Beef Back Ribs
Tender and smoky beef back ribs that are simple to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 2-3 pounds beef back ribs Look for racks with a decent amount of meat.
Dry Rub Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper Optional for heat.
- 1 teaspoon salt
Marinade Ingredients (optional)
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
Instructions
Preparation
- Trim any large chunks of firm fat from the ribs, leaving a thin layer for flavor.
- Remove the membrane from the underside of the ribs for better seasoning penetration.
- Season the ribs with either a dry rub or marinate them in the marinade for at least 4 hours, preferably overnight.
Cooking Methods
- For smoking: Preheat smoker to 225°F. Cook the ribs for 4 to 6 hours, maintaining a steady temperature.
- For grilling: Set up the grill for indirect heat at 350°F. Cook for about 1.5 to 2 hours, moving to direct heat for the last 10-15 minutes.
- For oven baking: Preheat oven to 275°F. Wrap seasoned ribs in foil and cook for 3 to 4 hours.
- For pressure cooking: Add a cup of liquid to the cooker and cook on high pressure for 25-30 minutes with a natural pressure release.
Finishing
- Let the ribs rest for 10 minutes after cooking to redistribute the juices.
Notes
Serve with lighter sides like coleslaw or a green salad to balance the richness of the ribs. Optional to serve with sauce in the last 10-15 minutes of cooking.