Indulge in the mouth-watering flavors of smoky and succulent grilled beef ribs. Enhanced with a homemade rub and finished with a glossy barbecue sauce, these ribs are sure to be a show-stopper at any BBQ feast.
Ingredients:
- Ribs:
- 3 pounds beef ribs
- Rub/Marinade:
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon brown sugar (see notes for potential adjustments)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- For Serving:
- ½ cup barbecue sauce (choose your favorite)
Directions:
- Prepare the Rub:
- In a bowl, combine olive oil, chili powder, brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, and salt.
- Mix until all ingredients are well-blended.
- Marinate the Ribs:
- Pour the rub over the beef ribs, making sure each rib is evenly coated on all sides.
- Cover the ribs and refrigerate them to marinate for 1 to 2 hours, allowing the flavors to penetrate the meat.
- Preheat the Grill:
- Preheat your grill to a consistent temperature of 250° Fahrenheit.
- Set up for indirect grilling, placing the coals on one side of the grill or turning on only half of the burners.
- Grill the Ribs:
- Place the ribs on the grill, away from the direct heat source to avoid flare-ups.
- Cover the grill and cook the ribs for about 1 ½ hours.
- Flip the ribs every 20 minutes to ensure even cooking and to prevent burning.
- Sauce the Ribs:
- In the last 10 to 20 minutes of cooking, brush the ribs with your barbecue sauce. This will create a sticky, caramelized exterior.
- Serve:
- Once the ribs are cooked through and have a nice crust, remove them from the grill.
- Let them rest for a few minutes before cutting into individual ribs.
- Serve warm, with additional barbecue sauce on the side if desired.
Enjoy the rich flavors and tender texture of your homemade grilled beef ribs! Perfect for outdoor gatherings and summertime grilling.
Cook’s Notes:
- Brown Sugar: You can adjust the amount of brown sugar based on your preference for sweetness in the rub.
- Checking Doneness: The ribs are done when the meat is tender and pulls away from the bone easily. For precise cooking, use a meat thermometer to ensure the internal temperature reaches the safe point for beef.
- Resting Time: Allowing the ribs to rest after grilling will enable the juices to redistribute throughout the meat, resulting in a juicier bite.
- Customizing the Rub: Feel free to tweak the spices in the rub to match your taste preferences or to create different flavor profiles.