The Big Green Egg is a popular, easy-to-operate charcoal grill. Smoke was created by cooking meat with wood chips in the bottom of the cooker

When smoking beef back ribs on the Big Green Egg, it is important to use a method that will produce “smoked beef back ribs — big green egg” results. The best way to do this is to use the indirect heat method and add wood chips for smoke.

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Most people have no idea what a beef back rib or a Dino beef bone is, much less how to smoke or prepare them. To clarify, a beef back rib is similar to a baby back rib in appearance, but the meat is more like brisket on a rib. It is a harder meat, but if you follow this slow and low approach, you will not be disappointed!

Beef back ribs, unlike baby back or spare ribs, contain flesh only on the outside of the rib. In fact, since all of the flesh is situated between and on the outside side of the rear rib, you don’t even need to remove the membrane. Beef ribs are the first three or four ribs sliced before moving on to the smaller ribs on the plate area of the ribs.

To cook beef back ribs (Dino beef bones), we’ll use one of my favorite methods for making spare or baby back ribs, which you can find here if you want to try it as well. My favorite rub, Raging River by Dizzy Pig, will be used in this beef back rib dish. If you don’t have it, I strongly advise you to get it. It’s a fantastic rub that’s also quite adaptable.

Ingredients for Smoked Beef Back Ribs


  • Back Ribs of Beef (Dino Bones)
  • Dizzy Pig’s Raging River Rub (or other if you prefer)
  • Mustard, Yellow (This helps hold the rub, you wont taste this)
  • Bouillon – Beef Broth

How Should Beef Back Ribs Be Prepared for Smoking on the Big Green Egg?

As previously stated, the beef back ribs are prepared in the same way as my favorite rib recipe.


Option is the first stage in making beef back ribs. Before preparing traditional ribs, the membrane should be removed. Because the flesh on beef back ribs is on the exterior of the bone, unlike ordinary ribs, this step is optional. I still take it out to get it out of the way, but many others do so to help the meat keep together throughout the cooking procedure.


Begin by applying a thin layer of mustard to the beef back ribs. You won’t taste the mustard, so don’t worry. The mustard is just used to aid in the adhesion of the rub to the beef back ribs.


It’s time to add your preferred rub to the mustard now that you’ve got a good even coating on the beef back ribs. This is Raging River by Dizzy Pig for me.


Continue this process with all slabs of beef back ribs, being sure to coat both sides of the meat for a tasty bite at the end of the cook.

On the Big Green Egg, how do you smoke beef back ribs?

Start by preheating the Big Green Egg (or Kamado Joe) to roughly 250 degrees. Install the plate setter or conve”egg”tor with the feet facing up and the grill grate on top to cook the beef back ribs over indirect heat.


It’s time to put the beef back ribs on the Big Green Egg after it’s reached 250 degrees. These are first roasted directly on the grate, allowing the smoke taste to permeate the meat.


Once the beef back ribs are cooked, place the thermometers inside and let them to smoke. You’ll smoke them for around two hours, or until the interior temperature reaches 160 degrees.


It’s time to wrap your beef back ribs after they’ve reached an internal temperature of 160 degrees. The flesh should start to peel away from the bones at this time, exposing them near the end. This is an excellent indication that you are on the right track to become a successful chef!


The beef back ribs are then wrapped in tin foil to keep them from drying out throughout the rest of the cooking process.


Put a good quantity of beef stock or bouillon in the bottom of the tin foil to help keep the back ribs from drying out. If you don’t have beef broth, prepare some by cooking 1 teaspoon of bouillon in a cup of water, then pouring it over the tin foil.


Wrap the beef back ribs in foil and place them on the Big Green Egg after the beef stock has been poured.


Replace your thermometers and cook until the potatoes are tender. Because they are so close to brisket, this is normally when they reach a temperature of 203-205 degrees. It took another two hours for this specific cook to get to the range I wanted.

Your beef back ribs should be done when the temperature reaches 203-205 degrees. To test, stick a toothpick or meat thermometer into the meat and pull it out. There should be no friction when you do this; it should effortlessly come out.


You’ll also see that the flesh on the rear ribs has pushed back farther, revealing more bone. This is excellent and just what you want.


Wrap the beef back ribs in tin foil, then a cloth, and place in a cooler for at least 10 minutes. This allows for the resorption of fluids as well as the completion of any side dishes.


I’ve left them like this for up to an hour and they were still properly done, with the flesh falling off the bone!

Enjoy, and don’t forget to leave a remark or share any other successful recipes or tips! I’d want to test them out!

20-minute prep time

4 minute cook time

Time allotted: 24 minutes

Beef back ribs are the ideal blend of ribs and brisket, and they’re so tasty that you’ll definitely cook them again.


  • 1 pound of beef back ribs
  • 1 Dizzy Pig’s Raging River (Or your favorite rub)
  • 1 teaspoon mustard (You wont taste this)
  • 1 pound beef broth or bouillon


  1. Remove the beef back ribs’ membrane.
  2. Apply a uniform coating of mustard to the rear ribs.
  3. Apply a large quantity of Dizzy Pig’s Raging River (or your favorite rub)
  4. Refrigerate for up to 12 hours before serving.
  5. Preheat the Big Green Egg at 250°F. The plate setter / conve”egg”tor should be installed with the feet facing up and the grill grate on top for indirect cooking of beef back ribs.
  6. Place the beef back ribs bone side down in the Big Green Egg. Insert thermometer and cook for 2 hours, or until internal temperature reaches 160 degrees.
  7. Prepare some tin foil by lining the bottom of the tin foil with enough beef broth or bouillon. Wrap the beef back ribs in tin foil and return them to the BGE.
  8. Cook for another 2 hours after inserting the thermometer. Tenderness of beef back ribs should be evaluated and pulled at a temperature of 203-205 degrees.
  9. Place the wrapped beef back ribs in a cooler and cover with towels for at least 10 minutes and up to an hour. This will enable you to complete any sides you’re preparing and then relax and enjoy!


BBQ sauce is convenient to have on hand for those who want it, but beef back ribs are still wonderful without it.

beef short ribs kamado” is a recipe for beef short ribs on the Big Green Egg. The dish is made by smoking the beef short ribs with apple wood chips and finishing them off in a 250 degree oven.

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