BBQ Beef Ribs are a best friend of summer barbecues. Tender meat falling off the bone mingles with seasonings and herbs for an unforgettable bite. We pair it with a flavorful caramelized onion purée, blistered shishito peppers, and roasted fingerling potatoes.

Beef raised locally with respect and care for the herd is better for you, the environment, and the local economy. Sources like these offer the chance to support family initiatives … and improve what’s on your table. Chef Kevin’s recipe for BBQ Beef Ribs builds flavor into the beef ribs with caramelized onion purée. Yes, it takes more time than opening a bottle of store-bought sauce.  But the delicious results justify the effort. A chilled bottle of Grenache (yes, that is a red wine, and it can be chilled in summer) will complement the fats and flavors of the beef. You’ll find yourself making this dish more than once this summer.

Should I Use a Charcoal or Gas Grill for These BBQ Beef Ribs?

For our BBQ beef ribs, the choice between a charcoal and a gas grill really comes down to you. Charcoal grills are fantastic for giving that deep, authentic smoky flavor. They can also achieve higher searing temperatures if you want to develop a crispy bark. However, charcoal grills take more time to heat up and maintaining a consistent temperature can be more challenging. Gas grills, on the other hand, are great for convenience and precise temperature control. You get consistent cooking without constant monitoring. The downside is they don’t naturally produce the same intense smoke flavor as charcoal. But you can always use a smoker box with wood chips to achieve that.

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

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