Barbecue beef ribs are a classic summertime treat. When cooked properly, beef ribs have tender, fall-off-the-bone meat with a smoky, sweet and tangy barbecue sauce. But nailing the right cooking time for beef ribs can be tricky. Undercook them and the meat will be tough. Cook them too long and the ribs can dry out. So how long should you barbecue beef ribs to get them just right?
What Are Beef Ribs?
Before determining how long to cook beef ribs, it helps to understand exactly what they are. Beef ribs come from the rib section of a cow. There are two main types of beef ribs:
Short Ribs
- Short ribs come from the plate section of the cow.
- They contain less meat and more bone.
- Short ribs are usually braised or slow cooked until tender.
Back Ribs
- Back ribs, also called beef spareribs, come from the upper rib cage of the cow.
- Back ribs contain more meat and are ideal for barbecuing.
- The meat on back ribs tends to be fattier with more marbling.
Back ribs, with their high meat to bone ratio, are the best cut of beef ribs for the grill. When barbecuing beef ribs, opt for back ribs over short ribs whenever possible.
How Are Beef Ribs Prepared for Grilling?
Properly preparing the ribs before cooking is an important first step. Here is how beef back ribs are commonly prepared for barbecuing:
- Remove the membrane – Beef ribs have a tough membrane on the bone side. It should be peeled off prior to seasoning.
- Season thoroughly – Flavor the ribs by rubbing a dry spice rub all over. Common rubs include salt, pepper, garlic powder, paprika, and brown sugar.
- Marinate (optional) – For added moisture and flavor, marinate the seasoned ribs in a sauce or liquid.
- Allow to rest – Let the seasoned or marinated ribs rest for 15-30 minutes before grilling.
What is the Best Way to Cook Beef Ribs?
Grilling over indirect heat is the ideal cooking method for beef back ribs. Direct grilling can burn the exterior before the interior cooks through.
For properly smoked barbecue beef ribs, an offset smoker or charcoal grill with a smoker box allows you to cook low and slow while infusing delicious smoky flavor.
On a gas or charcoal grill, arranging the coals or burners to create an indirect heat zone lets you slow roast the ribs. Place the ribs away from the direct heat source, with a drip pan underneath to catch fat drippings.
Maintaining a consistent temperature between 225-275°F is key when barbecuing beef ribs low and slow. The ribs should never be over direct flames.
How Long Does it Take to Cook Beef Ribs?
Cooking times can vary substantially based on the thickness of the ribs, heat level, and doneness preference. Follow these general time ranges when barbecuing beef back ribs:
- 1.5-2.5 hours for meaty ribs around 1-inch thick
- 3-4 hours for very thick, 2+ inch beef rib slabs
- 4-6 hours for extra large 3-4 inch rib racks
- The USDA recommends 1 hour of grilling time per inch of thickness at 250°F.
Use an instant read thermometer to test for doneness, not just cooking time. Insert the thermometer into the thickest part of the ribs, avoiding the bone.
What is the Correct Internal Temperature for Beef Ribs?
Beef ribs are safely cooked and ready to eat at:
- 145°F for medium rare
- 160°F for medium
- 190°F for well done
The juices should run mostly clear when pricked with a fork at the right internal temp. If still bloody, continue grilling until it reaches the desired doneness level.
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Tips for Avoiding Overcooked Beef Ribs
It can be easy to overcook beef ribs, leaving them dried out or charred. Follow these tips for perfectly barbecued ribs every time:
- Maintain an even, low temperature between 225-275°F.
- Check the ribs periodically and rotate or flip them for even cooking.
- Wrap the ribs in foil if they start to get too dark before reaching the target internal temp. The foil tent will steam them the rest of the way.
- Cut into the meat between the bones to check doneness in multiple spots.
- Remove the ribs once the thermometer reads 145-160°F for medium doneness. Residual heat will continue to cook them after removing from the grill.
- Allow the ribs to rest for 10-15 minutes before slicing and serving.
How to Tell When Beef Ribs are Done Grilling
It can be challenging for beginners to discern when beef ribs are fully cooked by sight. Here are some visual clues that the ribs are done:
- The meat has shrunk back from the ends of the bones by 1⁄4 to 1⁄2 inch.
- The meat has taken on a caramelized, dark outer crust.
- Sauce and fat bubbles on the top of the ribs.
- The surface looks sticky when prodded, not dry.
- A fork inserted into the meat meets little resistance when twisted.
The best way to confirm doneness is by taking internal temperature readings in multiple sections. Check at least 2-3 different spots between bones.
Common Mistakes When Grilling Beef Ribs
Smoky, fall-off-the-bone beef ribs may look easy to make, but many backyard cooks struggle to master the technique. Watch out for these common grilling mistakes:
Failing to Remove Membrane
Neglecting to peel off the silvery membrane before seasoning can make the ribs unpleasantly chewy. Always remove it first.
Rushing the Cook Time
Be patient and stick to low, indirect heat for the full recommended grill time, even if the ribs seem done sooner. Slow roasting is key.
Searing Over Direct Heat
Avoid putting the ribs directly over the coals or grill burners. Maintain an indirect temperature zone to prevent burning.
Cooking Over High Heat
Cooking too hot dries out the ribs. Keep temperatures between 225-275°F for ideal tenderness.
Not Monitoring Temperature
Rely on a thermometer, not just estimates of cook time. Check in multiple sections for an accurate reading.
Frequently Asked Questions About Grilling Beef Ribs
Should I wrap beef ribs in foil while cooking?
Wrapping or braising beef ribs in foil, stock or sauce is optional but can help tenderize the meat and keep it moist if grilling over 4 hours. Avoid foil for shorter cooks under 3 hours.
Should I flip and rotate beef ribs while grilling?
Yes, periodically flipping and rotating the ribs ensures even cooking on all sides. Check them every 30-60 minutes.
Can I grill beef ribs frozen?
It is not recommended. Always thaw ribs fully in the refrigerator before attempting to grill them.
Is it better to cook beef ribs meat-side up or down?
Cooking meat-side down allows fat to drip away while meat-side up gives a better char and caramelization. Either method works, just flip periodically.
How can I keep beef ribs moist when grilling?
Use a water pan, spritz with apple juice or wrap in foil if ribs start drying before reaching target temp. Marinating also helps keep them tender.
Should I sauce beef ribs before, during or after grilling?
Apply sauce in layers—before, during last 30-60 minutes, and after cooking. Saucing too early can burn.
Grilled Beef Ribs Taste Delicious and Make the Perfect BBQ Meal
Smoky, saucy beef ribs are a true highlight of summertime cuisine. Back ribs are the best choice for incredible beef barbecue. Low, indirect heat between 225-275°F for 1.5 to 4 hours delivers ideal results. Monitor temperature closely and remove the ribs once they reach 145-160°F internally. Avoid overcooking by using a thermometer and keeping temps steady. Leave ample time for the beef ribs to finish over indirect heat rather than sear over direct flames. With the right prep, seasonings and patience on the grill, you will be rewarded with the perfect tender and juicy ribs to impress any barbecue aficionado. Beef ribs are well worth the effort for their mouthwatering, melt-in-your-mouth meat.