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Tender Dry Rub Beef Back Ribs

Tender Dry Rub Ribs: Easy Beef Recipe
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Experience the gold standard of backyard barbecue with these succulent, slow-roasted beef back ribs. Featuring a signature spice crust crafted from brown sugar and smoked paprika, these ribs are cooked low and slow to achieve a melt-in-your-mouth tender texture without the need for sugary bottled sauces. Perfect for high-quality pasture-raised beef, this method guarantees a professional-level caramelized bark and deep, savory flavor in every bite.

Ingredients

Scale

4 lbs Beef back ribs
1/2 cup Dark brown sugar
2 tbsp Smoked paprika
1 tbsp Kosher salt
1 tbsp Black pepper, freshly cracked
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Cayenne pepper

Instructions

Preheat your oven or smoker to 275°F (135°C).
Remove the silver-skin membrane from the back of the beef ribs if present.
Pat the ribs completely dry using paper towels to ensure the rub sticks well.
In a small bowl, whisk together the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne.
Generously massage the spice mixture into all sides of the beef ribs.
Wrap the seasoned ribs tightly in heavy-duty aluminum foil to seal in moisture.
Cook the ribs low and slow for approximately 3 hours until the meat is tender and pulling back from the bone.
Remove from foil and optionally sear for 5-10 minutes under a broiler for extra bark crust.

Notes

Always use high-quality pasture-raised beef to ensure the best marbling. If the butcher has not removed the membrane, use a butter knife to help lift it from one end and pull it off with a paper towel for grip. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://itisrecipes.com/tender-dry-rub-ribs/