BBQ BEEF RIBS RECIPE | THE NEELYS | FOOD NETWORK
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Total Time 11 hours 20 minutes
Prep Time 5 minutes
Cook Time 3 hours 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
- Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
- For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
- For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
- Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
BEEF SHORT RIBS | RED MEAT RECIPES | WEBER BBQ
Beef Short ribs cooked low and slow transform into tender, sweet, savoury and delicious meat. With only a couple of ingredients, you will be blown away with the amount of flavour that these ribs have.
Categories Red Meat
Total Time 110 minutes
Prep Time 10 minutes
Cook Time 1
Yield 6 servings
Number Of Ingredients 3
Steps:
- Remove the excess layers of the membrane from the back of the ribs (leaving a single layer of membrane attached). Trim the excess fat/ silver skin off the top. In a small bowl, combine the salt and pepper. Gently massage the salt and pepper into the ribs.
- Prepare the smoker for indirect cooking over very low heat (110°C to 130°C). Refer to your handbook for further instructions. Add two to three hickory or mesquite wood chunks to the charcoal.
- After 10 minutes, smoke should be visible coming from the top vent. Place the ribs on the cooking grill and close the lid. Cook the ribs over indirect very low heat until the meat has reached an internal temperature of approximately 95°C, 8 to 10 hours.
- Remove the ribs from the smoker and wrap the ribs in aluminium foil. Rest for 30 minutes before slicing and serving.
Nutrition Facts : Calories calories
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