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Beef ribs are cut from the Chuck and Plate, ideal for barbeques, and will fall off the bone using the ‘low and slow’ technique. You'll find a fantastic selection of beef ribs for sale at Tom Hixson of Smithfield, stocking British-reared, Grain Fed Australian (including halal) as well as USDA-grade ribs. Each source has its merits, but all produce a top-quality dish. Buy beef ribs from our range and when cooked well, the flavours from the outer fat and bone combine to melt through the meat and create the amazing taste they are known for.
Find out more about our farming partners here.
Ribs from our USDA beef range offer intense marbling that results in delicious flavours, while Wexford Valley beef ribs offer irresistible succulence cut by our master butchers. Our Carvery Rib makes a fantastic roasting joint and has been left on the bone for added delicious flavour.
Beef ribs for sale from Tom Hixson of Smithfield offer premium quality meat at affordable low prices, allowing you a high-end culinary experience in the convenience of your own home. Browse Tom Hixson of Smithfield's range of meats today, including our range of BBQ meats that are perfect for summer barbeques and winter grilling.
Beef ribs are the perfect choice for barbequing and grilling. You should barbeque your ribs for 1 ½ - 2 hours, or until they reach an internal temperature of 94°C. Once they are cooked through enough, mop the beef ribs with a sticky sauce, and wrap them in tin foil for at least half an hour to finish cooking.
It isn’t vital that you marinate ribs of beef, you can simply season the rack with sea salt and freshly ground black pepper. However, beef ribs are perfect for sweet and sticky sauces, which can be slathered on during the barbeque process. Try marinating your ribs in Sauce Shop BBQ Sauce for a dish that the whole family will love.
The difference between pork ribs and beef ribs is simply the animal from which the cut of meat comes. Generally, beef ribs are larger and fattier than pork ribs. Pork ribs are a leaner cut (low fat-to-meat ratio), which results in a meatier flavour once the ribs are cooked. However, ribs of beef are generally juicer and more flavourful due to the fat melting through the meat during the cooking process.
Not quite. Beef ribs are taken from the rib section of the cow, they tend to be longer and are mostly used in dishes like barbeque beef ribs. Short ribs, on the other hand, are taken from the plate cut and as such have a slightly smaller bone.
To prepare beef ribs, you’ll first want to remove the membrane. If left on, the ribs will be tough and chewy. Then, add your chosen seasoning. If adding a rub to your ribs, you might want to let this settle overnight for maximum flavour. Alternatively, you can add a sauce throughout the cooking process.
Our expert chef @artustBBQ advised us on the best way to cook beef ribs. They’ve cooked in various BBQ competitions in the UK and the US, including the Jack Daniels World Championships in Tennessee and the American Royal in Kansas. Follow them on Instagram @ArtustBBQ for more fantastic BBQ content.
“To start with, heat your oven or BBQ to 120°C. Trim off the top layer of fat and silver skin on the meat side of the ribs. On the bone side, score the bone in a diamond pattern before covering both sides with a drizzle of olive oil.
Season the meat evenly with salt and pepper and place it in the oven, or onto the BBQ at an indirect heat. Every hour or so, generously spritz the ribs with a 50/50 mix of apple juice and apple cider vinegar. After about 4-5 hours, give them another spritz and wrap them tightly in a double layer of tin foil.
After 6-7 hours (total), you can reassess the meat for the correct tenderness. It should have an internal temperature of 90-95°C.
For @ArtustBBQ’s full recipe, including tips of how to cook this on the BBQ and a side of pink pickled onions, visit the recipe page.
Baby back ribs are sometimes known as pork back ribs, they come from high up on the back of a hog. Similarly, beef ribs come from the upper section of the cow. Baby back ribs tend to have slightly more meat on them than beef, both benefit most from cooking slowly at low heat. Ribs of beef also benefit from a higher fat content, which moistens the meat and makes it melt in your mouth!
