There’s no need to make a trip all the way down to the south for a pristine rack of grilled beef ribs. Sure, that would be fun and incredibly tasty, but did you know you can easily execute your beef back ribs right at home with your grill? The trick is to go low and slow.
While grilling requires a quick 10 to 20 minutes of cooking meats on direct heat—like burgers, hot dogs, or chicken wings—grilled beef ribs need a lot more time. This technique is technically called barbecuing (vs. grilling) and recommends cooking meat for hours over low temperatures for juicy, tender results. Thankfully this recipe makes it easy to execute in your own backyard.
Ingredients for Grilled Beef Ribs
Beef back ribs: We recommend grabbing three slabs for this beef back ribs recipe, which should come out to about six pounds.
Brown sugar: Brown sugar is used as part of the base of the rub that is added to the ribs.
Paprika: Paprika adds that kick of spice to the brown sugar rub.
Onion and garlic powder: Both onion and garlic granulated powders add flavor to the rub without having to chop or mince onion or garlic.
Ground mustard: Mustard adds that kick of tang to the rub to give it a surprising and unique flavor.
Barbecue sauce: Choose your favorite bottled barbecue sauce to drown your ribs in. This could be spicy, smoky, sweet, really anything that you want!
Directions
Step 1: Make the rub
Christine Ma for Taste of Home
In a small bowl, mix the brown sugar, paprika, onion powder, garlic powder, pepper, and ground mustard. Add the rub to the ribs.
Step 2: Grill on low
Christine Ma for Taste of Home
Fire up your grill. Add the ribs to a drip pan bone side down and place it on the grill on the sides, so it cooks over indirect heat. Cover the grill and let the ribs cook for three hours.
Step 3: Brush the ribs with sauce
Christine Ma for Taste of Home
Brush the ribs with one cup of barbecue sauce and flip the ribs bone-side up to cook them for an additional hour. Then brush the remaining sauce on the bottom of the ribs and flip back up. Cook until tender for another one to two hours or until the meat is tender. Serve with more sauce, if desired.
Editor’s Tip: Use a meat thermometer to perfectly cook your ribs. The ideal temperature for grilled beef rips is between 190°F degrees and 205° degrees. Some cook it for even longer to reach 208° to 210°, for an even more tender fall-off-the-bone rib.
Christine Ma for Taste of Home
Recipe Variations
Try pork ribs instead: If you prefer pork to beef ribs, you could follow this same recipe. Keep in mind that pork ribs will likely cook faster. Pork has a higher fat-to-meat ratio and they are smaller ribs compared to beef. You’ll know a pork rib is done when the internal temperature reaches between 198° and 203°.
Use a savory rub: If you prefer savory ribs over sweet and tangy, use a different dry rub—like this savory steak rub—for something a little different.
Make them spicy: If the paprika in the rub is not enough for your spicy taste buds, make a sweet and spicy barbecue sauce to pep up the flavor of these ribs.
How to Store Grilled Beef Ribs
Cooked grilled beef ribs last in the refrigerator in an air-tight container for up to three to four days. If you don’t plan on finishing the ribs during that time, you can freeze them in an airtight container or vacuum-sealed bag for up to three months.
How do you reheat grilled beef ribs?
For the best results, you’ll want to reheat these grilled beef ribs in the oven or on the grill. For the oven, place the ribs on a rimmed baking sheet and wrap them tightly in aluminum foil, then heat up in the oven at 250° to 300° degrees. For the grill, wrap the ribs in oil and heat them on the grill, turning halfway through, until the ribs reach an internal temperature of 165°.
Grilled Beef Ribs Tips
Christine Ma for Taste of Home
How do you keep beef ribs moist on the grill?
Maintaining a low temperature and cooking the ribs on indirect heat is the key to moist ribs. It does take time (hours of it), but that low-and-slow model will be worth it for fall-off-the-bone ribs as a result.
What is the best temperature for beef ribs on the grill?
The best temperature for beef ribs on the grill is between 225° and 250°. This helps break down the meat’s collagen and keeps it moist while you cook, so the ribs aren’t tough when you bite into them.
Do you rest beef ribs in foil?
Similar to cooking other cuts of red meat, let beef ribs rest in foil to help retain the heat and absorb juices while you get everything else ready for your backyard barbecue. Some experts say giving the meat at least 45 to 60 minutes could make all the difference for tender results.
Grilled Beef Ribs
Prep Time
10 min
Cook Time
360 min
Yield
6 servings
Ingredients
3 tablespoons brown sugar2 teaspoons paprika1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon pepper1/2 teaspoon ground mustard3 slabs beef back ribs (about 6 pounds)2 cups barbecue sauce, divided
Directions
In a small bowl, combine the first 6 ingredients; rub over ribs. Prepare grill for indirect heat using a drip pan under ribs. Grill ribs, covered, over indirect medium-low heat, 3 hours. Brush ribs with 1 cup sauce. Flip bone side up; cook an additional hour. Flip ribs bone side down; brush with remaining 1 cup sauce. Cook until tender, about 1-2 hours. Serve with additional sauce, if desired.
Nutrition Facts
5 ounces cooked beef: 1107 calories, 74g fat (30g saturated fat), 223mg cholesterol, 1106mg sodium, 45g carbohydrate (37g sugars, 1g fiber), 38g protein.
These beefy, fall-off-the-bone ribs get their kick from a bold, deeply spiced rub. Slather on the sauce while they cook to add tang and sweetness. —Taste of Home Test Kitchen
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