How to Barbeque Beef Ribs on the Grill


Create tender barbeque beef ribs by cooking them over indirect heat on a grill. Cooking beef ribs, be they short or back ribs, requires a lot of preparation. Before the meat goes on, always clean the grill grates with a grilling brush to remove any dirt and debris. Then you'll need to place the grilling rack high above but directly on top of the heat. Once the grill is prepared, it's time to sit back and watch the ribs cook.

Things You'll Need

  • 4 pounds beef back ribs
  • Knife
  • Cooking brush
  • Remove excess fat from the ribs. Cut the fat with a sharp knife to prevent injury to yourself.

  • Loosen the membrane with a knife by placing it directly under the membrane skin. Carefully pull the membrane off. If the membrane breaks just continue where you left off.

  • Mix cayenne, salt, and ground pepper in a bowl to create a dry seasoning. Rub this directly on both sides of the ribs with your hands.

  • Preheat the grill. If you are using coals, let the fire burn down before placing the ribs on the grill. Set the gas grill to burn on medium to low heat.

  • Cook the ribs under indirect low heat--265 degrees-- for 2 to 4 hours. Turn the ribs every half hour so they cook evenly.

  • Use your favorite barbeque sauce on the ribs. Heat the barbeque sauce over medium heat to make the sauce spread easily over the ribs. Keep the sauce warm until the ribs are almost finished cooking. When the ribs have less than a half hour to go, begin brushing the sauce over them. Continue until each rib has a thick coat of sauce.

  • Cook the ribs with the barbeque sauce for an additional 15 minutes. The ribs are finished once they are no longer tough, and the center of the each rib is no longer pink.

Tips & Warnings

  • For an additional flavor boost, marinate the ribs overnight in barbeque sauce.
  • Never leave meat out at room temperature for more than 2 hours. Leaving red meat out at room temperature may result in food poisoning. Wash your hands immediately after handling raw meat to avoid transferring any bacteria.

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