BBQ Beef Ribs

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Beef Ribs on Plate

Regarding BBQ Inc.

This is an easy way to prepare delicious, sticky beef ribs on your grill. Remember that the secret to indirect grilling is to make sure that the food doesn't get any direct heat at all. You will need to rotate the ribs occasionally to evenly cook them.

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 50 minutes

Yield: Serves 4

Ingredients:

4 to 5 pounds beef back ribs (about 10 ribs)
1/2 cup ketchup
1/2 cup honey
1 4 ounce can green chilies, diced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry mustard

Preparation:

Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under 265 degrees F.).

To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

User Reviews

4 out of 5

Cooking guidlines, Member callmechaz

""Hey, nothing wrong with this recipe. Do's and don'ts for slow cooking MUST be observed for moist, tender ribs or pork roasts. It's foolproof. Temps CANNOT not exceed 250, and can be as low as 200. Pulling them early because you overheated them won't work. You must observe these temps--it's not optional. If you use a grill, as the previous reviewer noted you simply cannot count on a hood mounted thermostat. I use a ThermoPen from ThermoWorks and a wired probe accessory (not cheap but deadly accurate). I lay the probe over top of the ribs. I find that I have to keep my hood propped open about 2"" to keep the heat low enough. The temperature reading on my hood reads 300 when the rib area is around 200! I suppose an inexpensive substitue would be a good oven thermometer perched on the rack next to the ribs. A bit harder to monitor, but once the heat and hood opening are set, I don't need to change anything. Remember, you can always cook your ribs longer if the temp is low and still get super good ribs. Go over the 250 limit for long and they will toughen up, and you will burn sugar or tomato based sauces. BTW, at 215 I cook racked ribs 6 hours! TIP 1: Wrap hickory, oak, apple or suitable hardwood sawdust or chunks in tin foil packets. Poke a couple pin holes and place on your grill over the direct heat area for smoke. One or two hours worth of light smoke through the process is enough. If you use small twigs, strip off most of the bark or it can impart a strange flavor."" TIP 2: These are just as good in the oven, and a lot less hassle to keep the temps low. Sear them ONLY UNTIL BROWNING, if you wish, on a very hot grill, or under your broiler. Finish them at low temps in the oven.

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