If you’re looking for something different to smoke this weekend, why not try beef back ribs? Beef back ribs are a real treat – they’re big, beefy, and full of flavour. And they’re easy to cook on your smoker. In this blog post, we’ll talk about what beef back ribs are, where to find them, and how to cook them using the 3-2-1 method. We’ll also give you a recipe for Kansas City-Style BBQ sauce that will go perfectly with your smoked beef back ribs!
Before we dive into beef back ribs, be sure you know about the different types of beef ribs. There are various types and you want to be sure you grab the right ones! Learn more on our blog post:
What Are Beef Back Ribs?
Beef back ribs are taken from the rib cage just behind the shoulder. They are the ribs that sit on the delicious prime rib roast. The butcher removes the rib bones from the prime rib to create 2 cuts of meat; the boneless prime rib roast/ribeye steaks and the beef back rib. Watch Canadian Beef’s resident butcher, Abe van Melle, remove the beef back ribs from the prime rib.
Since the prime rib is an expensive cut of meat, the butcher will leave most of the meat on the prime rib roast leaving little meat on the top of the rib bones. That being said, there is delicious meat left between the bones that is worth preparing!
Beef back ribs are meatier and more flavourful than pork ribs, and they cook up beautifully on the smoker. They are also delicious when cooked through indirect heat on the grill or in the oven.
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Where to Find Beef Back Ribs?
You can find beef back ribs at most butcher shops, such as Heatherlea Farm Shoppe in Caledon. If your local butcher shop doesn’t have them, you can ask them to special order them for you.
Should the Membrane be Removed?
One thing to note about beef back ribs is that they have a membrane on the underside of the ribs. There is much debate on whether the membrane should be removed before cooking or not. Some would argue that the membrane should be removed in case it makes the ribs tough. Others would say it is best kept on because there is no noticeable difference in texture and it keeps the ribs together. We’ve kept ours on for this recipe as a test and it turned out delicious, moist and the ribs stayed together even when we moved them around on the smoker.
That being said, many people prefer to remove it before cooking beef ribs to ensure they have the best flavour and texture possible. At Heatherlea, the butchers often try to remove the membrane before it hits the meat counter.
How to Remove the Beef Rib Membrane?
If you choose to remove the membrane, simply insert a sharp knife under the membrane and then peel the edge away from the meat. It helps to use a paper towel to grasp the membrane and pull it off since it can be slippery.
How to Cook Beef Back Ribs?
Beef back ribs are best cooked using a braise or low and slow method. The low and slow method means that they are cooked over indirect heat at a low temperature for a long period of time. We like to cook our beef ribs using the “Three-Two-One” method on the smoker.
What is the 3-2-1 Method for Smoking Ribs?
The “Three-Two-One” method is a simple and effective way to smoke ribs. It involves smoking the ribs for three hours, wrapping them in foil for two hours, and then finishing them on the smoker (unwrapped) for one hour. This method results in tender, juicy ribs that are full of flavour.
The first 3 hours gives the ribs a nice smoky flavour. They are then wrapped in foil with some added liquid for a couple hours to tenderize the meat. The final steps have the ribs smoking for another hour to form a crust and set the finishing sauce if you are using one.
Spritzing Your Ribs
Throughout the cooking process, you should spritz your beef ribs. Spritzing helps to keep the ribs moist and prevents them from drying out. It also adds another layer of flavour. We like to use a mixture of apple cider vinegar and apple juice for our spritz, but you can use any type of liquid you like. Beer, coke, juice, whisky are all great options you can try. Test different spritzes to see what you like best!
Avoid spritzing the meat too early. You want a bit of the crust to form before you start spritzing. Most recipes will have you wait about 45 – 1 hour or more before spritzing the meat.
How Long Does It Take to Smoke Beef Back Ribs?
The cook time for beef back ribs will vary depending on the size of your ribs, as well as the temperature of your smoker. However, you can expect it to take about 6 hours to smoke a full rack using the 3-2-1 method.
It’s important to monitor the beef back ribs as they cook. You may find your ribs take a little longer or are done faster than 6 hours.
When Are My Beef Back Ribs Ready?
One of the best gauges to check if your ribs are done is by inserting a probe to check the tenderness. If it slides in easily like it’s softened butter than you know they’re are ready!
If you prefer to check by temperature – look for an internal temperature of 203F degrees. To check the temperature, insert a probe thermometer into the thickest part of the ribs. If it reads 203F degrees or higher, then they’re done!
What If My Ribs Are Done Faster Than I Expected?
If your beef back ribs are done cooking before the full six hours, you can always wrap them in foil, then wrap them in towels and store them in a cooler (without ice) until they’re ready to be served. This will help to keep the heat in and prevent them from drying out.
We’ve made a Kansas City Style BBQ Sauce to go along with these beef back ribs. A Kansas City BBQ Sauce has the perfect balance of rich, sweet and tangy. The ketchup and molasses provide the sweet, thick base of this sauce. A bit of bright acidity comes from the apple cider vinegar. Other seasonings round out the flavours with a little kick at the end from the red chili flakes.
This recipe is very adaptable! Feel free to use your favourite rub, spritz and BBQ sauce to make this recipe.
Kansas City Style Smoked Beef Ribs
Ingredients
Kansas City Style BBQ Sauce
- 1 tbsp of olive oil
- 5 cloves of garlic minced
- 2 cups ketchup
- 156 ml tomato paste 1 small can
- ½ cup apple cider vinegar
- ½ cup molasses
- 1 tbsp smoked paprika
- 1 tbsp Worcestershire sauce
- ½ tbsp kosher salt
- 2 tsp ground black pepper
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp ground mustard powder
- ½ tsp red chili pepper flakes (add more to increase heat if desired)
Dry Rub
- 3 tbsp paprika
- 2 1/2 tbsp dark brown sugar
- ½ tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 2 tsp dried oregano
- 1 tsp dried ground cumin
- ½ tsp cayenne pepper
Spritz (or use your preferred spritzing liquid)
- 1 cup apple juice
- 1 cup apple cider vinegar
Meat
- 2 whole beef back ribs
- Olive oil
Instructions
- Make the Kansas City Style BBQ Sauce: Preheat a medium sized sauce pan over medium heat. Add the olive oil and garlic. Cook until fragrant and translucent, about 1 minute. Add the remaining BBQ sauce ingredients to the sauce pan and whisk to combine. Bring to a boil over medium heat, then reduce the heat to low to simmer for 20 minutes. Store in the fridge in an air-tight container until ready to use.
- Make the dry rub: Combine the paprika, brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, oregano, ground cumin, and cayenne pepper in a small bowl. Store in an air-tight container until ready to use.
- Prepare the Spritz: Combine the apple juice and apple cider vinegar in a food safe spray bottle (or use your preferred spritz).
Smoke the Ribs
- Preheat the smoker: Preheat the smoker to 225˚F.
- Season the beef ribs: Remove the ribs form the fridge at least one hour before cooking. Pat the ribs dry with paper towel. Brush with olive oil. Generously season all sides of the beef ribs with the dry rub. Any remaining dry rub can be stored in an air-tight container.
- 3 Hour Smoke: Place the ribs, bone side down in the smoker. Close the lid and smoke for 3 hours. Spritz the ribs every 45 – 60 minutes.
- 2 Hour Wrapped Smoke: Wrap the ribs separately, in a double layer of heavy-duty aluminium foil with the bone-side up (so they don’t pierce the foil). Pour some of the spritzing liquid into each foil packet before closing (about ½ cup each). Tightly crimp the edges of the foil together to seal the package. Return to the smoker for another 2 hours.
- 1 Hour Smoke with Sauce: Remove the ribs from the foil. Discard the foil and excess liquid. Place the ribs back into the smoker, bone side down. Brush both sides generously with the BBQ sauce. Close the lid and smoke for an additional hour until they are done to your desired tenderness and the sauce is sticky and set. The best way to tell when your ribs are done is by checking the resistance when you insert a probe thermometer. The probe should glide in like it would with soft butter.
