Beef Back Ribs
Tender, juicy, and packed with rich, smoky flavor, these beef back ribs are slow-cooked to perfection. Whether you’re grilling, smoking, or slow-cooking, this recipe will have everyone coming back for more!
Equipment
- Grill or Smoker
- Meat Thermometer
- Aluminum Foil
Ingredients
Beef Back Ribs
- 2 racks beef back ribs
Dry Rub
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tsp chili powder or cayenne pepper optional, for heat
Marinade
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey or molasses
Instructions
- Remove the thin membrane from the back of the ribs by sliding a knife underneath and pulling it off with a paper towel.
- Combine all dry rub ingredients and generously coat the ribs on all sides. Let sit for at least 30 minutes (or overnight for deeper flavor).
- Preheat your grill or smoker to 225°F (107°C).
- Place ribs on the grill or smoker using indirect heat and cook for about 4-6 hours, maintaining a steady temperature. Use hickory or mesquite wood for added smokiness.
- Wrap the ribs in aluminum foil at the halfway point to retain moisture and continue cooking until the internal temperature reaches 190-205°F.
- Let the ribs rest for 10-15 minutes before slicing and serving.
Notes
For extra tenderness, marinate the ribs overnight. If using the oven, bake at 275°F for 3 hours wrapped in foil, then broil for a few minutes to crisp up the surface.