Beef Back Ribs

Farm Fresh Chef Beef Back Ribs come from the upper rib section of the animal, the same area that produces ribeye steaks. After the ribeye is cut away, the remaining rib bones contain flavorful beef between the bones that becomes incredibly tender when cooked slowly.

These ribs are prized for their rich beef flavor and barbecue tradition, making them a favorite for backyard grilling and low-and-slow smoking.

Our beef is sourced from responsibly raised cattle on small American farms, not large industrial feedlots. This produces beef with cleaner flavor, superior quality, and natural richness.

When smoked or slow cooked, beef back ribs develop a beautiful bark on the outside while remaining juicy and flavorful inside.

Best Cooking Methods

Beef back ribs are best cooked low and slow using smoking, slow grilling, or oven roasting. Cook at approximately 225–250°F until the meat becomes tender and pulls easily from the bone.