grilled beef back ribs


  • 4 Rack (2 lb each) center-cut beef back ribs

  • 1 Cup red wine

  • 1 Cup olive oil

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon Dijon mustard

  • 1 1/2 Teaspoon salt

  • 1 Teaspoon coarse ground black pepper

  • 3 Clove garlic, minced

  • 1 Small onion, diced

  • 1 bay leaf, coarsely crumbled

  • As Needed Your Favorite Prime Rib Rub




If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.


Put the ribs in a nonreactive pan large enough to hold them (alternatively, use a large resealable plastic bag).


For the Marinade: Combine the wine, olive oil, Worcestershire sauce, Dijon mustard, salt and pepper in a bowl, and whisk to combine. Stir in the garlic, onion and bay leaf.


Pour the marinade over the meat, turning the racks to coat. Cover and refrigerate for several hours and up to overnight.


Turn the racks several times so the meat is evenly marinated. Remove the ribs from the marinade and remove any solids.


Season both sides of ribs with Z Grill Prime Rib Rub.


When ready to cook, set Z Grill temperature to 250℉ and preheat, lid closed for 15 minutes.


Arrange the ribs on the grill grate, bone side down. Cook for 2 to 2-1/2 hours or until tender. Serve immediately. Enjoy!