If you’re a fan of juicy and tender meat, then smoked beef back ribs should be high on your BBQ bucket list. These delectable ribs are best enjoyed when slowly smoked, resulting in a melt-in-your-mouth experience that will leave you wanting more.
Key Takeaways
Unveiling the Magic of Beef Back Ribs
Beef back ribs are cut from the rib primal section of a cow, which is the same area that produces the succulent rib eyes and prime rib. In fact, these back ribs are simply the bones left after removing the meat to create boneless rib eye steaks or boneless prime rib roasts. They retain all the flavorful marbling and juiciness of their counterparts, making them the perfect choice for smoking. A typical rack of beef back ribs consists of 7-12 bones and weighs around 2.5-4 pounds.
It’s crucial to note that beef back ribs differ from the larger beef ribs and short ribs. Make sure you choose the right cut for your cooking endeavors.
Where to Find Beef Back Ribs
Butchers often prioritize selling the high-value rib eye meat rather than the back ribs, as it fetches a higher price per pound. Consequently, back ribs undergo aggressive trimming, leaving only a little meat attached to the bones. Look for back ribs with more meat and good fat marbling for the best results.
Fortunately, beef back ribs are quite affordable since they are often considered byproducts of the rib eye production process. You can find them in the beef section of your local grocery store or, even better, visit a butcher who will gladly sell you this underrated cut. Should you struggle to find them nearby, Felton Angus Beef offers a great online option with excellent results.
The Artistry of Smoked Beef Back Ribs
Now that we understand the essence of beef back ribs and how to acquire them, let’s dive into the best method for cooking these indulgent delicacies. Smoking is a game-changer for beef ribs, as the low and slow heat breaks down the connective tissues, resulting in the perfect tender texture. Moreover, the infusion of smoke lends a barbecue flavor to the meat and creates a beautiful mahogany bark on the surface. The end result is a heavenly combination of saltiness, juiciness, tenderness, and smoky goodness.
For optimal flavor, a combination of oak and cherry wood is a personal favorite. Oak perfectly complements the beef, while cherry imparts a rich dark red color. If you’re a fan of authentic Texas BBQ, keep it simple with a salt and pepper rub, such as the award-winning Hey Grill Hey Beef Rub, paired with post oak wood for smoking.
Mastering the Art of Smoking Beef Back Ribs
Here’s a summary of the smoking process for beef back ribs:
- Preheat your smoker: Heat your smoker to 275 degrees F (135 degrees C) for ample smoke and moisture retention.
- Slather and season: Use a light coating of classic yellow mustard as a binder for the seasoning. The Hey Grill Hey Beef Rub is highly recommended for flavor perfection.
- Smoke: Place the ribs bone side down on the grates, close the lid, and let them smoke undisturbed for 3 hours.
- Wrap the ribs: Once the ribs have developed a nice dark color, a set bark, and an internal temperature of approximately 165 degrees F (74 degrees C), wrap them in peach butcher paper. This step helps maintain moisture, enhances the bark formation, and hastens the cooking process.
- Finish smoking: Return the wrapped ribs to the smoker, close the lid, and continue smoking for an additional 1 1/2 to 2 hours. Smoke until the internal temperature reaches around 202 degrees F (94 degrees C).
- Rest, slice, and serve: Remove the finished ribs from the smoker and allow them to rest for at least 30 minutes, or up to an hour, before slicing and serving.
To emphasize the natural flavors, I prefer serving these ribs without sauce. However, if you desire an extra flavor kick, feel free to serve them with your favorite BBQ sauce. The Everything BBQ Sauce from Hey Grill Hey is a fantastic choice.
Smoking Time: Artistry Above All
While the entire smoking, wrapping, and resting process typically takes around 5 1/2 hours, it’s crucial to focus on temperature and texture rather than relying solely on time. BBQ cooking times are often approximate, as they depend on variables such as the thickness of the ribs and the temperature of the smoker.
After wrapping the ribs, begin checking for doneness after approximately 90 minutes of smoking. The ribs are ready when they are highly flexible, and the meat has significantly pulled back from the end of the bones. When inserting a meat thermometer, it should glide in effortlessly, just like softened butter. For accurate temperature readings, I recommend using a quality instant-read thermometer.
Smoked Beef Back Rib FAQ’s
Whenever I share a low and slow recipe, a few common questions usually arise. Here, I aim to address them all, ensuring your beef ribs turn out perfect on the first attempt. If any questions remain, please leave them in the comments section below.
Q: Can I cook beef back ribs in the oven or on a regular grill?
Technically, you can cook beef back ribs in the oven. However, they won’t have that distinct smoky flavor and enticing color that a smoker provides. If you own a gas grill, I have some useful tips for smoking on it that might interest you.
Q: Can I wrap the ribs with foil instead of butcher paper?
Absolutely! Wrapping the ribs in foil is an option, but be aware that they may cook more quickly. Additionally, the bark may not develop as dark since foil creates more of a steaming effect, while butcher paper allows the ribs to breathe.
Q: Is the mustard slather necessary?
No, the mustard slather is not mandatory. I personally enjoy using mustard as it acts as a binder for the dry rub while also tenderizing the surface. This combination results in an excellent bark formation. After cooking, the mustard flavor is not noticeable. If you’re allergic to mustard, I have achieved comparable results using hot sauce or vinaigrette dressings.
Expanding Your Beef Ribs Repertoire
At Hey Grill Hey, our love for beef ribs knows no bounds. If you’re eager to explore more enticing beef rib recipes, check out the links below:
- Perfect Smoked Beef Chuck Ribs
- Smoked Beef Short Ribs
- Smoked Boneless Beef Short Ribs
Beef Back Ribs Recipe
Once you’ve tried this beef back ribs recipe, we’d love to hear about your experience. Leave a comment, and join the supportive and backyard-friendly BBQ community at Hey Grill Hey, where we are dedicated to helping you become a backyard BBQ hero.
This post was originally published in April 2020. We have recently updated it with additional information and helpful tips, while keeping the recipe intact.
