How To Make The Perfect Smoked Beef Back Ribs
With beef back ribs sponsored by 44 Farms, we brought the smoke to the Troubadour Festival. Learn how to cook these ribs the Black's BBQ way.
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Want to master smoked beef back ribs this summer? Whether you're cooking for a backyard BBQ, a family event, or just feeding yourself, this behind-the-scenes look at our prep for Troubadour Festival is the ultimate step-by-step guide.
Brandon, General Manager at Black's BBQ in New Braunfels, takes you through the full process using beef back ribs donated by 44 Farms, who generously sponsored the cook for the festival. These ribs are leaner and thinner than our signature giant beef ribs, which makes them perfect for fast, flavorful cooking—if you know how to handle them.
We keep it classic with just salt and pepper, then smoke them low and slow at 250–275°F. Because of the thinner cut, these ribs need more attention during the cook—Brandon rotates them between racks, checks temps, and keeps a close eye on the bark and color to make sure every rib hits that perfect bite.
When they're done? You get that deep mahogany bark, rich smoke flavor, and a clean pull. These ribs are ideal festival food but work just as well for your next summer cookout.