Description
Beef back ribs are a flavorful cut of meat that comes from the upper part of the cow’s rib cage, specifically the section that is attached to the prime rib or rib-eye roast. Unlike the larger and meatier short ribs, which come from the lower plate section, back ribs have a flatter, more curved shape and a significant amount of meat between the bones rather than on top of them.
This cut is often prized for its rich, beefy flavor, though the meat itself can be a bit tougher and leaner than other cuts. Because of this, beef back ribs are best suited for “low and slow” cooking methods, such as smoking, braising, or slow-roasting. This long cooking process allows the tough connective tissues to break down, resulting in incredibly tender, succulent meat that easily pulls away from the bone.
When prepared correctly, the meat becomes wonderfully juicy as the natural fats render, creating a delicious and savory eating experience. They are a favorite among barbecue enthusiasts who enjoy a deep, smoky flavor and a tender, melt-in-your-mouth texture.
