These are cut from the top dorsal area of the steer, just behind the shoulder. Back ribs are what you get when the delicious rib roast (Prime Rib) is removed from the bones. The rib roast is one of the most expensive cuts of beef, so most of the meat will stay with the roast and very little meat is left on top of the rib bones.
So, most of the meat for back ribs will be between the bones. They are also smaller than other types of ribs and cook faster. These ribs are 6 to 8” long with a curved bone.
Back ribs are great for braising or cooking on the grill over indirect heat, as well as adding wood smoke.