Mapa do Boi

Back ribs

Cut no. 6 · American

Back ribs are the bones of ribs 6 to 12 left when the ribeye is taken off. They carry little meat, but it sits between and over the bones and is well marbled. They are cooked whole, in the oven or over indirect heat, until the meat pulls from the bone.

Beef cuts on a map: where each cut is, what other countries call it and how to cook it.