Beef Back Ribs

When it comes to backyard barbecue, there are few things as primal and mouthwatering as a slab of beef back ribs kissed by smoke. Big, bold, and beefy—these ribs deliver that steak-on-a-stick satisfaction, with a bark that crunches and a tenderness that melts. And the best part? With Little Lu’s SPG Seasoning in your corner, they’re almost too easy to nail.

Beef back ribs don’t always get the spotlight, but they deserve it. They’re rich, flavorful, and packed with that bone-deep beefiness we all crave. Paired with the simple perfection of salt, pepper, and garlic (our SPG blend), you’re getting a classic Texas-style vibe with a Little Lu’s twist.

What You’ll Need

1. Little Lu’s BBQ SPG Seasoning (be generous, trust us)
2. Beef Back Ribs (prime grade preferred for max flavor and tenderness)
3. Spritz Mix: cider vinegar, water, and beef broth

Step 1: Lay those ribs out and hit them hard with Little Lu’s SPG. Don’t be shy—this cut can handle a big flavor punch. If you want to trim a little fat, go for it, but leaving it on helps keep things juicy.

Step 2: Let the seasoning sink in for 15–20 minutes while you bring your smoker to a steady 250°F.

Step 3: Place the ribs on the smoker and let them roll for 2 hours. That’s when the magic begins—smoke rings, bark, and aroma that’ll have neighbors peeking over the fence.

Step 4: At the 2-hour mark, start spritzing with your vinegar-water-broth mix every hour or so. This keeps the ribs moist and layers in subtle tang and richness.

Step 5: Let the ribs ride for another 2–3 hours, for a total of 5–6 hours. You’ll know they’re ready when a probe slides in like butter.

Step 6: Pull the ribs, give them one last spritz, and wrap them in foil or butcher paper. Let them rest in a 150°F oven (or a cooler) for about an hour. This step is key—it redistributes all that juicy goodness.

Step 7: Carve between the bones, pile ‘em high, and get ready for that big, beefy bite.

These smoked beef back ribs are proof that simple can be spectacular. With Little Lu’s SPG seasoning, patience, and a little smoke, you’ll have a plate of ribs that rivals any steakhouse feast. Fire up your smoker this weekend, invite a few friends over, and let the ribs do the talking.