Easy Weber Beef Ribs Hot and fast by Schueys BBQ

beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs are often less expensive, while chicken thighs provide a leaner option.

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar content, while ketchup is usually cheaper.

Trim the top layer of fat and silver skin from the beef ribs using a sharp knife.

Flip the ribs over and remove the top thicker membrane on the bone side using a butter knife and paper towel for grip.

Prepare the rub by mixing 20% salt, 60% coarsely ground pepper, and 20% granulated garlic in a shaker.

Apply the rub to the ribs from about 30 centimeters high for even coverage, ensuring to cover all sides and pat it into the meat without rubbing.

Set up a 57 centimeter Weber kettle using the snake method for indirect heat, aiming for 150 to 160 degrees Celsius.

Light 14 briquettes in a chimney starter, then dump them on one end of the snake method setup.

Place cherry wood around the snake, leaving a 50 millimeter gap between each piece, and reserve one piece for later.

Add a foil tray to catch drippings and aid in cleanup, then insert an ambient temperature probe on the grill opposite the lit fuel.

Close the grill lid with vents wide open and monitor the temperature, adjusting the bowl vent as needed to maintain target temperature.

Place foil balls on the grill away from the lit fuel to support the ribs and prevent liquid pooling on top.

Spritz the ribs with a mixture of three equal parts water, then place the lid on with the vent over the food.

After two hours, check the bark, color, and temperature of the ribs; they should be around 76 degrees Celsius.

Wrap the ribs in pink butcher's paper to speed up the cooking process and insert an internal meat probe, avoiding the bone.

Adjust the grill to ensure the food is opposite the lit fuel and close the lid.

Cook until the internal temperature reaches 96 to 99 degrees Celsius, approximately three and a half to four hours.

Check for tenderness by inserting a wooden skewer; if it slides in easily, the ribs are done.

Let the ribs steam out for about 10 minutes, then wrap them back up and place them in an esky with a towel for a couple of hours to hold the temperature.

Slice into the ribs after resting, ensuring they are tender.

Cooking Techniques

Equipment Needed

Spice Level: