Beef Ribs
13 July, 2024
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Beef ribs
Beef ribs are a flavorful and meaty cut of beef taken from the rib section of the cow. There are two main types of beef ribs: short ribs and back ribs. Each type has its own unique characteristics and is used in different culinary preparations.
Ingredients
- 4 pounds beef back ribs or short ribs
- 2 tablespoons olive oil
For the Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper optional, for heat
- 1 teaspoon ground cumin
For the Barbecue Sauce:
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
Prepare the Ribs:
- Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off.
- Rub the ribs with olive oil to help the dry rub adhere.
Make the Dry Rub:
- In a bowl, mix together all the dry rub ingredients until well combined.
- Generously apply the dry rub to the ribs, pressing it into the meat. Ensure all sides are covered.
Preheat the Smoker:
- Preheat your smoker to 225°F (107°C). Use a mix of hickory and oak wood chips for a robust flavor.
- If using an oven, preheat to 275°F (135°C).
Smoke the Ribs:
- Place the ribs in the smoker, bone side down.
- Smoke for about 4-6 hours, or until the internal temperature reaches around 195°F (90°C) and the ribs are tender.
Make the Barbecue Sauce:
- While the ribs are smoking, combine all the barbecue sauce ingredients in a saucepan.
- Simmer over medium heat for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Adjust seasoning to taste.
Finish the Ribs:
- About 30 minutes before the ribs are done, brush them with the barbecue sauce.
- Continue smoking for the remaining time to allow the sauce to set and create a sticky glaze.
Rest and Serve:
- Once the ribs are done, remove them from the smoker and let them rest for about 10-15 minutes.
- Slice between the bones to separate the ribs.
- Serve with additional barbecue sauce on the side.
Oven Adaptation:
- If you don’t have a smoker, you can cook the ribs in the oven.
- Preheat the oven to 275°F (135°C).
- Place the ribs on a baking sheet lined with aluminum foil.
- Cover the ribs with another sheet of foil, sealing the edges.
- Bake for 3-4 hours, until the ribs are tender.
- Remove the top foil, brush the ribs with barbecue sauce, and return to the oven for another 30 minutes to set the glaze.
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