Beef Back Ribs

Beef Back Ribs are incredibly cheap and incredibly rich, decadent, and delicious. 

In the current climate of dieting and savoring rich delicacies, I'm honestly surprised this butcher's cut isn't more popular! 

So keep this secret quiet!

Beef Back Ribs cook up richer and fattier and more intense than Pork ribs, and even more-so than Beef Plate Ribs, although you do get a lot less meat. But the bites you do get are so flavorful, so opulent, that I find it difficult to eat more than one rib at a time. They are a delicacy, and best to cut up into small, succulent bites.

The do extremely well smoked (although you could sous-vide or oven-roast them) but they need a lot of time to break down the fat and connective tissue, even more than Pork Ribs. My recommendation is the strongest wood you can stomach (for me that is Mesquite but for you it might be Hickory or Oak) because the beef can stand up to it. I also like to rub it with Steakhouse Seasoning, that gives it an extra kick and makes it taste a little bit more professional in my opinion. 

 They are a 6-8 hour cook at around 250F, but cook them until they're as bendy as you personally like them.