Description
Master the art of perfect backyard BBQ with these tender, fall-off-the-bone beef ribs. By using a gentle, low-and-slow indirect grilling technique, this recipe ensures the meat remains succulent and flavorful. Covered in a rich, caramelized dry rub and a tangy, alcohol-free glaze, these ribs are an accessible yet impressive dish for any home cook looking to achieve pitmaster-quality results without the need for a professional smoker.
Ingredients
4 lbs Beef Short Ribs (thick-cut)
1/2 cup Dark Brown Sugar
2 tablespoons Smoked Paprika
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1/4 cup Apple Cider Vinegar
1.5 cups BBQ Sauce (alcohol-free)
Instructions
Remove the silverskin membrane from the back of the ribs using a butter knife.
Pat the ribs thoroughly dry with paper towels.
Whisk together the brown sugar, smoked paprika, garlic powder, and onion powder in a small bowl.
Massage the rub generously into all sides of the beef ribs.
Prepare the grill for indirect heat by lighting coals or burners on only one side.
Place ribs on the cool side of the grate away from direct flames and close the lid.
Slow-cook for 3 hours, maintaining consistent heat.
Brush with a mixture of apple cider vinegar and your favorite BBQ sauce during the final 20 minutes of cooking until sticky and caramelized.
Notes
Ensure the beef ribs are thick-cut for the best results during the long cooking time. If using charcoal, add wood chips for extra smoke flavor. Always use a high-quality, alcohol-free BBQ sauce.
- Prep Time: 15
- Cook Time: 180
- Category: Meals
- Method: Grilling
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 lb ribs
- Calories: 650
- Sugar: 18g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 18g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 160mg