Keto Grilled Beef Rib
Sink your teeth into these mouthwatering Keto Grilled Beef Ribs, a low-carb masterpiece that's irresistibly smoky, tender, and bursting with bold flavors. Perfectly seasoned with a robust blend of garlic powder, paprika, dried thyme, and a touch of chili flakes, these ribs are marinated in a tangy olive oil and apple cider vinegar mixture to enhance their juiciness. Slow-cooked over indirect heat on the grill, the ribs become exquisitely tender, with a gorgeous char that enhances their rich, beefy flavor. With just 15 minutes of prep and a hands-off cook time, this recipe is ideal for keto barbecues, weekend feasts, or whenever you're craving a hearty, satisfying dish. Serve these savory ribs as the centerpiece of your next gathering for a show-stopping entrée everyone will love!
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Recipe Information
Ingredients
- 4 racks Beef ribs
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Chili flakes
Instructions
In a small bowl, mix together olive oil, apple cider vinegar, garlic powder, onion powder, paprika, salt, black pepper, dried thyme, and chili flakes to form a marinade.
Place the beef ribs on a large baking sheet. Pat them dry with paper towels to remove any excess moisture.
Brush the marinade generously over both sides of the ribs, ensuring they are thoroughly coated.
Cover the ribs with plastic wrap and let them marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
Preheat your grill to medium heat, approximately 250°F (121°C). If using a charcoal grill, push the coals to one side for indirect grilling.
Remove the ribs from the refrigerator and let them sit at room temperature for about 30 minutes before grilling.
Place the ribs on the grill, bone side down, over indirect heat. Close the grill lid.
Cook the ribs slowly for approximately 3 hours, maintaining a consistent temperature. Be sure to turn the ribs every 45 minutes to ensure even cooking.
Once the ribs are tender and juicy (the internal temperature should read 200°F when using a meat thermometer), remove them from the grill.
Let the ribs rest for about 10 minutes, then slice between the bones and serve hot.
Nutrition Facts
Calories |
17091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1383.8 g | 1774% | |
| Saturated Fat | 580.4 g | 2902% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 5421 mg | 1807% | |
| Sodium | 7450 mg | 324% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.4 g | ||
| Protein | 1153.3 g | 2307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1047 mg | 81% | |
| Iron | 170.9 mg | 949% | |
| Potassium | 18437 mg | 392% | |
*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.
