Our barbecue beef ribs are loved by all. This is your sure-fire path to backyard barbecue fame, following this step-by-step method, and our "6 Secrets."
We believe that...
"Barbecue is the Mystical Communion of Fire, Smoke and Meat"
We barbecue beef ribs on a gas grill with the indirect cooking method. This means that the ribs are placed next to, rather than directly over, the fire. The heat is kept low, and the ribs cooked slowly. Patience pays big dividends! All to attain that incredible smoke flavor, with the moist, cooked to perfection result that alludes so many!
Patience Low and slow is the real secret to our barbecue beef rib recipe. We're talking low heat (180 - 250°F/80 - 121°C) for an extended cooking period. This is not the fastest method, but the "bestest"!
Gas grill Grill must have at least two burners for the indirect heat method. You will use only one.
You'll find "Back Ribs", in a plastic vacuum pack, by the slab, with about 7 ribs or...
The meatier "Short Ribs" (shown here), generally packed 5-7 ribs in a pack.
Spices One secret of our barbecue beef rib recipe is to use the best spices you can get. See Secret #2...Great Spices for more on this.
Hardwood chips/chunks For smoking ribs (or any meat in a smoker) always use only seasoned (never "green") hardwood chips/chunks like Hickory, Oak, Mesquite, Cherry, Apple, etc., to suit your taste. These are generally available during the summer, wherever barbecue accessories are sold. Never use softwoods such as the conifers fir, pine, spruce, cedar, cypress, oleander,etc. Many trees and bushes/shrubs are toxic to humans, so stay with the known traditional woods used by the experienced "smokers".
Metal pan Filled with at least 1/2" of water, placed under the cooking rack below the ribs, and used to control the inevitable flare-ups, distribute the heat more evenly, and provide some moisture.
Smoker box, or heavy-duty aluminum foil pouch
Some gas grills come with a Smoker Box for the wood chips. If yours does not have one, just make a envelope/pouch from heavy-duty aluminum foil and put 2 cups of presoaked (in hot water for about an hour) chips on the foil; fold into a flat envelope/pouch shape, and poke a several slices in the top to release the smoke.
For the baste sauce (mop). This is optional, but boy, it sure makes basting a whole lot easier! Yep, a mop...just a miniature version (12-14" long) of a string-mop you might have for cleaning the kitchen! For ease of cleaning, and long reach, we prefer this Sauce Mop with Removable Head. More on this subject in the "Prepare a Mop?" section, below.
To ensure the success of your beef ribs recipe, this tool is the only way you will really know what's going on inside your smoker! Our two favorites are the Admetior Kitchen Oven Thermometer, and the CDN High Heat Oven Thermometer. They are both very accurate, durable (stainless steel), and exceptionally reasonable in price.
To handle those ribs (or any BBQ meat), long and strong is the secret, so we ditched the ones that came with our numerous BBQ tool sets. We prefer, and suggest, no-nonsense professional types like the Weber Professional-Grade
Chef's Tongs, or the Oxo Good Grips 16-Inch Locking Tongs.
Beef ribs usually are sold in slabs of several ribs, sealed in a plastic vacuum-pack, or fresh slabs at the butcher counter. Fresh is always better, but either way, our barbecue beef rib recipe will work wonders.
Short Ribs with Our Rub
The ribs are first "rubbed" with a simple, dry, spice-accented rub. All for that unforgettable tender, perfectly seasoned, eating experience!
Now, for a mouth watering barbecue beef rib recipe, start with this truly classic rub that will impart all of the flavors your drooling chops are hankerin' for.Do not let the simplicity of this basic rub fool you. It tastes wonderful, and you can adjust the recipe (as the "pros" do) to make it "yours". Check out our Dry Rub Secrets page for more on this.
If you wish, to maximize the flavor, apply the rub a few hours (up to a day) before cooking time. Just wrap the ribs in plastic-wrap, or a covered glass/plastic container, and put them into the refrigerator.
Mix together thoroughly the following:
This recipe is enough for 3 to 4 racks of ribs and can be stored in an airtight container in the refrigerator for up to 4 months.
Our barbecue beef rib recipe includes a mop (basting sauce).A long time favorite with many experienced rib cookers (and we've learned to love it) is to frequently apply a mop (baste sauce), during the cooking cycle, to flavor and keep the meat moist. Mops are usually a watery mixture of vinegar, water and spices applied with a basting "mop".
Notice the spices in the basting sauce are similar to the rub? You want to compliment the flavors of your rub and it is OK to use just the basic spices of the rub (with vinegar and water). Experiment and have fun!
Here is a simple barbecue beef rib recipe favorite:
Mix well in a bowl, to be applied with a mop tool. When you use the mop tool, stir each time before mopping. Never save mop sauce left in the bowl (it is tainted with the meat's raw juices). Otherwise the sauce will last a long time in the refrigerator.
This barbecue beef rib recipe will produce a wonderful, natural flavor, so we emphasize the need to season lightly. If you wish, you can now bring out your favorite barbecue sauce and baste during the last half hour of cooking. We do not barbecue ribs with barbecue sauce, as this interferes with smoke absorption...and there goes your fame!
...warm, cut individually, and for the "Cookin' Cousin's" taste, eat 'em just as they are, but...many folks like a "finishing sauce". This is nothing more than a barbecue sauce, of your choice, served as a side dish (or two), for the folks who would like to put something more on their ribs. Lets eat!