Our pasture-raised beef back ribs, cut from the ribeye section, are packed with bold, rich flavor and perfect for slow cooking or smoking. From our slowly raised cattle that live on open pasture, this beef is produced using regenerative farming practices that support soil health, biodiversity, and responsible animal stewardship.
100% grass-fed and grass-finished — never grain, corn, or soy — these ribs deliver clean, robust flavor with beautiful marbling and deep beefy character. Cut from the prized ribeye area, they offer exceptional taste and satisfying texture, making them ideal for barbecue, roasting, or low-and-slow smoking.
Simple Cooking Method:
First verify that the "silver skin" has been removed (our butcher typically removes it though). If it hasn't been removed, on the back side of the ribs, you'll see a thin white/silver membrane. Simply slide a sharp knife under it, grab the corner with a paper towel for grip, and peel off the membrane. Season generously with salt, pepper, and your favorite dry rub. Cook low and slow at 250–275°F for 3–5 hours until tender. Finish over higher heat or on the grill to caramelize the exterior.
Ethically raised, slowly grown beef designed for unforgettable barbecue, rich flavor, and traditional cooking.