This post may contain affiliate links. If you click an affiliate link and make a purchase, I may earn a commission. Also, as an Amazon Associate I earn from qualifying purchases.
I find that most people don’t even know what a beef back rib or Dino beef bone is let alone how to smoke or cook them. To best clear the air the easiest way to describe a beef back rib is to think of it almost as a baby back rib but the meat is more like brisket on a rib. It is a tougher meat but you wont regret making it if you follow this slow and low recipe!
Unlike baby back or spare ribs, beef back ribs basically just have meat on the outer part of the rib. In fact, you really don’t even have to remove the membrane on the rib because all the meat is found in between and on the outer side of the back rib. Beef ribs are found on the plate section of the ribs and are usually the first three or four ribs which is cut prior to getting into the smaller ribs.
To cook beef back ribs (Dino beef bones) we will fairly closely be following one of my favorite ways to make spare or baby back ribs which can be found here if you would like to try this recipe as well. This beef back rib recipe will be utilizing my favorite rub Raging River by Dizzy Pig. If you don’t have it I highly recommend it. It is an excellent rub and very versatile.
Smoked Beef Back Ribs Ingredients
- Beef Back Ribs (Dino Bones)
- Raging River Rub by Dizzy Pig (or other if you prefer)
- Yellow Mustard (This helps hold the rub, you wont taste this)
- Beef Broth – Bouillon
How to Prepare the Beef Back Ribs to Be Smoked on the Big Green Egg?
As previously mentioned, the preparation of the beef back ribs is the same as my favorite rib recipe.
The first step in preparing beef back ribs is option. Traditional ribs it is recommended to remove the membrane prior to cooking. This is optional with beef back ribs due to the meat being on the outside of the bone unlike regular ribs. I personally still remove it to get it out the way but many like to remove it to help the meat hold together throughout the cooking process.
Start out by putting a small even coat of mustard on the beef back ribs. Don’t worry, you won’t taste the mustard. The mustard is just used to help the rub adhere to the beef back ribs.
Now that you have a nice even layer of mustard on the beef back ribs it is time to add your favorite rub to the mustard. For me, this is Raging River by Dizzy Pig.
Continue this step with all slabs of beef back ribs and ensure you do it on all sides of the meat to ensure a nice flavorful bite at the completion of the cook.
How to Smoke the Beef Back Ribs on the Big Green Egg?
Start out by firing up the Big Green Egg (or Kamado Joe) and get it dialed into right around 250 degrees. Beef back ribs are cooked on indirect heat so get the plate setter or conv”egg”tor installed with the feet facing up and put the grill grate on top.
Once the Big Green Egg is dialed into 250 degrees it is time to throw the beef back ribs on. These are initially cooked directly on the grate which allows the smoke flavor to be absorbed.
Once the beef back ribs are ready and on you can then throw the thermometers in and let them smoke. You’ll smoke them for about two hours in which you are looking for an internal temperature of 160 degrees.
Once your beef back ribs hit an internal temperature of 160 degrees it is time to get them wrapped. At this point, you should notice the meat starting to pull back from the bones exposing them at the end. This is a great sign that you are on the correct path to a successful cook!
The beef back ribs are then placed in tin foil to help prevent them from drying out the remaining portion of the cook.
To also assist with preventing the back ribs from drying out put a decent amount of beef broth or bouillon in the bottom of the tin foil. If you don’t have beef broth you can make some by simmering 1 teaspoon of bouillon in a cup of water and then add it to the tin foil.
Once the beef broth has been added wrap the beef back ribs all the way up and get the back on the Big Green Egg.
Add your thermometers back and continue to cook until they are tender. Being so similar to Brisket this will usually be when they get into the 203-205 degree range. For this particular cook it took about another two hours to reach the range I was going for.
Once you’ve reached the 203-205 range your beef back ribs should be done. To test, you can take a tooth pick of meat thermometer and insert it into the meat and pull it back out. In doing this you shouldn’t have any friction, it should just pull right out.
You will also notice that the meat of the back ribs will have pulled back more exposing more of the bone. This is perfect and exactly what you are looking for.
At this point, you can wrap the beef back ribs back up in tin foil followed by a towel and put it in a cooler for a minimum of 10 minutes. This allows the juices to be reabsorb as well as any side dishes to be finished up.
I’ve left them like this for up to an hour and they were still perfectly cooked to the point that the meat would just fall off the bone!
Enjoy and don’t forget to comment or share other successful recommendations or cooks! I’d love to give them a try!
Beef back ribs are like the perfect combination of ribs and brisket and they are so delicious you'll surely make this recipe again.
- 1 Beef Back Ribs
- 1 Raging River by Dizzy Pig (Or your favorite rub)
- 1 Yellow Mustard (You wont taste this)
- 1 Beef Bouillon or Broth
- Remove the membrane of the beef back ribs
- Spread even layer of mustard on the back ribs
- Apply a generous amount of Raging River by Dizzy Pig (or your favorite rub)
- Let rest in the fridge for up to 12 hours.
- Heat the Big Green Egg up to 250 degrees. Beef back ribs are an indirect cook in which the plate setter / conv"egg"tor should be inserted with the feet facing up and the grill grate on top.
- Add the beef back ribs to the Big Green Egg, bone side down. Insert thermometer and cook for about 2 hours in which the internal temperature should be 160 degrees.
- Prep some tin foil by adding enough beef broth or bouillon to line the bottom of the tin foil. Add the beef back ribs to the tin foil, wrap and place back on the BGE.
- Insert the thermometer and cook for approximately another 2 hours. Beef back ribs should be tested for tenderness and pulled right around 203-205 degrees.
- Once achieve, placed the wrapped beef back ribs in a cooler and wrap in towels for a minimum of 10 minutes and up to an hour. This will allow you to finish cooking any sides you maybe cooking and then enjoy!
BBQ is good to have on hand for those who like it but beef back ribs are delicious without any sauce.
If you want more backyard tips including recipes, how-tos and more, make sure you subscribe to my youtube channel