Back Ribs Bbq: Cooking Beef To Perfection

Beef back ribs are a great alternative to pork ribs and can be cooked similarly. The secret to mouthwatering beef ribs is to cook them low and slow over indirect heat, which makes the meat tender and flavourful, and prevents it from drying out.

Beef back ribs are what's left after the butcher cuts the ribeye roast off the bones. There isn't much meat left on top of the bones, but there are big chunks of delicious fatty meat between the bones.

Choosing the right beef ribs

When it comes to choosing the right beef ribs for your barbecue, there are a few things to keep in mind. Firstly, let's talk about the different types of beef ribs available:

Types of Beef Ribs

There are two main types of beef ribs: back ribs and short ribs. For barbecue, you'll typically want to go with back ribs. Short ribs are better suited to different cooking methods, such as braising, and are usually more expensive.

Back ribs are what's left after the butcher removes the ribeye roast or steaks from the bones. They have delicious fatty meat between the bones and will give you that classic barbecue rib experience. When choosing back ribs, look for ribs with a good amount of meat in between the bones. Since this cut tends to be less meaty, you'll want to make sure you're getting your money's worth.

Where to Buy Beef Ribs

You can usually find beef back ribs at your local butcher or in the meat section of your supermarket. If you don't see them readily available, don't be afraid to ask the butcher, as they may have some in the back or be able to order them for you. Buying from a butcher also gives you the opportunity to ask them to remove the membrane from the back of the ribs, saving you some prep time.

How Much to Buy

As a rule of thumb, plan on serving at least one pound of meat per person. Beef back ribs typically come in racks of 4-6 bones, so depending on the size of your gathering, you may need 2-3 racks.

Storing and Preparing Your Ribs

Once you've purchased your ribs, you can store them in the refrigerator for up to 24 hours before cooking. If you need to store them longer, wrap them tightly and freeze for up to 3 months. When you're ready to cook, let the ribs come to room temperature before placing them on the grill or in the oven.

The Bottom Line

When choosing beef ribs for your barbecue, opt for beef back ribs, which are ideal for slow grilling and have a delicious, meaty flavour. Look for ribs with a good amount of meat between the bones, and don't be shy about asking your butcher for help. With these tips in mind, you're well on your way to choosing the perfect beef ribs for your barbecue feast!

Preparing the ribs for cooking

First, you'll want to get your ribs ready. You'll usually see beef back ribs in 4-6 bone pieces, and they don't have a lot of meat on them, so you'll need at least 1-2 pounds of meat per person. Ask your butcher to remove the membrane from the back of the ribs for you, or you can do this yourself by sliding a knife under the membrane to loosen it and then peeling it off.

Next, you'll want to season your ribs. You can use a dry rub with spices like salt, pepper, garlic powder, onion powder, cumin, and paprika, or you can use a liquid marinade with ingredients like red wine, soy sauce, vegetable oil, barbecue sauce, thyme, salt, and pepper. If you're using a dry rub, massage the spices into the meat with your fingers to help them stick. If you're using a liquid marinade, place the ribs in a shallow dish and pour the marinade over them, making sure they're evenly coated. Then, cover and refrigerate for 1-6 hours.

Finally, bring your ribs to room temperature before placing them on the grill or in the oven.

Cooking methods

Beef back ribs are best cooked low and slow, whether that's in the oven or on a barbecue. This is because they are a tough cut of meat, so slow-cooking helps to make them tender, succulent, and flavourful.

On the Barbecue

If you're cooking your ribs on a barbecue, you'll want to cook them indirectly, at around 250°F. First, peel off the membrane on the back of the ribs and discard it. Then, season the ribs with a rub of your choice—a mixture of salt, sugar, pepper, garlic, onion powder, cumin, mustard, coriander, cayenne, and allspice is a good option. Place the ribs, meaty-side up, on the grill grates and cook for 2 and a half hours.

Flip the ribs and cook for another 30 minutes. Then, wrap the ribs in a double layer of aluminium foil and place them back on the grill for an hour.

Finally, remove the ribs from the foil, turn the grill up to 400°F, and brush the ribs with barbecue sauce. Grill for 5-15 minutes, depending on how charred you like your ribs, then flip, brush with sauce again, and grill for another 5-15 minutes.

In the Oven

If you're cooking your ribs in the oven, preheat your oven to 250°F and line a rimmed baking sheet with parchment or foil. Place the ribs on the baking sheet, bone-side down, and spray the tops with olive oil. Sprinkle the ribs with a rub of your choice—a mixture of smoked salt, black pepper, smoked paprika, onion powder, and garlic powder works well.

Bake the ribs, uncovered, for one hour. Then, baste the tops of the ribs with a mixture of apple cider vinegar and hot sauce. Return the ribs to the oven and bake for another three hours, uncovered, basting with the marinade every hour.

After four hours, the ribs should be tender and nicely browned. However, for even better results, you can reduce the oven temperature to 200°F and keep the ribs in for another hour.

Tips

• If your ribs are still connected, you should remove the membrane from the underside of the rack. Start by making a cut in one corner with a knife, then use a paper towel to grip the loose corner and peel the membrane off.
• If you're marinating your ribs, a large zip-top plastic bag can be a great alternative to a baking dish. Just place the bag on a rimmed baking sheet or bowl in case of leaks. Move the ribs around in the bag every hour to ensure they all get time in the marinade.
• If you're barbecuing, use a drip pan under the grill grates to prevent flare-ups, as beef ribs have a lot of fat that will burn quickly.
• For extra flavour, try adding a splash of strong coffee to your ribs when you wrap them in foil.
• When applying your rub, use your fingers to massage it into the meat to help it stick.
• Leftover ribs can be stored in the refrigerator for up to four days.

Making a marinade or sauce

A good marinade is essential to creating fall-off-the-bone beef back ribs. While some recipes suggest a dry rub, others recommend a liquid marinade to help tenderise the meat. A simple marinade can be made by mixing together red wine, soy sauce, vegetable oil, barbecue sauce, thyme, salt, pepper, and garlic. You can also add a little coffee for an extra kick.

If you're short on time, a dry rub can be a great alternative. A typical dry rub might include salt, sugar, paprika, black pepper, garlic, onion powder, cumin, chilli powder, mustard, coriander, cayenne pepper, and allspice.

For an extra sticky finish, you can also prepare a barbecue glaze by combining tomato ketchup, Worcestershire sauce, molasses, honey or golden syrup, and Tabasco.

If you're looking for a healthier option, a marinade of apple cider vinegar and hot pepper sauce can help to tenderise and caramelise the meat without adding extra calories.

Serving suggestions

Beef back ribs are best served with sides that balance out the rich, fatty meat. Here are some suggestions:

• Barbecue beans and potato salad
• Baked beans and potato salad
• Sweet corn, steamed broccoli, garlic Texas toast, and cinnamon mashed sweet potatoes
• Creamy potato salad
• Cauliflower mac and cheese
• Broccoli and cheese sauce
• Sauteed sugar snap peas
• Cauliflower potato salad

Frequently asked questions