Thin Sliced (Korean Style) Barbeque Beef Ribs
Barbeque beef ribs are one of those barbeque dishes that you don’t get very often but it’s always exceptional when done well. We decided to try a different cut of beef rib that is not that common but when available it is great on the grill.
We wanted to follow our smoker barbeque theme with this recipe. Instead of using the dedicated smoker we used our old standby kettle grill which actually does a better job of cooking this dish.
Set the grill up for indirect heat by placing the charcoal on both sides of the grill. We used Hickory chunks for smoke.
Place an aluminum drip pan in the middle (this is optional because the beef ribs don’t produce a lot of drippings). Use about 2 pounds of beef ribs sliced 1/4 inch thick.
- 3 tablespoons of chili powder
- 2 tablespoons of kosher salt
- 1 tablespoon garlic salt
- 2 tablespoons of black pepper
- 1/2 teaspoon cayenne
- 1 teaspoon paprika
- Wash each of the pieces and pat dry.
- Spread the ribs on a pan and let the beef come to room temperature.
- Sprinkle the rub all over the ribs and massage into the meat.
- Let the charcoal burn to a light ash before placing the meat on the grill.
- Place each slice in the middle of the grill and replace the lid.
- Cook the beef ribs approximately 40-45 minutes.
- Check the meat at the 20 minute mark. It should be a toasty brown.
- When it pulls apart with a slight tug you know it’s done.
- Serve with your favorite barbeque sauce on the side.