beef back ribs recipe
Learn how to cook beef back ribs to perfection! Get the best smoked, oven, and grilled beef back ribs recipe with ideal rib meat temperature & tips.
Equipment
- 1 Smoker or Oven or Grill
- 1 Meat thermometer
- 1 Aluminum foil
- 1 Water pan (for grilling)
- 1 Pastry brush
- 1 Roasting pan (for Oven)
Ingredients
- Beef back ribs
- Dry rub mix paprika, garlic powder, cayenne
- Apple cider vinegar
- Cooking oil
- Liquid smoke optional
- Honey optional
- Aluminum foil
- Meat thermometer
- Brown sugar for brine
- Salt for brine
- Apple juice for smoking
Instructions
- Prepare the ribs by cleaning and trimming. Remove the silverskin membrane and excess fat.
- Brine the ribs in a mixture of vinegar, salt, and brown sugar for 4–6 hours or overnight.
- Dry the ribs with paper towels and let them come to room temperature for 30 minutes.
- Apply the dry rub evenly, pressing it into the meat.
- Choose your cooking method: smoking, oven-baking, or grilling.
- For smoking: Preheat smoker to 225°F. Smoke ribs for 3-4 hours, wrap in foil with apple juice, and continue smoking for 2-3 hours.
- For oven-baking: Preheat oven to 275°F. Bake ribs covered for 2½ hours, then uncover and bake for 30 minutes.
- For grilling: Preheat grill to 325°F. Cook ribs indirect heat for 2-3 hours, basting every 30 minutes. Finish over direct heat for 5-7 minutes per side.
- Check for doneness by ensuring the internal temperature reaches 195–203°F and the meat bends easily.
- Rest the ribs covered with foil for 10–15 minutes before serving.