Beef · Rib
Beef Back Ribs
The rib bones left after the ribeye or rib roast is cut. Meat sits between the bones, and it is rich when cooked slowly.
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| Animal | Beef |
|---|---|
| Section | Rib |
| Bone | Bone-in |
| Tenderness | Medium |
| Also called | back ribs, beef rib bones |
Best ways to cook it
- Smoke
- Braise
- Roast
- Slow cook
About this cut
What it is and how to use it
Back ribs are the bones that remain when the ribeye is removed from the rib section. They have less meat on top than short ribs, but there is flavorful meat between the bones. They are fatty enough to stay juicy when cooked slowly, whether smoked, braised, or oven roasted. Expect more bone than meat, so plan on a generous serving per person.
Cook’s tipRemove the membrane on the back, season, and cook low and slow until tender. Smoking or braising works well.
Read moreBeef Cuts Chart: 9 Primals & How to Cook EachBeef Cuts Chart: Primals, Retail Cuts & Uses
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5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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