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Grilling Beef Ribs Recipe
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3 from 7 votes

Grilling Beef Ribs Recipe

Grilling beef ribs on a gas grill is an especially user-friendly way to prepare a succulent and delicious meal.

Prep Time20 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Beef Ribs
Servings: 4
Calories: 187kcal

Equipment

  • Gas grill with 2 or more burners
  • Tongs
  • Wood
  • Oven thermometer
  • Metal drip pan
  • Aluminum foil
  • Basting brush or mopping tool

Ingredients

Rub

  • 1/4 cup dark brown sugar

  • 1/4 cup chili powder

  • 3 Tablespoons black pepper, coarsely ground

  • 1 Tablespoon garlic powder

  • 1 teaspoon cayenne pepper

Basting Sauce

  • 1/2 cup water

  • 1/2 cup apple cider vinegar

  • 1/2 cup Worcestershire sauce

  • 1/4 cup olive

  • 1 Tablespoon garlic powder

  • 1 Tablespoon chili powder

  • 1 teaspoon cayenne

Finishing Sauce (Optional)



  • 1/2 pound butter

  • 1/2 cup apple cider vinegar or distilled white vinegar

  • 3 Tablespoons of lemon juice -about one lemon

  • 1 1/2 Tablespoons Worcestershire sauce

  • 1 Tablespoon honey

  • 2 teaspoons salt

  • 1 teaspoon black pepper

Instructions

  • Combine rub ingredients until well-blended. 

  • You can store the mixture in an air-tight container in a cool dry location for future use.

  • Mix the basting sauce ingredients well. Notice how your basting sauce complements the ingredients in your rub.

  • Soak your chosen flavored wood chips for 15 minutes, then drain.

  • Bundling the wood is what will cause smoldering to produce that coveted smoke.

  • You can accomplish that with two methods.

  •  A smokebox is simplest. You can also create a smoke bomb without too much effort.

  • Clean the beef ribs by trimming excess fat and meat around the edges.

  • Do not remove any of the fat that would sit between the ribs if they were together.

  • You need that to assist with keeping your beef ribs succulent.

  • Remove any of the tough thin membranes you encounter. 

  • Run the trimmed ribs under water and pat dry.

  • Lightly coat your ribs but do not overseason. 

  • Be prepared to move your ribs to the grill within 10 to 20 minutes of applying the spices.

  • Any longer than an hour and any rubs will begin to change the texture of the meat.

  • Some accept this for additional flavoring.

  • Place your metal drip pan under the area rack where you will cook the ribs.

  • This will be over the unused burner for indirect heating.

  • Pour a shallow layer of water in the pan.

  • You can also use apple cider for additional flavoring.

  • Preheat your grill to the desired setting.

  •  For beef ribs, you want your grill set at 200 degrees Fahrenheit.

  • Place your grill thermometer so you can more readily keep on top of what is happening inside the grill.

  • You are going to use an indirect grilling method. If you only have two burners, only turn one on.

  • When you have three burners, the most efficient way to work them is to leave the center off and turn the other two on.

  • Place your smoke bomb or smoker box over direct heat right on the cooking grate.

  • Allow the grill to come up to your desired temperature.

  • Place your beef ribs bone-side down on the grill opposite to the heat source if you have two burners and in the center if you have three.

  • Allow ribs to cook undisturbed with the lid closed for 30 minutes.

  • This keeps both heat and smoke inside the grill.

  • Adjust your grill so the temperature stays between 200 and 225 degrees Fahrenheit.

  • Baste or “mop” your ribs every half hour. 

  • This is your opportunity to also quickly turn them to ensure they are cooking evenly.

  • An alternative to basting: How to Cook Ribs on Gas Grill in Foil

  • Whether you use apple juice or cider or butter and raw sugar, this step will alleviate any doubts about flavor, juiciness, or tenderness.

  • Cook ribs for 30 minutes at 300 degrees Fahrenheit.

  • Remove your ribs from the grill and place them on a sheet of aluminum foil. 

  • Tip-up the edges of the foil to create a makeshift dish. Pour apple juice over the ribs and wrap tightly in the aluminum foil.

  • Place the wrapped ribs back on the grill and close the lid.

  • Increase the heat to 375 degrees Fahrenheit so the apple juice boils, tenderizing the ribs in the process. 

  • Unwrap the ribs after 30 minutes of cooking, placing them back on the grill.

  • Turn your heat back down to 300 degrees Fahrenheit.

  • This greatly speeds up your cooking process, so look for your ribs to be ready in another 15 to 30 minutes.



  • In this low and slow method, your beef ribs will take six to eight hours to cook.

  • You may see the fleshy part start to loosen from the bone as they reach the end.

  • Use your tongs to see how tender they are.

  • You can also cut into the meat to make sure there is no pink remaining.

  • If your ribs are in a rack, you can twist the center rib. If it comes away from the meat easily, your ribs are ready.

  • Ribs are not the most practical cuts into which to try to insert a probe.

  • Some areas are pretty thin. Temperature measurements near the bone do not tell you about meat in the center of the rib.

  • However, where meat thermometer placement may be tricky, toothpicks work like a charm. 

  • When ribs are ready, a toothpick should slide easily in and out of the flesh between the bones.

  • If your rack of ribs is till intact, allow them to rest under tented aluminum foil for 15 to 20 minutes before slicing.

Nutrition

Serving: 85g | Calories: 187kcal