Smoked Beef Back Finger Ribs Recipe

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!