Beef back ribs
The long rib bones left behind when the scotch fillet is cut away. The meat sits between the bones, and a slow smoke makes it.
- Section
- Rib
- Fat
- Moderate to high
- Best cooked
- Low and slow: smoke, then glaze
- Best doneness
- Cooked until tender between the bones
Tap a section to explore its cuts.
Chuck
The shoulder. Hard working muscle and rich flavour, where the short ribs begin.
Rib
The richest marbling on the animal, and the home of the scotch fillet.
Striploin
Along the back. Firm, beefy steaks with a fat cap down one edge.
Tenderloin
Tucked under the loin, doing almost no work. The most tender cut there is.
Rump
The hip. Big beef flavour for the price, and a favourite on the grill.
Plate
Below the ribs. Loose grained, intensely flavoured and quick to cook.
Flank
The belly behind the plate. Lean, long grained steaks made for a marinade and a hot grill.
Round
The hind leg. Lean, hard working muscles such as topside and silverside, used for roasts and corned beef.
Shank
The hind leg from below the round to the knee. Very lean and tough, so it is slow cooked or minced rather than served as a steak.
What are beef back ribs?
Back ribs come from the rib section, the same part of the animal as the scotch fillet and the tomahawk. When the butcher cuts the prime rib meat off the bones, the long curved ribs left behind are the back ribs. The meat runs between the bones rather than piled on top of them.
What part of a cow are beef back ribs?
Beef back ribs come from the rib section, in the upper middle of the back between the chuck and the striploin. They are the rib bones left once the scotch fillet meat is cut away.
Location and anatomy
They sit high on the rib cage, just below the backbone, above the short ribs.
The rack is the long, curved rib bones, usually served as a half or full rack. The meat is found between the bones rather than on top, the trimmings left from the rib eye.
How to cook them
Smoke or bake them slowly for hours with a dry rub, then baste them with a sauce near the end. The goal is meat that comes away from the bone easily while the outside stays sticky and caramelised.
They are served as a half or a full rack, and they are a hands on meal.
Also from the rib: Scotch fillet, Rib eye on the bone, Tomahawk.
Where to order beef back ribs
Sydney has plenty of places to order a good steak, and our pick of the best steak restaurants in Sydney is a good place to start.
Our venues serving beef back ribs are Elements Brasserie in Belmore (beef back ribs) and Elements Smokehouse in Darlinghurst (beef back ribs).
Cuts to compare with beef back ribs
Frequently asked
Which part of the cow do beef back ribs come from?
The rib section, the same part as the scotch fillet. They are the rib bones left once the prime rib meat is removed.
What is the difference between back ribs and short ribs?
Back ribs carry meat between the bones. Short ribs come from lower down and carry a thick layer of meat on top.
How are beef back ribs cooked?
Low and slow, usually smoked with a dry rub and basted with sauce, until tender.
Do wagyu back ribs have more meat on them?
No, the meat between the bones is about the same. Wagyu back ribs come out richer and softer after smoking, while Angus back ribs keep a firmer, beefier bite.
