Please log in with your username or email to continue. By using our site, you agree to our cookie best beef roast to grill. How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness.
How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 25,830 times. When it comes to barbecue, delicious ribs are the dish that comes to mind for many people. Pork ribs are typically the traditional option, but beef ribs can be just as tasty — and just as easy to cook on your grill. To ensure that the ribs are tasty and flavorful, it all starts with a good spice rub — but preparing your grill the right way is also important. Mix all of the spices together. To create the spice rub, add all of the spices to a medium bowl.
Use a whisk to stir the ingredients together, so they’re well blended. You can substitute your favorite rub recipe or use a store-bought meat rub if you prefer. Apply the spice rub to the ribs. Use clean hands to gently rub the spices into the meat, making sure that their entire surface is coated evenly. If you like, you can cut the rack into individual ribs before applying the rub. You can even ask your butcher to cut the ribs when you buy them. Let the ribs stand for an hour.
Once the ribs have been treated with the spice rub, leave them at room temperature for 30 to 60 minutes before cooking them. This gives the meat time to absorb the spices for better flavor. Letting the ribs come to room temperature ensures that they’ll cook more quickly, so you don’t have to worry about any of the meat being overcooked. Don’t let the ribs sit out at room temperature for more than an hour.
You run the risk of the meat developing bacteria if you do. Heat an area of the grill to medium-high heat. If you’re using a gas grill, set the temperature controls to medium-high for half of the burners, and allow them to preheat for 10 to 15 minutes with the lid closed. For a charcoal grill, heat the coals in a chimney starter with burning newspaper.
Allow the coals to heat for 15 minutes before dumping them into one side of the grill. Leave the lid off, and open the bottom vents to allow the coals to come to medium-high heat, which should take 5 to 10 minutes. Leave an area of the grill unheated. On a gas grill, leave the remaining burners turned off, so that side of the grill doesn’t heat. With a charcoal grill, don’t add any coals to the other side of the grill and place a drip pan beneath the grate in the unheated area. To prevent the ribs from sticking to the grill, it’s important to apply oil to the grate.
Bunch up a piece of paper towel, and dip it in an oil with a high smoke point. Use a pair of tongs to hold the paper towel, and rub it over the hot grill grate. Canola or peanut oil work well for oiling the grate. Be careful not to saturate the paper towel so much that it’s dripping with the oil. You want just enough oil to coat the grate. Set a platter next to the grill to warm. It helps to have a warm plate to place the ribs on when they’re finished cooking so they maintain their temperature.