11 Steps To Simple Beef Back Ribs Perfect For A Beginner

Hi, I’m Chris. About Me

I love to write about intricate BBQ recipes that try new things for different flavors and textures. However, sometimes, especially for beginners, its best to just keep things simple. This is especially true if time is at a premium and you just need to get some food on the table. With this recipe, some beef back ribs are prepared with a simple rub; no wrapping here, just a very simple/easy-to-follow recipe.

Tap/Click above to watch the recipe or scroll below to see the steps: Video – PitBoss-Grills.com

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Step 1: This recipe starts with a 5 lb pack of beef back ribs which are a less expensive option compared to short/plate ribs, but can still be very tasty when cooked properly.
Step 2: These beef back ribs were seasoned with the Pit Boss Texas BBQ Rub which has a Salt/Pepper base, but it also contains contains Paprika, Garlic Powder, Chili Pepper, Turmeric, Onion Powder along with some Sugar and White Vinegar Powder.
Step 3: You’ll notice the membrane from the beef back ribs wasn’t removed in this recipe, nor was a binder applied as the ribs had just enough surface moisture for the seasoning to stick. It was straight on with some 16-Mesh Coarse Ground Black Pepper.
Step 4: You’ll want to apply much more seasoning to the meaty side of the ribs, obviously, and again, it was a case of 16-Mesh Black Pepper, with the Pit Boss Texas BBQ Rub on top.
Step 5: The pellet grill was pre-heated to 275 degrees, and once at temp, the seasoned beef back ribs were placed on the upper shelf to avoid any hot spots on the main grate.
Step 6: This is what the beef back ribs were looking like after 2 hours completely unattended. A good bark is developing and the meat is starting to pull back off the bone.
Step 7: At three hours into the cook, the beef back ribs were inspected, and a light spritz with water was applied. As the Rub/Coarse Pepper has now bound to the surface, the spay didn’t wash off the rub, but it keeps the ribs from drying out.
Step 8: At five and a half hours, the ribs were checked for doneness with a meat probe. Hence, these ribs were not cooked to a specific temp. As soon as the meat probe could be pushed into the ribs with little to no effort, that’s it they’re done and cooked to tender.
Step 9: When the beef back ribs came off the pellet grill, a little water/rub was placed on some foil with the ribs placed on top with a little bit more water spray. The foil was then wrapped over the ribs and they were then left to rest for up to 30 minutes.
Step 10: After resting the ribs were cut into to reveal some very evenly cooked ribs. Really, when it comes to cooking/smoking ribs, it doesn’t get much easier than this.
Step 11: The thing to note with these beef back ribs and the bark is the rub provides much of the flavor and color. However, that 16-Mesh Coarse Black Pepper is going to provide additional texture, and I think its a step you don’t want to skip.

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