Beef Back Ribs Recipe

Beef back ribs are an underrated BBQ cut that deserve way more attention. They’re rich, tender, and packed with flavor—especially when cooked low and slow with the right technique. While they have less meat than plate ribs, what you get is pure prime rib flavor on a bone, and that’s never a bad thing.

Beef Back Ribs

Beef back ribs are the bones left behind after the prime rib roast is trimmed. While they may not be as meaty as beef plate ribs, don’t let that fool you—these ribs are full of beefy goodness and can be just as tender and satisfying when smoked properly.

They’re typically easier to find and a bit more affordable, making them a fantastic option for your next backyard cook. This method keeps things simple and flavorful, bringing out the best in these leaner, bone-in beauties.

How to Make Beef Back Ribs

Preparation

Preheat your smoker to 300°F.

Start by removing the membrane from the bone side of the ribs—this helps tenderness and allows flavor to penetrate. Use a paper towel to get a good grip and peel it off in one piece if you can.

Coat the ribs with mustard to act as a binder. Then season generously with White Lightning and your favorite BBQ rub. Let the ribs rest at room temperature for about 20 minutes to allow the rub to set and start working into the meat.

Get the Ribs on the Smoker

Place the ribs bone side down directly on the smoker and let them cook for 3 hours at 300°F. This stage develops the bark and starts rendering the fat.

After 3 hours, remove the ribs and wrap them in butcher paper. This step helps retain moisture without ruining the bark, and the paper allows a bit of smoke to continue getting in.

Return the wrapped ribs to the smoker and continue cooking for another 2 hours.

Rest, Cut, Sauce

Check for tenderness by probing the meat between the bones with a thermometer or skewer—it should slide in with little to no resistance.

Remove the ribs from the smoker and rest them for at least 20 minutes, still wrapped, to allow the juices to settle.

Slice between each bone and apply your favorite BBQ sauce (or leave them dry if that’s your style). Serve immediately and enjoy that prime rib flavor in rib form.

Best Beer To Pair With Beef Back Ribs

Brown Ale

Nutty, smooth, and subtle—perfect for complementing the beef without overpowering it.

Pilsner

A light, crisp choice to refresh your palate between bites of smoky rib meat.

Red Ale

Slightly sweet with a touch of caramel malt—great with a saucy finish.