Smoked Beef Back Ribs

Beef back ribs are cut from the same area as prime rib, which means they have that same incredible beef flavor. They're sometimes overlooked in favor of short ribs, but they're more affordable and cook faster. The meat between the bones is sweet and tender.

These are great for when you want beef ribs but don't have all day. They're perfect for smaller gatherings or family dinners. The bones make them fun to eat - there's something primal about picking up a bone and gnawing on it.

Classic BBQ sides work well here - coleslaw, baked beans, potato salad. Cornbread is always welcome. Keep things simple since the ribs are the star. A tangy sauce on the side is nice for those who want it.

Simple salt and pepper lets the beef shine. A coffee-based rub adds depth. Some like a light glaze of BBQ sauce at the end. Don't oversauce - you want to taste that beef.

These cook faster than short ribs since they're not as thick. Look for meat pulling back from the bones and probe tenderness. They're done around 200-205°F internal. Let them rest briefly, then serve whole or cut between the bones.