A slab of barbecued beef back ribs cut into individual ribs.

These barbecued beef back ribs are easy to brand. Just coat with a sweetly spicy rub then slooooooowly grill them to tender terrificness. Here'south how to make them.

A slab of barbecued beef back ribs cut into individual ribs.

You lot'll usually come across beef back ribs in 4-to-vi os pieces and they typically don't have much meat on them. They're usually pretty cheap, and that'southward a practiced thing considering, similar I said, there but isn't much meat on them. The meat needs a lot of cooking to arrive tender, but when it's cooked right, it's really good meat, then information technology's worth the effort.  Wrapping these in foil is essential to become them tender.

If yous're the audacious type, add a half cup of strong java to the package when you wrap the ribs. I think you'll find it to be a pleasant surprise. –Ray Lampe

Barbecued Beef Back Ribs FAQs

What are beef dorsum ribs?

Beef back ribs are what is left once a butcher removes the prime number rib and ribeye steaks. There isn't a lot of beef left at the top of the bones merely what's left between those ribs is compact, fat, and deliciously tender. They also accept the very aforementioned marbling and season as prime rib and ribeye, and so you really can't go wrong.

You'll oft see them in abundance effectually Christmas and New Year'southward when people are buying a lot of rib roasts. Typically, a rack of ribs comes in either 4- to 6 or 8- to 12- chunks. Y'all'll demand at least ii to 3 ribs per person.

Barbecued Beef Back Ribs

A slab of barbecued beef back ribs cut into individual ribs.

These barbecued beefiness back ribs are easy to make. They're coated with a bootleg spice rub and slowly grilled to perfection.

Ray Lampe

Prep 35 mins

Cook 4 hrs

Total four hrs 35 mins

For the rub

  • 3/4 loving cup raw or turbinado saccharide
  • 1/4 cup table salt or more than, depending on your tolerance for the stuff (up to ane/2 cup)
  • i/4 cup paprika
  • 2 tablespoons finely basis black pepper
  • 1 tablespoon granulated garlic
  • i tablespoon onion powder
  • 1 tablespoon footing cumin
  • 1 teaspoon dry mustard
  • one teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/two teaspoon ground allspice

For the ribs

  • v pounds beefiness back ribs
  • ii cups your favorite charcoal-broil sauce

Brand the rub

  • Combine all the ingredients. Mix well and accept a gustatory modality. If it needs more salt, milkshake some in. The rub tin exist stored in an airtight container for up to several weeks. Makes about 1 one/2 cups.

Ready the ribs

  • Peel the membrane off the back side of the ribs and discard it. (It tends to be sort of slippery. If you accept a hard fourth dimension getting a grip, try sliding a basin-side downwards spoon under there to loosen up a piece, then grab it with a paper towel and see if that helps.) Season the ribs liberally on both sides with some of the rub.

  • Prepare the grill for cooking over indirect heat at 250° F (121°C) using oak or hickory wood. Place the ribs, meaty side up, directly on the grill grate. Cook for ii i/2 hours, maintaining the temperature of the grill equally steady every bit possible.

  • Flip the ribs and cook for 30 minutes more.

  • Place a double layer of some big sheets of heavy-duty aluminum foil adjacent to the grill and identify the ribs on the foil, meaty-side up. Wrap the ribs, sealing the package tightly. Place the foil-wrapped ribs on the grill for i hr. (Wrapping the ribs in foil is essential to get them tender and then don't omit this step. If you're planning to add that one-half loving cup of strongly brewed coffee to the ribs, this is the time to do information technology.)

  • Move the foil-wrapped ribs to a platter. Increment the temperature of the grill to 400°F (204°C). Remove the ribs from the foil, place them on the grill grate, and brush with the barbecue sauce. Melt for 5 to fifteen minutes, depending on how charred you lot like your ribs.

  • Flip the ribs, brush with the sauce again, and cook for 5 to fifteen minutes more.

  • Place the ribs on a platter and serve with additional barbecue sauce, preferably warm, on the side.

Serving: ane portion Calories: 1142 kcal (57%) Carbohydrates: 102 g (34%) Protein: 81 yard (162%) Fat: 44 m (68%) Saturated Fatty: eighteen g (113%) Polyunsaturated Fat: ii yard Monounsaturated Fat: 19 g Cholesterol: 244 mg (81%) Sodium: 1745 mg (76%) Potassium: 1950 mg (56%) Fiber: 3 g (13%) Sugar: 85 g (94%) Vitamin A: 753 IU (fifteen%) Vitamin C: 14 mg (17%) Calcium: 127 mg (13%) Atomic number 26: 12 mg (67%)


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Originally published Baronial 30, 2010

Recipe © 2010 Ray Lampe. Photo © 2010 HLPhoto. All rights reserved. All materials used with permission.

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