How to Cook Juicy, Tender Beef Ribs on the Grill Fast

As an avid griller, I know that beef ribs are one of the most delicious things you can cook over a hot flame. Their rich, beefy flavor pairs perfectly with smoke and char. However, beef ribs are also notoriously slow to cook. The connective tissue needs time to break down into tender, succulent meat.

So how can you enjoy these meaty ribs without spending all day tending the grill? I’ve got some tricks up my sleeve to help you cook beef ribs fast. With the right techniques, you’ll be biting into tender, fall-off-the-bone ribs in no time!

Choosing the Right Cut of Ribs

The first step is selecting the right cut of beef ribs for quick grilling. Here are your best options:

• Short ribs – Also called plate ribs, these meaty ribs contain a good amount of fat and connective tissue so they stay moist over high heat. Go for boneless short ribs for fastest cooking.

• Flanken-cut ribs – These thin-cut Korean-style ribs cook quickly since more surface area is exposed to the grill.

• Dino ribs – Taken from the plate primal, dino ribs have great beefy flavor and tenderness. Look for racks with 3-4 bones.

Avoid back ribs or spare ribs – these thicker, tougher cuts need low and slow cooking to reach tenderness

Proper Preparation

Before lighting the grill, take a few easy steps to prep the ribs:

• Remove membrane – Use a knife to scrape off the papery membrane covering the bone side of the rack. This allows smoke and rubs to penetrate.

• Apply rub – Coat both sides with a dry spice rub. Let it sit for 15-30 minutes before grilling. The salt in the rub seasons the meat.

• Watch thickness – If ribs are too thick, slice racks in half horizontally so they’ll cook faster.

• Consider marinating – A quick marinade adds lots of flavor fast. 30 mins – 1 hour is all you need.

Grilling Methods for Speed

Now we’re ready to hit the grill. Use these techniques to blast the ribs with quick, intense heat:

• Direct grilling – Cook directly over a hot fire for 2-3 minutes per side to sear then move to indirect heat to finish cooking through.

• Hot and fast indirect – Grill the entire time over indirect high heat, 400-450°F. Rotate ribs every 5 minutes to prevent burning.

Both methods utilize high heat to drive moisture into the meat while developing a nice crust on the outside.

Doneness Cues

Ribs are done when:

• Meat shrinks back 1⁄4 – 1⁄2 inch from ends of bones

• Bones twist a bit when handled

• Juices run clear with meat probe

• Internal temp hits 205°F

The meat should be very tender when poked. Allow ribs to rest 5 minutes before cutting for juiciest results.

Serving Suggestions

Chopped beef ribs make great finger food or serve whole racks with classic barbecue sides like beans, slaw and cornbread. A tangy BBQ sauce pairs nicely with the charred meat.

Grilling Tips

• Use a meat thermometer – it’s the best way to check for doneness on the grill.

• If ribs flame up, move them to a cooler area temporarily.

• Spray or mop ribs with apple juice/cider vinegar during grilling to prevent drying out.

• Let ribs sit out 20-30 minutes before grilling so they grill more evenly.

The Takeaway