Description
Tender and smoky, these Beef Back Ribs are grilled low and slow for unbeatable flavor. Master the art of BBQ beef back ribs with this easy, foolproof recipe that delivers juicy meat and a crispy bark every time.
Ingredients
Scale
- 2 slabs of Beef Back Ribs
- 4 tablespoons SPG seasoning (salt, pepper, garlic blend)
- 6 ounces red wine or low-sodium beef broth
- Olive oil spray
- Aluminum foil sheets
- Optional: fresh rosemary for garnish
Instructions
- Remove the membrane from the back of the Beef Back Ribs carefully.
- Trim any thick fat caps and pat ribs dry with a paper towel.
- Generously season Beef Back Ribs with SPG seasoning on both sides.
- Prepare your grill with a two-zone indirect heat setup at 225°F.
- Place the seasoned Beef Back Ribs on the cooler side of the grill, bone side down.
- Smoke ribs until the internal temperature reaches 150–170°F, spritzing with broth if needed.
- Wrap ribs tightly in aluminum foil with 3 ounces of wine or broth.
- Return wrapped ribs to the grill and continue cooking until internal temperature reaches 185–205°F.
- Unwrap the Beef Back Ribs and grill for an additional 20–30 minutes to firm up the bark.
- Rest the grilled Beef Back Ribs for 10 minutes before slicing and serving with your favorite BBQ sauce.
Notes
- Always remove the membrane from Beef Back Ribs for better seasoning penetration.
- Use a two-zone grilling method to maintain even temperatures during smoking.
- For extra juicy grilled beef back ribs, spritz with broth or wine every hour.
- Choose oak or hickory wood chunks for the most authentic smoky beef back ribs flavor.
- Allow the Beef Back Ribs to rest before slicing to preserve tenderness and moisture.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Grilling Recipes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 slab
- Calories: 650 Kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 155mg
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