Grilled beef ribs, sweet with a sassy sauce. Using indirect heat, this bbq beef ribs recipe becomes nice and tender in less than two hours.
On the smoker it would be a different matter, and take from three to five hours, possibly more, to bring these ribs to the perfect state of tenderness.
A rack of beef back ribs is simply seasoned, grilled until tender, then
slathered with a sticky, sweet beef rib sauce before serving.
For the sauce...
Mix ingredients in a stainless or glass bowl. Store in the fridge in glass or plastic. Will keep for up to three weeks.
Season the beef ribs with the Old Bay and pepper. Set up
your grill for indirect cooking. If using a gas grill, preheat to 350
degrees with all burners on. Turn off middle burner(s), leaving only the
outer ones on. Place the ribs over the center burners. Maintain a
temperature of 300-350 degrees.
To indirect grill with charcoal, separate a chimney full of burning coals into two piles, on opposite sides of your cooker. You can buy charcoal baskets from Weber that work well to keep the charcoal in place. Position a drip pan between the charcoal piles, put the cooking grate into place. Set the ribs onto the grate and close 'er up. Maintain adequate airflow to keep the charcoal burning hot.
Baste the ribs occasionally with a basting sauce made with 1/4 cup of your BBQ sauce, 1/4 cup of beer or apple juice, 1/4 cup of vinegar and 1/4 cup of vegetable oil. Continue grilling, turning occasionally to prevent burning. Remove after 1-1/2 to 2 hours, or when tender.
Coat the ribs with a thick layer of straight bbq sauce five minutes before removing them from the grill.