How To Make Tender Beef Ribs On The Grill

Steps to Make It

  • Gather the ingredients. The Spruce Eats / Qi Ai
  • Mix the wine, soy sauce, vegetable oil, thyme, salt, pepper, and garlic in a medium-sized bowl. If using barbecue sauce, add it now. Mix well. The Spruce Eats / Qi Ai .
  • Pour the marinade over the ribs in a shallow, non-metal baking dish. Make sure the ribs are evenly coated. The Spruce Eats / Qi Ai .
  • Place a plastic wrap over it and chill for two to six hours. Bring the ribs to room temperature before grilling. The Spruce Eats / Qi Ai .
  • Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to 250 F. After preheating the grill, take the ribs out of the marinade and set them on the chilly side to cook in an indirect manner. Discard the marinade. After the ribs are tender, turn them every 15 minutes and cook them for about three hours, depending on how meaty they are. Close the lid. The Spruce Eats / Qi Ai .
  • If you’d like, you can add barbecue sauce in the final 15 minutes of cooking. Keep a careful watch on the ribs to prevent burning. The Spruce Eats / Qi Ai .
  • Ribs should be taken off the heat and served when they have an internal temperature of 165 degrees Fahrenheit (check several ribs). The Spruce Eats / Qi Ai .

Apple City Barbecue Sauce:

2/3 cup seasoned rice vinegar

1/2 cup apple juice or cider

1/4 cup apple cider vinegar

1/2 cup packed brown sugar

1/4 cup soy sauce or Worcestershire sauce

2 teaspoons prepared yellow mustard

3/4 teaspoon garlic powder

1/4 teaspoon ground white pepper

1/3 cup bacon bits, ground in a spice grinder

1/3 cup peeled and grated apple

1/3 cup grated onion

2 teaspoons grated green bell pepper

  • Preparing the meat: The back of the ribs have a membrane that resembles skin. The simplest method to remove it is to begin in the center of the rack, work underneath the skin with a table knife or a screwdriver, and gradually lift it up. Grasping the rib with your forefinger and bringing your thumb across, lift the membrane straight up. Itll peel from the middle.
  • You can’t leave the pit or grill alone once the ribs are cooking for longer than 20 minutes. You’ll have to make sure the grill’s temperature stays between 250 and 275 degrees Fahrenheit at all times. Close the top and bottom drafts to put out the fire if it becomes too hot. A hot spot will result if some of the coals appear to be glowing red. Move the ribs to a different, colder area of the grill to avoid cooking them directly over the hot spot. Move the ribs to a hot spot and add some hot coals if the temperature drops too much.
  • Sprinkle ribs liberally with Magic Dust, coating both sides. Place them on a cookie sheet or in a shallow pan, then cover them with a lid or piece of clear plastic wrap. Refrigerate them until youre ready to use them. I recommend letting them marinate for at least 1 hour. We dust the ribs at the restaurant up to a day in advance.
  • Grill the ribs for one and a half to two hours. Mop the ribs with sauce approximately ten minutes prior to removing them from the grill. After removing them from the grill, give them another mop with sauce and a dusting of Magic Dust. Serve immediately. Serves four extremely hungry people, or eight people with a moderate appetite if you split the rack in half.
  • Mix all ingredients and store in a tightly covered container. You should store some next to the stove, grill, or smoker in a shaker. Keeps indefinitely but wont last long.

Kinds Of Barbecue Sauce

Barbecue sauce is not required, but I think it goes very well with barbecued ribs. Use the sauce of your choice from the store, or try one of my homemade recipes. I have a simple, highly customizable barbecue sauce and a sweet, smoky sauce.