Red Wine Beef Back Ribs

This is one of our favorite marinades for tri tip, so we thought, what the heck?  Let’s give it a try on beef back ribs on our Kamado Joe!

Things to know:

What are beef back ribs?

Beef back ribs are a flavorful, affordable cut taken from the upper back of the cow after removing ribeye roasts. They feature meat primarily between the bones rather than on top, making them ideal for smoking or slow-cooking until tender. Often smoked at 250-275°F or oven-baked, these ribs are best served with a dark, rich bark.

Are beef back ribs a good cut?

Beef back ribs are considered excellent, flavorful, and tender when smoked or braised low-and-slow, often described as “prime rib on a stick”. While they generally have less meat than beef plate ribs because they are cut from the prime rib roast, they offer intense beef flavor and high-quality, marbled meat that makes for a great, cost-effective BBQ meal.

Are beef back ribs different from short ribs?

The back ribs are cut from the upper back of the cow. Short ribs are cut from the lower portion of the rib cage in the front section of the cow. Short ribs are directly beneath the back ribs. The little meat on beef back ribs is between the bones, and beef short ribs have meat atop the bones.

What is special about a kamado grill?

Thanks to the unique design of a kamado with its airtight seal and high mass, it’s not only accurately adjustable but also consumes very little charcoal. When you finish cooking you close the air flow and the charcoal extinguishes. Next time you will continue using it so nothing is lost.

What is the history of Kamado Joe?

Founded in Atlanta in 2009 by Bobby Brennan and Kerry Coker, Kamado Joe modernized ancient Japanese-style ceramic cooking by creating high-quality, innovative charcoal grills. Known for “smarter” features like the Air Lift Hinge and Divide & Conquer system, they aimed to make versatile kamado cooking easier.