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Beef Back Ribs | AGA Certified Grass-Fed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Beef Back Ribs | AGA Certified Grass-Fed (Avg Weight 3.0 - 4.0 lbs pk)
The Pitmaster’s Prize — The Ultimate BBQ Rib. If you have ever had a "Dino Rib" at a BBQ joint, this is the cut. Sourced from our partners at North Georgia Meat Company (NGM), these ribs are harvested from the Prime Rib section of the steer. When we debone a Rib Roast to make Boneless Ribeyes, these are the magnificent bones that remain. Unlike Short Ribs which have meat sitting on top of the bone, Back Ribs feature sweet, intercostal meat nestled between the bones. Because they come from the loin, the meat is incredibly tender and carries that distinct, high-quality Ribeye flavor.
Why It’s a Staple: They are the beef equivalent of baby back ribs, but bigger and bolder. They are perfect for the smoker, offering a primal, finger-licking eating experience that you just can't get with a knife and fork.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Beef Back Ribs (Rib Roast Bones)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 3.0 - 4.0 lbs (Whole Rack or Split)
🔥 The Chef’s Method: These are built for smoke.
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The Membrane: There is a tough membrane on the back (bone side). Use a paper towel to grip it and rip it off before cooking.
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The Rub: Use a simple salt and pepper rub (Texas style) to let the beef flavor shine.
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The Smoke: Smoke at 225°F-250°F.
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Target Temp: 200°F - 205°F. Like brisket, you cook these until a probe slides in like butter. They usually take 3-5 hours depending on size.
Beef Back Ribs | AGA Certified Grass-Fed (Avg Weight 3.0 - 4.0 lbs pk)
The Pitmaster’s Prize — The Ultimate BBQ Rib. If you have ever had a "Dino Rib" at a BBQ joint, this is the cut. Sourced from our partners at North Georgia Meat Company (NGM), these ribs are harvested from the Prime Rib section of the steer. When we debone a Rib Roast to make Boneless Ribeyes, these are the magnificent bones that remain. Unlike Short Ribs which have meat sitting on top of the bone, Back Ribs feature sweet, intercostal meat nestled between the bones. Because they come from the loin, the meat is incredibly tender and carries that distinct, high-quality Ribeye flavor.
Why It’s a Staple: They are the beef equivalent of baby back ribs, but bigger and bolder. They are perfect for the smoker, offering a primal, finger-licking eating experience that you just can't get with a knife and fork.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Beef Back Ribs (Rib Roast Bones)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 3.0 - 4.0 lbs (Whole Rack or Split)
🔥 The Chef’s Method: These are built for smoke.
-
The Membrane: There is a tough membrane on the back (bone side). Use a paper towel to grip it and rip it off before cooking.
-
The Rub: Use a simple salt and pepper rub (Texas style) to let the beef flavor shine.
-
The Smoke: Smoke at 225°F-250°F.
-
Target Temp: 200°F - 205°F. Like brisket, you cook these until a probe slides in like butter. They usually take 3-5 hours depending on size.