Beef Back Ribs are the unsung heroes of the slow cooking and smoking world. Back Ribs are found above the Ribeye-- these are the rib bones you get when you order a Tomahawk, or that you see in a standing rib roast. When the ribeye is cut into boneless steaks, it allows us to keep these as a separate and delectable cut. You don't need a smoker to cook them! Just rub them with a dry rub or marinade, wrap tightly in tin foil, meat side down, and slow cook for 3.5-4 hours in a 275 degree oven. Remove from the foil, smear with some BBQ sauce or a glaze, and broil for about 5 minutes. There's something about gnawing on a bone... combine that satisfaction with the best beef in the world, and it's heaven!
See our RECIPES PAGE for cooking suggestions.
