Do you love BBQ beef ribs that are juicy and full of flavor? You’re in the right spot! Short ribs are a perfectly rich and meaty cut for barbecuing. These ribs are perfect for a family cookout. With just a few simple steps, you can make ribs that are so delicious, everyone will want more. My earlier tries at cooking short ribs were just okay, but now that I’ve learned a lot more about smoking meat over the years, this latest batch turned out amazing! we’ve got all the tips you need to take your BBQ game to the next level. Ready to learn “How to Cook BBQ Beef Short Ribs: best method? Let’s get started!
Beef Short Ribs Ingredients
The key to unforgettable BBQ beef short ribs starts with the right ingredients.
- 10 full short ribs, cut into individual ribs
- Olive oil (enough to cover entire ribs)
- 2 cup apple juice in spray bottle
For the seasoning:
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon ground smoked paprika
- 2 tablespoons white pepper
- 1 teaspoon of light brown sugar
3-4 chunks of a smoking wood such as oak or hickory
Directions
- In a small bowl, mix salt, black pepper, white pepper, paprika, and garlic powder. Generously coat the ribs on all sides with this seasoning mix.
- Heat your smoker or grill to 225°F (105°C) and add wood chunks for smoke. Once the wood starts producing steady smoke, place the ribs on the grill or smoker with the meat side facing up. Let them cook slowly until the internal temperature of the meat reaches 180°F (82°C). This usually takes about 4 to 5 hours. To keep the ribs moist, spray them with apple juice every hour during cooking.
- Take the ribs off the smoker and let them rest for 10 minutes. Slice between the bones and serve with your favorite BBQ sauce.
These steps will help you make flavorful, tender BBQ beef short ribs that everyone will enjoy!
10 Things To Remember For The Ultimate BBQ Beef Short Ribs
Cooking the perfect BBQ beef short ribs takes more than just firing up the grill. Keep these 10 tips in mind for the best results:
- Choose Quality Ribs: Always start with well-marbled, meaty beef short ribs. Ask your butcher for Trimmed Plate Short Ribs with 3 – 4 bones.
- Don’t remove the membrane: You don’t need to remove the membrane from the back of beef short ribs like you would with pork ribs. The thin membrane actually helps hold the ribs together during cooking, making them easier to handle and eat when they’re done. While the membrane isn’t something you’ll want to chew on, it won’t get in the way of enjoying the tender, flavorful meat. Instead, it makes the ribs easier to serve and enjoy when it’s time to dig in!
- Cook at ideal temperature: Cook the ribs at about 250°F (121°C) if you’re using a charcoal BBQ, smoker, or pellet grill. If you’re cooking indoors in an oven, set the temperature to 302°F (150°C) for the best results.
- Use a meat thermometer to check the ribs. They’re ready when the internal temperature reaches 205°F. This ensures the meat is tender and pulls away easily from the bone.
- After the first hour of cooking, lightly spray the ribs every 45 minutes, or sooner if they start to look dry. Use a mix of 50% beef stock and 50% water, apple juice and olive oil, or just plain water. Keep spraying the ribs regularly until their internal temperature reaches 170°F-180°F (71°C-76°C). This helps keep the ribs moist and flavorful throughout the cooking process.
- Wrap the ribs in foil or butcher paper once their internal temperature reaches 170°F to 180°F (71°C to 76°C). This step helps keep the ribs moist and tender while they finish cooking.
- Big cuts of meat like roasts, brisket, and ribs often hit a “stall” when cooking low and slow, usually around 160-170°F (71-76°C). The first time I experienced this with a brisket. The stall happens because the meat releases moisture as it cooks, which cools the surface and slows down the temperature rise. It can feel like your cook is stuck, but don’t worry—it’s normal. The best way to push through the stall is to wrap the meat tightly in foil. This traps the heat and moisture, helping the temperature rise steadily. Stay patient, and you’ll get perfectly cooked, juicy meat!
- Never cook ribs by time alone! Always focus on the internal temperature for the best results. Remove the ribs when they reach an internal temperature of 205°F (96°C). To check, insert a meat thermometer into the thickest part of the ribs. It should slide in easily, like going through softened butter. Cooking low and slow can take over 5 hours, so be patient. Trust the thermometer, not the clock, for perfectly cooked BBQ beef short ribs!
- When the ribs are done, wrap them in foil and let them rest for 30 to 60 minutes. To keep the heat in, many people wrap the foil-wrapped ribs in a towel and place them in a cooler. This helps the juices stay inside, making the ribs extra tender and flavorful.
- For saucy ribs, start brushing them with BBQ sauce about 30 minutes before you’re ready to take them off the grill. Keep brushing the ribs every 5 minutes until they reach 205°F for that perfect finish.