It’s summer, it’s hot outside and the last thing you want is to heat-up the kitchen any longer than necessary.
But you are in the mood for something fun, delicious to eat.
Let’s be serious! Let’s get outside and fire up that BBQ.
Barbecue Beef Ribs are delicious, tender, and make great leftovers. The best part of it is the heat stays OUTSIDE.
That is what I call the perfect summer food. You can use Back Ribs or grab Short Ribs before the butcher cuts them.
The best part of BBQ Beef Ribs
It can be served with a wide variety of side dishes. Whatever you and the family enjoy: salad, coleslaw, veggies tray, corn on the cob, …
Any leftovers? Freeze them. They will come very handy when you ask yourself :
What is for dinner? or I have no idea what to make?
Let’s stay on target. Beef Ribs on the BBQ.
Which ribs to get? Usually, at our local grocery, we ask for Short Ribs, usually bigger so meatier. You can also ask Back ribs, smaller bones. My only recommendation if you have back ribs is to make sure they have enough meat on them as it will shrink when on the barbecue
Then comes the biggest decision to make…… what rub/flavor to add to the ribs?
We usually use a dry rub but also have enjoyed a simple salt & pepper mix. The dry rub we like mostly a sweeter side, but there are so many flavors out there, I am certain you can find one that will fit your taste buds. Depending on how many racks we put on, everyone gets to pick a flavor. You guess it right; it then leads to a friendly competition… Which one tastes
If you have lucked out with thick ribs, over 2 ½ inches think (the picture above), we suggest doing the rub the night before and leaving the ribs in the fridge covered. Regular Back and Short Ribs can be dry rub day of the cook.
Firing up the grill
Time to prep the BBQ so you can cook low and slow. Yes, it will take 5 to 8 hours until they are ready.
When your grill is at temp, place the ribs in a rib rack. Unless like us, on our last cook, the short ribs were too thick. These beauties were over 2 ½ inches think…. Time to Adapt and BBQ. The solution, the meat teepee. It worked. We used two of our steal kebabs skewers to make a hinge to support the ribs about two hours in we added the back ribs right into the meat teepee 😊
Want smoke flavor?
Want to add some smoky flavor? Easy. You can add whatever lump wood chunks to add smoke to the initial cook. We like mesquite, so I will add a few pieces thru out the charcoal to have a good smoke in the first few hours. You can soak them in water the night before but be careful to place the wet ones on your hot areas and not too much. The wet lumps can cause some temperature control issues during a long cook.
Now just wait for the BBQ magic to work. If we are adding the lump of wood for the cook, we will keep a closer eye the first 2 or so hours. With the Big Green Egg, we can look at the ribs from the top vent … still not peaking 😊. The short ribs, two to four racks, are about a 7 Hour cook. The back ribs, four racks, is about a 5-hour cook. When I see the dark chocolate color, it is time to check the internal temperature. 160°F is Medium. We like our low and slow rib temperature at around 180°F+/-, you are waiting for tenderness.
Now is the time you have been waiting for … take those babies into the house and get ready to feast. We like to let them rest a bit, 5 to 10 minutes. It is the perfect time to do the final preps on your side dish. Everyone get their plates and pick one of their flavors and another one of a different flavor😊. It is fun to taste the other ones. Time to sit back, enjoy, and really appreciate the wonderful aspect of the BBQ: mess and heat left at the door.
What to do with leftovers?
We freeze them. It makes those evenings where you have no idea what to cook much easier.
It is so easy. Pull the frozen ribs out and put them in an oven-safe dish. Add a bit of water to cover the bottom, about ½ a cup, until reheated (depending on thickness around 30 to 45 minutes). Keep in mind: ribs are forgiving on warmup: 250°F will be longer or go up to 350°F to eat sooner. You now are back to BBQ Glory! What better way to have a great meal and the oven did all the work while you relaxed.