Beef Back Ribs 

"My Southern education fails me often" .... You're my hero, Matt.

I've been fasting all day for a colonoscopy tomorrow morning and I don't know why the heck I'm watching this! Right now I could finish that whole rack! Thanks for the great video, Matt

Great looking beef back ribs and a great topic for me here in Colorado. It's very difficult/expensive to get the beef plate ribs here, but COSTCO carries the beef back ribs frequently and I'll be getting some now to treat like pork ribs. Your treating them as pork ribs .... and willingness to "swim upstream" against the Texas BBQ no sauce dogma .... was terrific! Many thanks!

Just did a rack on my ironwood 885. 225 for 5.5 hours with holy cow….spritzed couple times with ACV and little W sauce….these are better than pork lol there I said it….glad you made a video using these!!! Love the channel you have taught this Canadian rookie a lot

Thanks for this, Matt. We've been enjoying beef back ribs for the last 40 years. Welcome to the club and stay a while. Cheers.

Always awesome... Thank you... Doing this this Father's day weekend !!! Happy Father's day !!!!!

Sweet Jesus Matt! I just finished eating these using post oak as well. OMG! They were awesome. My pack from HEB had two slabs in it and I figure it cost about $4/serving for everyone after sending some down the street to relatives who have no idea what's in store for them. The family went crazy for them too. Easy cook even for an offset noob like me to do. Thanks for the push to try these. I'm pretty sure I've spent more at HEB in the last two months than I have at Home Depot. LOL!!!

I followed your cook but on my GMG Daniel Boone. I ran 250 with Texas Mesquite blend pellets and had three racks on main grate. My raised grate wouldn’t hold all three. Without boring you with details I ckd at 1.5 hour mark for color and a spritz. I ck’d at 2 hours using my Thermo Pen and the tenderness was already there and the temp shocked me. The first rack on the cooler side was at 197. The middle and right rack in the hotter zone were at 205 and 207. They should not have been to temp in two hours. The meat was slightly pulled back but not a ton so I pulled and wrapped with beef tallow and dropped temp to 225. Going to give an hour in wrap to see. Three fairly good sized racks. Hope they aren’t ruined.

South Texas. McAllen / Edinburg is a very common cut we BBQ on weekends.. tks for the tips.

Thanks for the timely video. I just purchased three racks of beef ribs and watched a few videos online. Yours is definitely the best and your recipes have never failed me yet. Keep up the good work!

Thanks for making this video. Beefbacks are special to me. Growing up in Houston, my grandpa taught me bbq by doing these on his Old Smokey - and he sauced them too. I'll do them like that as well on an offset. Btw I got that cap for my buddy who's got a bbq place here in Williamsburg, where I help out.

I followed your instructions with some beef ribs yesterday, and wow, those turned out incredible!!! Love your seasons and your methods. Thanks for producing great content, it helps newbies like me produce top notch results.

Love watching your videos all the way across the ocean in Australia. I have adapted many of your techniques and recipes and they have always been a hit. Thankyou and cannot wait for the next one

I need to give these another try. I have not been a big fan, but the way you raved about it I'll have to try again. Meat Mitch sauce is fantastic! Thanks for sharing this recipe.

I’ve been saying these are the best for years. Thanks for raising the price now.

I actually did the same thing you did don’t give me wrong. I absolutely love your spices. I decided to switch up and use the Traeger prime rib rub omg!!! Good stuff. thank you so much for your videos. You’re a master of your craft buddy.

Not many men can admit they’ve been mistaken about something, hats off to you sir ✌🏽

I cook these a lot, I love beef ribs, don't like pork too much unless baby back. Sometimes they leave a little meat on top, and you can find those at Costco too... Just have to search each one ... These are super tasty and I treat like a rack of pork ribs all the time and they come out perfect. I used to just grill them and they'd be ok, a little tough but still good. If you peel the membrane they may fall apart, not a big deal. I usually just hash it up with a knife so it's smaller pieces when eating ... Oh yeah, and I always sauce them :) like them sweet and spicy. Pro tip: dust a little seasoned salt on top at the end before serving. Pro tip 2: split them into separate ribs before smoking.

I made these with your Texas sugar rub, I love that stuff, I put it on everything. They were awesome!

Matt. I just want to thank you for your videos. I got me an electric smoker with wood chips last year. I was unsure how I would do with smoking meats. Now I’m addicted. I just upgraded to a pellet smoker. Excited to smoke some pork and brisket on it with holy cow and gospel rubs.

I found and bought, from the Commissary, two packs of beef back ribs for about $7.50 each. Before rubbing them, I loosen the membrane from the rib bone with a knife. Once they're done but before saucing, I placed the rack of ribs rib-side up to remove the membrane; then flipped to sauce. Worked great.

The go to for all things bbq and his spiced are fantastic and never clump

Thank you for all your videos and telling time and temp.

Best instructional videos in the business for sure. I always review your vids before I fire up the Traeger Timberline. Thanks!

Glad to see this. I love buying standing rib roasts on sale, cutting the ribs off but avoiding shiners leaving some of the eye meat on, peeling off the rib cap to cut, spiral wrap and tie for steaks (the best), then doing whatever with the eye, sometimes even jerking it if really lean.

Just did a rack of these this past weekend. I used coarse pepper and your Texas Sugar rub. I added butter and a light bead of honey when i wrapped.

Matt - lovin’ your work. You are single-handedly changing BBQ here in the Uk, had smoker for 1yr now and tried loads of your stuff with success. We can get all the seasoning here but not the merchandise, make it happen my man! More tender than mothers love 😂

We need that t-shirt Matt, "Meat Church: More tender than your mother's love."

I just purchased some beef back ribs today from Costco (in Maryland) for 6 ribs and the price was $28 and some change. Looks like the price has increased substantially. Great video by the way.

Matt, I am a subscriber to your channel and frequently use a number of your rubs. I was captured by your video on beef back ribs from Costco for less than $8. Being retired military in San Antonio, I discovered beef back ribs at one of the local military commissaries for less than $7/lb...........I picked a pack up and have now checked availability every time I go to stock up.. While my wife is not a fan of the back membrane, although I have tried to explain to her why I do not remove it like I do for pork ribs...........I still smoke a rack frequently. That brings me to the point of this message. I have also discovered another lesser known cut of beef (similar to your recent Denver steak video) and that is the chuck eye steak. I did not know that cut existed until about 6 months ago. I did not appreciate how difficult it is to find a vendor that provides them. Luck would have it that my local HEB does put them out but in very limited quantities............i was told that they are all sold out by late morning. I can attest to that. I know that you know that there is a narrow zone between the rib eye primal muscle and the chuck roast.............only yielding perhaps 4 steaks per cow (depending on the thickness of the cut). Choice rib eyes at my HEB are going for about $17/lb (CostCo and Sam's about the same). Chuck eye steaks range between $7 and $9/lb depending on grade. They are thin, cook in about 2-3 minutes to med rare and make a great lunch level steak. So, every time that I make an HEB run, I check the meat counters for chuck eye steaks. More often than not, there are none. However, I have been lucky and have over 30 hanging out in my freezer. I grilled two tonight with your TX Sugar rub...........outstanding. I suggest that you consider doing a segment to introduce chuck eye steaks likes you did for beef back ribs (and Denver steaks).One last totally unrelated comment: my daughter in law is a Pittman........I have already asked and unfortunately, her family knows of no family connection. Grill/smoke on good sir!

Making these today. 4.18lb rack from Costco in Columbus, Ohio for $20.02. Will use my own binder blend and Holy Gospel, on Pit Boss 700FB1 with oak and hickory blend of pellets. My first ever attempt at beef back ribs.

Thank you for all your videos. I'm always getting new ideas, techniques, and information on doing great BBQ. I have seen these ribs at my local Costco. I've just never pulled the trigger to give them a shot. I will now! Thanks, Matt!

I made these tonight and all I can say is that they were unbelievably good and so so so easy. Would have never thought to buy these. I will say that they were not that cheap for me. Similar sized racks for me were $20 a piece. My Costco did not have them out for sale whole so I think I got charged the cut price for a whole. Still I can’t stress how good these were. The membrane is the only downfall.

I just paid $18.00 at Costco here in Maryland. I had to get them after seeing this video. Been following you for years and love all the rubs.

Outstanding video! I’ve seen these ribs at COSTCO but always went for the spareribs instead. Gonna give this a try!

Great Video Matt! I'm doing 7 (Yes, 7) racks of these for Thanksgiving this year! Awesome video to help out with this huge smoke I have planned.

Matt, Just tried this yesterday and let me say, that we are NOT mad at it. Great recipe!!!!!!

These the ribs I remember my dad making wen I was a kid... Restaurants used to serve these too. Delicious AF! 😋

Matt - You're killing me man! What are the odds you come out with this video today? I tried these a couple years ago and wasn't really happy with how they turned out, but didn't cook them like a pork rib. Been seeing them pop up a little more frequently so I thought I'd give them another shot and literally just bought a rack at our local Costco last night. I love Holy Gospel and Meat Mitch Whomp (and Naked Whomp) is one of our favorites (thanks to you) so I'll definitely be trying this out today. One disappointing note, they are not as cheap here in Western PA ($4.29/lb), but still not horrible. Can't wait to try this out and thanks for all the awesome rubs and recipes!

Awesome video as always Matt! I just did 3 racks of the exact same beef back ribs from Costco last Sunday. They turned put pretty dang good for my first time smoking them, but I really wish I had seen your video first - then I really would have been even less mad at them lol 😂 For anyone who is still doubting how delicious beef back ribs can be, you have to try them out!

You've inspired me to give beef back ribs one last try. Have a similar sized rack from a local Sonoma beef company, and going with Holy Gospel too. May or not sauce. Thanks for the video - fingers crossed!

I love the W sauce Fireshire for a binder. Glad Striplings at Lake Blackshear in Crisp co GA carries your stuff and the W sauce and many others. Meat Mitch comp sauce is awesome too! I've used it twice on pork ribs.

I saw these ribs when I was at Costco last week! Was curious on how to cook & now I have guidance. Thanks for another great video, Matt!!!

I cook these all the time. One of my favorite ways is when I get to the wrap stage, I will braise them in beef broth, red wine, and butter. Give it a go! 😎✌🏼💪🏼

Great video and have mine in my offset smoker right now, using Mopani wood from Zimbabwe❤

Still helping people out. I did exactly what you did and damn. Best ribs I’ve ever made. Meat Mitch is gorgeous. That Bear’s is badass and the Holy Gospel takes me to church each and every time. Loving it from California 💯

Got some this week for the weekend, can't wait to try it.

Matt! I don't know what I'd do without you! Your easy and awesome videos have made me a hero to my wife and friends! Ty so much and please keep doing what you do!

Local grocer has these all the time, i make em same way, usually 225 or less for a few hours, then wrap and turn up to speed up cook. Throw on alot of MeatChurch Holy Cow and light covering of montanas texas bold bbq sauce at the end, my favorite way to do them. Make sure you cook to over 200F, fat is a bit chewy if you dont get it hot enough.

Another way to cook. I have learned a lot of different ways to cook from your channel. And, you are right about Meat Mitch, he does have very good sauces..

Just did a nice rack of Dino ribs. They came out super tender very moist Ect. These back ribs caramelize and build flavor beyond what I think is possible with the big boys. Since they are so thick and need to be low and super slow. We get these on sale for $2 a pound quite often here in So California.

Those look awesome. I made the smoked meatloaf from a few weeks back, and even my wife, who is not a big meatloaf fan ate a whole loaf by herself. It was over a week of taking it to work for lunch. But that tells you how much she liked it. She kept cutting off slices and taking it with her every day. Good stuff.

10 months later same rack $24

Wow those look so delicious. Thank you for letting us know where we can find some big beef ribs that size 👍🏽. Watching the video it was making me hungry and my mind was saying I have to make some ribs pretty soon. Great job 👏.

I swear by WHOMP sauce and Mitch's Steer Seasoning for my steaks and burgers. It is incredible.

Do you need to rest ribs? If so for how long? In a cooler? etc? Thanks !! Great Video!

Thanks, Matt! I have some on the smoker now. I picked them up at Costco on Sunday, but was disappointed to find that they are now $4.97 per lb rather than the $1.97 you got yours for. It is still a great deal for the quantity, just no longer "cheap". I suspect Costco execs watch your videos!

Thank you. Always wanted to do beef ribs just never tried. Followed your method, cept for the sauce part, love dry rub. Put pats of butter instead and man oh man. Wish I could post a pic. Thanks again

Matt these look amazing, and you did them exactly how I would. I have always done plate or short ribs, but I have a rack of these in the freezer. I'm going to give them a shot on my OG Weber kettle with an indirect fire.

Hey the mill scale is back I been out of the loop lately. I see he’s using it in a few videos. I’ve only learned on an offset. Even though I’m only 28. I think the pellet smokers are magic machines.

I've got a package of bison back ribs, and have been looking for some guidance. This is perfect! I love your videos, and even though I'm not super experienced I feel I can confidently tackle those ribs! I also ordered W Sauce through one of your earlier videos, and it's become my favorite pre-rub base. Thank you!! 💕

I just bought some boneless short ribs. I think I will try this technique on those ribs! Thanks Matt!

Meat Mitch is the best!! My favorite too. Hard to keep in stock at the local BBQ shop here. Great video! Love the transparency.

Matt - Another Killer recepie. Just made this on saturday after I this. have seen these ribs in Costco lot but never bought. They turned our great. Might have over done a but as got a lot more bne poke though but still great. Not sure about the price - were over $20 here is CA! Not sure if that cuts the value mustard! At $10 these would be a best buy all day long. My yongest said they were the best ribs hes ever had Will be makign again.

You do great videos! Going to try this one & I'm glad you are drinking Miller Light & not Bud Light.

awesome video Matt. I have been attempting to smoke back ribs for a while, and with not much success . I will try this recipe, maybe this will move me over the not good hump. Thanks a lot .

Mine are you the smoker right now. Looking forward to them . Thanks Matt from Western Montana.

It’s great know when your selection is next to nothing that beef back will still do the trick! Thank you Meat Church!

Trick i learned from watching a Famous Dave’s pork rib cook, if you leave the membrane on, hit the membrane with a torch or really hot flame at the end, it’ll crisp up/burn off and you’ll get rid of that wet chew you normally get. I do it with pork ribs sometimes and i bet you it would work with these as well.

Thanks for the video, doing these today in Alberta. FYI paid $23 at Costco Canada, shockingly that is a deal here. But that aside I am so looking forward to having these on my plate tonight.

That had to be a pricing mistake. My Costco's beef back ribs generally ring up around $25. Great video though, beef backs are totally underrated.

Great video Matt! I was really interested in this one as I did some on Sunday and they were so delicious. Now, my butcher cuts them as singles and way thicker. I tend to treat them like a brisket for that reason. My price was not $8 though, maybe $8/lbs, lol, but it’s worth it to see my wife’s smile. I might have to try the sauce as that made them look even juicier. Awesome job and thanks for sharing!

Great video Matt! Cooked a couple of racks yesterday following your steps and they were a huge hit! Definitely going to be making these a lot more. Thanks!

I always look forward to your Wednesday drops….must see TV. Two questions for ya. 1) sometimes I see you use foil and sometimes you use pink butcher paper, is there a reason or just how you feel or something else? 2) if I season my meat overnight in the refrigerator, is it better to bring it up to room temperature first or put it in cold. I’m using the Egg. Thanks!

$28 at United in Brownfield now fixing them tomorrow, I hope they turn out as good as yours!

Just subscribed! Also just got my holy gospel yesterday...smoked beef back ribs Today...waiting now to dig in, Happy Father's day 2024 .

I love them beef back ribs I’ve been making them since I was 16 years old , smoked them to a temperature of 185F then sear them add bbq sauce put them back on the smoker let bbq set and ready to eat now that’s a game changer

These are my go-to rib. I was lucky enough to find a butcher who keeps them in stock year-around and who doesn't cut them so close to the bone. If you can find a butcher who will cut these for you and leave more meat on, it's definitely worth the few extra bucks.

Back in the day, my grandfather would by these beef back ribs at HEB that were cheap but were perfect on the grill. They would crisp up real nice. I am slowly rethinking wrapping ribs. You can lose the bark and nice crispy bits. I experimented smoking a rack of pork ribs at a higher temp for a couple hours then searing it over direct heat. Came out really good and had that nice crust that I love. For a rack that doesn’t have much meat over the bones, wrapping seems like overkill. These ribs look tasty but they looked pretty good before they were wrapped

Matt, your channel never disappoints!

Excellent. I have 3 of these in the freezer and a new bottle of Whomp. Wasn’t sure how to approach them but now I have a good direction.

This is gonna be my first attempt making beef ribs. Wish me luck. Also "as tender as your mothers love!" Painted a big picture. Liked and subscribed 🫡

I so appreciate you doing this video. I always just follow Malcom’s how to bbq right videos but this video put you on top of my list. I’ll be buy your seasoning soon. Thank you

meat Mich womp sauce is the bomb. thanks for the the info on it

Going to do these this weekend for Mother's Day, with a brisket!

Great video and recipe!! 👍👍 Do you know how I can convert smoker time and temp to over time and temp? Thanks 👍

More tender than your mother's love for only eight bucks? What a deal! A must try for sure. Thanks for sharing!

Yeah, since I lived in Austin for 24 years, post oak has been my standard wood for a long time. Recently, I've found I like cherry for pork better, and my pellet smoker lets me easily dump the loaded pellets and replace them. What do you do with the pellets you unload? We have four cats so we buy litter in great big buckets. Rinse 'em out and you have the perfect pellet storage container. They also make handy planters. :)

Hey Matt, just bought my first pellet smoker, I've always used charcoal, kinda disappointed in the smokey flavor! And tips and tricks for getting a robust more smokey flavor??

It looks awesome ,Matt.I will do it this way in the spring 😊 Greetings from Germany Ramon

Made them yesterday, came out delicious!

Matt - me being a Californian where plate ribs are hard to come by, we appreciate you immensely!!

budget friendly smoke. Love it. Thanks, Matt.

Love your videos, how about smoking chuck short ribs,thanks

Now all the prices are gonna go up. Thanks Matt. 😂

Thank you for this vid because I've smoked these type of ribs. They're good and cook fast

Spot on! Thanks for sharing!

I love backribs. Taste great and super cheap. Fun to smoke when you want some beefy bbq but dont want a ton of food or want to spend too much money

Thank you for another great video!!!

I'm doing 4 racks right now.. can't wait..I never had them before..