Smoked Beef Back Finger Ribs Recipe

I look at beef back ribs as cheap ribeye meat on a bone.

They’re a great appetizer, they’re fun to eat, and you can cook hot and fast.

Beef Back Ribs Trimming?

Is not required.

Take them out of the packaging and pat dry with paper towel.

The membrane is best kept on beef back ribs.

Most of the meat is between the bone and it shrinks a lot so the membrane helps to anchor the meat to the bone.

Trimming fat and silverskin won’t matter much either since we’re smoking hot and fast.

Rub for Beef Back Ribs

Any beef rub will work, this is what I used:

• 1/4 Cup Diamond Crystal Kosher Salt
• 2 tbsp Granulated Garlic
• 1 tbsp 30 mesh black pepper

Be mindful of using sugar in rubs when smoking hot and fast as it can and will burn.

Only Apply the Rub to the Meat Side, the Membrane Side is a Waste

You won’t eat the membrane so it’s pointless to season it – though you can if you want.

Apply an even, light layer of rub to the meat side of the ribs.

Save the rest of the rub to use later in a different cook.

Setup Your Smoker for Direct Heat BBQ to around 300-325F

This recipe uses a charcoal grill with an elevated cooking grate BUT any grill can work.

Add your favorite hardwood to the coals – I used post oak.

Put your ribs on the smoker, bone-side down.

Allow to cook for 1 hour and then flip.

Add more wood chunks when you flip.

Make a Mop Sauce for the Ribs

Anything you don’t have here, omit – the main stuff to have is the beef broth, vinegar, Worcestershire sauce, onions, butter, and garlic.

Melt 1/2 stick of unsalted butter in a medium pot over medium-low heat.

Slice 1 large sweet onion and crush 4-5 garlic cloves, add to the pot.

Cook until the onions are translucent.

Then add the rest of the ingredients and simmer for 5-10 minutes; The consistency is suppose to be thin.

Other Ingredients to Add:

• 2 cups Beef Broth
• 1/4 Cup Worcestershire Sauce
• 1/2 Cup Water or Beer
• 2 tbsp ACV
• 1/4 Cup Distilled White Vinegar
• 2 tbsp Brown Sugar
• 2 tsp Black Pepper
• 1/2 tbsp diamond crystal kosher salt
• 1 tbsp lemon juice or slices of 1/2 fresh lemon
• 1 tsp celery seed
• 1 tsp Red chili flake
• 1 tsp Cumin

After Another Hour of Cooking, Reheat Mop Sauce, Flip Ribs and Start Moppin’

Liberally mop the meat side of the ribs every 5-15 minutes for 1 hour.

Wrap the Ribs in Foil Until Probe Tender (~1 Hour)

Mop the ribs one more time before you wrap.

Then put the ribs meat side down in the foil.

Return to the smoker or your kitchen oven set to 250F – check for tenderness in 1 hour.

The probe should slide in and out with ease; Internal temperature should be around 195-205F.

Once Tender, Leave Wrapped and Rest for 1 Hour

Pop the ribs into your oven while OFF or a cooler while wrapped and then take out after 1 hour.

Slice the ribs between the bone and enjoy!

Print Pin Recipe

Smoked Beef Back Finger Ribs

Beef back ribs cooked over the coals with a savory beef mop sauce

Prep Time5 minutes mins

Active Time4 hours hrs 45 minutes mins

Resting Time1 hour hr

Total Time5 hours hrs 50 minutes mins

Course: Appetizer

Ingredients

• ▢ 1 rack Beef Back Ribs

Beef Back Ribs Rub

• ▢ 1/4 Cup Diamond Crystal Kosher Salt
• ▢ 2 Tbsp Granulated Garlic
• ▢ 1 Tbsp 16 Mesh Black Pepper

Mop Sauce

• ▢ 1/2 stick Unsalted Butter
• ▢ 4 Cloves Crushed Garlic
• ▢ 1 large Sweet Onion
• ▢ 2 cups Beef Broth
• ▢ 1/4 Cup Worcestershire Sauce
• ▢ 1/2 Cup Water or Beer
• ▢ 2 tbsp ACV
• ▢ 1/4 Cup Distilled White Vinegar
• ▢ 2 tbsp Brown Sugar
• ▢ 2 tsp Black Pepper
• ▢ 1/2 tbsp diamond crystal kosher salt
• ▢ 1 tbsp lemon juice or slices of 1/2 fresh lemon
• ▢ 1 tsp celery seed
• ▢ 1 tsp Red chili flake
• ▢ 1 tsp Cumin

Instructions

• Take beef ribs out of packaging and pat dry with a paper towel.
• Combine rub ingredients in specified quantities.
  1/4 Cup Diamond Crystal Kosher Salt, 2 Tbsp Granulated Garlic, 1 Tbsp 16 Mesh Black Pepper
• Apply a light, even layer to the meat side of the ribs. You can optionally season the bottom but you won't taste it as you're not eating the membrane.

Get Your Smoker Setup for Direct Heat BBQ – Around 300-325F

• Once at temperature, add a chunk of your favorite hardwood. I used post oak.
• Put ribs on the grill, bone side down.

After 1 Hour, Flip the Ribs

• The ribs should now be meat side down.
• Add another chunk of wood.

In the Interim, Make the Mop Sauce

• In a medium pot over medium-low heat, add 1/2 stick of unsalted butter and allow to melt.
• Slice 1 large sweet onion and crush 4 garlic cloves.
• Add these to the pot and cook until the onions are translucent and the garlic is fragrant.
• Then add the rest of the ingredients.
  2 cups Beef Broth, 1/4 Cup Worcestershire Sauce, 1/2 Cup Water or Beer, 2 tbsp ACV, 1/4 Cup Distilled White Vinegar, 2 tbsp Brown Sugar, 2 tsp Black Pepper, 1 tbsp lemon juice or slices of 1/2 fresh lemon, 1 tsp celery seed, 1 tsp Red chili flake, 1 tsp Cumin, 1/2 tbsp diamond crystal kosher salt
• Bring this mixture to a simmer and simmer for 5-10 minutes. The consistency is suppose to be thin.

After 1 More Hour of Cooking Flip the Ribs, Bone Side Down and Start Moppin'

• If your mop has cooled, heat again before you start mopping.
• Mop the ribs every 5-15 minutes.

After 1 Hour of Mopping, Wrap the Ribs in Foil

• Before wrapping, mop the ribs one more time.
• Put the ribs meat side down in the foil and wrap.
• Put back on your smoker or in your kitchen oven set to 250F.

After 1 Hour Check for Tenderness

• Your meat probe or toothpick should glide in and out with no resistance. The internal temperature should be around 195-205F.

Once Tender, Rest for 1 Hour

• Rewrap the ribs and put in a cooler or in your Kitchen oven while OFF.
• After 1 hour, take out of the wrap and slice between the bones and enjoy!