How to Grill Beef Ribs

Co-authored by wikiHow Staff

Last Updated: April 29, 2021

When it comes to barbecue, delicious ribs are the dish that comes to mind for many people. Pork ribs are typically the traditional option, but beef ribs can be just as tasty -- and just as easy to cook on your grill. To ensure that the ribs are tasty and flavorful, it all starts with a good spice rub -- but preparing your grill the right way is also important. By using direct heat to crisp up the exterior and indirect heat to create a tender interior, you'll have the most mouth-watering beef ribs for your next barbecue even if you're not a pit master.

Ingredients

2 tablespoons (14 g) hot or sweet paprika
1 tablespoon (8 g) chili powder
½ tablespoon (3 g) dry mustard
½ tablespoon (5 g) garlic powder
½ tablespoon (4 g) ground cumin
½ tablespoon (1 g) dried sage
½ tablespoon (9 g) salt
½ tablespoon (3 g) freshly ground black pepper
1 3-pound (1.4 kg) rack beef ribs, defrosted

Makes 2 to 3 servings

Part 1

Part 1 of 3:

Making the Rub

1
Mix all of the spices together. To create the spice rub, add all of the spices to a medium bowl. Use a whisk to stir the ingredients together, so they’re well blended.^{[1]
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- You can substitute your favorite rub recipe or use a store-bought meat rub if you prefer. You'll need approximately 6 to 8 tablespoons (88.7 to 118 ml) (41 to 54 g).
2
Apply the spice rub to the ribs. Pour the spice rub over a 3-pound (1.4 kg) rack of beef ribs that have been defrosted. Use clean hands to gently rub the spices into the meat, making sure that their entire surface is coated evenly.
- If you like, you can cut the rack into individual ribs before applying the rub. You can even ask your butcher to cut the ribs when you buy them.
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3
Let the ribs stand for an hour. Once the ribs have been treated with the spice rub, leave them at room temperature for 30 to 60 minutes before cooking them. This gives the meat time to absorb the spices for better flavor.^{[2]
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- Letting the ribs come to room temperature ensures that they'll cook more quickly, so you don't have to worry about any of the meat being overcooked.
- Don't let the ribs sit out at room temperature for more than an hour. You run the risk of the meat developing bacteria if you do.

Part 2

Part 2 of 3:

Preparing the Grill

1
Heat an area of the grill to medium-high heat. If you’re using a gas grill, set the temperature controls to medium-high for half of the burners, and allow them to preheat for 10 to 15 minutes with the lid closed.^{[3]
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Research source} For a charcoal grill, heat the coals in a chimney starter with burning newspaper. Allow the coals to heat for 15 minutes before dumping them into one side of the grill. Leave the lid off, and open the bottom vents to allow the coals to come to medium-high heat, which should take 5 to 10 minutes.^{[4]
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2
Leave an area of the grill unheated. On a gas grill, leave the remaining burners turned off, so that side of the grill doesn’t heat. With a charcoal grill, don’t add any coals to the other side of the grill and place a drip pan beneath the grate in the unheated area.^{[5]
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3
Oil the grill rack. To prevent the ribs from sticking to the grill, it’s important to apply oil to the grate. Bunch up a piece of paper towel, and dip it in an oil with a high smoke point. Use a pair of tongs to hold the paper towel, and rub it over the hot grill grate.
- Canola or peanut oil work well for oiling the grate.
- Be careful not to saturate the paper towel so much that it’s dripping with the oil. You want just enough oil to coat the grate.
4
Set a platter next to the grill to warm. It helps to have a warm plate to place the ribs on when they’re finished cooking so they maintain their temperature. Set a platter that’s large enough to hold the ribs beside the grill to allow the heat to gently warm it as the ribs cook.^{[6]
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Part 3

Part 3 of 3:

Cooking the Ribs

1
Set the ribs on the hottest part of the grill and cook them until browned. When the grill is heated, place the rack of ribs over the hot area. Allow the ribs to cook for 3 to 5 minutes or until they’re well browned on all sides. Use a pair of tongs to turn them frequently to ensure even cooking.^{[7]
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2
Move the ribs to the unheated part and cover the grill. When the ribs are browned on all sides, use the tongs to transfer them to the unheated portion of the grill. Close the grill’s lid to trap the heat.^{[8]
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- If you like, you can baste the ribs with your favorite barbecue sauce before closing the lid.
3
Cook the ribs until they are tender. With the grill closed, allow the ribs to cook until they’re crisp on the exterior but tender inside. It should take approximately 12 to 15 minutes.^{[9]
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- To ensure even cooking, turn the ribs after about 6 to 7 minutes.
- When they're finished cooking, the ribs should reach an internal temperature of 145°F (63°C), but it can be difficult to use an instant read thermometer with ribs. You’ll know they're done when you can easily cut into them with a paring knife and the interior has no trace of pink.
- If you’re using barbecue sauce, baste the ribs every 5 minutes while they’re cooking.
4
Transfer the ribs to the warmed platter and serve immediately. When the ribs are finished cooking, use the tongs to lift them off the grill and place them on the warmed platter. Serve the ribs while they’re still hot.^{[10]
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- You may want to serve the ribs with some barbecue on the table, so guests can add it if they like.
- Place any leftover ribs in an airtight container, and store in the fridge for 3 to 4 days.

Community Q&A

Question

Can I boil the ribs first?

Galasy4969

Top Answerer

Boiling meat does not work well. You should be doing all your cooking on the grill. If you must defrost the ribs, ensure that you are using the defrost setting on the microwave, or it will dry out (and partially cook!) the meat.