Franklins BBQ RibsSalt and Pepper Seasoned Beef RibsBeef Ribs UnpackingCoat ribs with any sauce. This will allow seasoning to stick better.Seasoned Beef Ribs TopTabasco and Beef RibsBeef Ribs UnseasonedBeef ribs ready to go in for a 8 hour smoke. Apple cider vinegar to spritz.BBQ Tin Foil Drip PanDrip pan and water pan ready in position to start smoking.Smoked Ribs for 8 hours
beef ribs - steak club
Franklins BBQ Ribs
Salt and Pepper Seasoned Beef Ribs
Beef Ribs Unpacking
Coat ribs with any sauce. This will allow seasoning to stick better.
Seasoned Beef Ribs Top
Tabasco and Beef Ribs
Beef Ribs Unseasoned
Beef ribs ready to go in for a 8 hour smoke. Apple cider vinegar to spritz.
BBQ Tin Foil Drip Pan
Drip pan and water pan ready in position to start smoking.
Smoked Ribs for 8 hours

Beef Ribs



Beef ribs are the perfect way to begin learning how to smoke meat. Normally beef ribs are tough. Very tough. The solution? Slow cooking will ensure all the sinew, collagen and lining slowly melts, flavoring the meaty part of the rib that falls right off the bone.

Smoking ribs for close to 8 hours is our preferred method of cooking. Perfect for lunch during an all day cook out at the farm.

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Four paths to tenderness
This tough cut can be made tender and delicious by four different preps:

1) Barbecue them. When roasted low and slow with dry heat and a bit of wood smoke, you get a dark brown exterior, and flavorful, tender meat.

2) Kalbi them. When the meat is cut thin, marinated, and grilled hot as they do in Korean Kalbi, you get relatively tender, powerfully tasty meat, with both beef and marinade mingling to perfection.

3) Braise them. When simmered low and slow in a flavorful liquid, as they do it in France, you get very juicy, very tender, flavor-packed meat that has absorbed the richness of the braising liquid. In return, the meat has given up most of its innate essence to the greater good of the stew.

4) Tenderize them. First you sprinkle meat tenderizer, and then you pierce the flesh with a Jaccard meat tenderizer. The Jaccard has razor sharp blades that penetrate the meat and drive the tenderizer into it. This method results in very fine pieces of rare meat, juicy and beefy.

Back ribs vs. short ribs
There are 13 ribs on each side of a steer. The rib cage of a steer covers a lot of territory, from the backbone to the breastbone, close to a meter, and from the shoulder to the last rib, another 3 feet or more. So it matters a lot where the ribs come from. With back ribs the meat is between the bones. Back ribs are popular for barbecue. Back ribs are attached to the ribeyes and are often sold boneless which leaves the back rib bones available for sale separately. They usually come in sections of about seven bones. Back ribs are good for braising because the marrow is a fine source of flavor for stews, and they are popular for barbecue.


Steak Club

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Additional information

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2kg, 4kg, 6kg


Steak Club PL


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