The bones from which the ribeye is lifted. There’s less meat on top than a short rib, but the meat between the bones is rich, and the price makes them a smart smoker cut — big beefy flavor without short-rib cost.
What It's Called
United States: Beef back ribs, Dinosaur ribs (colloquial)
Australia: Beef back ribs, Rib bones
United Kingdom: Beef ribs, Jacob’s ladder (back)
How to Cook It
Smoke: 250°F / 120°C, 5–6 hours until probe-tender.
Oven low & slow: Foil-wrapped, then glazed under the broiler.
Braise + grill: Braise until tender, finish with char and glaze.
Signature Dishes
BBQ rib plates, Game-day platters, Glazed ribs
A value-driven BBQ item. Ask for meaty-trim racks — trim spec varies widely and drives the eating experience.