A slab of barbecued beef back ribs cut into individual ribs.

These barbecued beef back ribs are easy to brand. But coat with a sweetly spicy rub and then slooooooowly grill them to tender terrificness. Hither's how to brand them.

A slab of barbecued beef back ribs cut into individual ribs.

Yous'll unremarkably see beef back ribs in 4-to-vi bone pieces and they typically don't have much meat on them. They're usually pretty cheap, and that'due south a proficient thing considering, like I said, there just isn't much meat on them. The meat needs a lot of cooking to make it tender, but when it's cooked right, it's really proficient meat, so it's worth the effort.  Wrapping these in foil is essential to get them tender.

If you're the adventurous type, add a half cup of strong java to the package when you wrap the ribs. I retrieve you'll observe it to be a pleasant surprise. –Ray Lampe

Barbecued Beefiness Back Ribs FAQs

What are beef back ribs?

Beef back ribs are what is left once a butcher removes the prime rib and ribeye steaks. At that place isn't a lot of beef left at the top of the bones but what'southward left betwixt those ribs is meaty, fat, and deliciously tender. They also accept the very same marbling and flavor every bit prime number rib and ribeye, then you actually can't get wrong.

You'll oftentimes meet them in affluence around Christmas and New Yr's when people are buying a lot of rib roasts. Typically, a rack of ribs comes in either 4- to 6 or 8- to 12- chunks. Y'all'll need at least 2 to 3 ribs per person.

Barbecued Beef Dorsum Ribs

A slab of barbecued beef back ribs cut into individual ribs.

These barbecued beef back ribs are easy to make. They're coated with a homemade spice rub and slowly grilled to perfection.

Ray Lampe

Prep 35 mins

Cook 4 hrs

Total iv hrs 35 mins

For the rub

  • iii/4 cup raw or turbinado sugar
  • 1/4 cup salt or more, depending on your tolerance for the stuff (up to one/2 loving cup)
  • 1/four loving cup paprika
  • 2 tablespoons finely ground black pepper
  • ane tablespoon granulated garlic
  • 1 tablespoon onion pulverization
  • 1 tablespoon basis cumin
  • ane teaspoon dry mustard
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice

For the ribs

  • v pounds beef dorsum ribs
  • 2 cups your favorite charcoal-broil sauce

Make the rub

  • Combine all the ingredients. Mix well and have a taste. If it needs more table salt, shake some in. The rub can be stored in an airtight container for up to several weeks. Makes about 1 i/2 cups.

Prepare the ribs

  • Skin the membrane off the back side of the ribs and discard it. (Information technology tends to exist sort of slippery. If you have a hard time getting a grip, try sliding a bowl-side down spoon nether there to loosen upward a slice, so grab information technology with a newspaper towel and meet if that helps.) Season the ribs liberally on both sides with some of the rub.

  • Set the grill for cooking over indirect heat at 250° F (121°C) using oak or hickory woods. Place the ribs, compact side upwardly, directly on the grill grate. Cook for 2 1/2 hours, maintaining the temperature of the grill equally steady as possible.

  • Flip the ribs and cook for 30 minutes more.

  • Place a double layer of some big sheets of heavy-duty aluminum foil next to the grill and place the ribs on the foil, compact-side up. Wrap the ribs, sealing the package tightly. Identify the foil-wrapped ribs on the grill for ane hour. (Wrapping the ribs in foil is essential to get them tender so don't omit this footstep. If you lot're planning to add that half loving cup of strongly brewed coffee to the ribs, this is the time to practise it.)

  • Motion the foil-wrapped ribs to a platter. Increase the temperature of the grill to 400°F (204°C). Remove the ribs from the foil, place them on the grill grate, and brush with the barbecue sauce. Cook for v to 15 minutes, depending on how charred you like your ribs.

  • Flip the ribs, castor with the sauce over again, and cook for five to 15 minutes more.

  • Identify the ribs on a platter and serve with additional barbecue sauce, preferably warm, on the side.

Serving: 1 portion Calories: 1142 kcal (57%) Carbohydrates: 102 thou (34%) Protein: 81 g (162%) Fat: 44 g (68%) Saturated Fat: 18 g (113%) Polyunsaturated Fat: ii yard Monounsaturated Fat: 19 g Cholesterol: 244 mg (81%) Sodium: 1745 mg (76%) Potassium: 1950 mg (56%) Fiber: iii g (13%) Sugar: 85 grand (94%) Vitamin A: 753 IU (xv%) Vitamin C: 14 mg (17%) Calcium: 127 mg (13%) Iron: 12 mg (67%)


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Originally published Baronial 30, 2010

Recipe © 2010 Ray Lampe. Photo © 2010 HLPhoto. All rights reserved. All materials used with permission.

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