Smoked and Grilled Beef Back Ribs – An Ultimate 4th of July BBQ Recipe for an Ultimate 250th Birthday

Few things bring people together like a backyard barbecue on the Fourth of July. As family and friends gather to celebrate America’s birthday, especially this milestone 250th anniversary, the menu deserves to be as memorable as the occasion. If you’re looking for a show-stopping main dish, these Smoked and Grilled Beef Back Ribs are guaranteed to be the star of your holiday cookout.

For this special celebration, I pre-ordered beautiful Beef Back Ribs from Sterling Farms. While Sterling Farms is well known for its premium meat boxes, they also offer select individual cuts, like beef back ribs, when available. Their quality beef cooks up tender, juicy, and packed with rich, beefy flavor that’s perfect for smoking or grilling.

Beef back ribs come from the upper rib section of the cow after the rib-eye roast or steaks have been removed. Although they contain less meat than short ribs, what remains is beautifully marbled and incredibly flavorful. A rack typically contains 7 to 12 ribs, making them an impressive centerpiece for any barbecue.

Whether you choose the smoker or the grill, this recipe starts with a homemade dry rub that creates a delicious crust while enhancing the natural richness of the beef. Smoking the ribs low and slow produces that irresistible smoky flavor and melt-in-your-mouth tenderness that barbecue lovers crave. If you don’t own a smoker, don’t worry; a hot grill will still deliver juicy ribs with a beautifully caramelized exterior that everyone will reach for.

Ingredients

How to Make the Rub and BBQ Sauce

In a bowl, combine all the ingredients for the Rub. Stir well to combine. You may need to make more, depending on the size of your ribs.

In a bowl, combine the ingredients for the BBQ sauce. Stir well to combine. At this point, you can chill the BBQ sauce if you like to serve it cold, or heat it in a saucepan if you prefer to serve it warm.

How to Smoke Beef Back Ribs

Heat the smoker to 240 degrees. Spread the yellow mustard all over the ribs.

Sprinkle the dry rub mix all over the ribs. The mustard helps the rub to adhere to the meat. You can lightly pat the rub to help it stick.

Wrap the ribs in some butcher paper and let sit on the counter for 30 minutes. Place in the smoker.

Depending on the weight of the ribs, they can smoke anywhere between 5-7 hours for a 4-pound rack. Use a meat thermometer to monitor when the meat is done. The thermometer should register 200-205 degrees. Serve with the Barbecue sauce.

How to Grill Beef Back Ribs

Set up the grill for indirect heat. If you have a temperature gauge on your grill, heat it to 275-300 degrees. Spread the yellow mustard all over the ribs.

Sprinkle the dry rub mix all over the ribs. The mustard helps the rub to adhere to the meat. You can lightly pat the rub to help it stick. Let the ribs sit at room temperature for 30 minutes.

Place the meat on the grill in the coolest part, bone side down. Close the lid and do not open it for 1 hour. Check the ribs and rotate the rack if it seems to be browning too quickly. Spritz lightly with some water.

At the end of the second hour, remove the ribs and wrap them tightly in aluminum foil. Place the ribs back in the indirect heat of the grill. Grill for another hour. Remove the ribs from the grill and unwrap them. Place them directly on the flame and grill for 2-3 minutes per side. Use a meat thermometer to check the internal temperature, which should be 190-2005 degrees. Remove from the grill and let it rest for 10 minutes before serving. Serve with the BBQ sauce.

If you like these recipes, you may also like the following recipes:

Grilled Chicken Thighs and Drums

Stovetop Grilled Lemon Chicken

Sweet and Spicy Grilled Salmon

Smoked and Grilled Beef Back Ribs

Whether you choose the smoker or the grill, this recipe starts with a homemade dry rub that creates a delicious crust while enhancing the natural richness of the beef. Smoking the ribs low and slow produces that irresistible smoky flavor and melt-in-your-mouth tenderness that barbecue lovers crave. If you don't own a smoker, don't worry; a hot grill will still deliver juicy ribs with a beautifully caramelized exterior that everyone will reach for.

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

  

• 2 racks Beef Back ribs membrane removed
• Yellow mustard

For the Rub

• 1 Tbsp. cumin
• 1/2 tsp. salt
• 2 Tbsp. smoked paprika
• 1 Tbsp. chili powder
• 1/4 cup brown sugar or brown sugar Swerve
• 2 Tbsp. Montreal Steak seasoning
• 1 Tbsp. oregano

For the BBQ Sauce

• 1 cup BBQ sauce or sugar-free BBQ sauce
• 1/4 cup honey
• 1 Tbsp. cider vinegar
• 2 cloves garlic minced
• Salt and Pepper to taste

Instructions

 

How to Make the Rub and BBQ Sauce

• In a bowl, combine all the ingredients for the Rub. Stir well to combine. You may need to make more, depending on the size of your ribs.
• In a bowl, combine the ingredients for the BBQ sauce. Stir well to combine. At this point, you can chill the BBQ sauce if you like to serve it cold, or heat it in a saucepan if you prefer to serve it warm.

How to Smoke Beef Back Ribs

• Heat the smoker to 240 degrees. Spread the yellow mustard all over the ribs.
• Sprinkle the dry rub mix all over the ribs. The mustard helps the rub to adhere to the meat. You can lightly pat the rub to help it stick.
• Wrap the ribs in some butcher paper and let sit on the counter for 30 minutes. Place in the smoker.
• Depending on the weight of the ribs, they can smoke anywhere between 5-7 hours for a 4-pound rack. Use a meat thermometer to monitor when the meat is done. The thermometer should register 200-205 degrees. Serve with the Barbecue sauce

How to Grill Beef Back Ribs

• Set up the grill for indirect heat. If you have a temperature gauge on your grill, heat it to 275-300 degrees. Spread the yellow mustard all over the ribs.
• Sprinkle the dry rub mix all over the ribs. The mustard helps the rub to adhere to the meat. You can lightly pat the rub to help it stick. Let the ribs sit at room temperature for 30 minutes.
• Place the meat on the grill in the coolest part, bone side down. Close the lid and do not open it for 1 hour. Check the ribs and rotate the rack if it seems to be browning too quickly. Srpitz lightly with some water.
• At the end of the second hour, remove the ribs and wrap them tightly in aluminum foil. Place the ribs back in the indirect heat of the grill. Grill for another hour. Remove the ribs from the grill and unwrap them. Place them directly on the flame and grill for 2-3 minutes per side. Use a meat thermometer to check the internal temperature, which should be 190-2005 degrees. Remove from the grill and let it rest for 10 minutes before serving. Serve with the BBQ sauce.

Keyword backyard barbecue recipes, barbecue beef ribs, BBQ beef ribs, beef back ribs recipe, beef back ribs smoker vs grill beef ribs, beef ribs on the smoker, best beef back ribs recipe easy Fourth of July BBQ recipes, Fourth of July recipe, grilled beef back ribs, grilled beef back ribs recipe, grilled beef ribs, homemade beef rib seasoning, homemade dry rub for beef ribs, how long to smoke, how to smoke beef back ribs, how to smoke beef back ribs smoked beef back, Independence Day BBQ, juicy smoked beef ribs, ribs on a pellet grill, s summer grilling recipes, smoked beef back ribs, smoked ribs recipe, smoker recipes for summer, Sterling Farms beef back ribs, tender beef back ribs