Barbecued Beef Back Ribs

These barbecued beef back ribs are easy to make. Just coat with a sweetly spicy rub and then slooooooowly cook them to tender terrificness. Here’s how to make them.

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

When we mention “ribs,” you may think only of pork. That’s understandable. Though lamentable. Because these barbecued beef back ribs are ridiculously affordable  (truth be told, there isn’t an abundance of meat on them) and you’re going to want to make them again and again and again. That’s because when they’re cooked properly—which is to say, low and slow—the meat turns tremendously magnificent in terms of both taste and texture. Sorta gotta experience it.–Renee Schettler

*What Are Beef Back Ribs?

Beef back ribs are the bones from which the rib roast or rib eye steaks are taken from and they typically don’t have much meat on them. You’ll often see them in abundance around Christmas and New Year’s when people are buying a lot of rib roasts. Beef back ribs typically come in 4- to 6-rib chunks. You’ll need at least 2 to 3 ribs per person.

Barbecued Beef Back Ribs

  • Quick Glance
  • (8)
  • 40 M
  • 4 H, 35 M
  • Serves 4
5/5 - 8 reviews
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  • For the rub
  • For the ribs


Make the rub

Combine all the ingredients. Mix well and take a taste. If it needs more salt, shake some in. The rub can be stored in an airtight container for up to several weeks. Makes about 1 1/2 cups.

Prepare the ribs

Peel the membrane off the back side of the ribs and discard it. (It tends to be sort of slippery. If you have a hard time getting a grip, try grabbing 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 2 1/2 hours, maintaining the temperature of the grill as steady as possible.

Flip the ribs and cook for 30 minutes more.

Place a double layer of some big sheets of heavy-duty aluminum foil next to the grill and place the ribs on the foil, meaty-side up. Wrap the ribs, sealing the package tightly. Place the foil-wrapped ribs on the grill for 1 hour. (Wrapping the ribs in foil is essential to get them tender so do not omit this step. If you’re the adventurous type, add a half cup of strongly brewed coffee to the foil package when you wrap the ribs.)

Transfer the foil-wrapped ribs to a platter. Increase 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. Cook for 5 to 15 minutes, depending on how charred you like your ribs.

Flip the ribs, brush with the sauce again, and cook for 5 to 15 minutes more.

Place the ribs on a platter and serve with additional barbecue sauce, preferably warm, on the side. Originally published August 30, 2010.

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Recipe Testers' Tips

The first thing that came to mind while making this recipe was how awesome it would be to make on a lazy summer day. Almost a zen-like kind of effort goes into this slow process. And with a very good result.

Here are some small adjustments that could make a nice impact. When applying the rub by sprinkling, and then pressing it into the ribs, the turbinado sugar simply rolled off. Most of the sugar was left on the prep surface. This is a shame, as I suspect the sugar would have created a nice caramelized exterior. Perhaps if a light mild oil went on first, the mixture would adhere better. Alternately, a light or dark brown sugar could be a substitute. The rub recipe made a hearty sum and I used only 1 cup with 1/2 cup saved for later.

My only criticism of the recipe is that I wanted the ribs to be more tender. This could have everything to do with my own error. My ribs were whole and very large, making wrapping them a bit difficult. I ended up stacking a couple on top of each other. I did use strong coffee before wrapping the ribs in foil. At the end of cooking the coffee had evaporated. Good news, I thought. However, there could well have been a hole in the foil that prevented the necessary steaming. This may be why my test result was not as tender as expected. I would continue to stress the wrapping of the ribs as an essential step to ensure a tender result.

I used Bobby Flay's barbecue sauce recipe. So good.

In our home, barbecuing is usually about pork and occasionally about chicken. This is a straightforward recipe producing great results with beef ribs with very little effort.

The spice quantities specified will make enough rub for about 3 batches of ribs. I see no reason why it won't keep as long as all of the constituent spices —months, easily, if kept airtight.

Perhaps I am salt-tolerant; I used 1/2 cup of salt and did not find the end result to be overly salty.

The butcher in my local grocery store removed the membrane from the back of the ribs before packaging them so I wasn't bothered by that step. I've removed the membrane myself in the past and it's not that tough but if you're not so inclined, ask your butcher. They may do it for free.

Rather than cook over a wood grill, I used a pellet smoker with a temperature sensor. I followed the recommended temperatures and timing closely and was pleased with the results. Don't try to cut corners here! I'm sure the hour of foil-wrapped tenderizing is particularly important.

As for coffee with the ribs in the foil pack, I am not a coffee drinker, but reading "...if you' re the adventurous type..." is like waving a red flag at a bull for me. I have a jar of Folgers coffee crystals for cooking emergencies like this. It recommends 1 heaping teaspoon of crystals per 6 ounces of water. I used a heaping table-setting spoon and 4 ounces of water, so the coffee was definitely strong. I could not taste coffee in the finished ribs.

Servings are hard to say. I served 2 with lots of leftovers. Some were removed from the bone and went into a very tasty pasta sauce, chopped coarsely.

The recipe also works with short ribs, but might be better for them with a longer cooking time.

Recipes like these barbecued beef back ribs come down to the rub and the cooking technique, and these do not disappoint in either department. There is a lot of waiting time, but low and slow allows the flavor of the rub to permeate the ribs, doing wonders for the texture of the meat.

The only problem I have with this recipe is the amount of grilling at the end. Instead of basting with the sauce, I warmed it up over low heat and served it on the side. That way, I could regulate how much or little to put on the ribs. I also tried the ribs without the sauce to see the difference, and found the rub is good enough that you don’t need any sauce. And if you do use a barbecue sauce, be sure that it’s low in salt, as the rub already has enough salt in it.

I made the rub using Hawaiian sea salt, starting with 1/4 cup but ended up adding 1/4 cup more because otherwise I thought it was too sweet. I did use the coffee. I'm fairly certain that the grill temperatures are a "close enough" guide just to make sure three ribs are smoked and tender. On the final cook, I only sauced half of the ribs so we could try them both ways. Honestly, I preferred the dry rub version, there's enough fat on the ribs that they stay


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  1. All beef ribs preparations are excellent. I always marinate with white vinegar to tenderize before cooking. Please give it a try.

  2. This was my first time making ribs and also the first time smoking on a grill. I used my Weber charcoal grill with banked coals and soaked apple wood chips for the smoke. It took a little fuss to regulate the temp, but it worked out pretty well. I followed your instructions, which were great. The only thing I changed was that I spritzed every 30 min during smoking with a 50:50 mix of apple juice and cider vinegar. I also omitted the bbq sauce at the end on half of the ribs so I could taste them with and without. Definitely better with the sauce brushed on. I will be doing this again. Thanks!

    1. We’re so glad you enjoyed these, Michael. And we agree that they’re definitely better with the sauce. Great photo, by the way. Makes me want to fire up the grill!

  3. Making these now, very excited! I usually make these wrapped in foil in the oven at 220 for 5 hours, then broil them with sauce, but now that we have a grill, I wanted to try them this way. I used my own rub recipe, but the cooking technique in this recipe, and so far it’s working amazingly!

    One thing, I have found that beef back ribs have plenty of meat, the trick is to purchase them freshly cut from the butcher when they cut their rib eyes. I’m sure you know this, but for many readers, NEVER, EVER buy them frozen…just not worth it. They scrape the meat from between the bones and it is nowhere near as tasty as freshly cut ribs!

    1. Michelle, now I’m on pins and needles. You need to let me know what you think. Dan Kraan, our Community Moderator and grill tester supreme, loved these. And thanks for the head’s up about the fresh ribs. It’s good to be reminded.

  4. i am currently in the process of cooking these but made a slight tweak to the recipe. i did the dry rub and let it sit for 12 hours in the fridge and cut out the smoking section because of the fact i live an hour away from anyplace that would sell wood chips (i live in no where land closest Walmart is 1.5 hours away). Anyways we are going to see how they turn out in a just few moments.

  5. Get some wood of your choice, I’d rather go with a wood that is going to hold the flavor of the wood. And put your babyback on for about 4 hr with a nice smoke.

  6. This recipe is excellent!! My husband and I really enjoyed it!! I followed the recipe, but made a bit of a change in the procedure. I rubbed the ingredients on the ribs and cooked them under pressure for 25 mins, then I rubbed the ribs with commercial bbq sauce, covered them in foil, and oven-cooked them for 30 mins so the spices are all inside the meat, which is soft and juicy inside and crispy outside. :)) Thanks for this wonderful recipe!!

    1. Lovely to hear it, Vanessa. And lovely to hear your pressure-cooker shortcut, too. Many thanks for sharing it, we’re sorta drooling over how that must’ve imbued the beef with the spices.

  7. I have never made ribs before and I have been wanting to try but since I have no outdoor grill my only option was to make them in the oven. Not a good idea since it was so hot this summer and I didn’t want to heat up the whole house! I bought a Sharper Image Superwave Oven recently and I have been trying all kinds of recipes with great results. I came across some beef back ribs that were on sale the other day (3 rib rack for $3.00!) an decided this was my opportunity to feed my rib craving!

    Yours was the first recipe I saw online. I had everything for the rub except the cayanne pepper and the coriander seed. I toasted the whole allspice and cumin seeds and then ground them. I applied the rub to the ribs and put in fridge for 8 hrs.

    Since the Superwave oven cooks much faster I adjusted the cooking times. They went in for 1 hr then I flipped it and cooked it for 30 min. more. At this point it looked ready to eat but I wanted to see what effect the brewed coffee would have on the ribs so I put the ribs on the foil meat side down and poured the coffee over it. I made the packet and cooked for 15 min more. I didn’t flip it over. It was definately ready now!

    I took the ribs out and placed them on my dinner plate. The coffee turned into a wonderful syrup and I just poured that over the ribs, no BBQ sauce needed! It was delish! At first I thought that the amount of allspice called for wouldn’t add much for flavor but it did! It was just a hint of exotic flavor without claiming to be a from a specific cuisine. So yummy! I have to try it again so I can work on the cooking times. It was on the verge of going dry but was still edible. Next time I will try 45-15-15 min. Thanks for sharing this recipe!

    1. You are very welcome, Samantha. But we’re the ones who want to thank you for the play-by-play in terms of adapting the recipe! So glad that it worked so well for you. And yes, that’s quite the steal that you got on those ribs. For what it’s worth, here’s another recipe for ribs that’s mostly for the oven…could easily be tweaked to be completely grill-free with a quick pass under the broiler at the end to crisp a few ends and edges…

  8. Cooking them up for a second time tonight. I have to say they were delicious the first time and i’m excited to make them again. Great Recipe =}

    1. Hey Justin, so glad to hear that you like these ribs, they are some of my favorites as well (and my family’s), always nice to have a recipe that you can go back to a second and third time. What did you serve them with?

    1. Well put like that, John, I may have to get me some right now! So glad that you enjoyed the recipe.

  9. I made these ribs exactly to the recipe and they were absolutely amazing. The cook time is perfect. If you follow the recipe you will not be disappointed!!!!

    1. It’s wonderful to hear your success story, Martha. Thank you. So glad the recipe worked out perfectly!

  10. Hi David,

    I’ve only ever done ribs once and they were awful. I’m going to try your recipe today if you respond in time. My concern is the grilling. Our grill does not have a temp gauge and it cooks things unevenly. Should I opt to put it in the oven at that temp and then cook the last hour on the grill? I’m just afraid I’ll dry them out with my grill. I really want them to turn out.

      1. My husband says there is a temp gauge on the grill and that it does cook warmer in the back than the front. Any suggestions?

  11. I made this with just the dry rub and it was delicious..I really like the dry coriander flavour with the beef. The second time I tried it I did baste the ribs with a root beer barbecue sauce I made. Thank you very much.

  12. I didn’t exactly make this recipe because I changed things a bit. I used a rub that I already had on hand. I started the ribs on my gas grill. Halfway through, I ran out of propane, so I finished them in the oven. I skipped the sauce. We really enjoyed the ribs and I’ll definitely make them again.

  13. Re: the quote “And the meat needs a lot of cooking to make it tender” – this is absolutely untrue! These beef ribs make a great, quick meal.

    These bones come from the prime rib. Low & slow is one option, but hot and fast is another viable preparation technique. (Think rib steak.) Each of these methods provides its own particular charms, since the eating qualities are quite different.

    Just season as desired and throw the bones on a very hot grill. A few minutes per side gets you a crusty, rare, and tender result. Since ribs prepared this way are very rich, most people can’t eat more than about three (though YMMV*—by a lot).

    *Your mileage may vary.—ed.

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