Beef ribs is a really good alternative to pork ribs, which is far more common. Beef ribs have a bit more texture, and of course, a different flavor. You cook them slightly differently from pork ribs, read on to learn how.
When cooking pork ribs you remove the silvery membrane on the bone side. This isn’t needed on beef ribs. Another difference is that when cooking pork ribs you know when they are done by doing the bend test. For beef ribs you instead monitor temp. They need to be cooked to way past their done temperature. Typically you cook them to 203° F internal temperature.
Servings 4
Ingredients
- 5.5 lbs beef ribs
- 2 tbsp Hank’s Bonafide Beef Rub
- 3 tbsp bbq sauce (optional)
Instructions
- I bought a large piece of ribs, 5.5 lbs. Rinse with cold water, to get rid of any bone residue from the saw. Pat them dry with a paper towel.
- Remove any fat off the top side. Apply a dry brine overnight. Apply your favorite beef rub a few hours before grilling, and store in fridge.
- Get your grill fired up, configure it for indirect heat. You want to have it running at around 110° C / 225° F. Place the ribs on the grate, and make sure you have measure temperature both in the meat and in the grill.
- Close the lid and let it cook for roughly 2 hours. Now open the lid and brush/baste liberally with barbecue sauce. Close the lid again and let it cook until the inner temperature is 95° C / 203° F. These ribs took 7 hours.
- When the meat is done, remove it from the grate and wrap it in aluminum foil and then a towel, and let it rest for 30-60 minutes.
