Delicious grilled beef ribs don’t need to cook all day to be fall-off-the-bone tender. Get my delicious barbecue ribs recipe as well as oven instructions.
If you’re looking for a fantastic grilling recipe, you’ve got to try these Grilled Beef Ribs. When slow-cooked on the grill, they get so tender and flavorful. They are perfect with BBQ sauce and your favorite grilled veggies. I’m sharing information about this type of rib as well as both grilling and oven-baked instructions.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Beef ribs are a quintessential BBQ food. When cooked right, they deliver an irresistible combination of tenderness, juiciness and deep, smoky flavor While purists may insist that true barbecue can only be done on a charcoal or wood pellet grill, you can make delicious ribs on a gas grill too With a few tips and techniques, your gas grill can produce ribs just as good as any competition pitmaster.
Getting Started – Equipment and Ingredients
Equipment:
- Gas grill with at least 2 burners
- BBQ thermometer
- Spray bottle for basting
- Disposable aluminum pan
- Wood chips – mesquite, hickory or apple
Ingredients:
- Beef ribs – baby back or beef plate ribs
- Dry rub
- BBQ sauce
- Apple cider vinegar or juice
- Butter
Step 1 – Prep the Ribs
Start by removing the thin membrane from the back of the ribs This will allow the smoke and rub to better penetrate the meat Peel it off with a knife or paper towel,
Trim off any excess fat or flap meat for a neat appearance. Rinse the ribs and pat dry.
Step 2 – Apply a Dry Rub
A dry rub adds tons of flavor. Make your own blend or use a store-bought variety. Apply it generously on both sides, pressing it into the meat. Let the ribs sit for at least 30 minutes before grilling. Overnight is even better to let the rub penetrate.
Basic Dry Rub
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp black pepper
- 1 tsp salt
Step 3 – Prep the Grill for Indirect Cooking
The key to perfect ribs is indirect grilling. This uses indirect heat to cook the ribs slowly next to, not directly over, the heat source.
If your gas grill has 2 burners, turn one burner to medium-low heat. For a 3-burner grill, turn the outer burners to medium-low heat and leave the center one off.
Place a disposable aluminum pan with water, apple juice or cider in the area with no direct heat. This will add humidity and flavor.
Step 4 – Add Wood Chips for Smoke
Soak wood chips in water for 30 minutes then drain. Wrap them in foil and poke a few holes. Place the packet directly on the burner that’s on to produce smoke.
Use wood chips like hickory, mesquite or apple for great barbecue flavor.
Step 5 – Grill the Ribs Indirectly
Place the ribs meaty-side down on the grate over the drip pan, away from direct heat. Close the lid.
Maintain a temperature between 250-275°F. Cook for 2-3 hours, flipping and rotating periodically for even cooking. Spritz with apple juice or cider every hour.
Step 6 – Wrap in Foil
Once the ribs have cooked for 2-3 hours, remove them from the grill. Wrap them tightly in heavy-duty foil.
Pour a few tablespoons of cider, juice or beer in the foil packet. Wrap it up tight. This braising step helps tenderize the meat and keep it moist.
Put the foil-wrapped ribs back on the grill for another 1-2 hours.
Step 7 – Finish on the Grill
After braising in foil, unwrap the ribs and place them back on the grill over indirect heat. Brush with barbecue sauce and cook for another 15-30 minutes to caramelize the sauce.
Rotate and flip the ribs, brushing with sauce every 5-10 minutes for even coverage.
Step 8 – Test for Doneness
The ribs are done when the meat has shrunk back from the bones and the meat tears easily when poked with a fork.
Use the bend test – lift the ribs with tongs and if they bend and crack rather than breaking cleanly, they’re perfectly tender and ready to eat.
Step 9 – Let the Ribs Rest
Once cooked, transfer the ribs to a cutting board and tent loosely with foil. Let rest for 10-15 minutes before slicing into individual ribs.
Gas Grill BBQ Beef Rib Tips
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Choose the right ribs – Beef plate ribs have the most fat and flavor. Back ribs are leaner.
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Remove membrane – This will let the rub and smoke penetrate better.
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Apply rub generously – Create lots of flavor with a homemade or store-bought dry rub.
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Use indirect heat – Cook the ribs next to, not directly over, the heat source.
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Add smoke – Use wood chips in a smoker box or foil pouch. Soak first.
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Baste while grilling – Regularly mop or spritz the ribs with juice to keep moist.
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Wrap in foil to braise – Helps break down collagen for fall-off-the-bone tenderness.
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Brush with sauce at the end – For finger-lickin’ caramelized barbecue sauce flavor.
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Check for doneness with bend test – Lift ribs with tongs to check tenderness.
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Rest before cutting – Letting the ribs rest ensures juicy meat that doesn’t dry out.
With the right preparation and techniques, you can absolutely make competition-worthy barbecue beef ribs using just a standard gas grill in your own backyard. Indirect heating, smoking with wood chips and braising in foil are keys to juicy, tender and flavorful ribs. Serve these incredible beef ribs with classic BBQ sides like cornbread, coleslaw, baked beans and potato salad. The whole family will be asking for seconds!
How To Grill Beef Ribs
Cooking slowly on the grill will make the meat so tender that it will fall off the bone and give it a great smoky flavor. If you would prefer to cook them in the oven, scroll down for those instructions.
Start by prepping your grill and heating one side of it on low heat, about 275°F. Remove any membranes and excess fat from the ribs and cut them into individual ribs. Sprinkle salt evenly over the ribs.
Put the beef back ribs on the side of the grill that is not hot to cook them over indirect heat. Close the grill and cook for two hours. After two hours, brush the ribs with barbecue sauce if you’d like. Continue cooking until the meat can easily be pulled off the bone, 30-60 minutes more. Let them rest for five minutes and then it’s time to dig in!.
Note: You can turn the grill up to high at the end of the cooking time if you’d like your ribs to have a little more char. Move the ribs to direct heat and cook them for the last two to three minutes on each side. Then take them off and let them rest as usual.
Oven-Cooked BBQ Beef Ribs
Don’t have a grill or just prefer to cook inside? Use these instructions instead.
Preheat your oven to 300°F. Cut racks into individual ribs. Season with salt. Place the ribs in a single layer on a large baking sheet. Leave them out for an hour and bake them with the meatiest sides facing up. Then tightly cover the ribs with aluminum foil and continue to cook for another 1. 5 hours.
Brush on BBQ sauce. You can eat them that way, or you can broil them for a few minutes on each side to give them a little char.
Whether you’re cooking the ribs in the oven or on the grill, you can absolutely do them ahead. What I like to do is to do the low-and-slow part a day or two in advance. That’s the part that takes the longest so getting it out of the way is a great idea.
Make-Ahead Ribs Using The Oven: You’ll cook them as instructed above for the 2. 5 hours. Cover and put them in the fridge until about 30 minutes before you want to serve them. Once they are cool, brush them with sauce. Then, take them out of the fridge and let them sit at room temperature for 20 minutes. Then, either broil them or put them on a hot grill. You’ll turn them as they darken, turning to char all sides a bit, and to heat them through. Serve.
Use the grill to make ribs ahead of time. Cook them as directed below for two hours, then brush them with sauce and cook for another 30 to 60 minutes, until they are very tender. Cover them, put them in the fridge, and wait about 30 minutes before you want to serve them. Then, take them out of the fridge and let them sit at room temperature for 20 minutes. Then, either broil them or put them on a hot grill. You’ll turn them as they darken, turning to char all sides a bit, and to heat them through. Serve.
How to Cook Beef Ribs on a Gas Grill – Recipe | Kenneth Temple | Master Grillabilities | BBQGuys
FAQ
How long to barbecue ribs on a gas grill?
Should I wrap ribs in foil on gas grill?
What is the 3:2:1 method for grilling ribs?
What temp should BBQ beef ribs be cooked to?
How do you cook ribs on a gas grill?
Place the ribs on direct heat and sear on each side for five minutes. Discard the extra marinade. Move the ribs to indirect heat (For a gas grill, turn the heat off on one side and move the ribs to that side. For a charcoal grill, push the coals to one side and move the ribs to the side with no coals.). Close the lid and grill for 30 minutes.
How long do you cook ribs on a charcoal grill?
Grill the ribs for 5 minutes per side over the burner that’s on. Move the meat to the side that is turned off and grill for 30 more minutes (with a smoke pouch). Wrap in foil and continue cooking for 2 hours over the indirect heat. Add charcoal to one half of the grill. Grill the ribs for 5 minutes per side over the hot coals.
Do Ribs need to be cooked before grilling?
Traditional barbecue ribs don’t need to be cooked before grilling—and in the summertime, we can appreciate keeping the oven off. Instead, the ribs can be cooked entirely on the grill. It’s a process that takes time and patience (the ribs cook over indirect heat at a low temperature), but it’s worth it. Do you grill ribs bone up or down?
Can You grill beef ribs in foil?
Grilling beef ribs in foil would follow a similar process as doing it without foil. The difference is that you will need to place the marinated beef ribs on a reasonably sized piece of foil that will fold over and seal tightly. You will then place the foil pack on the grill – on indirect heat.