Cooking Beef Ribs (Back Ribs)

Cooking Beef Ribs

Flavor: 4 Out of 5

Alternative Names: Dinosaur Ribs, Barbecue Beef Ribs, Beef Back Ribs

Beef Back Ribs
Beef Back Ribs








Beef back ribs come from the rib section consisting of ribs 6 through 12, it is basically the bones removed from the prime rib roast. Because beef ribs come from the prime rib they will be tender and flavorful.

A whole rib consist of 7 ribs with a generous amount of meat between each bone and are usually 6-8 inches wide measured across the bones. Most grocery stores cut the ribs into smaller portions of 2,3 or 4 ribs.

Cooking beef ribs are basically the same as pork baby back ribs but much larger. They require less cooking time than pork back ribs, but to infuse the ribs with a great smoke flavor you don’t want to cut the cooking time too much.

Cooking beef ribs can be done with dry heat, moist heat, smoked or any combination. Cooking with moist heat the meat tends to fall off the bones a little easier however to acquire a great taste, some of the best bbq ribs recipes use a dry and smokey heat that really bring out that great prime rib flavor.

COOKING INSTRUCTIONS

How To Cook Beef Ribs

Beef ribs have a thick skin like membrane located on the bone side of the ribs which many debate whether it should be removed or left on prior to cooking.

Some say it prevents smoke and spices from penetrating the meat and some experts say that removing the skin robs the ribs of flavor and moisture.

In our experience we have found that leaving the skin on did not interfere with the flavor but the skin left on will make the ribs chewier. When cooking beef ribs we prefer to remove the skin.

Removing Skin

On the bone side of the rib start at the small end of the slab and use a butter knife or similar tool to work up part of the skin membrane. It seems to be easier to get this started on the short bones rather than on the long bones. Grasp the membrane with a paper towel and pull it off toward the wide end of the slab.

If you're careful and lucky, you'll get the membrane off in a single piece. The membrane on ribs may shred when pulled off, so you may have to pry up a few remaining bits and pull them off. Don't be fooled by what you see beneath the membrane you've just removed. There appears to be another layer of membrane and many people are tempted to try to remove it. You can't and you shouldn't...that material is what holds the meat and bones together. Just leave it alone. If you're having a hard time prying up the membrane, it may not be there, some prepackaged ribs have the skin already removed.

Gas Grill

Cooking Beef Ribs

1. Season each side of each rib with 1-2 tablespoon of a BBQ dry rub 30-60 minutes in a large plastic food bag or container in the refrigerator. For a more potent flavor keep in refrigerator 4-8 hours or overnight.

2. About 30 minutes before cooking the ribs remove from the refrigerator, unwrap to bring it to room temperature. This next step is optional, to add a southern smoky flavor soak 2-3 cups of wood chips covered in cold water about 15 minutes, drain and place in a metal wood chip box which can be found where most grills are sold.

You can also use rectangular disposable foil tray for the wood chips or make your own out of aluminum foil. Take a piece of aluminum foil 15-20 inches long, fold both longs sides up about 1 inch and repeat on both short ends creating a tray to hold the wood chips. Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape

3. Place tray with wood chips on the grill and turn on all burners to high. Close lid and preheat 15-20 minutes until the wood chips are heavily smoking. If not using wood chips preheat grill for 15 -20 minutes on high.

4. Turn the burners down to medium on half the grill. Turn the burners off on the other half of the grill. Scrape the grill clean with a wire brush, place the woods chips over the heated half of the grill and place the ribs over the cool part of the grill and close the lid. Try to keep the temperature about 275 degrees, adjust the heated burner as necessary. Slow cook ribs for 2-2½ hours with lid down turning ribs every 30 minutes until the meat easily pulls away from the bones and has a rosy glow on the exterior.

When turning the ribs work quickly to close cover and retain as much heat as possible in the grill.

5. Remove the ribs from the grill and wrap each rib in aluminum foil. Place the foil wrapped ribs in a brown paper bag and tightly fold the bag to seal. Allow to rest at room temperature for one hour. This step will greatly improve the texture and tenderness of the ribs, the meat will fall off the bones.

6. Unwrap the ribs and brush with your favorite barbecue sauce and serve. Beef recipes grilling ribs can be just as good as pork ribs recipes.

Charcoal Grill

Cooking Beef Ribs

1. Season each side of each rib with 1-2 tablespoon of a BBQ dry rub 30-60 minutes in a large plastic food bag or container in the refrigerator. For a more potent flavor keep in refrigerator 4-8 hours or overnight.

2. About 30 minutes before cooking beef ribs remove from the refrigerator, unwrap to bring it to room temperature. Soak 1-2 three inch wood chunks covered in cold water for 1 hour and drain or soak 2 cups wood chips 15 minutes and drain, place chips in an aluminum or tinfoil container. Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape.

3. Meanwhile, light a fire filling with about 30 charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Move coals to one side of the grill, piling 2-3 briquettes high. Open bottom vents completely and place wood chunks or the containers with wood chips on top of the charcoal.

4. Set the grill grate is place, open grill lid vents completely and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grill heat for 5-10 minutes and clean with a wire brush.

5. Place ribs on the cool side of the grill and cover. Cook for 2 hours turning every 30 minutes until the meat easily pulls away from the bones and has a rosy glow exterior.

When turning the ribs work quickly to close cover and retain as much heat as possible in the grill.

6. Remove the ribs from the grill and wrap each rib in aluminum foil. Place the foil wrapped ribs in a brown paper bag and tightly fold the bag to seal. Allow to rest at room temperature for one hour. This step will greatly improve the texture and tenderness of the ribs, the meat will fall off the bones.

7. Unwrap the ribs and brush with your favorite barbecue sauce and serve. Cooking beef ribs can be just as good as pork ribs, if not better

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US To Metric System Chart

Oven Temperatures

Fahrenheit (°F) Celsius (°C)

125° 52°

150° 66°

175° 80°

200° 93°

225° 107°

250° 121°

275° 135°

300° 149°

325° 163°

350° 177°

375° 190°

400° 205°

425° 218°

450° 232°

475° 246°

500° 260°

SBI!