Beef Ribs On The Grill Recipe

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Have you ever tried mastering the art of making beef ribs on the grill, only to find the meat tough instead of tender and juicy?

The secret lies not only in choosing the right ribs but also in mastering the grill techniques that transform them into a mouth-watering, tender delight.

Growing up, our family BBQs were legendary, especially on a warm summer day.

My dad, an avid griller, used to say that the perfect beef rib doesn’t just happen by chance.

It starts with a great rub—a simple, yet savory mixture of salt, smoke, and spices.

He would season the ribs thoroughly, then slowly cook them over a low temperature, letting the smoky flavor develop fully.

Each rib was brushed, coated, and basted with his special sauce, a recipe passed down through generations, ensuring every bite was perfectly caramelized.

Dad always preferred charcoal for that authentic smoky flavor, but he was no stranger to using a BBQ box when the situation called for it.

He had full control over the temperature, which was crucial. The ribs were cooked until they were tender enough to pull off the bone, yet still moist and meaty.

He often paired the grilled beef ribs with a side of coleslaw or fried rice, making the meal complete.

As the ribs were being served, the smell that filled our home was nothing short of inviting.

It wasn’t just about feeding a crowd; it was about creating an experience around the grill, one that was both casual and special.

These family gatherings were not just about eating but about learning the method and craft of barbecuing.

Now, whenever I make my own beef back ribs on the grill, I use the same techniques, remembering to concentrate on the flavors and the texture, ensuring every sauce and rub combination is just right.

It’s not only a way to feed my guests; it’s a way to share a piece of family tradition, matched only by the colorful stories of past BBQs that make our dinners extra special.

Table of Contents

Beef Ribs On The Grill Recipe

Equipment Needed

Charcoal or gas grill
Oven
Tongs for flipping the ribs occasionally
Oven thermometer to check rib doneness
Metal drip pan for collecting juices during cooking
Aluminum foil to maintain moisture and enhance seasoning penetration
Basting brush or mopping tool for sauce application

Ingredients

2 slabs of beef ribs
2-4 tablespoons of olive oil

Rub

2 tablespoons dark brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin powder
1 ½ teaspoons salt
1 teaspoon black pepper

Barbecue Sauce

2 teaspoons garlic powder
1/4 cup apple cider vinegar
1 cup ketchup
5 tablespoons brown sugar
2 teaspoons black pepper
2 teaspoons onion powder
2 tablespoons yellow mustard powder
1 teaspoon cayenne pepper
1 cup apple juice or water

Instructions

Grill Method

Lay the ribs on a large tray, remove the membrane, and trim any excess fat.
Coat the ribs with olive oil.
Combine all rub ingredients in a bowl and liberally apply to the ribs, pressing the mixture in firmly. Cover with foil as you prepare the barbecue sauce.
Blend all barbecue sauce ingredients and brush the mixture generously over both sides of the ribs. Marinate in the refrigerator for at least 3 hours. If pressed for time, you can begin cooking immediately.
Heat the grill to 275°F.
Place the ribs meat-side down over indirect heat and cook for about 2 hours, turning every 20 minutes. In the last 10-20 minutes, baste the ribs with barbecue sauce. Serve hot.

Oven Cooking

Preheat the oven to 325°F.
Place the ribs on a foil-lined tray, cover with another piece of foil, and bake for 2 hours.
Remove the top foil and continue baking for another hour, or until the ribs reach an internal temperature of 200°F. For exceptionally tender ribs, bake for an additional 30 minutes.