Wood-Grilled Beef Ribs with Smoky Spiced Dry Rub

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Beef ribs grilled over a wood fire with a smoky spiced dry rub, creating a richly flavored BBQ favorite with deep char and tender pull-off-the-bone texture. This American-inspired barbecue recipe, ready in about 260 minutes, pairs beef ribs, brown sugar, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 3 lbs beef ribs
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• 2 cups applewood chips

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Instructions

1. Step 1: In a bowl, combine 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper to create the dry rub.
2. Step 2: Rub 2 tbsp olive oil evenly over 3 lbs beef ribs, then generously coat the ribs with the dry rub mixture, pressing it into the meat.
3. Step 3: Preheat a wood-fired grill to 250°F and add 2 cups of soaked applewood chips for a mild smoky flavor.
4. Step 4: Place the ribs bone side down on the grill and cook for about 3 hours, maintaining the temperature and adding more wood chips every 45 minutes to keep smoke consistent.
5. Step 5: After 3 hours, wrap the ribs tightly in aluminum foil and cook for an additional 1 hour to tenderize the meat.
6. Step 6: Remove the foil and place ribs back on the grill for 15 minutes uncovered to firm up the bark and caramelize the rub.
7. Step 7: Let the ribs rest for 10 minutes before slicing between the bones and serving hot.