While not as popular as pork ribs, beef ribs are a terrific option and cook in the same way as a rack of pig ribs. The key to succulent beef ribs is to cook them low and slow over an indirect fire, which makes them soft and tasty and keeps them from drying out.
It takes a little time and patience to learn how to cook ribs on the grill, but once you do, it’s a breeze. Cook these spice-rubbed ribs over indirect heat for a little over an hour before finishing them over the flames, whether you use a charcoal grill or a gas grill.
They will be smoky, tender, and charred, and we will coat them with BBQ sauce to give them a sticky-sweet flavor.
To make things even easier, prepare your sauce or use a store-bought sauce if you want. Then, pair them with your favorite BBQ sides like coleslaw, potato salad, or corn on the cob for the ideal summer barbecue fare.
Beef Ribs Nutrition Facts
Tips on How to Cook Beef Ribs on the Grill Fast
- Instead of boiling, the ribs could be cooked for 4 hours on low in a slow cooker.
- You can grill over direct heat. You wouldn’t think this would work, but it does in Japan, Mexico, Argentina, and Korea all the time. You will need to select ribs that can tolerate high temperatures without burning or drying out to do this properly. Use a medium fire and keep a fire-free zone around the ribs so you can shift them if there’s a fiery flare-up.
- A rotisserie works quite well too. It cooks quickly, and the lateral heat fries the meat while leaving the fat intact. The meat is constantly basted in its fluids while the rotisserie spins, ensuring that it comes out juicy. The most difficult aspect is threading the ribs onto the spit. Make beginning holes using a knife. Many grills and smokers come with rotisserie accessories.
- Conventional beef ribs don’t need to be baked before grilling. The ribs can be grilled entirely on the barbecue. It’s a time-consuming and patient process – the ribs are cooked over indirect heat at a low temperature – but it’s well worth it.
- To avoid flare-ups on a gas grill:
- Put the meat on one side and turn the heat to another.
- Grill the ribs at a lower heat setting and keep a cup of water nearby if a grease fire breaks out.
- If this happens, squirt some water on the flames and move the ribs to a section away from the direct flame.
- You’ll know when the ribs are done cooking because they should slice easily and be tender. If the insides are still pink, they’ll need to simmer a little longer. It’s difficult to overcook beef ribs, so cook them a little longer if in doubt. To test if a rib is ready, cut a piece off and taste it.
- Pull the rib slabs off the rack, set them on a sheet, and cover with tinfoil to rest. Before slicing them, I like to let them rest for at least 20 minutes.
- The membrane on the bottom of the ribs should be removed before grilling to make the ribs more tender and flavorful. It’s a crucial step, and it’s easy to do! Pull up the corner of the thin membrane from the meat using a knife, then pull the membrane away with your fingers. If necessary, a paper towel can be used to help you acquire a good grip.
- Your ribs should take anywhere from 1½ to 2 hours to cook, depending on the heat of your grill. To tell if your ribs are done, look for them to be soft and easily penetrated with a fork but not fully coming off the bone.
How to Cook Beef Ribs on the Grill Fast
Heat the olive oil in a large saucepan until it shimmers. Cook occasionally turns until the celery, carrot, and onion are gently browned – for about 10 minutes.
Cook for 2 minutes, or until the anchos are fragrant. Simmer the stock, ketchup, vinegar, molasses, sugar, and dry mustard over moderate heat for 30 minutes, or until the barbecue sauce has reduced to about 3 cups.
Puree the contents in a blender until it is completely smooth. Return the sauce to the pot and cook for another 5 minutes, or until thickened. Then add salt to taste.
Preheat the grill. To divide the rack into individual ribs, cut between the bones. Grill the ribs over moderate heat, occasionally turning, for about 10 minutes, or until crusty and sizzling.
Brush generously with the barbecue sauce and cook, occasionally flipping, for another 5 minutes or until deeply coated.
Serve the ribs with any remaining sauce on the side.Print
Barbecue Beef Ribs on the Grill
- One rack of beef back ribs
- One teaspoon of seasoning salt
- 1 cup of vegetable broth
- 1 cup of apple juice
- 2 cups of store-bought BBQ sauce
- Two tablespoons of apple cider vinegar
- One teaspoon of molasses
- One teaspoon of instant espresso or two tablespoons of strong brewed coffee
- Sliced green apple to garnish
- My favorites are preparing the spice rub – ¼ cup garlic salt, 1-2 tablespoons of freshly cracked pepper, and two tablespoons of black truffle salt.
- Combine all of your selected ingredients in a mixing bowl and stir gently with a fork or whisk.
- If your ribs were frozen, keep them in the plastic package and defrost for 15 minutes or so in a container of warm/hot water.
- Prepare your grill by preheating it.
- Season your meat generously with salt and pepper.
- You can now place the meat on the grill to cook.
- Cooking the ribs at 275°F for 45 minutes per side produces a delicious and well-cooked piece of meat. I recommend you begin by cooking the bone-side down.
- When the ribs readily peel off the bone and are no longer pink, they’re done.
- Pull them off the grill when they are done, slice them up, tent them – put them in a container and cover them with tin foil – and set them aside for at least 20 minutes.
You can watch this video recipe for cooking beef ribs on the grill fast.