Thursday, July 24, 2008

Barbecued Beef Ribs

I think barbecued ribs are one of my favorites. I love any type of rib-beef, pork, lamb, you name it I’ll eat it! I got my first charcoal BBQ this summer (I know it sounds crazy, but I’ve always used a gas grill!) and have been experimenting with it. I finally decided to try an indirect heat, slow cooked recipe, hence the ribs, and they turned out pretty good, but it’s so hard waiting that long to eat! I pulled out my Cooks Summer Grilling magazine for the grilling tips and it was so much easier than I had imagined. I will have to try the pork ribs next time.

Barbecued Beef Ribs

8 Pounds Beef Ribs
Your Favorite BBQ Sauce
Charcoal BBQ

Heat coals in chimney until just starting to turn grey, about 20 minutes. Pour coals over ½ the grill and place a metal bread pan of water on the other side of the grill. Place the ribs on the side of the grill over the water and place lid on grill with the vents opposite the coals. Cook for 3 hours, turning meat every 30 minutes (do this quickly so you don’t loose your heat!). During the last 10 minutes of cooking liberally coat with barbecue sauce. Let rest for a few minutes then cut in to pieces and serve with lots of napkins!


dp said...

I'm just wondering, did you have to replenish the coals? And how did you you regulate the heat? I haven't yet grilled anything that required more than about 30 minutes of indirect heat.

And I got the Weber smoker! Yay! I'll be trying it tomorrow!

outdoorgriller said...

that is agood recipe for ribs you might want to steam them before you put them on the grill there is a good recipe at

Jason said...

Darlene I didn't have to add any more coals. The temperature stayed around 300 degrees the entire time. You can regulate the heat by adjusting the vents. The key is to just be super quick when you turn the meat so you don't lose too much heat. Enjoy!