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Grilled Tender Juicy Boneless Beef RibsYou don’t have to be a diehard pitmaster to make tender juicy boneless beef ribs. All you need is a little time, a grill and some foil. By Christie Vanover | Published September 19, 2015 | Last Updated July 1, 2022 This is one of the first rib recipes I created before I considered myself a pitmaster. You don’t need a fancy smoker to make them. They can be prepared on a gas or charcoal grill. Types of beef ribsBefore I get started with the steps for this recipe, it’s important to understand that there are several different cuts of beef ribs. There are beef back ribs, which are on a full rack, look pretty flat and yield less meat. Then, there are the dino bones or plate short ribs, which are huge and usually come on a rack with 3-4 bones. You will also find short ribs that are English cut or flanken cut. So many options, I know. Read my tutorial to understand the varieties. Unlike the cuts I mentioned above, this recipe is for boneless beef ribs. They’re actually not cut from the rib primal, at all. Instead, the rib-shaped strips are cut from the chuck or shoulder of the cow. I grew up eating boneless beef ribs. They’re a great alternative to the other types of beef ribs, because they tend to be a little less expensive, but just as meaty and flavorful. My mom prepared beef ribs in a slow cooker. They always turned out tender and juicy, but they lacked the smokey flavor you get from grilling. This recipe makes up for that. Preparing the marinadeTo start, the ribs are marinated in soy sauce, red wine vinegar and beef broth. The soy sauce doesn’t give it an Asian flavor, instead it amps up the umami flavor and beefiness. The juicy beef ribs marinade also calls for hot sauce and honey. You can adjust the amount of hot sauce based on your heat preference. Place the marinade in a zip-top bag and add the ribs. Then, seal the bag and massage the meat a bit to help the marinade work itself into the meat. Place it on a rimmed sheet pan or in a bowl in the fridge and let the marinade do its magic for several hours. If you’re home, toss the bag occasionally during this process for even flavor. How to cook juicy beef ribsAfter the ribs have marinated for at least four hours, set your grill to high or medium-high (375-400F degrees) with a direct heat zone and an indirect heat zone. Grill over the direct heat for about 5 minutes per side to create a nice char on them. The honey in the marinade will help them caramelize rather quickly, so watch for that. Next, you’re going to move the beef ribs over to indirect heat and slow cook them at 275F degrees for an additional 30 minutes.
After 30 minutes, wrap the ribs up tight in some foil and continue grilling them over indirect heat for 2 hours, or until the internal temperature of the meat reaches 200-205F degrees. This is basically the slow cooker stage. During this part of the cook, the collagen in the meat will start to break down to give you tender juicy beef ribs. You could even finish this step in the oven, because you’re essentially just braising the meat now. When you unwrap the foil, the boneless beef ribs will be soft, and you’ll be left with natural juices that you can pour on top of each serving. Cooking boneless beef ribs on different types of grillsGas GrillTurn one burner on high and keep the other burners off. Grill the ribs for 5 minutes per side over the burner that’s on. Move the meat to the side that is turned off and grill for 30 more minutes (with a smoke pouch). Wrap in foil and continue cooking for 2 hours over the indirect heat. Kettle GrillAdd charcoal to one half of the grill. Grill the ribs for 5 minutes per side over the hot coals. Move the meat to the side without coals and grill for 30 more minutes (you can add wood chunks for added flavor). Wrap in foil and continue cooking for 2 hours over the indirect heat. Ceramic CookerAdd charcoal to the grill and place the diffuser plate on top. Heat the grill to 375-400F degrees. Grill the ribs for 5 minutes per side. Adjust the vents and reduce the heat to 275F degrees. Grill for 30 more minutes. Wrap in foil and continue cooking for 2 hours. Pellet GrillSet the grill temp to 400F degrees. Grill the ribs for 5 minutes per side. Reduce the temperature to 275F degrees and grill for 30 more minutes. Wrap in foil and continue cooking for 2 hours. OvenHeat the oven to 400F degrees. Place the ribs on a foil-lined sheet pan and cook for 10 minutes. Reduce the temperature to 275F degrees. Continue cooking for 30 minutes. Wrap the ribs with foil (use a new sheet of foil, if the current sheet has too much cooked on residue.) Cook for 2 more hours.
Grilled Tender Juicy Boneless Beef RibsYou don’t have to be a diehard pitmaster to make tender juicy boneless beef ribs. All you need is a little time, a grill and some foil. Cook Time 2 hours 45 minutes Ingredients
Instructions
NutritionCalories: 529kcalCarbohydrates: 11gProtein: 54gFat: 27gSaturated Fat: 11gCholesterol: 160mgSodium: 1701mgPotassium: 1050mgSugar: 10gVitamin C: 3.9mgCalcium: 26mgIron: 6.6mg Brag About Your BBQShare it on Instagram using #GirlsCanGrill 2022-07-01T09:16:28-07:00Share Your Love of GrillingShould ribs be wrapped in foil when grilling?While using foil to cook ribs may seem like an unlikely concept, it actually speeds up the cooking process without sacrificing flavor and tenderness. The tight packet helps to trap the flavors in, keeping the meat tender and juicy while cutting the grilling time in half.
How do you grill ribs on a gas grill with foil?Heat grill to medium-high heat.. Mix barbecue sauce, marmalade and pepper sauce until blended.. Place half the ribs in single layer in center of large sheet of heavy-duty foil. Bring up long sides of foil. ... . Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil packets; return ribs to grill.. How long do I cook beef ribs for gas grill?Grill method:. Prepare the grill and heat to 275 degrees F.. Place the meatier side of the ribs down on the grill over indirect heat. Cook for at least 2 hours, turning every 20 minutes. Baste with barbecue sauce in the last 10-20 minutes of cooking. Serve warm.. Should I wrap beef ribs in foil?Wrapping the meat in foil will limit the amount of smoke on the surface of the meat thus yielding a better color and flavor on the final product. It also adds moisture and speeds up cooking time. Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees.
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