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 barbecue recipe, ready in about 260 minutes, pairs beef ribs, brown sugar, and 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 "Build a week of meals around this recipe" 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.