BBQ Beef Recipes

Platinum Grilling with Shaun O’Neale | Episode 3 – BBQ Beef Ribs | Pit Boss Grills

Welcome to Platinum Grilling with Chef Shaun O’Neale, winner of Master Chef Season 7. Each week we will be bringing you elevated recipes and cooking techniques, all cooked on Pit Boss Platinum Series Grills. In this episode, Shaun is showing us how to make BBQ Beef Ribs on his Platinum Series Lockhart grill.

Ever wonder what beef ribs you like more? Try this recipe to find out if you are a back rib or a short rib kind of guy or gal.

Difficulty: Easy
Prep time: 30 minutes
Cook time: 6 to 7 hours
Serves: 4

1 rack beef back ribs
2 whole bone short ribs
1/4 cup mustard
1/2 cup brown sugar
1/2 cup Pit Boss Original Beef and Brisket Rub

Boss BBQ Sauce
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
4 teaspoons Pit Boss Original Beef and Brisket Rub, divided
5 cloves garlic, minced
1 cup brown sugar
2 cups ketchup
2 cups apple cider vinegar
1/2 cup molasses
1/2 cup dijon mustard
1/2 cup honey
1/4 cup hot sauce
1/4 cup chipotle paste
1/4 cup Worcestershire
Salt and pepper to taste
1 teaspoon red chili flake

Cooking Instructions:
1. To make the beef ribs: Preheat your Pit Boss grill to 225 degrees with the heat shield closed. Place the ribs on a cutting board and use a knife to lift the membrane off the back of all the ribs. Coat the ribs with the mustard and season liberally with the Pit Boss rub. Place the ribs on the grill and insert temp probes into each. After about 2 hours flip the beef back ribs and flip the short ribs, Continue to smoke until you reach an internal temp of 200 on the back ribs. These will finish before the short ribs, I like to wrap them in butchers paper with some bbq sauce and some additional seasoning and put them in the upper smoking chamber of the Pit Boss Lockhart to hold. You could always start the back ribs about 2 hours after you start the short ribs.

When the short ribs reach an internal temp of 170 wrap them in butcher’s paper with some of the BBQ sauce and some more of the Pit Boss seasoning and return to the grill with the temp probe inserted. Cook the short ribs to 200 degrees. Crank the grill up to 400 and add the ribs to the grill, coat with BBQ sauce, and grill to lightly char the ribs. Serve.

2. To make the BBQ sauce: Add the extra virgin olive oil to a saucepan on your stove over medium heat and let heat. Add the onions and cook for about 15 minutes or until nicely caramelized, stirring often. Add the garlic and continue to cook for 2 m minutes. Add the brown sugar and cook for about 3 to 5 minutes or until the sugar begins to melt and starts to turn into caramel. Add the ketchup and the vinegar and cook for 5 minutes at a low boil. Add the remainder of the ingredients except for the red chili flake. Lower the heat to the lowest setting and let simmer for about 1 hour. Strain the BBQ sauce and clean out the pan. Return the sauce to the pan and add the red chili flake cook for 5 more minutes over medium heat. Let cool to room temp and serve with the ribs.

Special Tools: Squeeze Bottle, Butcher Paper

Cooking Method: Smoking and Grilling

Cuisine: BBQ

Diet Info: None

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Original of the video here

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