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    Back Ribs, Beef

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      Back Ribs, Beef

      Our Beef Back Ribs average in size between 2 to 2.3 pounds each, with approximately 4 ribs in each rack.

      Price is per package. This item is 1 per package.

      $31.99

      5 available for immediate delivery
       


      to learn about just one dish you can make with our Beef Back Ribs


      Smoked Beef Back Ribs

      Serves 2 to 4

      Ingredients:
      1 rack beef back ribs
      Texas Black Pepper Rub (see below)
      Worcestershire sauce

      Texas Black Pepper Rub:
      2 Tbs ground black pepper (16-mesh, if possible)
      2 Tbs kosher salt
      1 Tbs granulated sugar
      1 Tbs garlic powder
      1 Tbs chili powder
      2 tsp onion powder
      1 tsp mustard powder
      Add all ingredients in a jar or other vessel and shake well to combine. You won't use it all on these back ribs so you can store this sealed like any dry spice. This is to taste so if you don't like mustard or you like more garlic or a sweeter rub, adjust to your preferences.

      Directions:
      Set your smoker, wood-fired or pellet, to 200°F. Beef can take a heavier smoke with wood such as post oak (traditional in Texas) or hickory

      If there's excess fat or a thick patch of fat on the ribs, trim that off. Once trimmed, rub the ribs on all sides with a light coat of Worcestershire sauce. This is a binder for the black pepper rub so you don't need a lot, perhaps a tablespoon.

      Season the ribs on all sides with the black pepper rub. It doesn't need to be a thick coat, but season well. Let back ribs with seasoning rest for about 20-30 minutes.

      Place in the smoker meat side up. Smoke for about 2-3 hours, checking after 2 hours with a thermometer until the back ribs come to 175°F internal temperature.

      Remove back ribs from the smoker and wrap in heavy-duty aluminum foil. Return back ribs to the smoker and cook for about 30 minutes until 203°F internal temperature.

      The back ribs are ready to eat! But if you like a sauce, apply your favorite and put the back ribs back in the smoker for 10 minutes for the sauce to adhere. Let cool and enjoy!