Barbecuing juicy, flavorful beef ribs may seem intimidating, but with the right techniques, ingredients, and some patience, you can make restaurant-quality ribs at home on your gas grill. This comprehensive guide will teach you everything you need to know to make succulent, fall-off-the-bone beef ribs on a gas grill.
Choosing the Best Ribs for BBQ
The first step is selecting quality ribs that will turn out tender and tasty. Here are the best cuts of beef ribs for grilling:
Back Ribs
- Most popular cut for BBQ beef ribs
- Meaty with lots of marbling and fat
- More tender than other rib cuts
- Slightly curved shape with bones running parallel to meat
Short Ribs
- Cut from the chuck with a higher fat content
- Very flavorful and tender
- Need longer cooking time than back ribs
- Can grill them bone-in or boneless
Dinosaur Ribs
- Taken from the chuck roll near the shoulder blade
- Called “dinosaur” for their gigantic size
- Require advanced grilling skills
- Need very long, slow cooking to become tender
No matter which ribs you choose, select ribs with nice marbling as this intra-muscular fat keeps them moist during cooking. Look for a thin outer membrane on the bone-side for ease of removal. Avoid ribs with lots of surface fat which can cause flare-ups.
Getting the Ribs Ready for the Grill
Proper prep is key to grilling succulent, flavorful ribs:
Remove Membrane
- Use a knife to lift the thin membrane covering the back of the ribs
- Grab hold and peel off slowly
- Eliminates unappetizing texture when cooked
Season the Ribs
- Generously coat both sides with dry rub
- Brown sugar
- Salt
- Pepper
- Chili powder
- Smoked paprika
- Garlic powder
- Onion powder
- Let the rub penetrate 15-30 minutes before grilling
Pat Ribs Dry
- Blot ribs with paper towels just before grilling
- Ensures nice sear and caramelization
- Prevents steaming from excess moisture
With the membrane removed and seasoning rubbed in, the ribs are ready for the magic of grilling.
Setting Up the Grill for Indirect Cooking
To grill beef ribs low and slow for maximum tenderness:
Use Two Cooking Zones
- Arrange burners to create direct and indirect heat
- Turn off burner on one side
- Leave other burners on high
- Place ribs over indirect low heat
- Avoids burning while allowing ribs to cook through
Get the Temperature Right
- Heat grill to 275°F to 300°F
- Ideal for slow cooking ribs
- Use an oven thermometer to check
- Maintain even, consistent heat
- Avoid temperature spikes which toughen meat
Add Smoke for Extra Flavor
- Use hardwood chips or chunks in smoker box
- Mesquite, hickory, oak, apple wood
- Soak first to slow burn rate
- Replenish periodically
- Keep grill vents open to allow airflow
With a properly heated grill and two heat zones, you’re ready to start grilling for the most tender and flavorful ribs.
Step-By-Step Guide to Grilling Beef Ribs
Follow these simple steps for barbecued beef rib perfection:
1. Place Ribs Bone-Side Down in Indirect Zone
- Arrange ribs curved-side down over unlit burner
- Meatier side absorbs smoke flavor
- Cover grill to trap heat and smoke
- Resist urge to peek! Opening grill drops temperature
2. Grill Approximately 5 Hours
- Allow at least 1 1/2 hours per pound
- Check doneness after 4 hours
- Use tongs to test tenderness
- Meat should tear easily from the bone
- Bones twist out cleanly
3. Brush Sauce for Final 30 Minutes
- Apply your favorite BBQ sauce
- Sweet tomato-based sauce
- Zesty mustard sauce
- Tangy vinegar mop
- Grill another 10-15 minutes after saucing
- Allows sauce to caramelize onto meat
4. Remove Ribs and Let Rest 10 Minutes
- Transfer ribs to a platter
- Tent loosely with foil
- Resting allows juices to redistribute
- Prevents dryness from juice loss when cutting
5. Slice and Serve Hot with More Sauce
- Slice ribs between bones into individual pieces
- Toss ribs in sauce to generously coat
- Serve piping hot with extra sauce on the side
Now that you’ve mastered grilling incredible BBQ beef ribs, it’s time to dig in! The tender meat will pull right off the bone and the zesty bark will be mouthwateringly delicious.
Tips for Perfectly Grilled Beef Ribs Every Time
Grilling incredible beef ribs requires patience and the right techniques. Follow these top tips for amazing results:
- Trim excess fat – Fatty edges cause flare-ups. Leave a thin layer over meat.
- Know when to wrap – If ribs stall before done, wrap in foil to power through.
- Spritz with apple juice or broth – Regularly misting keeps ribs incredibly moist.
- Rotate ribs – Occasionally switch rib slab end-to-end for even cooking.
- Invest in a meat thermometer – Takes the guesswork out of doneness. Shoot for 205°F.
- Allow ribs to rest before slicing – Gives meat time to relax and juices to redistribute.
- Sharpen your knife – A sharp blade makes carving between rib bones easy.
- Toothpick test for doneness – Meat scraping cleanly off bone means they’re perfectly cooked.
Mastering these simple but important tips will ensure your grilled beef ribs are the star of your next backyard BBQ.
Frequently Asked Questions About Grilling Beef Ribs
Grilling tender, succulent beef ribs leaves people curious. Here are answers to some frequently asked questions:
Should ribs be cooked bone-side up or down?
Cook bone-side down to protect the meatier top side from direct heat. The bones act as a buffer allowing the meat to cook gently in the indirect zone.
Do ribs need to be wrapped in foil during cooking?
Wrapping is optional but can help ribs power through if they hit a stall. Wrap in foil if internal temperature plateaus before 205°F.
How do you keep ribs moist during grilling?
Misting ribs every 30-60 minutes with apple juice or broth keeps them incredibly moist. Also wrap with foil to steam if a stall happens.
What is the best way to sauce ribs?
Brush sauce on during the last 30 minutes of grilling only. Saucing too early can burn the sugar in the sauce.
How can you tell when ribs are done?
Check for meat pulling cleanly from the bone. Bones should twist out with no resistance when ready. Internal temp should be 200-205°F.
Is it better to grill beef ribs low and slow or hot and fast?
Low and slow is best – grill indirect heat around 275°F for at least 1 1/2 hours per pound. Hot and fast toughens ribs.
What temperature should you grill beef ribs at?
The ideal temperature for grilling beef ribs is between 250°F and 300°F. This slower heat tenderizes ribs over time.
Can you grill already cooked beef ribs?
Yes, grilling fully-cooked ribs briefly over high direct heat caramelizes the outside for added flavor. Take care not to burn.
What wood is best for smoking beef ribs?
Hickory, oak, pecan, cherry, apple, maple all pair beautifully with beef. Mesquite gives a strong, distinctive flavor.
Incredible BBQ Beef Rib Recipes to Try
Once you’ve mastered the basics, it’s time to get creative with different rubs, glazes, and sauces. Here are amazing beef rib recipes to inspire you:
Memphis-Style Dry Rub Ribs
Coat ribs with classic Memphis dry rub:
- Brown sugar
- Paprika
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Salt
- Pepper
Smoke low and slow – no sauce needed!
Asian Ginger Sesame Beef Ribs
Marinate ribs in:
- Rice wine vinegar
- Toasted sesame oil
- Minced garlic
- Grated ginger
- Soy sauce
Grill and glaze with hoisin sauce.
Coffee and Chili Rubbed Beef Ribs
Rub ribs with ancho chili powder, coffee grounds, brown sugar, cumin, salt, and pepper. Smoke over hickory and serve with a mole sauce.
Whiskey Maple Glazed Beef Ribs
Grill ribs with a rub of chili powder, paprika, salt, and pepper. Baste with glaze of whiskey, maple syrup, and hot sauce.
Don’t be afraid to get creative and make these incredible BBQ ribs your own!
Conclusion
After reading this guide, you now have all the tips, tricks, and knowledge needed to grill outstanding barbecued beef ribs on a gas grill. Smoking low and slow using indirect heat while employing flavorful rubs, spice mixes, glazes and sauces will yield incredibly tender, fall-off-the-bone ribs the whole family will devour. Master your grill and enjoy these mouthwatering bbq beef ribs all summer long. Get outside and start grilling!