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These beef ribs are perfectly tender, smoky, and insanely delicious! They’re rubbed in a flavorful marinade then finished off with your favorite barbecue sauce. These easy beef ribs are cooked low and slow on either a charcoal or gas grill to fall-off-the-bone perfection!
What Makes This Recipe So Good
- They’re jam-packed with delicious flavor! Start off with a delightfully spicy yet sweet marinade, then finish them off with a slathering of your favorite barbecue sauce.
- They’re cooked at a low temperature, helping the beef ribs retain their juiciness! Slow cook them over a gas or charcoal grill for about an hour and a half, flipping every 20 minutes. This method may take a while but is surprisingly simple and definitely worth the wait!
- They’ll make a great addition at your next summer barbecue! Surprise everyone with how tender and delicious beef ribs can be with this out-of-this-world recipe. Leave these to marinate about an hour before guests arrive, then transfer them to the grill and tend to them every so often. This flavor-packed barbecue recipe is one that everyone loves!
Key Ingredients
Beef Ribs – I highly recommend heading to your local butcher for a three pound beef rib rack. There are several cuts out there, therefore you’ll need to specify that you’re looking for a beef rib RACK. A rack of beef ribs will look similar to, but much larger than, a rack of baby back ribs.
Smoked Paprika – Smoked paprika brings out the delightful smoky flavor in this recipe! However, if you don’t have smoked paprika you can use regular paprika instead. If using regular paprika, try adding a drop or two of liquid smoke as well.
Barbecue Sauce – This comes down to personal preference, so feel free to use whatever kind of barbecue sauce you’d like. I slathered a Kansas City-style sauce on my beef ribs which contributed some sweetness and was absolutely delicious! Though if you prefer a dry rib, you can skin the barbecue sauce in this recipe.
Chef’s Tips
- The longer you marinate these ribs, the better they’ll be! If you’re short on time, let them sit in the fridge for at least one hour. Though if you have the patience, wait the full two hours before grilling.
- Keep an eye on the grill temperate while the rack cooks. Aim for somewhere between 200° – 250° Fahrenheit, though as close to 250° as you can get it. Also, if using a gas grill, be sure to place the meat over indirect heat to avoid overcooking.
- Leave the beef ribs to rest off the grill for about 10 to 20 minutes before serving. During this time I like to set the table and get my sides ready. The meat will reabsorb any juices while it rests, holding on to much of that delicious flavor!
More Grilled Recipes You’ll Love
- Grilled Cauliflower
- Baked Potatoes on the Grill
- Grilled Mahi Mahi
- Maple Glazed Grilled Carrots
- Grilled Peaches with Honey
Beef Ribs
Equipment
- Small bowl
- grill
Ingredients
- 3 pounds beef ribs
For the Rub/Marinade
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon brown sugar see Notes
- 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
Instructions
- Mix all rub/marinade ingredients together in bowl, then pour over beef ribs and evenly coat. Cover ribs. Place in fridge to marinate for 1-2 hours.
- Preheat grill to 250° Fahrenheit. Place ribs on grill over indirect heat.
- Cover and cook for about 1 ½ hours, flipping every 20 minutes. Brush with barbecue sauce in last 10-20 minutes of cooking. Serve warm.
- Make it Paleo: Use coconut sugar in place of the brown sugar and a paleo barbecue sauce, like this one!
- Make it Keto: Use Brown Swerve in place of the brown sugar in this recipe, and use your favorite keto barbecue sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Not sure what I did wrong but ribs did not cook and were very tough. Put them in the oven and followed directions for oven cooking. Hopefully they become tender.
I’m so sorry, Brenda, but we didn’t test these in the oven, only on the grill. I went back through the post just now to double-check but didn’t see recommendations for baking them. Is this the recipe you followed?
I added hickory smoke bombs during cooking. Total cook time at 250° F was 3 hrs.
Ooh, hickory smoke bombs sound delicious. Thanks for sharing, Chuck!
1 1/2 hrs at 250° F and they’re not even close to being done. Sure it’s not 350?