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Mandi Beef Back Ribs

Mandi beef back ribs
Mandi beef back ribs 2


Our Mandi rub is ideal for "low-and-slow" cooking as done originally in Yemen where meat (seasoned with Mandi) was cooked for hours in underground pits.


  • 1 rack of beef back ribs
  • Mandi rub 
  • Water for spritzing


  1. Pull the membrane off the back of the beef ribs. Your butcher may do this for you.
  2. Season the beef back ribs liberally with Mandi rub. If you have time, let it sit in the fridge overnight. 
  3. If using a smoker or pellet cooker, set the temperate at 250 degrees F.  If using a grill, create an indirect zone (away from charcoal) at 250 degrees F. Alternatively, the kitchen oven can be used.
  4. Place beef back ribs on smoker or indirect zone of grill
  5. Spritz the beef back ribs every 45 minutes. This will keep the ends from drying and help more smoke get absorbed
  6. Keep cooking the ribs "low and slow" until they become as tender as butter when probed. This may take 3-4 hours.
  7. Slice and serve!

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