Smoked Beef Back Ribs

Recipe Credit of Big Swede BBQ

Back ribs are usually cut from the prime rib roast which is quite an expensive cut. This thick muscle is used for roasting whole, or cut into boneless ribeye steaks. For that reason the rib bones are removed on the back ribs so there is very little meat on the surface. But there is some tasty stuff between the bones, and often back ribs can be found in slabs of 8 or more 8" long bones. Here is a great recipe using beef back ribs flavored with the Big Swede BBQ Badass Beef Boost.

Step 1

The bone side of the ribs has a tough membrane that should be removed before cooking the ribs. Slip a dull knife along one of the rib bones under the membrane to loosen it and get it started. Some cooks like to use a screwdriver. Use paper towels to get a better grip when removing them. Beef ribs needs a lot of seasoning, so I just mustard to make the seasoning stick better. Don't worry, the mustard flavor will disappear during the cook. So massage the mustard into the ribs and make sure you get some between the ribs. Then sprinkle plenty of the Big Swede BBQ Badass Beef Boost on both sides of the slab.

Step 2

Set the smoker for 235-250 degrees Fahrenheit. I use pecan or oak wood when smoking beef back ribs. Smoke the ribs for about 3 hours and you can spray with some apple juice during the this time to keep the ribs moist.

Step 3

During the first three hour smoke, start preparing the sauce. I use 1/3 apple juice, 1/3 honey and 1/3 BBQ sauce of choice. To give the sauce some added flavor, I mix in 2 Tbs of the Badass Beef Boost. Heat and mix. When the rub is absorbed into the sauce, baste the ribs thoroughly with the sauce. Wrap in two layers of aluminum foil and put back in the smoker for another 2-3 hours or so. I like the meat between the bones to be around 200 degrees when I pulled the ribs.

Step 4

I quickly put the ribs back in the smoker for another 15-20 minutes and then they are ready to serve. Be very careful when you remove the ribs - they should be extremely moist and tender and since they already don't have a lot of meat on them - they will very easily fall apart. Let the ribs rest for an hour wrapped in aluminum foil and then serve with or without sauce.