smaller than beef short ribs yet just about as tasty and cooked in half the time
There are two prominent types of beef ribs – short ribs and back ribs. Shorties are bigger, meatier, take roughly twice as long to cook and usually cost about twice the price. They are also celebrated a lot more than back ribs. When I say celebrated I’m talking about the many pictures of shorties that show up on our Instagram feed compared to back ribs. But don’t let that fool you!
Back ribs hold their own up against their bigger brother. The flavour and texture are much the same and the bark to meat ratio is far higher than shorties. The one thing the back ribs don’t have is that big, juicy, tender meaty centre that shorties have. Personally, I prefer the taste of a short ribs. Just. But when you take into account the cooking time and cost it’s very hard to split them.
Another type of beef ribs are caveman ribs. They’re basically the short ribs from the fifth rib onwards where the meat isn’t quite as thick but they are still mighty tasty.
ingredients
- 2 racks of beef back ribs
- salt and pepper, or you’re favourite rub
- apple juice (or apple cider vinegar, or stock)
directions
- Remove the membrane from the underside of the ribs. Just like you would on a rack of pork spare ribs try to get your finger under the membrane between two of the ribs and gently pull away. You may need to use a blunt knife to give you a head start. Meathead Goldwyn from AmazingRibs.com goes into more detail (including pictures) here.
- Fire up your smoker to 250f.
- Meanwhile, season the ribs with a mix of salt and pepper or use you’re favourite seasoning.
- Once the temperature of your smoker has stabilised add 2 half fist sized wood chunks of your choice and add the ribs. I used a blend of apple and cherry wood.
- Cook for 3 hours then wrap in a double layer of foil with a spritz of apple juice (or one of the alternatives listed above).
- Return to the smoker and continue to cook until the flesh probes like butter, usually around the 203f mark.
- Allow to rest for at least half an hour before cutting and serving.
For my beef short rib recipe click here.
If you are looking for a tasty BBQ or tomato sauce recipe to serve with your ribs then have a look at these recipes…
