📝 About This Recipe
Often overshadowed by brisket, beef back ribs are the hidden gem of the barbecue world, offering a rich, buttery fat content and a deep beefy flavor that melts in your mouth. This recipe focuses on the 'Low and Slow' Central Texas tradition, using a heavy black pepper rub and post-oak smoke to create a stunning mahogany crust known as 'bark.' These ribs are a true carnivore's delight, delivering a primal, smoky experience that is both sophisticated and incredibly satisfying.
🥗 Ingredients
The Meat
- 2 full racks Beef Back Ribs (approximately 4-5 lbs total; look for meaty bones)
The Texas Dalmation Rub
- 1/4 cup Coarse Black Pepper (16-mesh size is ideal for bark formation)
- 1/4 cup Kosher Salt (Diamond Crystal preferred)
- 1 tablespoon Granulated Garlic
- 1 teaspoon Smoked Paprika (mostly for color)
The Binder and Spritz
- 2 tablespoons Yellow Mustard (used as a binder, will not taste like mustard)
- 1/2 cup Apple Cider Vinegar (for the spritz)
- 1/2 cup Water (mixed with vinegar)
- 1 tablespoon Worcestershire Sauce (added to the spritz for umami)
👨🍳 Instructions
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1
Preheat your smoker to a steady 250°F (121°C). Use a clean-burning wood like Post Oak, Hickory, or Pecan for the best beef flavor profile.
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2
Prepare the ribs by removing the thin, papery membrane (silverskin) from the bone side of the racks. Use a butter knife to loosen a corner and pull it off with a paper towel for grip.
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3
Trim any excessive hard fat from the top of the ribs, but leave the intercostal meat between the bones intact, as this is where the flavor lives.
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4
Apply a very thin layer of yellow mustard over all surfaces of the ribs to act as a binder for the spices.
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5
In a small bowl, mix the salt, pepper, garlic, and paprika. Season the ribs generously on all sides, holding your hand about 12 inches above the meat to ensure an even coating.
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6
Place the ribs in the smoker, bone-side down. Close the lid and let them bathe in smoke undisturbed for the first 2 hours.
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7
Mix the apple cider vinegar, water, and Worcestershire sauce in a food-grade spray bottle.
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8
After 2 hours, check the ribs. If the edges look dry, lightly spritz them with the vinegar mixture. Repeat this every 45-60 minutes to maintain moisture and build bark.
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9
Continue smoking until the internal temperature of the meat between the bones reaches approximately 200°F-205°F (93°C-96°C). This usually takes 5 to 6 hours total.
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10
Perform the 'probe test': insert a toothpick or temperature probe into the meat; it should go in and out with zero resistance, like sliding into room-temperature butter.
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11
Once tender, remove the ribs from the smoker and wrap them loosely in butcher paper or aluminum foil.
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12
Allow the ribs to rest for at least 30-45 minutes in a dry cooler or a warm oven (turned off). This allows the juices to redistribute and the meat to soften further.
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13
Slice between the bones using a sharp carving knife and serve immediately while the fat is still rendered and translucent.
💡 Chef's Tips
Don't over-trim the fat; beef back ribs are leaner than short ribs, so they need that fat for moisture. Avoid using fine table salt; the large grains of Kosher salt are essential for the textural 'crunch' of the bark. If the ribs are browning too fast, move them further away from the heat source or lower the temperature to 225°F. Always cook to feel (tenderness) rather than just time, as every rack of ribs has a different fat-to-bone ratio. Keep your smoke 'blue' and thin; thick white smoke will make the beef taste bitter and acrid.
🍽️ Serving Suggestions
Serve with a side of sharp, vinegar-based coleslaw to cut through the richness of the beef fat. Classic Texas sides like jalapeño cheddar cornbread and pit-smoked beans are mandatory companions. Pair with a bold, tannic red wine like a Cabernet Sauvignon or a smoky Mezcal cocktail. Offer a side of pickled red onions and sliced dill pickles to provide a bright, acidic contrast. A cold Shiner Bock or your favorite amber ale is the traditional pitmaster's beverage of choice.