Beef Back Ribs WetAged

The beef back rib is cut from the rib attachment on the backbone of the animal. The ribs are about 9 to 15 cm high. Thus, the beef ribs are cut from the back of the animal. These beef spare ribs are cut at the level of theEntrecoteorRibeye steakThis is why beef ribs are the only ones that most closely resemble pork ribs in terms of cooking time. They can therefore be grilled together in the smoker.

Your Freyberger butchers its own beef. For this reason, we only offer a limited number of beef ribs each week. To remedy this situation, we havefreezer boxHere you will almost always find our usual Freyberger quality Fresh Frozen available.

Beef back ribs can be prepared using two different BBQ methods: low and slow or hot and fast. With the low and slow method, which takes place at around 90 to 110°C, you should allow 7 hours. If the ribs are prepared at 110 to 130°C, i.e. hot and fast, they will take 4 hours. The silver skin on the inside must be removed. If you forget to do this, the skin will become tough and dry. Unlike pork, the skin on beef must be removed with a knife. It cannot simply be peeled off.