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Beef ribs recipe

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.
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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.