Summer is upon us, and if you’re like me, you’re itching to crank up that grill. But forget your typical burgers or hot dogs – it’s time we talk about the true star of the show: bbq beef plate ribs. Experience the best of both worlds with this easy oven-to-grill technique, combining the convenience and precise cooking of the oven with the smoky, charred flavors of the grill.
Imagine slow-cooked beefy goodness that’s fall-off-the-bone tender and juicy, with a tantalizingly sticky, bronzed exterior. Sound good? Well, buckle up, because we’re about dive into this foolproof way of bringing a blend of Texas & Kansas City BBQ right to your backyard.
Need Help With A Meal Plan?
Whether you’re serving these at a casual backyard cookout or a fancy dinner party, I’ve got you covered. You can go rustic, finger-licking BBQ style, or serve them elegantly plated – just like the high-end restaurants do.
Side: Southern Brown Sugar Baked Beans
Salad: Grilled Caesar Salad
Dessert: Strawberry Cornbread Skillet Cobbler
Listen! BBQ is my jam, rooted deep in my KCMO heritage. Summer is like a constant cookout at our home, with the grill sizzling hotter than a firecracker on the 4th of July. Even when Jack Frost is nipping at our noses, I keep those beef ribs coming. Got this sure fire oven-to-grill technique that’s the G.O.A.T, serving up mouth-watering BBQ all year round, no matter what Mother Nature throws our way.
While many swoon over pork ribs, I stand by the rich, hearty flavor of beef plate ribs. A beloved favorite back home in Kansas City and even now in my current abode of Dallas, I guess I can’t escape BBQ culture. It’s more than food, it’s home, it’s comfort, it’s a testament to my BBQ love that slaps regardless of the season.
*wrote a lil diddly about the inspiration behind these ribs. You can check it out on WhyIGrill.org
The Main Character – Beef Plate Ribs
Now, let me tell you, beef plate ribs are like the Idris Elba of the BBQ world – they’re showstoppers, baby! We’ve all heard about short ribs, but these plate ribs? They’re like short ribs but all grown and leveled-up. Juicier than a brisket, more flavorful than a chuck, they’re basically the G.O.A.T of slow cooking.
These bad boys also go by a few aliases: “short plate ribs,” “dino ribs,” or simply “plate ribs.” Whichever name you spot at the butcher’s, snatch them up! When grilled low and slow, they transform into lip-smacking, plate lickin’ deliciousness.
Exploring the Best Ways to Cook Beef Ribs
This versatile cut can be teased into culinary excellence through a variety of cooking methods. Firstly, cooking ribs involves multiple steps because the goal is to render the tough collagen tissues into gelatin, while keeping the muscle fibers moist and flavorful. Collagen is the connective tissue that makes the meat tough, but when it’s heated over a long period of time, it turns into gelatin which gives the meat a rich, juicy texture. This process begins around 160°F and is most effective between 180°F and 200°F.
Are you a sucker for that heady, smoky aroma, or does the idea of slow-roasted tenderness make you weak in the knees? Well, friend, there’s a method to match your madness.
This versatile cut can be teased into culinary excellence through a variety of cooking methods. You see, crafting perfect ribs is a bit of a dance, with each step carefully curated to render the tough collagen tissues into gelatin, while keeping the muscle fibers moist and flavorful. Collagen is the connective tissue that makes the meat tough, but when it’s treated to a slow and steady heat bath, it turns into gelatin, blessing your meat with a succulent, juicy texture. This magical transformation kicks off around 160°F and hits its sweet spot between 180°F and 200°F.
So, whether you’re a die-hard fan of that intoxicating, smoky allure, or the thought of slow-roasted, melt-in-your-mouth tenderness makes your heart skip a beat, we’ve got the perfect method to satisfy your craving. In the grand theater of BBQ, there’s truly a technique tailored to each palate’s pleasure. Let’s get to it, shall we?
Smoking: The Flavor Infuser
Smoking is the fan-favorite when it comes to beef plate ribs. This method lets the meat bask in a haze of rich, aromatic smoke, gradually tenderizing to produce mouth-watering smoked beef plate ribs.
Here’s How: Dress your ribs with your favorite seasoning. Place the ribs on a 250°F heated smoker, bone side down, and smoke over a drip pan, with the lid closed for 3 hours. If you spot any dry patches after this time, spritz them with your liquid of choice (water, apple cider vinegar, beef stock) . Keep the smoke rolling until that internal temperature reads between 200°F – 205°F. The timing might be a dance – anywhere from 6 to 9 hours depending on the rack.
Slow Roasting: The Tenderizer
Slow roasting can also produce perfect beef ribs and can be much more convenient.
Here’s how: Set your oven to 275°F, dress your ribs with your favorite seasoning before wrapping them tightly in aluminum foil and placing them in a large roast pan. Cook them for 2 hours while wrapped. After 2 hours, carefully remove the foil and put ribs back uncovered in the oven for 1-2 more hours of toasty love. Once your ribs hit that sweet 200°F – 205°F internal temp, set your oven to broil. Brush on your barbecue sauce and slide the ribs back under the broiler till the sauce is bubbling and begging for your attention.
Steam & Grill: The One-Two Punch
This oven to grill technique we’re working with in this recipe is a beautiful marriage of steaming and grilling that consistently delivers top-notch results.
Here’s How: Dress your ribs with your favorite seasoning and place them in a foil covered roasting pan your favorite flavoring liquids like liquid smoke, apple cider vinegar or beer. Transfer the pan to preheated 275°F oven and steam for 3 1/2 hours. Unwrap the ribs from the foil. Be careful as there may be hot steam or liquid inside the foil. You’ll know they are ready to move to the grill when they’re tender, but not falling apart and can still hold some resistance to a fork’s twist.
Next step is to to dry the surface and firm up the bark. Transfer ribs to a grill preheated to 350°F (medium heat) preferably with a two-zone heat set-up. Add in soaked wood chips and once they begin to smoke, add your ribs bone side down, over indirect heat. Smoke ribs for 30 minutes. Brush on a layer of barbecue sauce and place ribs over indirect heat for a sticky exterior and direct heat for a charred and caramelized exterior.
What You’ll Need For This Recipe
- Beef Plate Ribs: We’re working with two 3-bone racks of beef plate ribs. Prime cuts of belly-hailing deliciousness that’ll get all the attention they deserve on the grill.
- Beer or Water: Our secret to tender, juicy ribs. It’s all about creating a moist environment in that foil package.
- Hickory Liquid Smoke: Helps to infuse that smokehouse savoriness right in your oven. Just a dash adds a whole lot of complexity to the flavor profile.
- Worcestershire Sauce: This fermented wonder-sauce ups the umami factor and complements the beef’s robust flavor.
- Dry Rub: This is where the magic happens, folks! This mix contains kosher salt for moisture retention and flavor enhancement, black pepper to bring that smoky bite, and both garlic and onion powders for a savory depth and hint of sweetness.
- KC Style BBQ Sauce Ingredients
- Ketchup: The sweet and tangy base of our BBQ sauce. It’s a familiar flavor that screams classic barbecue.
- Dark Brown Sugar: Adds a molasses richness to our sauce. This will caramelize beautifully on the ribs.
- Apple Cider Vinegar: The tart zing in our sauce. It cuts through the richness of the meat and balances the sweetness.
- Garlic Powder & Onion Powder: Our dynamic duo makes a comeback in the sauce, building layers of flavor.
- Ground Cumin & Chili Powder: Warm and earthy, these spices are the backbone of our sauce’s flavor.
- Kosher Salt & Celery Seeds: The seasonings that elevate the sauce from good to great.
- Liquid Smoke: A dash more to reinforce that smoky character in our BBQ sauce.
- Cayenne Pepper & Bay Leaf: A little heat, a little herby freshness.
- Unsalted Butter (Optional): Swirl in some butter for a velvety, luxurious finish to your sauce.
- Beer or Water (Optional): Adjust the consistency of your sauce, making it as thick or as thin as you prefer.
How To Make Saucy Oven-To-Grill Beef Plate Ribs
STEP 1: Prep Your Ribs
Place them on a large baking pan(s), meat side up. In a medium bowl, whisk together beer, liquid smoke, and Worcestershire sauce. Pour half the marinade over the ribs, flip ’em, and pour the rest of the marinade over the ribs.
STEP 2: Prep Your Dry Rub
In a separate small bowl, combine salt, black pepper, garlic powder, and onion powder. Sprinkle half of this spice blend on the bone side of the ribs, then flip ’em to the meat side and season all over with the remaining spice blend. Give those ribs a good massage to make sure they’re fully coated. Let ’em sit for 1 hour.
STEP 3: Steam The Ribs
Preheat your oven to 275°F. Cover the pan tightly with parchment paper followed by aluminum foil. Pop ’em in the oven and let ’em roast for 3 1/2 hours.
STEP 4: Fire Up The Grill
Get grill ready for some two-zone heating action (direct and indirect heat) with 30 minutes left on the oven timer. Add your favorite soaked wood chips to your grill to ignite the smoking.
Carefully remove the foil and parchment paper from the ribs. Place the ribs on the indirect heat side of the grill, bone side down. Cover ’em up and let ’em grill for another hour (or up to 3 hours depending on the thickness of plate). If you spot any dry patches, give ’em a spritz with the reserved pan juices.
During the final 30 minutes of grilling, slather on that BBQ sauce. Take the ribs off the grill and let ’em rest for 30-60 minutes. Cut between the bones for individual ribs.
STEP 5: Prep Your BBQ Sauce
In a large saucepan over medium heat combine all the sauce ingredient sand give it a good stir.
Let the sauce simmer on low heat, covered, for 25 minutes. Stir every 5 minutes off the heat. Whisk in melted butter and add more liquid as needed. I like my sauce thick but feel free to add more liquid to thin it out.
BBQ 101: Picking Your Beef Ribs
Alright, y’all, when it comes to pickin’ the right ribs there are two main contenders in the ring: full slab ribs and short ribs. Full slab means the ribs are joined by their connective tissue and typically run 8-12 inches long whereas short ribs are already butchered in small individual 2 to 3-inch pieces. For barbecue enthusiasts, full slab ribs are the way to go, while short ribs are perfect for braising. In this recipe, we’ll focus on the three most common full slab rib options you can find at your grocery store.
Plate Ribs – The Brisket on a Stick
For this recipe, we’re wrangling up the mighty plate ribs, a.k.a. plate short ribs, a.k.a brisket on a stick. Hailing from the belly section of the cow instead of near the spine, these beefy bad boys are the absolute heavyweights of the rib world. They’re so grand in size, they’ve earned the fitting nickname ‘brontosaurus’ ribs.
However, be prepared for a bit of a hunt, my friend. These beefy behemoths aren’t usually just chilling out in your local grocery store. More often than not, they’re found on the shelves of food service suppliers. But fear not, because you’ve got an ace up your sleeve – Costco often stocks these tasty titans. Just remember, it always pays to be nice to your butcher, after all, they might hook you up if you ask.
Back Ribs – The Steak-Like Delight
These come from the hindquarters of the beef – where the ribeye steaks and prime rib hang out. When the butcher, has finished with his boneless cut masterclass, we are left with these flavorful beef back ribs, boasting a distinct curve and less meat similar to that of pork ribs. Now they might not be as meaty as the plate ribs, but hey, don’t underestimate these guys – they bring a steak-like flavor to the BBQ party!
Chuck Ribs – The Flavor Bomb
Chuck Ribs, also known as Chuck Short Ribs are handpicked from the front five ribs and are commonly sold in slabs of four. They are located close to the chuck roast or shoulder. What sets Chuck Ribs apart? Well, it’s their signature marbling and intramuscular fat, meaning they pack a flavor punch.
Trimming To Perfection
Regardless of your chosen rib variant, the initial prep work is crucial. You’ll often find beef plate ribs readily trimmed and packaged. But when you score one straight from your friendly neighborhood butcher, a bit of trim work might be in order. Grab your trusty knife
and pare down that hard fat cap sitting atop the rib plate. Don’t stress over removing every last bit of fat – leaving a thin layer can work as your personal moisture guard during the cooking process.
Here’s some juicy info – beef ribs break from the pork rib tradition. No need to sweat over peeling off the membrane from the back of the bone. Actually, keep it on there! Without it, you risk your deliciously tender meat jumping ship during the cookout. Still skeptical? Watch this experiment testing both methods – prepare to be enlightened!
And remember, a bit of charm can go a long way! If you keep on the good side of your butcher, they might just do the trimming for you. You’re welcome!
The Secret Weapon – Dry Rub & BBQ Sauce
When it comes to knowing how to season beef plate ribs, traditionalists might argue that the only proper way to season BBQ beef ribs is with coarse pepper and kosher salt. But here’s a secret, folks: your kitchen, your rules! Feel free to experiment. I’m partial to mixing up a simple but very effective homemade seasoning blend of garlic powder, onion powder, kosher salt, and course ground black pepper. This mix doesn’t just enhance the flavor; it creates an irresistible bark on your ribs. You could
Let’s not forget about the homemade BBQ sauce – a heavenly mixture of spices and flavor enhancers that is in spired by Kansas city style bbq sauce. It lends a sweet-savory kick that truly sets these ribs apart.
Pro Tips to Perfect Your BBQ Beef Ribs
Now that you’re equipped with the knowledge of the different types of beef ribs and the best ways to cook them, let’s share some insider tips that can take your BBQ beef ribs from good to gourmet:
- Presentation Matters: As the meat heats, it naturally shrinks and tightens, which can cause the ribs to curl. To counteract this, make shallow cuts or scores along the bone and through the membrane on the back of the ribs before seasoning. This allows the ribs to remain more flat and uniform as they cook.
- Buddy Up to Your Butcher: Finding beef ribs a no-show at your local grocery store? Don’t throw in the towel just yet! Take a minute to schmooze with your local butcher. You’d be surprised what a little chit-chat can do. You may end up with a pristine rack of beef ribs, hand-cut, just for you.
- Fire Marshal Mode: Always remember to use a drip pan when you’re manning the grill. With their generous marbling, beef ribs could spur up some sizzling flare-ups. Keep an eagle eye on your rib rack, shifting them around on the grill to steer clear of any unwanted firework displays.
- VIP Treatment: Looking to add a touch of Michelin star flair to your backyard BBQ? Try straining your sauce for an extra velvety finish. Keep this up your sleeve for those occasions where you really want to show off your culinary prowess.
- Patience is Key: Cooking time is long to allow the fat to render and do its thing during cooking. This crucial process is the secret to creating those melt-in-your-mouth, fall-off-the-bone ribs that have cemented their place as a BBQ hall-of-famer.”
More Reasons To Fire Up The Grill
Storing and Reheating Recommendations
Don’t worry if you can’t finish all those tasty ribs in one go. They taste even better the next day! Here’s how to store and reheat your beef ribs:
Make in Advance: If you want to ensure your meal is ready on time, consider making your ribs in advance. Slow-cooked dishes like these ribs only get more flavorful with time, so don’t hesitate to prepare them a day or two ahead.
Reheating Ribs: To reheat, first preheat your oven to a gentle 250 degrees Fahrenheit. Wrap the ribs in aluminum foil and place on baking pan with about ¼ cup of water. This keeps the ribs moist during reheating.
Storing Ribs: The grandeur of beef plate ribs is part of their charm. But their imposing size can a challenge for traditional storage containers. So I recommend wrapping them snug in aluminum foil. They can be stored in the refrigerator for up to four days or in the freezer for up to three months. If frozen, simply thaw overnight in the fridge and reheat until warmed through. Just be aware that the texture may change slightly upon freezing and reheating.
Frequently Asked Recipe Questions
When it comes to cooking beef plate ribs, a few questions tend to pop up. I’ve addressed some of the most frequent ones below.
Do I need to remove the membrane from beef ribs?
You might be surprised to find that the membrane, or silver skin, actually helps during cooking. Leaving it on creates more structure and gives the meat a little more protection from the scorching heat. It’s a matter of personal preference – either way, your ribs will still taste amazing!
How long should I cook ribs in the oven?
Patience is a virtue when it comes to cooking ribs. For tender, melt-in-your-mouth beef plate ribs, aim to cook them low. A good range is between 3 to 3 1/2 hours at 275°.
Should I cover the beef ribs while baking them in the oven?
Yes, absolutely! Covering your beef ribs with parchment paper and/or foil while baking them in the oven helps to lock in moisture and prevents the meat from drying out. This is one of those simple tricks that make all the difference in the final result.
At what temperature do ribs fall off the bone?
Although rib meat is technically cooked well before this point, if you’re looking for the kind of tender ribs that effortlessly fall off the bone, you’ll want to let them cook until they reach a temperature of around 200° to 205°F. If you’re unsure whether they’re ready, simply lift a rib (safety first – use a towel to avoid burns!). If the meat starts falling off, they’re done!
Should I rest my beef ribs after cooking?
Absolutely, yes! Resting your beef ribs after cooking is crucial. As the meat heats up, its cells expand and the intermuscular fat melts. Allowing your ribs to rest gives these cells time to contract and reabsorb all that tasty moisture. That’s why cutting into a hot piece of meat straight off the grill often results in a flood of spilled juices.
How should I slice the beef ribs?
Once your beef plate ribs have rested, place them bone-side down on your cutting board. Hold one of the rib bones and smoothly run the carving knife along the bone, moving down and away from you to remove most of the meat.
Where can I find plate ribs?
Finding plate ribs can seem like a challenge, but don’t fret. You can start by asking your local butcher. If that’s not an option, I’ve had great success finding them at Costco. I will caveat by saying I’m in BBQ country so I can’t guarantee they are sold nationwide. You may have better luck doing mail order with Porter Road but no matter where you find them, expect a high price tag.
Whats the difference between beef plate ribs and beef short ribs?
Now, let’s clear the air around plate ribs and short ribs. You might think they’re two different beasts, but in reality, short ribs are just a cut-up version of plate ribs. Short ribs are already butchered in small 2 to 3-inch pieces making them perfect for braising.
Prep Your Tools & Ingredients
Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.
Gather Your Tools:
- Grilling tongs – Handy for transferring the ribs from the oven to the grill.
- Oven thermometer – Useful for monitoring the internal temperature of the grill.
- Meat thermometer – For accurate checking of internal meat temperature, crucial for achieving perfectly cooked ribs.
- Metal drip pan – Collects the juices from the meat during baking or grilling, preventing mess and potential flare-ups.
- Aluminum foil & parchment paper – Helps maintain moisture in the beef, preventing it from drying out, while facilitating deep penetration of the seasoning into the ribs.
- Basting brush – For applying BBQ sauce.
- Spritz bottle – Perfect for spraying your ribs with a liquid of choice to keep them moist and add additional flavor during the grilling process.
- Wood chips (optional) – If you prefer your ribs with a smoky flavor, have some pre-soaked wood chips ready for the grill.
- Grill cover – Essential for retaining heat and smoke in the grill, which imparts that deep, smoky flavor to your ribs.
- Always read the recipe through at least once before you start. This foresight helps you move faster and more efficiently, knowing what step is coming next.
- Measure out all of your ingredients. This ensures you’re prepared and not caught off-guard during cooking.
- Trim and score the ribs if needed..
- Prepare and apply the spice blend and marinade to the ribs. Allow them to rest for about 1 hour before cooking to absorb the flavors.
- Soak wood chips 30 minutes to 1 hour before grilling. This prevents them from igniting and allows them to produce the desired smoke for flavor.
- Prepare the grill by:
- Cleaning the grates to ensure there’s no leftover residue that could stick to the ribs.
- Oiling the grates to prevent sticking and ensure an easy release of the ribs.
- Preheating it to the correct temperature before the ribs are placed on it.
- Setting up your grill for indirect cooking if using a gas grill, meaning one side will be hotter than the other. If you’re using a charcoal grill, arrange the charcoal to one side so there’s a cooler area.
Listen yall, there’s something incredibly satisfying about meat so tender it falls right off the bone. And if you’ve never tried beef plate ribs before, I promise this recipe will turn you into a fan. The oven-to-grill technique creates mouthwatering flavors with the perfect char, giving you BBQ bliss, rain or shine. So, go on, give this recipe a try, and don’t forget to rate it five stars and drop a comment below. Trust me, these ribs are hit different.
- 4 ½-5 lb beef plate ribs (2) 3-bone plates
- ¾ cup beer or water
- ¼ cup hickory liquid smoke
- ½ cup Worcestershire sauce
- ¼ cup kosher salt
- ¼ cup black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
KC-style BBQ sauce:
- 2 ¼ cups (20 oz) ketchup
- ⅓ cup packed dark brown sugar
- 5 tablespoons apple cider vinegar
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- ½ tablespoon chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon celery seeds
- 1 teaspoon liquid smoke
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1 tablespoon unsalted butter optional
- 1 cup beer or water optional
Prep The Ribs
- Use a sharp boning knife to trim down any thick, hard fat cap sitting atop the rib plate. Leave just a thin layer of fat to shield the meat. Turn ribs bone side up and make shallow cuts or scores along the bone and through the membrane. Place the ribs on a large baking pan(s) or sheet pan(s) meat side up.
- In a medium bowl whisk together ¾ cup beer, liquid smoke, and Worcestershire sauce. Pour half the marinade over the ribs, flip, then pour the other half of the marinade over the ribs.
Prepare Dry Rub
- In a separate small bowl whisk together the kosher salt, black pepper, garlic powder, and onion powder. With bone side up, liberally season with half the spice blend. Flip to meat side up and liberally season all over with the remaining spice blend. Make sure you season the sides too. Pat the spices into the ribs to ensure they stay coated. Let ribs sit out for 1 hour.
Steam The Beef Ribs
- Preheat the oven 275°F. Wrap the ribs tightly with a layer of parchment paper followed by aluminum foil to hold in the steam. Transfer to the oven for 3 1/2 to 4 hours. You'll know they are ready to move to the grill when they're tender, but not falling apart and can still hold some resistance to a fork's twist.
Grill The Ribs
- Begin setting up grill for two-zone heating (direct & indirect heat) with 30 minutes remaining on the oven timer. Set the heated side of the grill to medium (325-350°F)*(see notes for specific charcoal and charcoal and gas grill instructions)
- Take ribs out of the oven and carefully remove both the foil and parchment paper – reserve the pan juices for spritzing. Place the ribs on the indirect heat side of the grill, bone side down, cover with lid, and grill for 1 to 3 more hours (timing is different for each plate of ribs). The ribs should have an internal temperature between 200°F – 205°F. If you see dry patches while grilling you can spritz the top of ribs with reserved pan juices.
- Optional: Once ribs reach temperature brush on bbq sauce and move ribs over to direct heat to get a caramelized and charred exterior.
- Remove ribs from the grill and allow them to rest for 30-60 minutes. Slice between the bone into individual ribs. Can brush each rib with more bbq sauce or serve sauce on the side.
Prepare BBQ Sauce
- In a large saucepan over medium heat add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, cumin, chili powder, kosher salt, celery seeds, liquid smoke, cayenne pepper, bay leaf, ¾ cup beer and stir to combine.
- Once sauce begins to simmer reduce to low and cook for 25 minutes covered. Remove from the heat every 5 minutes to stir so that sauce doesn’t stick to the sides, then return to the heat.
- Finally, remove the sauce from the heat and discard the bay leaf. Add 1 tablespoon unsalted butter and remaining beer (depending on your preferred consistency) and whisk until melted and combined. Let cool and refrigerate in an airtight container until ready to use.
- Track temperature not time:The thickness of ribs can throw a curveball, so always cook to temperature, not time. Aim for a uniform internal temperature of 200-205 degrees F (approximately 1-2 hours on the grill post-oven). Keep going until the meat gives way to tender juiciness, letting the heat work its magic on stubborn fat and collagen.
- Side matters: Add your ribs to the grill, meat side up, and bone side down. No flipping, folks!
- Spray the love: If you see dry patches on the ribs fill a spritzer with the reserved pan juices from the oven and get to spritzing but not too much. Only a couple of light spritzes are needed at a given time. You can check for dry patches after an hour of grill time.
- Heat tracking tools: If using a grill/meat thermometer, place the probe of your meat thermometer into the meatiest portion of the beef ribs, taking care not to make contact with the bone. Set the alert on your thermometer to notify you once the temperature reaches 200°F.
- Rest or regret: Let your ribs rest for a solid 30 minutes before slicing. Trust me, this preserves that drool-worthy juiciness.
- Adding smoky flavor: To get a smoky flavor, you can use wood chips on your grill. Soak the wood chips in water for about 30 minutes before you start grilling. This will make them smolder and smoke, instead of catching fire. Different types of wood will give different flavors. Hickory, oak or pecan would go well with beef ribs.
- If you’re using a charcoal grill, you can put the wood chips directly on the charcoal using a parcel of foil with holes.
- If you’re using a gas grill, you can put the wood chips in a smoker box or wrap them in aluminum foil with some holes punched in it.
- Seal in the smoke: Once you add the ribs to the grill, keep the grill closed. It’s best to minimize how often you open the lid or door.
- Set your grill up with two-zone grilling. One side for direct heat, complete with coals and smoke wood, and the other side for the meat to soak up that indirect heat.
- If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into one side of your grill, leaving the other side empty. Top off with more charcoal. When all the coals have turned gray but are still very hot, after about 15 minutes, your grill should be ready. Carefully replace the cooking grate and cover the grill. The coal-less side will be a cool zone for indirect grilling.
- Regulate those dampers and keep a steady heat between 300-350°F.
- If using a gas grill set up two-burner zones by preheating 1 or 2 burner’s on the same side to high heat and keep the other side’s burners off. You may have to adjust the number of lit burners or the heat levels to hit the desired temperature of the 350°F .
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.