Grilling beef ribs can be a tricky task. From cooking for the right amount of time to choosing the best cut, many factors prepare perfect ribs. But with this handy guide, you’ll never have to worry about what goes into grilling beef ribs ever again!
In this blog post, Florentinesgrill will teach you How To Cook Beef Ribs On The Grill and answer some common questions surrounding them. We hope that you will feel confident in your ability to prepare these delicious cuts!
What’s the Difference Between Beef Back Ribs and Short Ribs?
We often use the terms beef back ribs and short ribs interchangeably—after all, they’re both cuts from the belly area of a steer.
However, there are some differences between these two types of meat you need to know about if you want to cook them properly. Here’s our guide to their similarities and differences.
Both beef back ribs and short ribs come from the steer’s chuck primal or the neck-to-shoulder area. They also have bones with cartilage in them; this is where they get their name because it looks like a rib bone has been shortened (or “shortened”).
The cut can be confusing because it is called two different things in the beef industry. In the rest of the world, they are called short ribs; it’s only in North America that we call them “beef back ribs.”
Both types of cut also come from steers that have been raised to be eaten. If you see a package labeled “beef back ribs” or “short ribs,” don’t worry—you aren’t eating veal.
The most significant difference between the two cuts is their thickness because cowboys were using Western saddles when these meats were first developed, “back rib” referred to just one side of beef wrapped around the saddle-and, so it was fragile and more like a traditional slab of baby back ribs.
Those thin cuts are still referred to as “American Style” in Europe, while the thicker versions we find here in North America were initially called short ribs.
Short-ribs have more collagen and more rigid meat fibers–the same stuff that makes a pot roast or shank of beef so tough is also what gives these cuts their chewiness. Because they’re fattier than baby backs, they will take longer to cook on the grill; you want them cooked through but not dry.
Short ribs can be found on steaks and roasts too—just look for something with bones in it. They are sold as both boneless (flat cut) or bone-in (chuck eye). For best results, we recommend buying bone-in for grilling and boneless or flat for braising.
How To Cook Beef Ribs On The Grill?
INGREDIENTS For grill beef ribs :
- 1 slab of beef short ribs
- 1 Tablespoon soy sauce or Worcestershire sauce
- 2 Tablespoons ketchup
- 2 Tablespoons hot red pepper paste (gochujang)
- 2 medium cloves garlic, finely chopped
- salt and ground black pepper
DIRECTIONS For grill beef ribs :
1. Marinate the beef short ribs with soy sauce, Worcestershire sauce, ground black pepper, chopped garlic and red pepper paste for 1 hour or more until meat becomes tender.
2. Preheat a gas or charcoal grill to high heat (400-500F).
3. Spread the coals so there are hot spots and more excellent spots on the grill grate before grilling each side of the short ribs for 5 minutes per side over high heat.
Grill time depends upon how thick your cut of beef is, but if you like it well done, then probably about 15 minutes of cooking will be enough on each side depending on your taste for doneness/rareness.
4. Remove the beef from the grill and sprinkle it with sesame seeds.
5. Serve warm with salad on the side or simple steamed vegetables like corn, green beans, carrots, or potatoes.
Try to eat as soon as possible. If I have leftovers, I cut the meat in thin slices and pan fry until crispy on each side before eating. The marinade will lend you some tanginess with a bit of hoisin sauce added or bbq sauce over it.
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Tips For grill beef ribs :
1. If you use a gas grill, then light it and preheat it to high heat (450F). For charcoal grills, put about 3-4 coals under the kettle half and use a medium setting for preheating.
2. Place the beef ribs on the grill over direct heat or preferably on the indirect side where there is no flame/coals underneath (clean, no soot). Try to fan bake or baste the meat while grilling with some marinades available in stores if you like to make your own, or try my recipe above that I mentioned in the article.
Basting will help keep the meat moist so that it won’t dry out too much but remember beef short ribs will have lots of fat – marbling, so you want it slightly pink on the inside when ready to eat. You can use a meat thermometer if you don’t know by sight how well done is your beef short ribs.
For medium-rare, cook until 130F. For more info about cooking methods for beef short ribs, click here.
3. Remove beef from the grill once cooked and keep warm if serving the same day or refrigerate or freeze immediately as stated below:
4. If you are freezing the grilled meat, then wrap tightly in a plastic freezer bag and put in freezer setting at -18C (0F) maximum, and defrost the day before needed (in the fridge overnight).
Do not freeze overstocked up too much beef ribs because frozen meat will go bad after a month. So cook it as soon as possible for the best taste, quality, and safety regarding food poisoning complications.
5. Do not reheat frozen meat in the microwave oven or directly on the stove because both will be dangerous to your health, and it may give you food poisoning bacteria if the heart is not cooked correctly before freezing
Beef short ribs need high-temperature cooking (above 65C), which is difficult in the microwave since microwaves don’t reach that temp so its best to avoid them when defrosting meats; instead, eat it at room temp/warm as soon as out of the freezer (not the fridge!) and cook again if available, better yet eat immediately once thawed enough or maybe next-day warm up a little bit at home but do not microwave!
Should beef ribs be boiled before grilling?
Ribs are a quintessential dish that should be done with care. It’s important to simmer them, so they’ll have enough time for the meat to get tender and fall off the bone perfectly. The best way is either by boiling or oven steaming before grilling; this will help make sure your ribs come out soft in every bite!
Why are my beef ribs tough?
Cook them on medium heat for at least 2 hours. Ribs are naturally tough, so you have to give your patience time before they turn out moist and soft in the center of their meaty bone. If your cooking process goes too quickly or if it is too high, whoops! Rigid rib bones await you when dinner’s ready!
Is it better to cook ribs in the oven or grill?
People often use BBQ to give ribs a distinct flavor, but ovens have their benefits. Ovens allow you to cook at your desired pace, and they offer an even cooking temperature that is less likely to over or undercook the dish. While you may take longer than using BBQ, it’s worth waiting for because of how delicious the dinner will turn out!
To wrap up, we hope that this article has helped you to understand the difference between beef back ribs and short ribs.
We also shared some tips on how to cook them! If there’s a better recipe for cooking these tasty cuts of meat, please share it in the comments below so everyone can be enlightened.
Remember, when grilling beef ribs, don’t forget your grill thermometer because if they’re not cooked just right, all of that deliciousness will go down the drain.
Finally, remember to have fun while cooking these succulent meats! It’s part of what makes it such an enjoyable experience. Happy Grilling!