Texas-Style Barbecued Beef Ribs on a Gas Grill

Why this recipe works:

When developing our barbecued beef ribs recipe, we wondered what to do with the fatty membrane that runs along the backside of the beef ribs. As it turned out, we achieved the best results—the juiciest meat with the most flavor—through the simplest means: leaving the fat in place, to baste the… read more

When developing our barbecued beef ribs recipe, we wondered what to do with the fatty membrane that runs along the backside of the beef ribs. As it turned out, we achieved the best results—the juiciest meat with the most flavor—through the simplest means: leaving the fat in place, to baste the ribs as they cooked. We determined that the ideal cooking temperature for our beef ribs recipe was a range of 250 to 300 degrees and the ideal time was about 2 1/2 hours, which caused some, but not all, of the fat to render, making the ribs juicy, tender, and slightly toothy.

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Serves 4

It is important to use beef ribs with a decent amount of meat, not bony scraps; otherwise, the rewards of making this recipe are few. On a gas grill, leaving one burner on and turning the other(s) off simulates the indirect heat method on a charcoal grill. Use wood chips instead of wood chunks and a disposable aluminum pan to hold them. On a gas grill, it is important to monitor the temperature closely; use an oven thermometer set on the grate next to the ribs and check the temperature every 15 minutes. Try to maintain a 250- to 300-degree grill temperature by adjusting the setting of the lit burner.

Ingredients

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