Charcoal-Grilled Beef Ribs with Smoky Dry Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Beef ribs rubbed with a smoky, spicy dry mix and grilled over charcoal for deep flavor and tender texture. This Southern American-inspired beef recipe, ready in about 135 minutes, pairs beef ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 6 Southern American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp chili powder, 1 tsp garlic powder, and 1 tsp onion powder in a bowl to create the dry rub.
  2. Step 2: Pat 3 lbs beef ribs dry with paper towels and apply the dry rub generously all over the ribs, pressing into the meat.
  3. Step 3: Prepare your charcoal grill for indirect heat cooking by lighting enough charcoal briquettes to maintain a temperature around 275°F for 2 hours.
  4. Step 4: Place the beef ribs bone-side down on the cooler side of the grill away from direct heat. Cover and cook for about 2 hours until the meat is tender and the rub forms a crust.
  5. Step 5: During the last 15 minutes, move the ribs closer to direct heat to crisp up the edges without burning. Remove from grill and rest for 10 minutes before slicing between the bones to serve.

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