You’re about to fire up the grill and dive into some serious flavor—welcome to 26 savory beef rib recipes that’ll make your backyard the tastiest spot in the neighborhood. Whether you’re craving smoky, fall-off-the-bone classics or bold new twists, we’ve got your grill game covered. Ready to get cooking? Let’s dig into these mouthwatering ideas!
Classic Grilled Beef Ribs with Smoky Barbecue Sauce
Feast your eyes on these fall-off-the-bone beauties. Fire up your grill for the ultimate backyard hero—tender beef ribs slathered in a sticky, smoky sauce that’ll have everyone begging for seconds. Forget fussy recipes; this one’s all about bold flavor and simple steps.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– Beef ribs – 3 lbs
– Salt – 1 tbsp
– Black pepper – 1 tsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Ketchup – 1 cup
– Apple cider vinegar – ¼ cup
– Brown sugar – ¼ cup
– Worcestershire sauce – 2 tbsp
– Liquid smoke – 1 tsp
Instructions
1. Preheat your grill to 250°F for indirect heat.
2. Pat the beef ribs dry with paper towels.
3. Combine salt, black pepper, garlic powder, and onion powder in a small bowl.
4. Rub the spice mixture evenly over all sides of the ribs.
5. Place the ribs bone-side down on the cooler part of the grill, away from direct flames.
6. Close the lid and cook for 2.5 hours, maintaining a steady 250°F temperature.
7. While the ribs cook, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke in a saucepan.
8. Bring the sauce to a simmer over medium heat, stirring frequently.
9. Reduce heat to low and let the sauce simmer for 10 minutes until slightly thickened.
10. After 2.5 hours, brush a generous layer of barbecue sauce over the ribs.
11. Increase grill temperature to 350°F and move ribs to direct heat.
12. Grill for 10 minutes until the sauce is caramelized and sticky.
13. Remove ribs from the grill and let them rest for 10 minutes before serving.
14. Slice between the bones and serve with remaining sauce on the side.
Look for that perfect pull-apart tenderness where the meat just slides off the bone. The smoky crust gives way to juicy, flavorful beef that pairs perfectly with tangy sauce. Layer them over creamy polenta or pile high on a toasted bun for an epic sandwich.
Spicy Korean-Style Grilled Beef Ribs
Brace yourself for flavor fireworks. These Korean-style grilled beef ribs deliver a spicy-sweet punch that’ll make your taste buds dance. Get ready to fire up the grill and dig in.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– Beef short ribs – 2 lbs
– Soy sauce – ½ cup
– Gochujang – ¼ cup
– Brown sugar – 2 tbsp
– Sesame oil – 1 tbsp
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, grated
– Green onions – 2, sliced
Instructions
1. Place the beef short ribs in a large resealable plastic bag.
2. In a medium bowl, whisk together the soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and grated ginger until smooth.
3. Pour the marinade over the ribs in the bag, seal tightly, and massage to coat evenly.
4. Refrigerate the marinating ribs for at least 4 hours, or ideally overnight, to maximize flavor absorption.
5. Preheat your grill to 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
6. Remove the ribs from the marinade, letting excess drip off, and discard the used marinade.
7. Place the ribs on the hot grill and cook for 5–7 minutes per side, until charred and the internal temperature reaches 145°F for medium-rare.
8. Transfer the grilled ribs to a cutting board and let them rest for 5 minutes to allow juices to redistribute.
9. Slice the ribs against the grain into individual pieces for maximum tenderness.
10. Garnish with sliced green onions before serving.
Ribs emerge with a sticky, caramelized crust that gives way to juicy, tender meat. The gochujang brings a slow-building heat balanced by the savory-sweet marinade. Serve them over steamed rice with a side of kimchi for a complete meal that’s sure to impress.
Sweet and Tangy Grilled Pineapple Beef Ribs
Let’s transform tough beef ribs into a sticky, sweet-tangy masterpiece with just a handful of pantry staples. Fire up the grill—this is your new summer obsession.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Beef short ribs – 3 lbs
– Pineapple juice – 1 cup
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Garlic powder – 1 tsp
– Black pepper – 1 tsp
– Salt – 1 tsp
Instructions
1. Preheat your grill to 225°F for indirect heat.
2. Pat the beef short ribs completely dry with paper towels.
3. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, apple cider vinegar, garlic powder, black pepper, and salt until the sugar dissolves.
4. Place the ribs in a large resealable bag and pour in the marinade.
5. Seal the bag, removing excess air, and massage to coat the ribs evenly.
6. Marinate the ribs in the refrigerator for at least 4 hours, or overnight for deeper flavor.
7. Remove the ribs from the marinade, letting excess drip off, and reserve the marinade.
8. Place the ribs on the cool side of the preheated grill, bone-side down.
9. Close the grill lid and cook for 2 hours, maintaining a steady 225°F.
10. Pour the reserved marinade into a small saucepan and bring to a boil over high heat.
11. Reduce the heat to medium and simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
12. After 2 hours, brush the ribs generously with the reduced sauce.
13. Increase the grill temperature to 350°F and move the ribs to direct heat.
14. Grill for 15–20 minutes, brushing with sauce every 5 minutes, until the ribs are caramelized and internal temperature reaches 203°F.
15. Remove the ribs from the grill and let them rest for 10 minutes before serving.
16. Just imagine pulling apart those tender ribs—the meat falls cleanly off the bone with a perfect balance of smoky char and bright pineapple tang. Serve them over coconut rice or with a crisp slaw to cut through the richness.
Peppercorn-Crusted Grilled Beef Ribs
Tear into these peppercorn-crusted grilled beef ribs—they’re bold, smoky, and ridiculously easy. Grab your grill and let’s get started.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Beef ribs – 2 lbs
– Black peppercorns – 2 tbsp
– Kosher salt – 1 tbsp
– Olive oil – 2 tbsp
– Garlic – 4 cloves
Instructions
1. Crush 2 tbsp black peppercorns in a mortar and pestle until coarse.
2. Mince 4 cloves garlic finely.
3. Pat 2 lbs beef ribs dry with paper towels.
4. Rub 2 tbsp olive oil all over the ribs.
5. Combine crushed peppercorns, 1 tbsp kosher salt, and minced garlic in a small bowl.
6. Press the peppercorn mixture firmly onto both sides of the ribs.
7. Preheat a grill to 450°F over direct heat.
8. Place ribs on the grill and sear for 5 minutes per side.
9. Move ribs to indirect heat, reduce grill temperature to 350°F, and grill for 15 minutes.
10. Check internal temperature with a meat thermometer—it should read 145°F for medium-rare.
11. Remove ribs from the grill and let rest for 5 minutes before slicing.
12. Slice ribs against the grain and serve immediately.
Crunchy peppercorns give way to juicy, tender beef with a garlicky kick. Pair these ribs with a crisp slaw or pile them on toasted buns for a messy, satisfying meal.
Garlic and Herb Marinated Grilled Beef Ribs
Skip the boring steak—these garlic-herb marinated beef ribs are your new backyard flex. Sear them hot, let the char do the talking, and watch your crew lose their minds over the crust.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
- Beef ribs – 2 lbs
- Garlic – 4 cloves
- Fresh rosemary – 2 tbsp
- Olive oil – ¼ cup
- Kosher salt – 1 tbsp
- Black pepper – 1 tsp
- Apple cider vinegar – 2 tbsp
Instructions
- Mince 4 cloves of garlic finely.
- Chop 2 tbsp of fresh rosemary until fragrant.
- In a medium bowl, combine ¼ cup olive oil, minced garlic, chopped rosemary, 1 tbsp kosher salt, 1 tsp black pepper, and 2 tbsp apple cider vinegar.
- Place 2 lbs of beef ribs in a large resealable bag.
- Pour the marinade over the ribs, seal the bag, and massage to coat evenly.
- Refrigerate the marinated ribs for at least 4 hours or overnight for deeper flavor—this step is key for tenderizing.
- Preheat your grill to 450°F, aiming for a two-zone setup with direct and indirect heat.
- Remove the ribs from the bag, letting excess marinade drip off.
- Place the ribs on the hot grill over direct heat.
- Sear for 4–5 minutes per side until a dark brown crust forms, avoiding flare-ups by moving ribs if needed.
- Move the ribs to indirect heat on the grill.
- Close the grill lid and cook for 15–20 minutes, checking with a meat thermometer until the internal temperature reaches 135°F for medium-rare.
- Transfer the ribs to a cutting board and let them rest for 10 minutes—this keeps the juices locked in.
- Slice the ribs against the grain into individual portions.
Every bite delivers a smoky char that gives way to juicy, herb-infused meat. Elevate it by piling the slices on toasted sourdough with a swipe of aioli, or simply let them shine solo with a crisp salad.
Texas-Style Dry Rubbed Grilled Beef Ribs
Mouthwatering Texas-style beef ribs start with a bold dry rub and low-and-slow grilling. Master the smoke ring and tender texture with these straightforward steps. Get ready for a flavor-packed main event.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Beef ribs – 3 lbs
– Brown sugar – ¼ cup
– Paprika – 2 tbsp
– Garlic powder – 1 tbsp
– Onion powder – 1 tbsp
– Chili powder – 1 tbsp
– Black pepper – 1 tsp
– Kosher salt – 1 tsp
– Apple cider vinegar – ½ cup
Instructions
1. Pat the 3 lbs of beef ribs completely dry with paper towels.
2. In a bowl, combine ¼ cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 1 tsp black pepper, and 1 tsp kosher salt to make the dry rub.
3. Rub the spice mixture evenly over all surfaces of the beef ribs, pressing firmly to adhere.
4. Let the ribs rest at room temperature for 15 minutes to allow the rub to set.
5. Preheat your grill to 225°F, setting it up for indirect heat with wood chips for smoke if available.
6. Place the ribs on the cooler side of the grill, bone-side down, away from direct flames.
7. Close the lid and cook for 3 hours, maintaining a steady 225°F temperature and adding wood chips every hour for consistent smoke.
8. After 3 hours, spritz the ribs with ½ cup apple cider vinegar using a spray bottle to keep them moist and add tang.
9. Continue cooking for 1 more hour, or until the internal temperature reaches 203°F and the meat pulls back from the bones.
10. Remove the ribs from the grill and let them rest, tented with foil, for 15 minutes before slicing.
Buttery and tender, these ribs feature a caramelized bark with a smoky, slightly sweet heat from the rub. Serve them with pickled onions to cut through the richness, or shred the meat for epic tacos.
Honey Glazed Grilled Beef Ribs with Rosemary
Get ready for the most tender, sticky-sweet beef ribs you’ve ever tasted. Grill them up with a honey-rosemary glaze that caramelizes into pure magic. Your next backyard BBQ just got a major upgrade.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Beef ribs – 2 lbs
– Honey – ½ cup
– Fresh rosemary – 2 tbsp, chopped
– Garlic – 3 cloves, minced
– Soy sauce – ¼ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the beef ribs completely dry with paper towels to ensure a good sear.
2. Rub the ribs all over with olive oil, salt, and black pepper.
3. Preheat your grill to 225°F for indirect heat cooking.
4. Place the ribs on the cooler side of the grill, bone-side down.
5. Close the lid and cook for 1 hour, maintaining the temperature at 225°F.
6. While the ribs cook, combine honey, chopped rosemary, minced garlic, and soy sauce in a small saucepan.
7. Simmer the glaze over low heat for 5 minutes, stirring constantly until slightly thickened.
8. After 1 hour, brush the ribs generously with half of the honey-rosemary glaze.
9. Continue cooking for another 30 minutes with the lid closed.
10. Increase the grill temperature to 400°F for direct heat.
11. Move the ribs to the hot side of the grill and brush with the remaining glaze.
12. Grill for 2-3 minutes per side until the glaze caramelizes and forms a sticky crust.
13. Remove the ribs from the grill and let them rest for 10 minutes before slicing.
The ribs emerge with a glossy, crackly exterior that gives way to fall-off-the-bone tenderness inside. The rosemary-infused honey creates a perfect balance of sweet and savory with subtle herbal notes. Serve them over creamy polenta or with grilled corn for a complete summer feast.
Sticky Bourbon BBQ Grilled Beef Ribs
Grab your tongs and get ready for the most epic backyard feast of the year. These ribs are all about that deep, smoky char and a sticky-sweet glaze you’ll want to lick off your fingers. Fire up the grill—it’s time to get messy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Beef ribs – 4 lbs
– Kosher salt – 2 tbsp
– Black pepper – 1 tbsp
– Bourbon – ½ cup
– Ketchup – 1 cup
– Brown sugar – ½ cup
– Apple cider vinegar – ¼ cup
– Worcestershire sauce – 2 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
Instructions
1. Pat the 4 lbs of beef ribs completely dry with paper towels.
2. Rub the 2 tbsp of kosher salt and 1 tbsp of black pepper evenly over all sides of the ribs.
3. Let the ribs rest at room temperature for 15 minutes while you prepare the grill.
4. Preheat your grill or smoker to 250°F for indirect heat cooking.
5. Place the seasoned ribs bone-side down on the cool side of the grill, away from direct flames.
6. Close the lid and cook for 2 hours, maintaining a steady 250°F temperature. Tip: Add a water pan to the grill to keep the environment moist and prevent drying.
7. While the ribs cook, make the BBQ sauce. Combine ½ cup of bourbon, 1 cup of ketchup, ½ cup of brown sugar, ¼ cup of apple cider vinegar, 2 tbsp of Worcestershire sauce, 1 tsp of garlic powder, and 1 tsp of onion powder in a saucepan.
8. Bring the sauce mixture to a simmer over medium heat, then reduce to low and cook for 15 minutes, stirring occasionally, until slightly thickened.
9. After 2 hours, check the ribs. The meat should be tender and pulling back from the bones by about ¼ inch.
10. Brush a generous layer of the prepared bourbon BBQ sauce over the top of the ribs.
11. Move the ribs directly over the heat source or increase the grill temperature to 400°F.
12. Grill for 5-7 minutes until the sauce is caramelized and sticky. Tip: Watch closely to prevent burning, as the sugar content can char quickly.
13. Flip the ribs and brush sauce on the other side, grilling for an additional 3-5 minutes.
14. Remove the ribs from the grill and let them rest for 10 minutes on a cutting board. Tip: Resting allows the juices to redistribute, making the meat more succulent.
15. Slice the ribs between the bones and serve immediately.
Dig into ribs where the meat falls cleanly off the bone with a satisfying tug. The glaze forms a crackly, sweet shell that gives way to rich, smoky beef infused with bourbon warmth. Serve them piled high on a platter with extra sauce for dipping, or chop the meat for next-level loaded fries or tacos.
Asian Ginger Soy Grilled Beef Ribs
Need a dinner that slaps? These Asian Ginger Soy Grilled Beef Ribs are your answer. They’re sticky, savory, and pack a serious umami punch—perfect for your next backyard bash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Beef short ribs – 2 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Fresh ginger – 2 tbsp, grated
– Garlic – 3 cloves, minced
– Rice vinegar – 2 tbsp
– Sesame oil – 1 tbsp
– Green onions – 2, sliced
Instructions
1. In a medium bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil until the sugar dissolves completely.
2. Place the beef short ribs in a large resealable bag or shallow dish and pour the marinade over them, ensuring all pieces are coated. Tip: For deeper flavor, marinate the ribs in the refrigerator for at least 2 hours or overnight.
3. Preheat your grill to medium-high heat, about 400°F.
4. Remove the ribs from the marinade, letting excess drip off, and reserve the leftover marinade in a small saucepan.
5. Place the ribs on the preheated grill and cook for 10 minutes.
6. Flip the ribs and cook for an additional 10 minutes. Tip: Avoid moving the ribs too much to get a good sear and those classic grill marks.
7. While the ribs cook, bring the reserved marinade to a boil over medium heat and simmer for 5 minutes to create a glaze, stirring occasionally.
8. Brush the cooked ribs generously with the hot glaze using a pastry brush. Tip: Always boil used marinade to kill any bacteria before using it as a sauce.
9. Transfer the glazed ribs to a serving platter and let them rest for 5 minutes.
10. Garnish the ribs with the sliced green onions.
Caramelized and tender, these ribs boast a sticky-sweet crust with a zesty ginger kick. Serve them over steamed rice to soak up the extra glaze, or slice them for easy-to-eat finger food that’s sure to disappear fast.
Lemon Pepper Grilled Beef Ribs
Whip up the ultimate backyard BBQ hero with these Lemon Pepper Grilled Beef Ribs. They’re smoky, zesty, and guaranteed to steal the show at your next cookout. Get ready for fall-off-the-bone perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Beef ribs – 4 lbs
– Lemon pepper seasoning – ¼ cup
– Olive oil – 2 tbsp
– Lemon juice – ¼ cup
– Apple cider vinegar – 2 tbsp
Instructions
1. Pat the beef ribs completely dry with paper towels.
2. Rub the olive oil all over the ribs.
3. Coat the ribs evenly with the lemon pepper seasoning.
4. Cover the ribs and refrigerate for 1 hour. (Tip: Marinating overnight deepens the flavor.)
5. Preheat your grill to 225°F for indirect heat.
6. Place the ribs on the cooler side of the grill, bone-side down.
7. Close the lid and grill for 2 hours.
8. Whisk together the lemon juice and apple cider vinegar in a small bowl.
9. After 2 hours, brush the ribs with the lemon-vinegar mixture.
10. Increase the grill temperature to 350°F.
11. Move the ribs to direct heat and grill for 15 minutes, flipping once halfway. (Tip: Watch for caramelization but avoid burning.)
12. Check that the internal temperature reaches 203°F with a meat thermometer.
13. Remove the ribs from the grill and let them rest for 10 minutes. (Tip: Resting ensures juicy meat.)
14. Slice the ribs between the bones and serve immediately.
Perfectly tender with a crispy, zesty crust, these ribs deliver a bold lemon-pepper punch. Serve them piled high with grilled corn or shred the meat for epic tacos.
Maple Glazed Grilled Beef Ribs with Mustard
Mouthwatering, sticky-sweet, and packed with smoky flavor—these ribs are about to become your new grill obsession. Maple and mustard create a bold glaze that caramelizes into a glossy finish, while slow grilling ensures fall-off-the-bone tenderness every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Beef ribs – 2 lbs
– Maple syrup – ½ cup
– Dijon mustard – ¼ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Pat the beef ribs dry with paper towels to help the seasoning stick better.
2. Rub the ribs evenly with olive oil, salt, black pepper, and garlic powder.
3. Preheat your grill to 250°F for indirect heat cooking, placing coals or burners on one side only.
4. Place the ribs on the cooler side of the grill, bone-side down, and close the lid.
5. Grill for 2 hours, maintaining a steady 250°F temperature—use a thermometer to monitor.
6. Whisk together maple syrup and Dijon mustard in a small bowl until smooth.
7. After 2 hours, brush the ribs generously with the maple-mustard glaze.
8. Move the ribs to the direct heat side of the grill and increase the temperature to 400°F.
9. Grill for 5–7 minutes per side, brushing with more glaze halfway through, until the glaze is bubbly and caramelized.
10. Remove the ribs from the grill and let them rest for 10 minutes before slicing to keep the juices locked in.
11. Slice between the bones and serve immediately.
Zesty and rich, these ribs deliver a perfect balance of sweet maple and tangy mustard with a smoky char. The meat pulls cleanly from the bone, offering a tender, juicy bite in every piece. Try serving them over creamy polenta or with a crisp apple slaw to cut through the richness.
Teriyaki Grilled Beef Rib Skewers
Ready to level up your grill game? These Teriyaki Grilled Beef Rib Skewers are your new go-to. Fire up the coals and let’s get saucy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Beef short ribs – 2 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Green onions – 4
Instructions
1. Cut the beef short ribs into 1-inch cubes.
2. Mince the garlic and grate the ginger.
3. Combine soy sauce, brown sugar, rice vinegar, garlic, and ginger in a saucepan.
4. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 5 minutes.
5. Mix cornstarch and water in a small bowl until smooth.
6. Whisk the cornstarch slurry into the simmering sauce and cook for 2 minutes until thickened.
7. Thread the beef cubes onto skewers, leaving small gaps between pieces.
8. Preheat your grill to 450°F.
9. Brush the skewers with half of the teriyaki sauce.
10. Grill the skewers for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
11. Baste with the remaining sauce during the last minute of grilling.
12. Remove from grill and let rest for 3 minutes.
13. Slice the green onions thinly and sprinkle over the skewers.
Perfectly charred on the outside with a juicy, tender interior that melts in your mouth. The sweet-savory glaze caramelizes into a sticky coating that’s finger-licking good. Serve over steamed rice with extra sauce for dipping, or chop and toss into a rice bowl with veggies for an easy weeknight upgrade.
Chimichurri Marinated Grilled Beef Ribs
Viral on every grill master’s feed—these chimichurri-marinated beef ribs deliver herbaceous punch with smoky char. Skip the boring BBQ sauce and boldly embrace this Argentine-inspired twist that transforms backyard cooking into restaurant-worthy flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Beef ribs – 2 lbs
– Fresh parsley – 1 cup, packed
– Fresh cilantro – ½ cup, packed
– Garlic cloves – 4
– Red wine vinegar – ¼ cup
– Olive oil – ½ cup
– Red pepper flakes – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a food processor.
2. Pulse the mixture for 30 seconds until it forms a coarse paste—tip: don’t over-blend to keep texture vibrant.
3. Place beef ribs in a large resealable bag and pour the chimichurri marinade over them.
4. Seal the bag, removing excess air, and massage the marinade into the ribs until fully coated.
5. Refrigerate the ribs for at least 2 hours or overnight—tip: marinating longer (up to 24 hours) deepens the herb flavor.
6. Preheat a grill to 400°F, ensuring grates are clean and lightly oiled to prevent sticking.
7. Remove ribs from the bag, letting excess marinade drip off, and discard the used marinade.
8. Place ribs on the hot grill and cook for 10 minutes without moving to develop grill marks.
9. Flip the ribs using tongs and cook for another 10–15 minutes until internal temperature reaches 145°F for medium-rare—tip: use a meat thermometer for perfect doneness.
10. Transfer ribs to a cutting board and let rest for 5 minutes to redistribute juices.
11. Slice ribs against the grain into individual portions.
The ribs emerge tender with a crispy, charred crust that gives way to juicy, herb-infused meat. Serve them over a bed of grilled vegetables or with crusty bread to soak up the extra chimichurri—leftovers shine in tacos or grain bowls the next day.
Chipotle Lime Grilled Beef Ribs
Kick off your grilling season with these smoky, citrusy ribs that’ll have everyone asking for seconds. We’re talking tender beef ribs kissed by fire, with a chipotle-lime marinade that packs serious flavor. Get ready to fire up the grill—this one’s a crowd-pleaser.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Beef ribs – 2 lbs
– Chipotle peppers in adobo sauce – 2 tbsp
– Lime juice – ¼ cup
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Brown sugar – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Combine chipotle peppers, lime juice, olive oil, minced garlic, brown sugar, salt, and black pepper in a blender.
2. Blend on high speed for 30 seconds until the marinade is completely smooth.
3. Place beef ribs in a large resealable plastic bag or shallow dish.
4. Pour the marinade over the ribs, ensuring they’re fully coated.
5. Seal the bag or cover the dish, then refrigerate for at least 4 hours—overnight marinating yields deeper flavor.
6. Preheat your grill to 225°F for indirect heat cooking.
7. Remove ribs from the marinade, letting excess drip off.
8. Place ribs on the cooler side of the grill, bone-side down.
9. Close the grill lid and cook for 1.5 hours, maintaining a steady 225°F temperature.
10. Check internal temperature with a meat thermometer—aim for 195°F for fall-off-the-bone tenderness.
11. Increase grill heat to 400°F for direct grilling.
12. Move ribs to the hot side of the grill and sear for 2-3 minutes per side until charred.
13. Rest ribs on a cutting board for 10 minutes before slicing—this keeps juices locked in.
14. Slice between bones and serve immediately.
Now you’ve got ribs with a perfect crust giving way to melt-in-your-mouth meat. The chipotle brings smoky heat balanced by bright lime acidity. Need a creative twist? Serve them over cilantro-lime rice with pickled red onions for a complete meal that’ll disappear fast.
Coffee Rubbed Grilled Beef Ribs with Molasses Glaze
OBSESSED with smoky, sweet, and savory? This coffee-rubbed grilled beef ribs recipe delivers all three. Grab your apron—it’s time to fire up the grill and get sticky with a molasses glaze that caramelizes into pure magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Beef ribs – 3 lbs
– Ground coffee – 2 tbsp
– Brown sugar – ¼ cup
– Smoked paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – 1 tsp
– Molasses – ½ cup
– Apple cider vinegar – 2 tbsp
– Water – ¼ cup
Instructions
1. Preheat your grill to 250°F for indirect heat, placing coals or burners on one side only.
2. In a small bowl, combine ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Pat the beef ribs dry with paper towels to help the rub adhere better.
4. Rub the coffee mixture evenly over all sides of the ribs, pressing it into the meat.
5. Place the ribs on the cool side of the grill, bone-side down, away from direct heat.
6. Close the grill lid and cook for 2 hours, maintaining a steady 250°F temperature.
7. While the ribs cook, make the glaze: in a saucepan over medium heat, combine molasses, apple cider vinegar, and water.
8. Bring the glaze to a simmer, stirring frequently, then reduce heat to low and let it thicken for 5 minutes until syrupy.
9. After 2 hours, check the ribs for tenderness—they should bend easily when lifted with tongs.
10. Brush a generous layer of the molasses glaze over the ribs, coating all sides.
11. Move the ribs to the direct heat side of the grill and sear for 2–3 minutes per side until the glaze is caramelized and slightly charred.
12. Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones.
Perfectly tender with a smoky crust, these ribs boast deep coffee notes balanced by sweet molasses. Serve them with grilled corn or a crisp slaw for a complete meal that’s sure to impress at any backyard gathering.
Cajun Spice Grilled Beef Ribs
You’re about to unlock the juiciest, most flavorful beef ribs you’ve ever tasted. Fire up that grill and get ready for a smoky, spicy masterpiece that’ll have everyone begging for your secret.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Beef ribs – 2 lbs
– Cajun seasoning – 3 tbsp
– Olive oil – 2 tbsp
– Apple cider vinegar – ¼ cup
– Brown sugar – 2 tbsp
Instructions
1. Pat the beef ribs dry with paper towels.
2. Rub the olive oil all over the ribs.
3. Sprinkle the Cajun seasoning evenly onto the ribs, pressing it into the meat.
4. Let the ribs rest at room temperature for 10 minutes.
5. Preheat your grill to 225°F for indirect heat.
6. Place the ribs on the cooler side of the grill, bone-side down.
7. Close the lid and cook for 60 minutes.
8. Mix the apple cider vinegar and brown sugar in a small bowl.
9. Brush the vinegar mixture onto the ribs.
10. Increase the grill temperature to 350°F.
11. Move the ribs to the direct heat side.
12. Grill for 15 minutes, flipping once halfway through.
13. Check that the internal temperature reaches 145°F with a meat thermometer.
14. Remove the ribs from the grill.
15. Let them rest for 10 minutes before slicing.
16. Slice between the bones and serve immediately.
These ribs deliver a tender, fall-off-the-bone texture with a bold, smoky crust. The Cajun spice packs a punch that’s balanced by the sweet-tangy glaze—perfect for piling onto a platter with grilled corn or shredding into tacos for a next-level twist.
Conclusion
Venturing into these 26 savory beef rib recipes unlocks a world of smoky, tender possibilities for your grill. Whether you’re a seasoned pitmaster or just starting out, there’s a flavor adventure waiting. Fire up the coals, pick a recipe, and let us know which one becomes your new favorite in the comments below! Don’t forget to share this roundup on Pinterest to inspire fellow grill enthusiasts.
