Last updated September 2, 2018
You don’t have to be a diehard pitmaster to make tender juicy beef ribs. All you need is a little time, a grill and some foil.
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.
You can find several cuts of beef ribs at the grocery. Read my tutorial to understand the varieties. This recipe is for boneless beef short ribs.
Most of my life, I grew up eating boneless ribs that were prepared in a Crock-Pot. They always turned out tender and juicy, but they lacked the smokey flavor you get from grilling. This recipe makes up for that.
To start, the ribs are marinated in soy sauce, 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 recipe calls for hot sauce and honey, too. You can adjust the amount of hot sauce based on your heat preference.
Time to hit the grill
After the ribs have marinated for at least four hours, grill them over direct heat to create a nice char on them. The honey in the marinade will help them caramelize rather quickly.
Next, you’re going to move the ribs over to indirect heat.
At this point, if you want to get a smokier flavor, you could add some wood pellets to a smoke box, but they’ll be great without the added smoke, too.
After about 30 minutes, wrap the ribs up tight in some foil and continue grilling them over indirect heat for 2 hours.
This is basically the Crock-Pot stage. During this part of the cook, the collagen in the meat will start to break down to give you tender juicy beef ribs.
When you unwrap the foil, the ribs will be soft, and you’ll be left with natural juices that you can pour on top of each serving.
Grilled Tender Juicy Beef Ribs
- 1/2 cup soy sauce
- 1/2 cup red wine vinegar
- 1/2 cup beef broth
- 2 tbsp Tabasco sauce
- 3 tbsp honey
- 3 lbs boneless beef ribs
- In a small bowl, whisk together the soy sauce, vinegar, broth, Tabasco sauce and honey. Place the ribs in a zip-top bag. Pour the marinade inside and rub to coat. Seal the bag and let marinate at least 4 hours.
- Heat the grill to high. Place the ribs on direct heat and sear on each side for five minutes. Discard the extra marinade.
- Move the ribs to indirect heat (For a gas grill, turn the heat off on one side and move the ribs to that side. For a charcoal grill, push the coals to one side and move the ribs to the side with no coals.). Close the lid and grill for 30 minutes.
- Wrap the ribs in foil and continue grilling for 2 hours. The internal temperature of the grill should be kept at 275 degrees.
- Open the foil pouch and place the ribs on a platter. Pour the broth from the foil pouch over the ribs and serve.