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While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Beef Back Ribs


If you’re like us and can’t help but gnaw the meat off the bone in your Bone-In Ribeye, you’re going to freak out over our dry aged Beef Back Ribs. We cut the bones off a whole Ribeye section, leaving plenty of the gorgeous marbled meat attached. These ribs smoke beautifully, creating juicy, beefy ribs that would make even the most serious Texas pitmasters proud.

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These ribs are the same bones found on the Ribeye, located in the upper part of the back. This is where you’ll find some of the most flavorful cuts on the animal.

Be patient and you’ll be handsomely rewarded. Low and slow is the name of the game with these racks of marbled ribs. Season with our All Things Smoked Rub, and smoke at 225°F-250°F until the internal temperature hits 200°F. Allow some time to rest before digging in.