Beef ribs are a classic BBQ meal that is always a crowd-pleaser. When cooked properly, beef ribs result in fall-off-the-bone tender meat with a rich, smoky barbecue flavor. While beef ribs take some time and effort to make, the end result is well worth it. This guide will provide tips and step-by-step instructions for how to make beef BBQ ribs that are mouth-wateringly delicious.

Ingredients Needed

Making great beef ribs starts with gathering high-quality ingredients. Here’s what you’ll need:

Beef ribs – Look for racks of beef back ribs or beef short ribs. Choose ribs that are meaty and have a good amount of fat marbling.
BBQ rub – A good barbecue rub provides tons of flavor. Use a store-bought rub or make your own mixture of spices like brown sugar, chili powder, garlic powder, salt, and pepper.
BBQ sauce – Opt for a sauce that complements the rub’s flavors. Sweet and tangy sauces pair well with most rubs.
Wood chips – Soaking wood chips like hickory, oak, or mesquite in water will allow you to generate smoke for authentic barbecue flavor.
Cooking equipment – You can make ribs in a smoker, charcoal grill or oven. Have tongs, foil, a meat thermometer and spray bottle ready.

Prep the Beef Ribs

Properly preparing the ribs before cooking is a vital first step. Here’s how to get the ribs ready:

Choose the right ribs – Select ribs approximately 5 pounds in weight with nice marbling and meat between the bones. Avoid ribs that seem especially fatty or overly lean.
Remove membrane – Turn ribs over and loosen the thin membrane on the backside with a knife. Tear it off slowly using a paper towel for grip. Removing this will help the ribs cook evenly.
Trim excess fat – Use a sharp knife to trim off any large sections of hard fat around the edges that might prevent smoke absorption. Leave some fat for moisture and flavor.
Apply a dry rub – Coat both sides of the ribs liberally with the barbecue rub. Ensure the meat is fully covered. Press the rub in so it adheres.
Let sit – Once rubbed, allow the ribs to rest for 15-30 minutes before cooking. This helps the meat better absorb the rub.
Prepare equipment – While ribs are sitting, soak wood chips in water. Also, prepare the smoker, grill or oven for low and slow indirect cooking.

Slow Cook the Ribs

Low and slow cooking is key for making beef ribs. Patience leads to perfectly tender, fall-off-the-bone meat.

Oven Method

Preheat oven to 275°F. Place ribs meaty side up on a rimmed baking sheet.
Cook for 2-3 hours until ribs reach an internal temperature of 195°F-205°F, basting with sauce periodically.
For the last 30 minutes, wrap ribs in foil with sauce to further tenderize.
Unwrap, sauce again and broil 3-5 minutes to caramelize.

Smoker Method

Heat smoker to 225-250°F. Place ribs directly on cooking grates meaty side up.
Add a handful of soaked wood chips to smoker box every 45 minutes to generate smoke.
Cook for 5-6 hours until ribs reach 195°F-205°F internal temperature.
During last hour, wrap ribs in foil with sauce to further tenderize.
Unwrap ribs, sauce again and cook another 10-15 minutes.

Grill Method

Prepare a charcoal grill for low heat, or set gas grill to lowest temperature setting.
Cook ribs meaty side up over indirect heat, with a drip pan underneath to catch drippings.
Maintain a temperature of 250-275°F. Add new briquettes or wood chips every 45-60 minutes.
Cook approximately 5 hours until ribs reach 195°F-205°F internal temperature.
During last 30-45 minutes, wrap ribs in foil with sauce to tenderize.
Unwrap ribs, sauce again and grill another 10 minutes before serving.

No matter which cooking method you use, keep the temperature low and allow sufficient time for the collagen in the meat to fully break down into tender, juicy rib perfection.

Apply Sauce Near End

Adding barbecue sauce too early in the cooking process can lead to burning. Hold off on sauce until the last 1-2 hours when ribs are nearly finished.

For oven or grill methods, lightly brush ribs with sauce during the last 30-60 minutes of cooking time after foil-wrapping.
For smoker method, mop or brush sauce on during the last hour after removing foil wrap.
Just before serving, generously coat ribs with sauce one last time to glaze and caramelize.

Thin sauces work best for mopping and basting during cooking. Thicker sauces can lead to burning. Save thicker barbecue sauces for serving.

Check Doneness

It can be tricky to know when ribs are done to perfection. Here are some ways to test for doneness:

Temperature – Use an instant read thermometer to check internal temp. Look for 195-205°F in thickest meatiest part.
Tenderness – Meat should start shrinking back from the ends of the bones by 1/4 inch or more when done.
Toothpick test – Stick a toothpick into meat and it should slide in and out smoothly when ribs are ready.
Appearance – Ribs are fully cooked when outside appears caramelized with sauce and the meat has pulled away from the bone.
Texture – Well-done ribs will be tender enough to bite clean through without much resistance or tugging.

Take ribs off heat when they pass these doneness tests – not fork tender but without toughness. Then let them rest 10-15 minutes before cutting and serving.

Rest and Serve Ribs

After spending hours cooking your masterpiece beef ribs, don’t forget this final step:

Transfer ribs to a cutting board and tent loosely with foil. Allow to rest 10-15 minutes.
This resting time allows juices to reabsorb back into the meat. Ribs will continue cooking a bit more too.
Cut ribs between each bone into individual ribs. Serve drizzled with extra sauce for dipping on the side.
Pair ribs with traditional BBQ sides like cornbread, coleslaw, baked beans or mac and cheese.
Refrigerate any leftovers within two hours. Reheat gently before serving again.

Now relax, dig in and enjoy those amazingly tender, fall-off-the-bone beef ribs straight from your own barbecue!

FAQs About Making Beef Ribs

What is the best cut of beef ribs for barbecue?

Back ribs and short ribs work equally well. Look for ribs with nice marbling and a decent amount of meat between bones. Avoid bony spare ribs.

What is the ideal thickness for beef ribs?

Aim for ribs around 1 1/2 to 2 inches thick for the best results. Thinner ribs tend to dry out while thicker ones take much longer to cook through.

How can you tell if beef ribs are done?

Check for an internal temperature of 195-205°F. Meat should also be pulling back from the bones by 1/4 inch or more when fully cooked.

Should you remove the membrane from beef ribs?

Yes, removing the thin membrane will allow seasonings and smoke to better penetrate the meat. Use a knife and paper towel to help pull it off.

What is the best way to cook beef ribs?

Low and slow! Cook between 225-275°F for 5-6 hours. Oven, smoker and grill methods all work well. Just maintain even, indirect heat.

What temp do you smoke beef ribs at?

Aim for 225-250°F when smoking ribs in a smoker. This low and slow temperature is ideal for breaking down collagen into tender, juicy meat over several hours.

How long does it take to smoke beef ribs at 225?

Cook for approximately 5-6 hours at 225°F until ribs reach 195-205°F internal temperature. Time can vary slightly depending on thickness.

Should you wrap ribs in foil when cooking?

Yes, wrapping ribs in foil during the last 1-2 hours helps tenderize the meat and locks in moisture. Apply sauce before wrapping.

How can you avoid burnt barbecue sauce on ribs?

Only apply sauce during the last 30-60 minutes once ribs are nearly fully cooked. Use thin sauce for basting to prevent burning.

How long can cooked beef ribs last in the fridge?

Properly stored beef ribs will last 3-4 days refrigerated. Reheat gently before serving again. Discard if they smell bad or feel slimy.

Conclusion

From prepping to cooking to saucing and serving, making incredible beef BBQ ribs requires time and attention. But the end result of perfectly caramelized, fall-off-the bone tender ribs is well worth the effort. With the right ingredients, low and slow cooking method, and these helpful tips for doneness and saucing, you can become a beef rib barbecue master. Impress family and friends with smoky, mouthwatering beef ribs straight from the comfort of your own smoker or grill.

How to Make Beef BBQ Ribs