BBQ Chipotle Beef Ribs Recipe
This chipotle beef ribs recipe yields flavor-packed ribs that are smoky and a touch sweet with an addictive heat that keeps you coming back. Like any good beef ribs recipe, this one starts with a dry rub which helps develop flavor and exceptional exterior texture while the sauce adds another dimension. Immediately upon biting into a rib, you’ll notice how tender the meat is. Then, your taste buds are greeted with sweetness, tang, earthiness, smoke and every bite ends with just the right amount of spice. Flavor aside, indirect cooking is the key to perfecting the beef ribs recipe. Using indirect heat is a far gentler cooking method that surrounds the ribs with heat to effectively cook thicker cuts without burning the exterior and creating an unpleasantly bitter taste. Instead, the sugar in the rub caramelizes as do the sugars in the sauce and the result is nothing short of impressive.
Tip: Use a drip pan to avoid flare-ups.
- 2 cups of your favorite smoky barbecue sauce
- ¼ cup adobo sauce
- 2 chipotle peppers in adobo, minced
- 1 tablespoon soy sauce
- ¼ teaspoon garlic powder
- Ribs and Dry Rub
- 2 pounds center-cut beef ribs
- 1/3 cup light brown sugar
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground chili powder
- ¼ teaspoon ground coriander
- 1. Add all the sauce ingredients to a saucepan. Stir.
- 2. Bring to a gentle boil, reduce to a simmer, cover and let simmer for 5 minutes then remove from the heat and set the sauce aside to cool.
- 3. Meanwhile, rinse the ribs, pat dry and remove the skin-like membrane from the back of the ribs. Discard.
- 4. Trim any excess fat from the ribs.
- 5. Combine the dry rub ingredients in a bowl then apply the rub all over the beef ribs.
- 6. Cover the ribs with plastic and refrigerate for at least 1 hour.
- 7. Preheat your grill to medium-low and prepare for indirect grilling.
- 8. Once hot, place the ribs on the cool side of the grill.
- 9. Cook for 2 hours or until the ribs reach an internal temperature of 165 degrees F. Baste the ribs with half of the sauce every 30 minutes.
- 10. Remove the ribs from the heat once done, let rest for ten minutes, cut and serve with the remaining sauce.