Beef back ribs are the bones cut from a ribeye roast. They have less meat on top than plate short ribs, but the meat between the bones is rich and full of flavor. They also cost less and cook faster.
The recipe
Ingredients
- 2 racks beef back ribs, 3–4 lb each
- 2 tbsp yellow mustard or hot sauce, as a binder
- 4–5 tbsp coffee and chile steak rub or Texas-style brisket rub
- 1/2 cup beef broth or apple juice, for spritzing (optional)
- 1/2 cup BBQ sauce, for serving (optional)
- Smoking wood: oak, hickory or pecan (chunks, chips or pellets)
Steps
- Flip the racks bone side up. Slide a butter knife under the thin membrane on the back, grip it with a paper towel and pull it off.
- Trim any hard fat or loose bits of meat from the top.
- Coat the racks lightly with the binder, then season both sides evenly with the rub.
- Set up your smoker for 275°F with oak, hickory or pecan. Wait for thin, clean smoke.
- Place the racks on the grate bone side down. Smoke for 3 hours without opening the lid.
- After 3 hours, spritz the racks with broth or apple juice every 45 minutes if the surface looks dry.
- Keep smoking until the meat between the bones reaches 200–205°F and a probe slides in with little resistance, about 5–6 hours total. Wrap in butcher paper for the last hour if the bark is getting too dark.
- Rest the ribs 15–20 minutes, then slice between the bones. Serve with sauce on the side if you like.
Why this works
Back ribs have fat and connective tissue tucked between the bones. Beef is safe at 145°F, but that tissue needs much more heat to break down. Cooking to about 200–205°F turns it soft and juicy. Smoking at 275°F gets you there faster than 225°F without drying out the thin layer of meat on top.
Leaving the ribs unwrapped for most of the cook builds a thick, dark bark. Wrap only if the color gets darker than you want.
Back ribs vs. short ribs
Back ribs come from the rib section above the ribeye. Most of the meat is between the bones, not on top. Plate short ribs come from lower on the animal and carry a thick slab of meat on each bone. They take longer and cost more. If you want the big "dino rib" look, try our smoked beef short ribs.
The rub
Beef ribs need a bold rub to stand up to the rich meat. Our coffee and chile steak rub builds a deep, dark crust. For a classic Texas taste, go with the Texas-style brisket rub, which is mostly coarse pepper and salt.
Best wood
Oak is the Texas favorite for beef. Hickory adds a stronger flavor. Pecan is a little softer and works well if you are new to beef ribs.
How to tell it's done
Probe the meat between the bones in a few spots. It should feel like pushing into soft butter. The meat will also pull back from the ends of the bones by about 1/2 inch. A leave-in thermometer helps, but always confirm by feel.
Make ahead / storage
Leftover ribs keep 3–4 days in the fridge. Wrap them in foil with a splash of broth and reheat in a 275°F oven until hot, about 20–30 minutes.
Variations
- Spicy. Use hot sauce as the binder and add 1 tsp cayenne to the rub.
- Sauced. Brush with BBQ sauce for the last 15 minutes to set a light glaze.
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