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A rack of barbecued beef back ribs on a rectangular platter with a dish of barbecue sauce on the side.
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4.76 / 37 votes

Barbecued Beef Back Ribs

These barbecued beef back ribs are easy to make. They're coated with a homemade spice rub and slowly grilled to perfection.
Prep Time35 minutes
Cook Time4 hours
Total Time4 hours 35 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 1142

Ingredients

For the rub

  • 3/4 cup raw or turbinado sugar
  • 1/4 cup kosher salt, or more, depending on your tolerance for the stuff (up to 1/2 cup)
  • 1/4 cup paprika
  • 2 tablespoons finely ground black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice

For the ribs

  • 5 pounds beef back ribs
  • 2 cups your favorite barbecue sauce
US - Metric

Instructions

Make the rub

  • Combine all the ingredients. Mix well and take a taste. If it needs more salt, shake some in.

Prepare the ribs

  • Peel the membrane off the back side of the ribs and discard it. (It tends to be sort of slippery. If you have a hard time getting a grip, try sliding a bowl-side down spoon under there to loosen up a piece, then grab it with a paper towel and see if that helps.) Season the ribs liberally on both sides with some of the rub.
  • Prepare the grill for cooking over indirect heat at 250° F (121°C) using oak or hickory wood. Place the ribs, meaty side up, directly on the grill grate. Cook for 2 1/2 hours, maintaining the temperature of the grill as steady as possible.
  • Flip the ribs and cook for 30 minutes more.
  • Place a double layer of some big sheets of heavy-duty aluminum foil next to the grill and place the ribs on the foil, meaty-side up. Wrap the ribs, sealing the package tightly. Place the foil-wrapped ribs on the grill for 1 hour.

    ☞ TESTER TIP: Wrapping the ribs in foil is essential to get them tender so don't omit this step. If you're planning to add that half cup of strongly brewed coffee to the ribs, this is the time to do it.

  • Move the foil-wrapped ribs to a platter. Increase the temperature of the grill to 400°F (204°C).
  • Remove the ribs from the foil, place them on the grill grate, and brush with the barbecue sauce. Cook for 5 to 15 minutes, depending on how charred you like your ribs.
  • Flip the ribs, brush with the sauce again, and cook for 5 to 15 minutes more.
  • Place the ribs on a platter and serve with additional barbecue sauce, preferably warm, on the side.

Notes

  1. Get ahead--The rub makes about 1 1/2 cups, which is more than you may need for the recipe. It can be stored in an airtight container at room temperature for several weeks.
  2. Seasoning--When seasoning the ribs, use your fingers to really press the rub into the meat to help it stick.
  3. Storage--Leftover ribs can be stored in the refrigerator for up to 3 days. Rewarm in a 300°F oven or on the grill over low heat.

Nutrition

Serving: 1portion | Calories: 1142kcal | Carbohydrates: 102g | Protein: 81g | Fat: 44g | Saturated Fat: 18g | Monounsaturated Fat: 19g | Cholesterol: 244mg | Sodium: 1745mg | Fiber: 3g | Sugar: 85g