Yoohoo! One of my secret favorite items on our whole website. The Beef Back Rib rack!
Introduction: What Are Beef Back Ribs?
Alright, let’s talk about beef back ribs—those big, impressive ribs that look like they belong at the center of a BBQ spread. If you’re new to cooking them, no worries. Think of beef back ribs as the ribs that come from the rib primal section of the cow (the same area you get ribeye steaks from). They’re not as fatty or meaty as short ribs, but they’ve got flavor for days and are perfect for grilling, smoking, or slow-roasting. I’m here to walk you through everything you need to know so you can make them like a pro, even if it’s your first time!
How Are Beef Back Ribs Different From Short Ribs?
Now, before we dive into the cooking part, let’s clear up a common confusion: beef back ribs vs. short ribs.
Beef back ribs come from up higher on the cow, near the backbone, which is why they’re sometimes called "dinosaur bones"—they’ve got a long, impressive look. You won’t find as much meat between the bones, but what’s there is tender, full of flavor, and a dream when it’s cooked right.
Short ribs, on the other hand, are meatier and come from the lower part of the rib cage. They’re thicker, fattier, and best suited for slow-cooking methods like braising. So, if you’re after something to throw on the grill or smoker, beef back ribs are your best bet. Short ribs? Save those for a cold day when you’re ready for a hearty stew in a slow cooker.
How to Cook Beef Back Ribs
Beef back ribs love low and slow cooking. The slower you cook them, the more tender they get—and nobody wants tough, chewy ribs. Here’s how I recommend cooking them.
Grilling or Smoking: If you’ve got a smoker or a grill, this is where beef back ribs really shine. Start by seasoning your ribs with a good rub—keep it simple with salt and pepper, or go for something bolder like a BBQ spice rub. Then, set your smoker to about 225°F and let the ribs cook for 4-6 hours. If you’re grilling, indirect heat is your friend. Toss in some wood chips (oak or hickory are my favorites) for extra smoky goodness. Trust me, you’ll know they’re ready when the meat pulls back from the bone and has that delicious caramelized bark on the outside.
Oven Cooking: Don’t have a smoker? No worries, you can get similar results in your oven. Wrap your seasoned ribs in foil and pop them into a preheated oven at 275°F for about 3-4 hours. You want them to slowly cook until they’re fall-apart tender. Unwrap them for the last 30 minutes to let them get a little crispy.
Pro tip: Always let your ribs rest for about 10 minutes before slicing into them. It gives the juices a chance to settle, which makes the meat even more tender and flavorful.
When Are Beef Back Ribs Done?
So, how do you know when beef back ribs are ready? The best way is to use a meat thermometer and look for an internal temperature of 200°F. But honestly, you’ll start to notice that the meat has pulled back from the bones, and the bones will wiggle easily when you touch them.
And if you’re like me and prefer a visual cue, the ribs will look dark, caramelized, and maybe even a little crispy around the edges. That’s when you know it’s time to dig in!
What Are Beef Back Ribs Good For?
Back ribs are perfect for big BBQs, family gatherings, or just because it’s the weekend and you want to treat yourself. The smoky, beefy flavor pairs perfectly with classic sides like coleslaw, baked beans, or corn on the cob.
And here’s a tip for the planners out there: make extra! The leftovers are awesome. Slice up the leftover ribs and throw them on a sandwich with some tangy BBQ sauce, or toss them into a salad for an easy next-day meal.
How Much Beef Back Ribs to Serve Per Person?
When you’re serving ribs, it’s good to know how much to plan for, especially if you’ve got a crowd. The general rule is about 1 pound of beef back ribs per person. Now, that sounds like a lot, but remember, ribs have bones, so a lot of that weight isn’t meat. If you’ve got some big eaters at the table, maybe grab a little extra just in case. For kids or lighter eaters, you can probably get away with less.
If you’re serving other meats or a bunch of sides, you can adjust this amount down a bit. But hey, leftovers never hurt, right?
Where to Buy Beef Back Ribs?
This is the fun part—because you can get the best beef back ribs from us at Creamery Creek! We take pride in offering dry-aged back ribs that are packed with flavor. Our beef is aged for 21 days to make sure it’s as tender and delicious as possible.
When you order from us, we ship directly from the farm, so you’re getting the freshest beef, not something that’s been sitting around in a store for weeks. Plus, we’ve got great shipping options like Heartland Express and Farm Fresh in 2 Days, so you can have your ribs delivered right to your door.
Conclusion: Why Beef Back Ribs Should Be on Your Table
Beef back ribs are a seriously underrated cut. They’re flavorful, easy to cook once you know how, and perfect for impressing guests (or just treating yourself!). Whether you’re throwing them on the grill, slow-roasting them in the oven, or smoking them to perfection, they’ll quickly become a favorite in your house.
So, are you ready to get cooking? Check out our selection of beef back ribs and order today—we’ve got everything you need to make your next meal a hit!
Tell me how it goes!
XOXO,
Louisa