How to Barbecue Beef Ribs on the Grill
Barbecue Beef Rib Recipe Five Star Ribs
Heat and Smoke makes the best beef ribs
BBQ Beef Ribs
It's pretty uncommon these days to go to a barbecue where they serve barbecued beef ribs, although they're fantastic. If you want to do something a little different, that's very easy to barbecue, and very delicious I suggest giving beef ribs a try. Like I said, beef ribs are very easy to barbecue. All you need is a slab of beef ribs, an easy beef rub recipe, a barbecue and time to cook them at a low temperature for a few hours.
Beef Dry Rub Recipe
When it comes to beef ribs, I think a simple dry rub recipe that provides a good salty flavor is best.
- 1/4 cup Garlic salt
- 1 - 2 Tablespoons of pepper
- Optional 2 Tablespoons of black truffle salt
I love the truffle salt flavor. It makes a more gourmet rib. Most truffle salts come as a mix of truffle and sea salt that is more course than table salt. A very simple way to season ribs is cracked black pepper and truffle salt sprinkled generously on top and rubbed into the meat.
Frozen Beef Ribs are easy to dethaw
Getting your Beef Ribs Fresh or Frozen
When I go to the butcher, I have to ask for beef ribs because they aren't on display. They usually go back to the freezer and bring me back a rack of frozen ribs. Each rack will feed about two to three hungry people.
There's nothing to worry about with frozen ribs. They can be thawed out in about 15 minutes in a sink where they are covered in hot water. Just put the vacuumed pack ribs in the hotwater and let them sit for 15 minutes.
Sometimes the butcher won't have any frozen ribs, but beef ribs come from the rib roast. My butcher will take an entire rib roast and cut off the entire slab of ribs. These ribs taste just as good as the frozen ribs, but sometimes the butcher charges a bit more for these. The butcher will tell you that baby back pork ribs have more meat on them, but they're smaller. Beef ribs are much larger, so they have more bone. When I compare the amount of meat on beef ribs to baby back ribs and the relative cost, I think beef ribs are a better deal. Our butcher charges under $3lbs, while baby back ribs are over $4 per pound.
Season both sides of the ribs
Seasoning your Beef Ribs and Barbecuing
After your ribs are thawed out, season them liberally with your dry rub and then let them sit while you start your barbecue fire.
When it comes to cooking beef ribs, it's best to cook them at a low temperature with smoke for a long period of time. My favorite way to cook them is over an oak fire, but they will be tasty if they are cooked on a gas grill or over charcoal. I target my grill temperature to 275 degrees. Once the grills heat is stable, I put the beef slabs on the grill with the bone side down.
The ideal rib cook takes about 1.5 to 2 hours. I use an indirect fire in my grill and cook the ribs for 45 minutes to one hour bone side down, then I flip the ribs and cook them for another 45 minutes. The long cook will help make the ribs tender. Beef ribs are pretty fatty, so they won't dry out.
To cook beef ribs really well, you have to be able to control the temperature and you need smoke to get a great flavor. If you cook on a charcoal or gas grill, get some wood chips (hickory or apple). Also make sure your grill sits high enough above the heat source so that the fat drippings don't start a grease fire. Gas grills are particularly prone to grease fires, so you may want to place the ribs on one side of the grill and turn the heat on the other side to prevent flareups. Grill the ribs at a lower temperature and have a cup of water if a grease fire starts. Dowse a little water on the flames and put the ribs in a section without a direct flame.
Tent your ribs and slice them
Once the ribs are finished cooking, you can tell because they will be cooked all the way through and when you cut them, they should easily cut and be tender. If they're still pink on the inside, they probably need to cook more. It's pretty hard to overcook beef ribs, so when in doubt, cook longer. You can always slice off a rib and taste it to see if you want them to be cooked longer so they become more tender.
I pull the rib slabs off and place on a sheet and tent with tinfoil. I like for them to rest for at least twenty minutes before slicing them up.
When I cook for a lot of people and have more than three slabs, I'll use an electric knife to slice them, but usually, I use my sharpened butchers knife.
One of my favorite beef rib dinners includes baked potatoes, fresh french bread, asparagus, and a savory salad. To drink, I recommend a big red wine like a Cabernet Sauvingon, Syrha, or Zinfandel. For dessert, fresh made chocolate chip cookies, homemade ice cream and wet cappuccino.
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