fall of the bone beef back ribs recipe

Perfectly cooked beef back ribs with a rich mahogany bark, glazed and sprinkled with herbs, served on a white plate.

fall of the bone beef back ribs recipe

4 from 1 vote

Restaurant-worthy beef back ribs at home with foolproof techniques. Choose from oven, slow cooker, or smoker methods to create tender, flavorful ribs with perfect bark every time.

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Prep Time 15

Cook Time 3

Marination Time 30

Total Time 3 45

Servings: 4

Course: Dinner, lunch, Main Course

Cuisine: American, BBQ

Calories: 550

Ingredients Equipment Method

Ingredients

3-4 lbs Beef back ribs Well-marbled trimmed
2 tablespoon Yellow mustard For binding the rub
2 tablespoon Olive oil For glazing and moisture
¼ cup Apple cider vinegar To maintain moisture
¼ cup Beef broth Added flavor during cooking
1 tablespoon Worcestershire sauce Adds depth to the flavor

Dry Rub Ingredients

3 tablespoon Brown sugar Balances spice with sweetness
2 tablespoon Smoked paprika For smoky flavor
1 teaspoon Garlic powde Essential seasoning
1 teaspoon Onion powder Adds depth to the rub
1 teaspoon Black pepper Adjust to taste
1 teaspoon Kosher salt Evenly seasons the meat
½ teaspoon Chili powder For subtle heat
½ teaspoon Cumin Adds earthy notes

Equipment

1 Meat thermometer For precise cooking results
1 Heavy-duty foil Wrapping ribs for moisture
1 Roasting pan For oven-cooked ribs
1 Spray bottle Spritzing during smoking
1 Cutting board For trimming and serving ribs
1 Sharp knife Removing membrane and trimming
1 Paper towels For membrane removal

Method

Preparation

Remove membrane, pat ribs dry, and trim excess fat.

Apply Rub

Brush ribs with mustard, apply dry rub generously, and let rest for 30 minutes.

Oven Cooking

Preheat to 275°F, wrap ribs in foil, and cook for 3-4 hours; finish uncovered.

Smoker Cooking

Smoke at 225°F for 5-6 hours, spritz hourly, and wrap at 165°F until 203°F.

Finishing Touches

Glaze ribs with BBQ sauce or honey and caramelize under broiler or high heat.