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Back ribs are one of three sections of ribs that can come from the animal. They are best cooked using low and slow methods, such as smoking or braising.
Beef back ribs have plenty of flavor, so the best methods are the simplest. The meat will be most tender if cooked low and slow to allow all the connective tissue to break down.
To smoke, you can simply apply your favorite rub and cook low and slow for 6 to 10 hours. Braising in liquid will take 2 to 3 hours, depending on the size of the ribs.
We recommend seasoning the ribs with Traeger beef rub, then smoking directly on the grill grate at 225 degrees Fahrenheit. Cook until the internal temperature of the ribs reaches 205 degrees, approximately 8 to 10 hours.
Back ribs are a terrific cut for low and slow cooking on the barbecue. The final product will be tender, flavorful meat.
Back ribs can cost between $5 to $15 per pound. Specialty products like Wagyu beef may be $20 per pound or more.
Back ribs are done when the meat is tender and pulls easily away from the bone with a fork. The internal temperature of the meat will be approximately 205 degrees Fahrenheit.
Back ribs are best for seasoning with your favorite rub, or putting in a flavorful braising liquid, and cooking low and slow until they are tender.
We would not recommend cooking beef back ribs from frozen. Because beef ribs are so large, cooking from frozen could take a long time and allow dangerous bacteria to form.
Smoking whole beef ribs is a very American thing to do. In most international cuisines, ribs are cut into smaller pieces, or the meat is cut off the bone.
Often ribs are sliced across the bone to create short ribs, which can be marinated and grilled over direct heat.
The National Cattlemen's Beef Association identifies back ribs with UPC number 1180. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, one beef back rib contains 3,470 calories, 329 grams of protein, and 239 grams of fat.
You'll be coming back to these beef ribs time and time again. Our beef back ribs are marinated in a rich red wine, garlic and herb mixture, seasoned with Traeger Prime Rib Rub and grilled to perfection.
Our famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to 1 hour.
Get fired up for tailgating with these St. Louis-style ribs. This cut has more fat & bone making them a flavorful and inexpensive choice for rib deliciousness.
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