How To Grill Beef Ribs On Charcoal

Step by Step Grilling Instructions:

Next, light some American-made Rockwood charcoal and toss it into the cooker to light the grill. In this instance, my Primo Ceramic Grill—the only kamado grill produced in the United States—

Target temp for the grill is 225F.

With the Primo being oval, as a result, I can bank the charcoal to one side and place the slabs on the other.

This is one method for achieving the two-zone or indirect grilling action that these beef ribs require for optimal cooking.

The ribs go on the cool side and a chunk of Butlerwood oak wood is placed on the coals.

With the help of a spacer grill rack, I can stack two slabs of ribs on top of one another while still allowing smoke and air to circulate around the ribs.

Here is the first slab:

The two slabs of beef back ribs on the Primo are shown here:

Although, if you don’t have access to oak wood, simply reach out to the fine folks at Butlerwood.

The alternative is to see which woods in your area pair well with beef by looking through this list of smoke woods and what they pair with.

Next, shut off the smoker or kamado’s lid and allow the smoke and heat to do their magic.

Here are some images of the BBQ beef ribs as they approach 150–170 degrees Fahrenheit, which is the temperature at which we foil them in this recipe for beef ribs:

Our braised beef back ribs have been cooking for approximately two hours. 5 hours. As a result, we are in our window of 150F-170F.

Remove the beef ribs from the grill. Afterward, foil the slabs:

It seemed appropriate to foil beef baby back ribs with what wine.

I have no idea if this wine is any good. To be completely honest, I didn’t taste it because we were cooking early in the day, but foiling the ribs was a great use of it.

Using beef broth, we managed to thwart the other slab of BBQ beef ribs. Incidentally, we didn’t use low sodium broth. The beef broth brought an extra saltiness to the ribs. Although it wouldn’t take much more to make it excessively salty, it wasn’t overbearing. Therefore, if you want to avoid the wine, we suggest low-sodium beef broth.

After that, place the slabs back on the Primo after wrapping them in foil:

After about an additional hour and fifteen minutes in the smoker, our slabs are prepared to be removed from the foil.

Consequently, the temperature range for beef ribs is 186–198F, contingent upon the rib thickness:

The smoked beef back ribs go back on the Primo to firm up the bark. As a consequence of the outside of the meat being soaked in red wine (or broth) it needed to be firmed up. I flipped these over before closing the lid:

After about 30 minutes the bark has firmed and darkened.

Still, some people may mistakenly believe that the bark is burned. It’s not. That’s bark, and bark is excellent—not just good!

This is a close-up of the red wine slab’s bones and bark.

Indeed, the bones have reddened a bit:

This is the second slab of grilled beef back ribs that has been smoked:

These are the beef broth bones, and they finally tell me the ribs are done:

Let the extremely tender BBQ beef ribs rest for five to ten minutes before slicing them.

Thus, the knife went through the meat like butter:

Barbeque Beef Ribs Rub

Brown sugar, paprika, cumin, onion, garlic, and black pepper are the ingredients of the rub. You can prepare extra and save the leftovers for your upcoming meal.

Garlic powder, apple cider vinegar, ketchup, brown sugar, onion powder, black pepper, cayenne pepper, and apple juice combine to make the homemade barbecue sauce.

The mixture should be simmered for approximately eight minutes to form a syrup. Make sure to use a wooden spoon to stir occasionally while the food is simmering in the saucepan.

The BBQ beef ribs aren’t complete without this sauce. It is the crown over the beef. Feel free to add as much sauce as you like, then dig in!

How To Grill Beef Ribs

Low and slow grilling is the best way to achieve perfectly tender meat that falls off the bone and a wonderful smoky flavor. For instructions on how to cook them in the oven, continue reading below.

To begin, prepare your grill by heating one side to 275°F on low heat. Slice the ribs into individual pieces after removing any membranes and extra fat. Sprinkle salt evenly over the ribs.

How To Grill Beef Ribs On Charcoal

Place the beef back ribs on the unheated side of the grill and cook them over indirect heat. Close the grill and cook for two hours. If desired, brush the ribs with barbecue sauce after two hours. Cook for a further 30 to 60 minutes, or until the meat is tender and easily pulled off the bone. After giving them five minutes to rest, it’s time to start eating!

Note: At the conclusion of the cooking time, you can turn the grill up to high if you prefer your ribs to have a little more char. At the very end, move the ribs to the direct heat and cook them for just two to three minutes on each side. Then take them off and let them rest as usual.