Welcome to the world of succulent, fall-off-the-bone grilled beef ribs! This recipe will guide you through every step to achieve perfectly seasoned and tender ribs with a smoky, charred finish. Ideal for summer barbecues or any outdoor gathering, these beef ribs are sure to be a hit. Follow this detailed recipe to create a mouthwatering feast that will have everyone coming back for more.
Ingredients
Before we start, let’s gather all the necessary ingredients for the marinade, the dry rub, and the ribs.
For the Marinade:
- 1 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
For the Dry Rub:
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for heat)
For the Ribs:
- 3-4 pounds beef ribs (short ribs or back ribs)
- 1/4 cup apple juice (for basting)
- 1/4 cup barbecue sauce (optional, for finishing)
Instructions
Step 1: Marinating the Ribs
- Prepare the Marinade: In a large bowl, whisk together the soy sauce, Worcestershire sauce, apple cider vinegar, olive oil, brown sugar, minced garlic, Dijon mustard, and black pepper.
- Marinate the Ribs: Place the beef ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.