Beef back ribs are one of those things that many people love and others hate.
It’s hard to say why this is, but it might be because they can be difficult to find or prepare.
However, if you have tried them before and enjoyed them, there are plenty of recipes out there just waiting to be discovered!
What Is The Best Beef Back Ribs Recipe?
The first thing you need to know about preparing beef back ribs is that they shouldn’t be too big.
If you get your hands on some large ones, don’t worry – we will show you how to make them smaller later on!
These should also not take long to cook.
They aren’t meant to be slow-cooked like other kinds of meat, so keep an eye on the timer and finish cooking as soon as possible.
You want to use a rub rather than marinating these in anything.
Rubbing ensures that all parts of the meat are coated evenly, which makes it easier to pull apart when eating it.
Finally, remember that most of the time spent making beef back rib recipes means resting.
This lets the internal temperature fall down slowly, giving the meat more flavor while still keeping it moist and tender.
You may get better results from this method than any other way.
So now let’s look at what you need to do to create the perfect beef back ribs recipe.
First though, you must decide whether you want to smoke, grill, bake, or broil your ribs.
Each method has its own advantages and disadvantages, so here’s what you need to know.
- Baking is great because you can control the heat inside the oven well enough to ensure even cooking throughout.
- However, you won’t get much smokiness unless you invest in a smoker.
- Grilling gives a lot of bang for your buck, especially if you buy something like a Weber Kettle Grill.
- These offer a wide range of grilling temperatures, meaning you can sear your food (which helps add flavor) without overcooking it.
- Smoking provides a subtle background flavor, while still allowing you to enjoy good barbeque sauce.
- The process takes longer than any other kind of grilling, though, so you’ll probably end up spending quite a bit of money doing it.
- Broiling works well for quick meals where you don’t have time for smoking or grilling.
- It doesn’t give off nearly as much smoke or char as either method does, but it’s fast, easy, and cheap.
Now that you know what you’re getting into, let us see how to make the best beef back ribs recipe ever.
What Are The Ingredients For Beef Back Ribs?
The most important ingredient when cooking beef back ribs is your choice of meat.
You will need to buy some quality rib meat from a butcher who specializes in selling beef back ribs.
They should also be cut into strips so that they fit onto your grill grate.
You may want to ask the butcher how long they think the ribs will take to cook, as well as what temperature they like their ribs done at.
If you don’t know any better, stick with medium rare (145 degrees Fahrenheit) on the lower end of the scale, while medium (160 degrees F.) would probably be more appropriate on the higher side.
When choosing spices for your rub, make sure you get a good variety.
These days, almost every grocery store has an aisle dedicated to spicy foods, so you shouldn’t have too much trouble finding something suitable.
Once you’ve chosen your spices, mix together all of the dry ingredients.
Then add enough water to make up about half of your total volume.
Mix everything together thoroughly and set aside.
Next, choose which sauce you wish to use.
There are two basic types, barbecue sauces and marinades.
BBQ sauce works great for adding flavor, but marinades tend to provide more moisture, making them ideal for slow cooker or crock pot dishes.
There are numerous different kinds of marinade options available, some of which contain sugar, salt, garlic, onions, and other ingredients.
To keep things simple, we recommend using a homemade marinade instead.
Once again, you will need to check with your local butcher shop to see what kind of seasoning they prefer.
After you have selected your marinade, pour it over your ribs in a bowl.
Let them soak for several hours so that they absorb all of the flavors.
How Do You Cook Beef Back Ribs?
The first step when cooking any kind of meat is seasoning.
So, how should you season your beef back ribs? Well, the most important thing is to make sure you use a good rub on the outside of the rib rack.
Rubbing the spices into the skin will help bring out their flavor during cooking.
You can also add some herbs like rosemary, sage, thyme, etc., depending on what type of dish you want to serve.
Once the ribs go into the oven, it’ll take about 2-3 hours at 350 degrees Fahrenheit (176 degrees Celsius) for the meat to reach an internal temperature of 145 degrees F (63 degrees C).
That’s not too hot so don’t worry.
Just let it sit for at least 30 minutes after you pull it from the oven.
If you want more heat, try putting the whole rack over a grill pan on medium-low heat.
You can cook these beef back ribs on a stovetop burner as well, but I wouldn’t recommend it unless you know exactly how long to cook each side.
As mentioned above, the meat needs to rest for at least half an hour after being removed from the oven.
Afterward, you can slice up the racks and enjoy them with friends and family.
If you’re looking to eat more than two pieces of beef back ribs per person, you may need to get creative.
There are several ways to cut the racks apart, including cutting down the middle, cutting along the bone, removing the bones entirely, and using kitchen shears.
What Is The Best Way To Cook Beef Back Ribs?
The first thing to consider when cooking any type of meat is what kind of fire you will use.
If your grill has been used heavily during the day, it may need some time to cool down enough to safely handle it again.
In addition, the surface area on which you will be cooking should also be considered.
If you intend to cook beef back ribs over an open flame, such as gas, charcoal, or wood, make sure to thoroughly clean the grates and add a little oil to prevent sticking.
You want your ribs to sear quickly so you get good flavor throughout all parts of the rib.
Don’t forget to put on gloves while doing this part!
When cooking these meats over indirect heat, it’ll take longer for the meat to get nice and browned.
However, you still want to sear it at least once to ensure even distribution of the spices and seasonings.
A cast iron skillet works well for this purpose.
Once the meat is seared, remove it from the pan and place it directly onto your hot coals.
As long as you keep your grill lid closed, you won’t lose too much smoke into your food.
Just remember not to turn up the heat too high, since the goal here is to retain moisture inside the meat.
For most of us, we don’t mind a bit of smoke after our meal, but it’s important to know how to control it, especially if you’re trying a new recipe.
When you begin to see steam build-up around the edges of your pan, lower the heat and wait for the steam to dissipate before turning up the heat again.
As mentioned above, you want to leave the ribs alone until they reach about 140 degrees F (60 C).
Once they hit this temperature, place them on a rack set over aluminum foil to catch their drippings.
Make sure to let them sit undisturbed for 10 minutes before serving.
This ensures that the juices return to the meat and help maintain its texture.
After resting, cut the meat away from the bone using kitchen shears.
Serve immediately with sauce, slaw, and other accompaniments like pickled peppers or sauerkraut.
What Is The Best Temperature To Cook Beef Back Ribs?
The ideal temperature to cook your meat depends on what cut of meat you choose, how much time you want to spend cooking it, and where you live (for example, some places may experience hot weather during summer months).
In general, though, most cuts of meat will benefit from being roasted at a relatively low heat to avoid overcooking.
If you prefer using an Instant Pot, we recommend setting the pressure cooker to medium-high or high and leaving it alone for 4 hours.
For other electric appliances, check the manufacturer’s instructions.
If you plan to use an outdoor grill, be sure to set up the coals so that they burn down to embers instead of flames.
Then place the ribs directly over the coals so that they get direct exposure to the fire without any additional fat dripping onto nearby food items.
Keep an eye on the flame and remove the ribs when they reach 145 degrees F (63 C) — or as soon as they start to brown around the edges.
You should also keep in mind that different types of meat require different amounts of time to cook properly.
Ribs take longer than other cuts of meat, especially if they’re thicker and don’t have much marbling throughout their muscle fibers.
How Long Do You Cook Beef Back Ribs?
The answer depends on how much time you want to spend cooking your meal.
If you only plan to grill these bad boys up once or twice per year, you probably don’t need to worry about setting aside an entire weekend to make them.
If you plan to enjoy beef back ribs more than that, however, you will likely need to invest some extra time into preparing them.
As such, I recommend making sure you set aside at least two hours for this process.
You should also take care not to overcook the ribs, as that will result in dry meat instead of juicy ones.
That said, you may decide that 2-3 hours isn’t enough time to get everything done.
In which case, feel free to add additional time if needed.
2 tablespoons unsalted butter
1/4 cup (60 mL) olive oil
6 cloves garlic, minced
1 teaspoon salt
1 tablespoon freshly ground black pepper
2 teaspoons onion powder
1 1/2 cups (375 mL) ketchup
1/2 cup (125 mL) molasses
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 teaspoons hot sauce
1/2 cup (125 mL) soy sauce
1/4 cup (60 mL) brown sugar
2 tablespoons Dijon mustard
1 tablespoon liquid smoke
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
2 racks beef back ribs
Preheat your oven to 325 degrees F (160 degrees C).
In a large bowl, combine all of the ingredients except the ribs.
Whisk well to ensure everything gets thoroughly mixed together.
Once everything has been combined, pour half of the marinade over the top of each rack of ribs.
Place the other half of the marinade in a sealable plastic bag and store it in the fridge while the ribs come up to room temperature.
Allow the ribs to sit for 30 minutes before placing them directly on the stovetop and turning on the heat.
Turn the burner off when the ribs reach medium-high heat.
Place each rib down onto a cutting board, fat side up.
Using either your hands or kitchen tongs, carefully begin to pull apart the membrane between the individual bones.
Continue pulling away from the center to expose the bone ends.
Once the membrane has been pulled completely off, flip the ribs over so their “belly” faces up.
Use a sharp knife to cut through the membrane covering the belly area of the ribs.
Discard the membrane.
Turn the heat to medium-low and place the ribs right next to the pan.
Cook the ribs, covered, for 5 minutes, flipping every minute or so to prevent burning.
When the first side is browned, remove the cover and continue cooking until both sides are nicely charred.
Remove the ribs from the pan, allowing any excess juices to drip back into the pan.
Set the ribs aside and repeat the same steps with the remaining racks of ribs.
What Is The Best Way To BBQ Beef Back Ribs?
The first step when preparing these tasty treats is to get your hands on some beef back ribs.
You will need at least two racks of ribs (about 4-6 pounds each) which should cost about $10-$15 per rack depending on where you live.
If possible, buy from a butcher who specializes in whole animals rather than buying individual cuts like back ribs.
They will know how to cut them properly so that they come out nice and juicy without any bones sticking out.
Once you have got your meat, you can start prepping it by removing the membrane covering the outside of the rib.
With a sharp knife, slice off as much of the membrane as you can, leaving only enough to hold the meat together.
Then remove all the fat between the pieces of meat using a pair of tweezers.
Finally, put the meat in an empty bowl and discard the remnants of the membrane.
Next, rub the ribs all over with a dry rub seasoning mix containing salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, and chili powder.
Make sure that the rub covers every inch of the surface area of the rib.
Once done, let the ribs sit overnight to allow the flavors to penetrate into the meat.
After letting the ribs marinate, take the time to make sure that your grill is hot enough to sear the meat quickly while keeping it moist.
When ready, place the ribs directly onto the grate and cover with heavy duty aluminum foil for 30 minutes.
Then, flip the ribs over and repeat the process for another 20 minutes.
Remove the foil after the second set of 10 minutes and leave the ribs uncovered for the final half hour.
After cooking for 1 hour total, wrap the ribs tightly in foil again and return them to the grill for 15 minutes to finish searing.
Remove the foil for 5 more minutes, then transfer the finished ribs to a cooler to rest for 10 minutes before serving.
What Is The Best Sauce For Beef Back Ribs?
Sauces are an important part of any dish, and when it comes to barbecue sauces, some are more popular than others.
When it comes to beef back ribs, two types of sauce stand out as being especially good – sweet barbecue sauce and ketchup.
However, these aren’t necessarily what everyone uses.
The most common type of barbecue sauce used on beef back ribs is probably a sweet barbecue sauce.
You will see this often in restaurants when ordering rib meat dishes like pork spareribs and chicken wings.
However, you don’t need to use a brand-name product to make your own version at home.
Sweet barbecue sauces typically contain sugar (either granulated or brown), honey, molasses, vinegar, mustard, salt, and pepper.
They tend to be very thick, so you should only add enough of them to coat all the surface area on your ribs.
There isn’t much room for error here, since using too little means you won’t get a flavorful finish, while adding too much will cause your sauce to become watery.
Another option is to choose a homemade barbecue sauce instead.
Homemade versions usually include tomato paste, spices, herbs, garlic, onion powder, soy sauce, Worcestershire sauce, liquid smoke, apple cider vinegar, and other ingredients depending on how spicy or savory you want yours to taste.
What Sides Go Well With Beef Back Ribs?
The most common side dishes when serving these tasty cuts of meat are coleslaw, baked beans, potato salad, macaroni salad, green bean casserole, sweet potatoes, and corn on the cob.
You could also try something like cheese grits.
Another great option would be to serve up some barbecued chicken wings as an appetizer.
They will work perfectly well alongside beef back ribs.
What Is Your Favorite Beef Back Ribs Recipe?
If you want to try some new beef back rib recipes, here are three options we found on Chowhound.com.
- The first is from Gourmet Garage who recommends cooking these baby back ribs in a smoker at 225 degrees Fahrenheit for 3 hours. Once done, serve with a side of roasted garlic mashed potatoes and grilled asparagus. You will need about 1/4 cup of butter, 2 cloves of minced garlic, 4 cups of chopped asparagus, 1 tablespoon of olive oil, salt and pepper to taste, and freshly squeezed lemon juice.
- Another option is to cook beef back ribs using an outdoor grill. To do so, season both sides of the meat with kosher salt (about 1 teaspoon per pound), black pepper (1-3 tablespoons), paprika (1 tablespoon) and cayenne pepper (to taste). Grill over medium heat for 10 minutes each side. Serve with baked sweet potato fries and a homemade barbecue sauce.
- Finally, if you don’t like making your own BBQ sauce, there are several store bought sauces that work perfectly with beef back ribs.
- Baking sheets
- 5 lb beef back ribs pat dry with paper towels
- 1 tbsp olive oil
- 2 tbsp bbq rub or any beef seasoning you’d like
- ¼ cup bbq sauce
- Preheat the oven to 275°F.
- Season the beef back ribs all over with salt, pepper, and olive oil. Then add the BBQ rub seasonings and massage them in as well.
- Bake beef back ribs for 3 to 3.5 hours at 275 degrees F, uncovered, meat side down (bone side up), until an internal temperature of 202 – 210 degrees F is measured with a thermometer.
- Remove the beef back ribs from the oven but leave it on.
- Remove the baked beef back ribs from the tray and discard the foil with the beef juice on it. Replace the beef ribs on the rimmed baking sheet with a new piece of foil, this time with the meat side up.
- Brush the meaty parts with barbecue sauce and bake for another 15 minutes. Serve and enjoy.