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These Grilled Beef Ribs are inspired by Texas barbecue to create seasoned, juicy ribs so tender you don't need teeth to enjoy them. They're finished off with a sweet and sticky cherry cola glaze.
Here are some mouthwatering sides: Southern Baked Mac and Cheese, Baked Beans, Southern Green Beans, Potato Salad, Pecan Pie, and Sweet Tea.
Recipe Video:
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The most common ribs in the grilling world are pork ribs, but for the last few years, beef ribs have taken the barbecue world by storm. It's sometimes called "brisket on a stick" because of the giant hunk of meat attached to the bone. Creating tender melt in your mouth grilled beef ribs takes time and you better clear your schedule on the day you plan on making them.
Traditionally, you serve barbecue sauce on the side because you can sometimes put up to 16 hours of slow cooking to create perfectly tender meat with a gorgeous bark. You don't want to cover up all that tedious work with bbq sauce.
For this recipe, we will shave some time by baking the beef ribs in the oven for a couple of hours before finishing them off on the grill using the indirect heat method. (Click here for more information on the different grilling techniques on a gas or charcoal grill.)
First, you marinade them with Worcestershire sauce and hickory liquid smoke to impart tons of smoky-umami flavor that's usually achieved from the long grilling time, along with a simple seasoning blend of garlic powder, kosher salt, and butcher ground black pepper.
The key is to let the ribs set out for at least one hour to let the seasoning mix get to the bone. Cooking it in the oven steams and makes the beef ribs tender, then finishing them off on the grill adds smoke, char, and the coveted bark.
Usually, you serve bbq beef ribs with a barbecue sauce, but I wanted to do something different and finish it with a homemade bbq sauce made with cola and fresh cherries. This method will guarantee fully cooked beef ribs that are tender, juicy, and divine. The sweet bbq sauce balances beef ribs' fatty, smokey, and pepperyness.
My goal for these was to create a grilled beef rib recipe that would satisfy me, like the beef ribs at Franklin Barbecue, Terry Black BBQ, and Pecan Lodge.
Key Ingredients
Grilled beef ribs are huge in the midwest, but nobody does it like Texas; it doesn't matter if you're in the most desolated part of Texas; somebody in town will be a pit master carefully crafting, smoking, and grilling beef ribs. Here are the ingredients you'll need for my version.
Beef Ribs
Chuck short ribs, also known as beef plate short ribs, are bursting with incredible flavor! These delectable cuts can be found at Costco or Sam's Club, offering a meaty, tender, and juicy beef experience. If you're unable to find chuck short ribs, fear not! More readily available at your local supermarket, beef back ribs make an excellent alternative. Get ready to savor every bite!
Dry Rub
It's all about seasoning those ribs to the bone, and the secret lies in the perfect combination of kosher salt, cracked black pepper, and aromatic granulated garlic powder. Get ready for a mouthwatering experience!
Wet Rub
Experience the mouthwatering flavor of grilled ribs with the rich hickory liquid smoke. And don't forget about the worcestershire sauce, adding a touch of savory depth to tantalize your taste buds.
Cherries
I couldn't resist the urge to create my own cherry cola. So, I infused fresh cherries with the cola as it simmered down. To make a sweet and perfectly balanced glaze that takes these beef ribs to a new level of deliciousness.
Cola
I initially used a Coke when creating the recipe, but now opt for a cola made with cane sugar. This adds a touch of natural sweetness without the heavy corn syrup. However, feel free to experiment with your favorite cola and make it your own!
Glaze Seasoning Mix
To give this glaze an irresistible twist, I infused it with the comforting warmth of cinnamon. This delightful flavor perfectly complements the savory seasoned beef ribs and the sweet cola. And let's not overlook the aromatic charm of rosemary and bay leaves, adding a touch of herbal goodness to the mix.
How to Make Grilled Beef Ribs
My beef ribs recipe may be different from anyone you'll find online because of my two-step bake and grilled method, but it does a much better job than boiling ribs could ever do. Trust this process and watch it impress everyone blessed enough to bite these fall off the bone beef ribs. The steps are for a charcoal grill, but a gas grill has the same steps.
Marinade:
Place beef ribs in a baking pan; in a small bowl, mix liquid smoke and worcestershire sauce. Pour evenly over the meat side and back of both racks. In a small bowl, combine the kosher salt, black pepper, and granulated garlic powder, and liberally season both sides of the ribs. Cover, and set on the counter for 1 hour.
Oven Bake Ribs:
Preheat oven to 300°F/148°C 30 minutes before the timer expires. Add water to the pan, cover the pan with plastic wrap, then aluminum foil, and pop in the oven for 2 hours.
Cherry Cola Glaze:
While the ribs are in the oven, add cherries, cola, kosher salt, black pepper, cinnamon, water, rosemary, and bay leaf to a medium sauce pot over medium-high heat; bring to a boil, and cook for 1 hour 10 minutes. The sauce should be reduced by half and able to coat a spoon. Strain sauce, pressing on cherries to release remaining juices, and stir in cold butter.
Grilled Beef Ribs:
Preheat the grill to 425°F/ 218°C, using the indirect heat method, with 30 minutes remaining. Remove the ribs from the oven, remove the foil and plastic wrap, and pour the pan juices into a container. Place the ribs on the cool side, bone side down, cover, and cook for 2 hours. Baste ribs with pan juices every 30 minutes and cook until ribs are tender.
If you want only to grill beef ribs:
Start by preheating the grill to 300°F/ 148°C. If you use a charcoal grill, add coals to one side and wait until they turn ash gray. Once that's done, place ribs on the grill's cooler side, ensuring the bones are facing the heat source. Place the wood smoke box over the hot side. Let them cook for a total of 4 hours. After the first 45 minutes, you can remove the wood smoking box if you're using one.
To use a gas grill for smoking, start by heating one end burner. Then, add the wood chips and wood chunks to the smoke box. Light the wood chips and cover the grill once the smoke starts. If you don't have a wood-smoking box, you can place the wood chips in a disposable foil pan.
After 4 hours, check on the ribs. If needed, rotate them, wrap them, and cook for 2 hours and 30 minutes. The ribs will be ready when the meat closest to the bone can be easily pierced with a knife. Allow them to rest for 10 minutes before cutting.
Remove beef ribs and baste graciously with black cherry cola glaze; let cool for 15 minutes. To serve, use an 8-inch chef knife and cut straight down close to the bone. Serve warm with more barbecue sauce and your favorite sides.
How to Store Grilled Beef Ribs
For optimal flavor, marinate the ribs for up to 8 hours the day before you grill them. Keep them covered in the refrigerator until you're ready to grill. Leftover beef ribs are best enjoyed within 3 days of cooking when stored in an airtight container. While freezing cooked beef ribs is not recommended, they will remain delicious for up to 7 days in the fridge.
To warm up all the ribs, place them in an oven preheated to 350°F/176 °C for 15-20 minutes or until hot. If you have individual ribs, they must be reheated for 10-12 minutes or until they reach the desired temperature.
Pro Recipe Substitution, Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you'll need for these fall off the bone grilled beef ribs.
- Flaky salt like kosher and butcher cracked pepper is the way to go! The larger pieces cover more surface area and create an absolutely stunning crust.
- If cherries aren't in season, go ahead and use 12 oz. of frozen or dried cherries instead.
- When the ribs reach an internal temperature of around 202-203°F, stick a meat thermometer or a knife into the thickest part of the beef ribs to be sure. If you don't have a meat thermometer, you can also check if a knife easily slides through the ribs near the bone.
- Don't buy beef short ribs. They're cut from the same section, but you don't want them pre-cut. Look for beef plate short ribs instead. You can use beef back ribs if you cannot find the short plate ribs. I would recommend checking with a local butcher rather than the grocery store.
- Go ahead and use a light soy sauce instead of worcestershire sauce. If anyone has a gluten allergy, opt for tamari soy sauce.
- You can use your favorite bbq sauce instead of making the black cherry cola glaze.
- Beef ribs don't have a membrane to remove. You might find some silver skin, so grab a small knife and cut away a small piece from yourself. Then, slowly cut in the opposite direction to remove it all. You might need to trim some excess fat to expose it fully. Watch out for the notorious silver skin that loves to get stuck in your teeth!
- Use mesquite liquid smoke if that's all you can find; it'll still be delicious.
- Beef ribs have quite a bit of fat, so you don't need to bother rubbing them with olive oil or any other oil.
- Don't serve it right away after taking it out of the oven. If you cut beef ribs immediately, all the juicy goodness will end up on your cutting board instead of in the ribs.
- You don't have to wrap these ribs in butcher paper or foil unless you take them on the go. If you are, wrap them up and pop them in a cooler (no ice needed) to keep them nice and warm.
FAQ
Here are the top questions readers have about making the perfect grilled beef ribs.
How long does it take to grill ribs?
To get the best ribs, you gotta cook 'em slow. The cook time can vary depending on the grill type, heat level, and rib type. Usually, it takes around 4-8 hours to grill beef ribs at 300°F/ 148°C.
What is the 3 2 1 method for grilling ribs?
Here's a simple 3-2-1 method for grilling ribs:
- Throw your ribs on the grill for 3 hours.
- Wrap 'em up and cook for another 2 hours.
- Unwrap and let 'em cook for 1 more hour to get that beautiful bark.
Do you boil beef ribs before grilling?
Boiling ribs before grilling helps to break down the connective tissue, making them more tender. It's a beginner method to grilling, but for even better results, you can try this: season the ribs tightly covered in a baking pan and bake them in the oven for a couple of hours before grilling. This slow-cooking method breaks down the connective tissue by steaming it and maximizes the flavor.
Of course, if you're feeling adventurous, you can skip this step and grill them for at least 6-8 hours.
Do you grill ribs meat side down first?
When grilling ribs, cooking them with the bone side down is a good idea. This way, the meaty side stays juicy and doesn't dry out. For best results, use the indirect heat method, close the lid, and cook until the ribs are tender enough to poke with a small knife close to the bone.
Do you wrap beef ribs to grill?
Wrapping beef ribs is common to achieve tenderness, retain juiciness, and shorten cooking time. However, using foil or butcher paper is unnecessary if you prefer not to. If your goal is a delicious bark - the crispy and flavorful crust!
Is it better to grill ribs with foil or without?
Regarding bbq beef ribs, whether or not to use foil is all about your preference. Wrapping them in foil has advantages, like keeping the meat moist and tender. But if you skip the foil, you'll still get juicy and tender ribs with a better bark. It's all about finding what works best for you.
How often do you flip beef ribs on the grill?
If you use the indirect method and have the bones facing the heat, you might not even need to flip the beef ribs on the grill. Flipping them can mess with the cooking process and prevent that nice crust from forming. Oh, and don't forget to use a meat thermometer to ensure the ribs reach the recommended internal temperature of 200-203°F. That's when the collagen breaks down and makes them tender.
More Grilled Recipes
Here are some more tasty recipes to throw on the grill.
- Grilled Lamb Chops
- Grilled Cheese Sandwich with Spicy Relish
- Grilled Yellow Squash
- Grilled Skirt Steak with Chimichurri
- Grilled Pecan Pound Cake
Before You Begin
Before getting started, I use the steps to move faster in the kitchen.
Step 1: Read the recipe one time before you begin cooking.
Step 2: Measure everything out into individual bowls.
Step 3: Start following the recipe and get ready for some absolutely delicious grilled beef ribs!
This beef ribs recipe is not just a meal but a sensory experience, promising to leave a lasting impression on your palate. Whether you're a seasoned grill master or a novice home cook, this dish will elevate your grilling game and impress your guests.
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📖 Recipe
Grilled Beef Ribs
Ingredients
Beef Ribs:
- 2 beef plate short ribs
- 1 cup hickory liquid smoke
- ½ cup worcestershire sauce
- ½ cup kosher salt
- ½ cup black pepper
- ¼ cup garlic powder
- 1 cup water
Cherry Cola Glaze:
- 12 oz. fresh black cherries stems removed
- 1 2-liter cola with sugar cane
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 ½ teaspoons cinnamon
- 2 cups water
- 3 sprigs rosemary
- 1 bay leaf
- 1 tablespoon cold unsalted butter
Instructions
Marinade:
- Place beef ribs in a baking pan; in a small bowl, mix liquid smoke and worcestershire sauce. Pour evenly over the meat side and back of both racks. In a small bowl, combine the kosher salt, black pepper, and granulated garlic powder, and liberally season both sides of the ribs. Cover, and set on the counter for 1 hour.
Oven Bake Ribs:
- Preheat oven to 300°F/148°C 30 minutes before the timer expires. Add water to the pan, cover the pan with plastic wrap, then aluminum foil, and pop in the oven for 2 hours.
Cherry Cola Glaze:
- While the ribs are in the oven, add cherries, cola, kosher salt, black pepper, cinnamon, water, rosemary, and bay leaf to a medium sauce pot over medium-high heat; bring to a boil, and cook for 1 hour 10 minutes. The sauce should be reduced by half and able to coat a spoon. Strain sauce, pressing on cherries to release remaining juices, and stir in cold butter.
Grilled Beef Ribs:
- Preheat the grill to 425°F/ 218°C, using the indirect heat method, with 30 minutes remaining. Remove the ribs from the oven, remove the foil and plastic wrap, and pour the pan juices into a container. Place the ribs on the cool side, bone side down, cover, and cook for 2 hours. Baste ribs with pan juices every 30 minutes and cook until ribs are tender.
If you want to only grill beef ribs :
- Start by preheating the grill to 300°F/ 148°C. If you use a charcoal grill, add coals to one side and wait until they turn ash gray. Once that's done, place ribs on the grill's cooler side, ensuring the bones are facing the heat source. Place the wood smoke box over the hot side. Let them cook for a total of 4 hours. After the first 45 minutes, you can remove the wood smoking box if you're using one.
- To use a gas grill for smoking, start by heating one end burner. Then, add the wood chips and wood chunks to the smoke box. Light the wood chips and cover the grill once the smoke starts. If you don't have a wood-smoking box, you can place the wood chips in a disposable foil pan.
- After 4 hours, check on the ribs. If needed, rotate them, wrap them, and cook for 2 hours and 30 minutes. The ribs will be ready when the meat closest to the bone can be easily pierced with a knife. Allow them to rest for 10 minutes before cutting.
- Remove beef ribs and baste graciously with black cherry cola glaze; let cool for 15 minutes. To serve, use an 8-inch chef knife and cut straight down close to the bone. Serve warm with more barbecue sauce and your favorite sides.
Video
Notes
- Flaky salt like kosher and butcher cracked pepper is the way to go! The larger pieces cover more surface area and create an absolutely stunning crust.
- If cherries aren't in season, go ahead and use 12 oz. of frozen cherries instead.
- When the ribs reach an internal temperature of around 202-203°F, stick a meat thermometer or a knife into the thickest part of the beef ribs to be sure. If you don't have a meat thermometer, you can also check if a knife easily slides through the ribs near the bone.
- Don't buy beef short ribs. They're cut from the same section, but you don't want them pre-cut. Look for beef plate short ribs instead. You can use beef back ribs if you cannot find the short plate ribs. I would recommend checking with a local butcher rather than the grocery store.
- Go ahead and use a light soy sauce instead of worcestershire sauce. If anyone has a gluten allergy, opt for tamari soy sauce.
- You can use your favorite bbq sauce instead of making the black cherry cola glaze.
- Beef ribs don't have a membrane to remove. You might find some silver skin, so grab a small knife and cut away a small piece from yourself. Then, slowly cut in the opposite direction to remove it all. You might need to trim some excess fat to expose it fully. Watch out for the notorious silver skin that loves to get stuck in your teeth!
- Use mesquite liquid smoke if that's all you can find; it'll still be delicious.
- Beef ribs have quite a bit of fat, so you don't need to bother rubbing them with olive oil or any other oil.
- Don't serve it right away after taking it out of the oven. If you cut beef ribs immediately, all the juicy goodness will end up on your cutting board instead of in the ribs.
- You don't have to wrap these ribs in butcher paper or foil unless you take them on the go. If you are, wrap them up and pop them in a cooler (no ice needed) to keep them nice and warm.
- Feel free to use mesquite liquid smoke if that's all you can find; it'll still be absolutely delicious.
- Beef ribs have a significant amount of fat on them, so there's no need to rub them with olive oil or any other oil.
- It's best not to serve immediately after coming out of the oven. If you cut oven baked beef ribs right out of the oven, all the succulent juices will run out of the ribs and onto your cutting board.
Eddie Young says
I made these ribs for the Fourth of July and it was a hit for my family and friends. Everyone really enjoyed them. Thank you Kenneth Temple and keep pushing out the great recipes.
Kenneth says
Love to hear it! I will keep pushing them out!
Giselle says
Child I made these ribs yesterday and my mouth is still watering.
Kenneth says
That lingering effect huh? lol
Micki says
Made these before the snow started yesterday. Very good, easy to follow recipe.. Think I salted mine a tad much.. my glaze was not good.. my fault.. husband enjoyed will make again and work on the sauce preparation..
I’d post the picture but can’t figure out how… ugh
Kenneth Temple says
Happy husband is always a good sign that you put your foot in a meal.