Yoohoo! One of my secret favorites on the whole Creamery Creek site, the Beef Back Rib rack.
What Are Beef Back Ribs?
Beef back ribs come from the rib primal section of the cow, the same area ribeyes are cut from. They don’t carry quite as much meat as short ribs, but they make up for it with big beefy, tender flavor. Perfect for grilling, smoking, or roasting, these ribs are built to impress at the table.
Beef Back Ribs vs. Short Ribs
Beef back ribs = flavorful bones from the rib primal. Think of the bone in ribeye, then lay them side by side. Cook them low and slow, and you’ll get fall-off-the-bone tenderness that tastes like an awesome steak, because really they are! They shine on a smoker or grill.
Short ribs? Those come from the lower rib cage. They’re thicker, fattier, and best for braising or slow-cooking in hearty stews.
So, think of it like this:
Back ribs for BBQ weekends.
Short ribs for cozy, cold-weather meals.
How to Cook Beef Back Ribs
Patience is the magic here.
Grill or Smoker:
Season with salt and pepper, or go bold with a BBQ rub.
Set your smoker to 225°F and cook for 4–6 hours.
On a grill, use indirect heat and toss in wood chips (oak or hickory = dreamy smoke).
They’re done when the meat pulls back from the bone and you’ve got that caramelized bark.
Oven:
Wrap ribs in foil, bake at 275°F for 3–4 hours.
Unwrap for the last 30 minutes to crisp them up.
Let rest 10 minutes before slicing.
Pro tip: don’t rush them. The longer, slower, the better.
When Are They Ready?
You’ll know. The meat shrinks back. Bones wiggle. The outside looks dark and caramelized. For precision folks, the internal temp should hit 200°F.
What Are Beef Back Ribs Good For?
These ribs were made for gathering. Pile them on the platter with coleslaw, baked beans, or corn on the cob. Make extra—you’ll thank yourself. Leftovers make killer BBQ sandwiches or get tossed into a salad for lunch the next day.
How Much to Serve
Plan on about 1 pound per person. Remember, bones take up weight. Big eaters? Add more. Kids or lighter eaters? A little less. And hey, extra ribs never hurt.
Where to Buy Beef Back Ribs
Right here at Creamery Creek! We dry-age our beef for 21 days, packing in tenderness and flavor you won’t find at the grocery store. Every rack ships straight from our farm freezer to your doorstep with options like Heartland Express or Farm Fresh in 2 Days. No middleman, no sitting on a shelf. Just farm-fresh beef ribs waiting for your grill.
Tell me how it goes!
XOXO,
Louisa