Grilled Beef Ribs
Get ready to fire up the grill with this irresistible Grilled Beef Ribs recipe that promises smoky, tender, and flavor-packed perfection! Featuring a bold dry rub made from pantry staples like paprika, brown sugar, garlic powder, and a kick of cayenne, these ribs are coated in olive oil for a mouthwatering crust and basted with apple cider vinegar for tangy depth. Slow-cooked over medium-low heat, these ribs are grilled to juicy, fall-off-the-bone tenderness. Perfect for backyard barbecues or family dinners, this recipe delivers the ultimate balance of smoky, sweet, and savory in every bite. Serve them fresh off the grill and watch as they become the star of your next mealtime gathering! Keywords: grilled beef ribs, dry rub recipe, BBQ ribs, smoky ribs, tender grilled beef, backyard barbecue, grilling recipe.
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Recipe Information
Ingredients
- 4 pounds beef ribs
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
Instructions
Start by preparing the beef ribs: remove the membrane from the back of the ribs if present. Rinse the ribs under cold water and pat dry with paper towels.
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and brown sugar. Mix well to create a dry rub.
Brush olive oil evenly over the ribs, ensuring they are coated thoroughly. This will help the rub adhere to the ribs.
Generously apply the dry rub to both sides of the ribs, massaging it into the meat.
Let the ribs rest at room temperature for about 30 minutes to allow the flavors to meld.
Preheat your grill to medium-low heat, aiming for a temperature of around 275°F (135°C).
Place the ribs on the grill with the bone side down. Close the grill lid and cook the ribs slowly, maintaining a consistent temperature. Cook for about 2.5 to 3 hours.
Baste the ribs with apple cider vinegar every 30 minutes to add moisture and enhance flavor.
Check for doneness by using a meat thermometer. The internal temperature should reach around 190°F (88°C) for tender ribs.
Once cooked, remove the ribs from the grill and let them rest for 10-15 minutes before cutting.
Slice the ribs between the bones and serve warm, savoring their smoky, tender goodness.
Nutrition Facts
Calories |
5632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.7 g | 584% | |
| Saturated Fat | 186.0 g | 930% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1708 mg | 569% | |
| Sodium | 8694 mg | 378% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.3 g | ||
| Protein | 364.8 g | 730% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 56.4 mg | 313% | |
| Potassium | 6006 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
