Beef Back Ribs with Meat Church Holy Cow Rub


Beef ribs. Just typing that makes me feel giddy and my keyboard shudder in fear of being drooled on. There is really nothing better than a rack of beef ribs cooked low and slow until they become super tender burnt ends on a stick.

I was in the supermarket last week and came across an awesome cryovac’d racks of beef back ribs. These are not easy to come by in my neck of the woods, so I scooped up the best lookin’ rack and headed on home.

Beef Back Ribs with Meat Church Holy Cow Rub
by BBQ with Jeff


  • Rack of beef back ribs
  • Meat Church Holy Cow Rub (as much or as little as you desire)
  • Spritz (1 cup water 2 tbsp. Worcestershire Sauce)

Beef back ribs may not be as large as their Native Texan cousin, the beef spare rib, but they can be an incredibly delicious and impressive cut of beef. The back ribs are the bones that come off the ribeye cut of steak. Because of this there tends not to be too much meat on top of the bones, but the meat that is in between is very high in basically ribeye steak.


I seasoned my rack the night before I planned to cook them, then I wrapped the rack in the saran wrap and placed in the refrigerator overnight.


I planned to eat around 5:30, so I lit my charcoal around 1:00 and had my grill ready by 1:30. I placed about 25 unlit briquettes in the charcoal basket, along with a large hunk of hickory wood, and dumped about 12 lit briquettes on top. This allowed for a long low and slow cook at 225°. I placed a small pan of water between the ribs and the charcoal to help create a moist cooking environment, and I used the Maverick ET-732 to keep track of my grill temp.


I spritzed my ribs at the 1 hour mark, and then every ½ hour after. At the two hour mark I topped up my water pan and added more charcoal.



After 4.5 hours these ribs where at an internal temp of 195° and it was time to eat. The flavor profile of the Meat Church Holy Cow rub is excellent on these beef ribs. It is extremely salty with a pepper punch, and the bark it makes is off the charts. These ribs also had an impressive smoke ring which I believe can be attributed to spritzing it with a liquid.


This is a ridiculously easy meal to make on your grill. If you happen to have a second rack of ribs this can easily be turned into a meal you can serve to company. They will be so impressed by your large, meaty ribs, that you’ll never need to tell them just how simple it was.

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