Average Weight: 3–4 lbs

Grass-Fed Beef Back Ribs – Perfect for Barbecue & Slow Cooking

Our grass-fed beef back ribs are packed with rich, beefy flavor and perfect for backyard barbecues, slow smoking, or a comforting oven-roasted dinner. Raised on pasture, these flavorful ribs are a delicious choice for anyone who enjoys traditional barbecue and locally raised beef.

Cut from the rib section of the animal, beef back ribs feature flavorful meat between the bones. Unlike the thicker, meatier beef short ribs, back ribs are especially well suited to slow roasting and smoking, allowing the meat to become tender while developing a delicious barbecue crust.

Delicious Ways to Enjoy Beef Back Ribs

Whether you prefer a simple dry rub or your favorite barbecue sauce, grass-fed beef back ribs are easy to customize.

• Smoked Beef Back Ribs: Cook slowly over indirect heat with your favorite wood smoke for classic barbecue flavor.
• Oven-Roasted Ribs: Season generously, wrap or cover to retain moisture, and roast slowly until tender.
• Barbecue Beef Ribs: Finish with your favorite barbecue sauce for a sweet, smoky, or tangy glaze.
• Garlic and Herb Ribs: Rub with garlic, rosemary, thyme, and black pepper for a simple, savory preparation.
• Family-Style Rib Dinner: Serve with coleslaw, roasted potatoes, baked beans, or grilled vegetables.

How to Cook Grass-Fed Beef Back Ribs

Beef back ribs benefit from low, slow cooking to help tenderize the meat and develop their rich flavor. Both oven roasting and smoking work well.

Oven-Roasted Beef Back Ribs

1. Prepare: Thaw the ribs completely in the refrigerator. Remove the thin membrane from the bone side if present, and pat dry with paper towels.
2. Season: Rub generously with salt, black pepper, garlic powder, smoked paprika, or your favorite barbecue seasoning.
3. Preheat: Set your oven to 275°F.
4. Roast: Place the ribs in a covered roasting pan or wrap securely in aluminum foil to retain moisture. Cook for approximately 2.5–3.5 hours, or until the meat is tender and pulls away from the bones easily.
5. Finish: For a caramelized barbecue glaze, brush with your favorite sauce and return to the oven uncovered at a higher temperature for a few minutes, watching carefully to prevent burning.

Smoked or Grilled Beef Back Ribs

1. Preheat: Set your smoker or grill to approximately 225–250°F, using indirect heat.
2. Season: Apply your favorite dry rub to the ribs, coating all sides evenly.
3. Smoke: Place the ribs bone-side down and cook slowly for approximately 3–5 hours, depending on their thickness and your cooking temperature.
4. Check Tenderness: The ribs are ready when the meat is tender and a probe slides easily into the thickest portions. Cooking time may vary.
5. Rest: Let the ribs rest for 10–15 minutes before slicing and serving.

Cooking Tip: Beef back ribs generally have less meat covering the bones than beef short ribs, so avoid drying them out during cooking. For the best results, use gentle heat and check for tenderness rather than relying on cooking time alone.

Whether you're firing up the smoker for a weekend barbecue or preparing a slow-roasted family dinner, our grass-fed beef back ribs deliver hearty flavor and satisfying results.

All regular meat orders ship UPS on Monday, Tuesday and Wednesday for regular orders. Your order will always arrive in 2 days or less.

CSA shipping is on Monday or Tuesday of the CSA delivery week.

Custom Ordered Swag items (mugs, t-shirts, etc.) take 2–5 business days to make, and then they ship. Shipping time itself is based on your choice at checkout. If you order a Swag item and a meat item they will be shipped separately and shipping costs will be combined at checkout.

Products are charged by weight or by piece, depending on the product. The weight for any product on the site is estimated based on our current inventory. Once we have packed your order we calculate the final weights and then only charge you the actual cost of the order. Generally this is the same or less then your original order.

Thaw meat in the fridge, with cold water, or microwave. Do not thaw at room temp, or in a cool area, and do not use hot water. Do not leave meat at room temperature for more than two hours.