SmokeBarbecue
Beef back ribs
What is left after the ribeye is peeled. Meat between the bones, not a 2-inch cap like plate ribs. Still worth a smoke.
Made it?
5 hr · 20 min hands-on · pull 200°F · rest 20 min
Ingredients
3.5 lb on the fire · ~1.9 lb to the table · 4 plates at 8 oz
- beef back ribs2 racks (3 1/2 lb)
- kosher salt2 tbsp
- coarse black pepper2 tbsp
- granulated garlic1 tsp
Method
- 1
Peel the membrane if it is still on. Salt and pepper both sides.
- 2
Smoke at 275°F unwrapped until the meat pulls from the bone and a probe slides, about 4–5 hours, 195–203°F.
- 3
Wrap only if they are drying before they are tender. Rest 20 minutes. Cut into bones.
If you don’t have it
- Back ribs → Plate short ribs. Different cook — plate has a real meat cap. Use the dino recipe.
- Oak → Pecan or a competition blend. Keep it beefy. Straight hickory is a lot on 5 hours.
Same cook, different day
Braise finish
The trim was greedy. Smoke 2 hours, then foil with stock 2 hours more.
Oven
No smoker. 300°F covered 2½ hours, then broil to set bark.
On the plate
With this, try
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min