Dry-Rubbed Beef Ribs

We grill these flavourful ribs on low heat until they are crispy on the outside and tender on the inside.

Yield: Serves 8

Dry-Rubbed Beef Ribs


  • 4 tsp granulated sugar
  • 3 tsp kosher salt
  • 2 tsp dried thyme, crumbled
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp mustard powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp celery salt
  • 1 tsp freshly ground pepper
  • 1/4 tsp cayenne pepper
  • 4 lb (2 kg) beef back ribs, cut into single rib sections


  1. Preheat natural gas barbecue on high heat for 10 – 15 minutes.
  2. To prepare rub, combine all ingredients except ribs in a large bowl. Stir to combine. Add ribs and toss to coat.
  3. Grill ribs until grill-marked, about 2 minutes per side. Remove from heat.
  4. Place ribs on a large piece of heavy-duty foil. Bring edges of foil together to form a package; close all edges with tight double folds.
  5. Reduce heat to low, maintaining a temperature of about 325 – 350˚F. Place foil package on warming rack on barbecue. With lid down, continue to grill until ribs are tender, about 2 hours.
Nutritional analysis per serving:


426 calories, 28.3 g fat, 39 g protein, 4.1 g carbohydrate, 0.6 g fibre, 1031 mg sodium 


Full racks of Korean- or Maui-style ribs can be used instead of beef back ribs. When working with thinly sliced ribs it is not necessary to cut the ribs into single sections. For better presentation, we recommend leaving this style whole to serve.

Wrapping ribs in foil and cooking at a low temperature is known as a “Texas Crutch”. This helps meat become tender and juicy without braising them in a lot of liquid.