Beef Spare Ribs

Description

Our dry-aged grass-fed beef spare ribs come from cattle raised on pasture here in Scottsville, Virginia. Beef spare ribs are cut from the plate section of the rib cage, and they’re loaded with meat and flavor.

What Makes Them Special:

Beef spare ribs are meatier and beefier than pork ribs, with rich marbling that makes them incredibly flavorful. They’ve got layers of meat between the bones that become fall-off-the-bone tender when cooked low and slow.

These are the ribs for folks who want serious beef flavor and aren’t afraid to get their hands dirty. Perfect for backyard cookouts, game day gatherings, or when you just want to impress people with your grilling skills.

Why Our Beef Spare Ribs are Different:

Our cattle spend their lives on pasture eating grass—no feedlot, no grain finishing, no weird chemicals. All our beef is dry-aged, which concentrates the flavor and makes the meat more tender.

Grass-fed beef has a cleaner, more complex flavor than conventional beef. It’s leaner and higher in omega-3s, CLA, and vitamins. The meat is processed at USDA facilities using air-chilling methods, so you’re getting pure beef without water or additives.

How to Cook Beef Spare Ribs:

• Smoked: Low and slow on the smoker (250°F for 5-6 hours) for the ultimate ribs
• Grilled: Indirect heat on the grill with your favorite rub and sauce
• Oven-Braised: Wrap in foil with liquid and braise at 275°F for 3-4 hours
• Slow Cooker: Fall-apart tender with minimal effort
• Korean-Style (Galbi): Marinate and grill for delicious Korean BBQ
• Pressure Cooker: Tender results in about 45 minutes

Cooking Tips:

Beef spare ribs need time to break down the collagen and connective tissue. Low and slow is the name of the game—whether you’re smoking, grilling, or braising, keep the temperature around 250-275°F and give them several hours.

Season generously with your favorite rub, and don’t be afraid to add sauce in the last 30 minutes for a sticky, caramelized finish. They’re done when the meat pulls away from the bone easily.

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our cattle with care, process them at USDA-inspected facilities, and stand behind every cut we sell.

Questions about cooking beef spare ribs or want recipe ideas? Just reach out—we’re happy to help.