How to Cook Beef Back Ribs
Preheat oven to 300°F.
Trimming the Fat
Use a knife to carefully remove as much of the silver skin and fat off the underside fo the ribs. You don’t have to cut the silver skin or the rest of the fat off the underside of the ribs, but it does make for a more enjoyable time eating them later if you do. They don’t serve us any purpose since we’re cooking them fat side down.
If you’re smoking or cooking your ribs upside down, you can just remove the silver skin and keep the fat on so the juices flow down into the meat. Score them in between the bones on the underside too. The silver skin will block the rub from getting to the meat so this preparation will allow the meat to soak in the seasonings.
Rubbing the Ribs
Place the ribs in a baking pan. An optional step is to coat your ribs with olive oil, mustard, or lime juice. Sprinkle the tops of the ribs with my all-purpose barbecue spice rub. Spread around so it’s evenly distributed on your meat and then press the rub into the ribs.
Slow-Roasting the Ribs
Cover the top of the pan snuggly with aluminum foil and place the pan in the oven for at least three hours.
After three hours, check the temperature of your ribs. When they reach 200 degrees, remove them from the oven and turn the oven up to 350°F.
Discard the foil and coat the ribs with barbecue sauce. Place them back in the oven uncovered for about ten minutes or until they reach at least 205°F.
They’re done when they reach 205-210 degrees.
