Understanding Beef Back Ribs

Beef back ribs are located in the rib primal section of a cow, near the ribeye steaks. While they aren’t as large and meaty as short ribs, they are flavorful and an excellent, cost-effective alternative. These ribs usually weigh between 3 to 5 pounds and consist mostly of intercostal meat, situated between the bones.
The beauty of smoking beef back ribs lies in their affordability compared to other cuts; you can often find them for less than $2 per pound, making them a great value for mouthwatering flavor. To expand your knowledge about beef rib cuts, you might want to check out the tutorial on different types of beef ribs.

Essential Ingredients for Beef Back Ribs

• Beef Back Ribs: Preferably in a rack format, with seven bones, but individual bones can be used too—just adjust cooking times accordingly.
• Beef Dry Rub: A classic blend includes kosher salt, black pepper, and granulated garlic, or you might fancy a more complex brisket rub that includes chiles and cumin.
• Spritz Ingredients: A mixture of cola and Worcestershire sauce or soy sauce in a squirt bottle adds moisture while smoking.
• Barbecue Sauce: Opt for your favorite BBQ sauce. My personal favorite is Blue’s Hog Smokey Mountain.
• Cola: Any type of cola works—regular or diet, root beer, or Dr. Pepper.
• Hot Sauce: A few dashes can balance the sweetness of the ribs.

Step-by-Step Preparation of Smoked Beef Back Ribs

1. Preheat your smoker to 275°F, ensuring an indirect heat zone.
2. If using a charcoal grill, light the coals on one side, leaving the other side free for smoking. For gas, ignite one burner and adjust to reach 275°F.
3. For pellet grills, set the temperature to 275°F. On the Ninja Woodfire Grill, add pellets and select the smoke function.
4. Remove the Membrane: Use a knife to lift the membrane from the back of the ribs. Grip with a paper towel to pull it off entirely.
5. Season the Ribs: Rub the seasoning generously on both sides of the ribs. For enhanced flavor, refrigerate overnight if possible.
6. Start Smoking: Place ribs bone-side down on the grill and smoke for 2-3 hours, applying the cola and Worcestershire spritz every 30 minutes.
7. Baste and Finish: When the ribs reach an internal temperature of 205°F, brush with your BBQ sauce mixture and smoke for an additional 15 minutes.
8. Rest and Serve: Allow the ribs to rest for 15 minutes before slicing them into portions.

How to Serve Smoked Beef Back Ribs

After slicing, serve the beef back ribs with extra cola BBQ sauce and your favorite side dishes. Given that beef back ribs have less meat compared to other cuts, plan for one rack to serve two people. Enjoy the smoky flavor and tender texture straight from the grill!

Storage Tips for Leftover Ribs

Store any leftover ribs in an airtight container in the refrigerator for up to 3-5 days, or freeze them for as long as six months to retain freshness.