Instructions

1. Take the ribs out of the refrigerator approximately 30 minutes before you want to cook them. According to TheGreatestBarbecueRecipe.com, bringing the meat to room temperature before putting it on a grill will make it easier to handle. Also, it's preferable that the meat begins to cook, not just warm up, as soon as it is put on a hot grill.

2. Rinse the ribs in cold water and pat them dry with a towel. Use a sharp knife to remove any excess fat and the membrane from the flat, smooth side of the rib. Rinse and dry again if necessary. Season the ribs as you wish. Spicy rubs are frequently used for grilling beef. Salt, black pepper, cayenne pepper and brown sugar are common ingredients for a beef rub.

3. Place the grill thermometer inside the grill and leave it there. Heat your grill so it will hold a temperature of about 200 to 220 degrees and use tongs to place the beef ribs on the grill, bone side down. Leave a small amount of space between each rib so the heat and smoke (if you're using charcoal) can circulate properly. Close the lid.

4. Cook the ribs for approximately 5 to 8 hours. Due to their large size and naturally chewy texture, beef back ribs require a long slow cooking time to tenderize. Check every 20 minutes or so to make sure the grill thermometer is holding at the desired temperature. Adjust the charcoal or gas if needed to maintain the temperature range. If you are using a basting liquid like barbecue sauce, baste the ribs lightly during these check-ups.

5. Remove the ribs from the grill with the tongs after the cooking time passes (or when the meat loosens from the bone.) Place the ribs on a heated serving platter.