Easy BBQ Beef Plate Ribs


This easy oven-to-grill method, may not be traditional but it produces super tender, fall off the bone bbq beef ribs using slightly higher temperatures and less cooking time. Recipe by Meiko Temple. Learn more about why Meiko grills here.


4 ½-5 lb beef plate ribs (two 3 bone racks)

¾ cup beer or water

¼ cup hickory liquid smoke

½  cup Worcestershire sauce

¼ cup kosher salt

¼ cup black pepper

2 tablespoons garlic powder

2 tablespoons onion powder

KC-style BBQ sauce:

2 ¼ cups (20 oz) ketchup

⅓ cup packed dark brown sugar

5 tablespoons apple cider vinegar

1 ½ tablespoons Worcestershire sauce

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground cumin

½  tablespoon chili powder

1 1/2 teaspoons kosher salt

1 teaspoon celery seeds

1 teaspoon liquid smoke

1/2 teaspoon cayenne pepper

1 bay leaf

1 tablespoon unsalted butter (optional)

1 cup beer or water (optional)


Pre Baking Ribs

Prepare ribs by trimming the silver skin off the top of ribs.

Place the ribs on a large baking pan(s) or sheet pan(s) meat side up. In a medium bowl whisk together ¾ cup beer, liquid smoke, and Worcestershire sauce. Pour half the marinade over the ribs, flip, then pour the other half of the marinade over the ribs.

In a separate small bowl whisk together the kosher salt, black pepper, garlic powder, and onion powder. With bone side up, liberally season with half the spice blend. Flip to meat side up and liberally season all over with the remaining spice blend. Massage the spices into the ribs to ensure they stay coated. Let ribs sit out for 1 hour.

Preheat the oven 300 degrees F. Tightly cover the pan with parchment paper followed by aluminum foil. Transfer to the oven for 3 hours.

Preparing BBQ Sauce

In a large saucepan over medium heat add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, cumin, chili powder, kosher salt, celery seeds, liquid smoke, cayenne pepper, bay leaf, ¾  cup beer and stir to combine.

Once sauce begins to simmer reduce to low and cook for 25 minutes covered. Remove from the heat every 5 minutes to stir so that sauce doesn’t stick to the sides, then return to the heat.

Remove from the heat and discard the bay leaf. Add 1 tablespoon unsalted butter and remaining beer (depending on your preferred consistency) and whisk until melted and combined. Let cool and refrigerate in an airtight container until ready to use.

Grilling Ribs

Begin setting up grill for two-zone heating (direct & indirect heat) with 30 minutes remaining on the oven timer.

If using a gas grill  set up two-burner zones. Preheat one side of the grill to medium (325 degrees F). Keep the other side of burners off.

If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into your grill. Top off with more charcoal. When all the coals have turned gray but are still very hot, after about 15 minutes, your grill should be ready. (Grill thermometer should read about 400 degrees F). Then, scoot the coals to one side, leaving the other side empty. Replace the cooking grate and cover the grill. Regulate the dampers to maintain a steady heat between 300-400 degrees F.. If it drops lower you can add more charcoals.

Remove the ribs from the oven and carefully remove both the foil and parchment paper – reserve the pan juices for basting. Place the ribs on the indirect heat side of the grill, bone side down, cover with lid, and grill for 2 more hours (up to 4 hours – see note on temperature below). Baste the top of ribs with reserved pan juices, every 30 minutes and cook until ribs are tender.

Discontinue basting and begin brushing with bbq sauce for the last 30 minutes of grilling. Add bbq sauce every 15 minutes (2 times).  Remove ribs from the grill and allow them to rest for 30-60 minutes. Slice between the bone into individual ribs and liberally baste each rib with more bbq sauce and serve.


  1. If your beef ribs still have silver skin attached, use a sharp filet knife to trim.
  2. Oven Heat: Preheat oven 300 degrees F
  3. Grill Heat: Preheat gas grill 325 degrees F, charcoal grill to 400 degrees F.
  4. Set up the grill for two-zone grilling. One side (with coals/smoke wood below) for direct heat and the other side for the meat over indirect heat.
  5. Since the thickness of the ribs can vary it’s best to cook to temperature, not exact time. Cook until meat reaches a consistent internal temperature of 200-210 degrees F (after the oven, approximately 2 hours on the grill). Meat should be tender but if still tough continue to cook until tender. This temperature ensures tender, moist meat by melting the fat and collagens that makes them tough.
  6. If using a charcoal grill you will have to regulate the dampers and maintain a steady heat between 300-400 degrees F.
  7. You can use a basting brush to baste the tops of ribs with reserved pan juicers or add the pan juices to a spritzer bottle.
  8. Ribs should be added to the grill meat side up and bone side down. Do not flip them.
  9. Allow ribs to rest for at least 30 minutes before slices to preserve juiciness.

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