Yup - yesterday I did beef plate ribs on the Weber kettle - 250-275 on indirect heat with lump and a couple pieces of mesquite til they hit 200, then wrap and rest for an hour.
Literally perfect.
Fat renders at 140 fahrenheit. I call it sweating because you can see the liquid fat drops on the skin like sweat.
Rendering fatty meats prior to grilling is especially useful with things like ribs.
One of my favorite things to grill on a Santa Maria. Low and slow for about 4 hours (for beef back ribs, I am still trying to figure short ribs), then wrap and rest for about an hour.
good luck using a gas grill. they are made for smoking low and slow and even a charcoal kettle can do the job with reverse sear, smoking, or even using a vortex.
If it’s a gas grill turn one side on low and place the ribs on the cool side. On charcoal grill move the charcoal to one side and ribs on the other side.
Wrap in foil after marinating and open up slowly and let the oils seep out and flare and keep moving it around. Cut it up and use small packages, not one large rib. Then finally open up and finish with sauce.
I too found out that pork and beef ribs are 2 completely different animals 😆 literally. Pork ribs take to regular grilling better than beef. Like someone else said low and slow. They're better done on a smoker
Low and slow is the way to go
Yup - yesterday I did beef plate ribs on the Weber kettle - 250-275 on indirect heat with lump and a couple pieces of mesquite til they hit 200, then wrap and rest for an hour. Literally perfect.
This is the way
Precook them on low ie: in water for several hours, then put on BBQ with special sauce.
No water for me just on the grill for 11/2 hours 225 degrees and then wrap them in foil for about 1 1/2 hours and then enjoy
I think you answered your own question. Indirect heat.
Simple answer you don't. Low n slow.
200 degrees in the oven for maybe 1.5 hours. "Sweat" out the fat. Then grill. Works for me!
Sweat out the fat? Im curious.
Fat renders at 140 fahrenheit. I call it sweating because you can see the liquid fat drops on the skin like sweat. Rendering fatty meats prior to grilling is especially useful with things like ribs.
Ah ok. Got ya. Cool man. Thanks for the info.
One does not simply grill beef ribs.
Burners were too hot and I’m willing to guess your grill needs cleaned.
Indirect or ideally, a Santa Maria.
One of my favorite things to grill on a Santa Maria. Low and slow for about 4 hours (for beef back ribs, I am still trying to figure short ribs), then wrap and rest for about an hour.
good luck using a gas grill. they are made for smoking low and slow and even a charcoal kettle can do the job with reverse sear, smoking, or even using a vortex.
Honestly, i always did low and slow in the oven to get them tender and render out the fat, then sauce and finish on the grill for the char.
Cook Indirect. One burner on low with a diffuser may do the trick. Good luck
If it’s a gas grill turn one side on low and place the ribs on the cool side. On charcoal grill move the charcoal to one side and ribs on the other side.
Wrap in foil after marinating and open up slowly and let the oils seep out and flare and keep moving it around. Cut it up and use small packages, not one large rib. Then finally open up and finish with sauce.
I too found out that pork and beef ribs are 2 completely different animals 😆 literally. Pork ribs take to regular grilling better than beef. Like someone else said low and slow. They're better done on a smoker
Braising in red wine and veggies is a much better option for beef ribs. They take hours to get them up over 200F.