Who’s up for some beef back ribs? Not a whole lot of meat on them but they are insanely juicy, tender and flavorful and super easy to make. This recipe requires only a dry rub and I promise you it’s a crowd pleaser. Let me show you how.
Make sure to season the ribs well.
I bought my ribs prepackaged at at my local grocer. These ribs are what’s left after the butcher removes the ribeye roast off the bones. Not a popular cut of meat, but if cooked properly, can be a total game changer. And yes, you just might get the neighborhood grill master title after making one of these bad boys.
The recipe is very simple. To get started, pat the ribs dry and cover the entire slab with Worcestershire sauce for the binder. I used Meat Church Holy Cow for the seasoning. It’s a great tasting rub for all beef recipes.
Time to grill up those beef ribs!
Heat up the grill to 250 degrees for indirect heat. Place the seasoned ribs meat side up on the grill and cook for a total of 4 hours. While on the grill, spray the meat with apple cider vinegar every hour. This helps prevent the outside of the meat from drying and charing.
Once the cook is done, take the beef back ribs off the grill and wrap in foil. Set aside for about an 1 hour while the meat rests.
Finally, cut the ribs into single serve pieces and enjoy!
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Printer friendly recipe below:
Beef Back Ribs
- 1 Slab of Beef Back Ribs
- 2 tbsp Worcestershire Sauce
- 3 tbsp Meat Church Holy Cow Beef Rub
- Pat the ribs dry and cover the entire slab with Worcestershire sauce for the binder.
- Season all sides of the ribs with your beef rub of choice.
- Heat up the grill to 250 degrees for indirect heat.
- Place the seasoned ribs meat side up on the grill and cook for a total of 4 hours
- While on the grill, spray the meat with apple cider vinegar every hour.
- Take the beef back ribs off the grill, wrap in foil and set aside to rest for 1 hour.
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