Pork Baby Back Ribs are a staple in BBQ joints, but you rarely see Beef Back Ribs. There’s a reason for that, beef back ribs aren’t as easy to cook or flavorful as Pork Baby Back Ribs, but if you’re looking for a culinary challenge, making Beef Back Ribs can be a new challenge for your smoker! There isn’t a ton of fat cover on these ribs to help keep them moist while cooking, so we highly recommend using a drip pan full of water to help provide moisture for the cook time. Do you have any other tips to share on cooking beef back ribs? Let us know in the comments! We’d love to hear them!
- 2 slab(s) Leay’s Angus Beef Back Ribs
- Yellow Mustard
- LGCM Kansas City Rump Rub (or your favorite BBQ rub)
- BBQ Sauce
Rub mustard all over the ribs and then season with Rump Rub on all sides.
Set up your smoker (or grill) to cook at 225ºF of indirect heat. Add a drip pan full of water, and if you like, wood chips or chunks for smoke. Put the meat on the smoker and smoke for approximately 5-6 hours, brushing the ribs with sauce with one hour left to cook.The meat is done once it has reached an internal temperature of 200ºF.
Remove ribs from smoker and let rest. Cut into individual rib portions to serve!
Note – this recipe can be adopted to cook in an oven or slow cooker. To cook in oven, place seasoned ribs on a foil lined baking sheet. Put pan full of water on lower shelf of oven and sheet with ribs on top shelf. Bake at 250ºF for 4-5 hours until 200ºF. To cook in slow cooker, fill bottom of slow cooker with water or whiskey (for smokier flavor). Place ribs in slow cooker and cook for 8 hours on low.