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.
Beef Back Ribs
Ingredients
- 1 each Rack Beef Back Ribs
- ¼ cup Yonedas Gold Seasoning
- ¼ cup Boar’s Night Out White Lightning
- 1 tbsp Yonedas Grannies Gold Mustard Sauce
- ¼ cup Yonedas Smoked Hickory BBQ Sauce
Instructions
- Preheat smoker to 300°F
- Remove the membrane from the ribs
- Coat with mustard and season with White Lightning + BBQ rub
- Rest at room temp for 20 minutes
- Smoke bone side down for 3 hours
- Wrap in butcher paper and cook another 2 hours
- Rest ribs for 20 minutes
- Slice, add sauce, and serve hot