
Yes, you can cook back ribs directly from frozen using your preferred method. Just add about 30 minutes-1 hour to the total cook time if starting with frozen ribs. Handle them gently when applying rubs to avoid breaking off the hardened meat.
What’s the difference between back ribs and short ribs?
- Back ribs come from the upper rib section near the spine
- Short ribs come from lower rib section nearer the belly
- Back ribs have meat trimmed very close to bone
- Short ribs are cut across the bones and contain more meat
Putting It All Together
While beef back ribs may look unimpressive in their raw form, they transform into a delicious grilled or smoked treat when prepared properly. Look for ribs with good marbling and apply a flavorful dry rub. Cook low and slow, either in the oven or on a smoker/grill, until tender and smoky. Rest before slicing and serve sauced or unsauced for incredible backyard beefy ribs. Once you try juicy, fall-off-the-bone beef back ribs, you’ll be hooked!
