DESCRIPTION
Delicious grilled beef ribs don’t need to cook all day to be fall-off-the-bone tender. You can find instructions for the oven in the post above.
Ingredients
Scale
- 2 racks beef back ribs (about 7 lbs. total)*
- 1 tsp. salt
- 1/2 cup barbeque sauce (optional)
Instructions
- Preheat one side of grill on low (275°F).
- Remove any membranes or extra fat from the ribs. Cut the racks into individual ribs.
- Sprinkle salt evenly all over all sides of the ribs.
- Cook ribs over indirect heat by placing them on the side of the grill that is not heated. Close the grill. Cook 2 hours.
- Brush ribs with barbeque sauce, if desired.
- Continue cooking over indirect heat until meat easily pulls away from the bone, 30 to 60 minutes more. If you’d like some charring, turn grill up and let ribs darken a bit in spots, 2-3 minutes per side.
- Transfer ribs to a serving platter. Let stand 5 minutes before serving.
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Notes
*If slabs aren’t available, 16 individually-cut ribs will yield the same serving size.