Beef back Ribs are the perfect cut for your backyard barbecue. They are about the same size as a spare rib and they cook up very quickly and taste great. These are essentially the baby back rib of a cow and come from the back of a ribeye. These are easy to make a good option for a beginner. All you have to do is take them out of the cyrovac pack, slather them with a binder like our Rebel Red BBQ Sauce. Lightly apply your favorite rub and get the fire started. You can flip these once or twice during the cook to crisp up each side. Once you see the rib meat starting to appear dry grab a spray bottle and spritz them. Spritzing adds a little more flavor to the beef as it cooks and the moisture helps as the smoke likes to adhere to the meat during the cooking process. We wait to spritz until we see a nice bark form, generally around the 1 hour mark from the start of smoking.
We finished these ribs at 208º internal, but you’ll find that it’s somewhere between 200-212 degrees. There is no exact time as each rack will be different, it could take 1.5 hours or up to 3 hours. There are always factors that will effect total time so remember that it’s important to always cook to the final temperature and never by length of time. Also important to note that we use a Thermopop thermometer throughout our cook, checking them frequently.
Your reward for all of your time and attention to your smoked ribs will be by brushing them with our Sweet Heat BBQ Sauce. This is a perfect choice as the sauce pairs well in that it has worcestershire and red wine vinegar as part of its ingredient list. You’ll find it complements this cut of beef well.
The final step we took in making our ribs was to remove them after then were glazed and rest them in aluminum foil for 30 minutes.
We hope you enjoy and be sure to tag us in your instagram posts if you decide to give them a try.
Beef Back Ribs
- Drum Smoker, kettle or off-set smoker
- Spray bottle, tongs, gloves
- 3 pounds Beef Back Ribs Try to find the most meaty one that you can.
- 3 tbsp salt and peper rub 2 parts course pepper, 1 part mortons kosher salt
- 2 cups Apple Cider Vinegar used for spritz
- 1 Bottle Sweet Heat BBQ Sauce Gabrick BBQ Sauce Co
- Grab a bottle of Gabrick Barbecue brand "Sweet Heat sauce at your local H-E-B Grocery Store.
- These beef back ribs were slathered in our spicy "Rebel Red" sauce as a binder and then lightly covered with salt & pepper. You can also use peanut oil as a binder.
- Prepare a Weber kettle, UDS drum or offset smoker with the wood of your choice. For this cook we wanted that sweet tasting cherry smoke. Try to create to zones. Meat on one side, fire source on the other for the "indirect method".
- Cook indirect between 275 – 300°.
- Spritz with apple cider vinegar when meat appears dry.
- Around 195°, begin to apply a thin layer of sweet heat barbecue sauce. Let glaze set and then remove from heat wrapping meat in foil to rest. .