HOW TO BBQ BEEF RIBS RECIPES

Steps:

• Prepare smoker for indirect cooking at 250-275°F using a neutral wood like apple, cherry or pecan.
• Trim fat and silver skin from the meaty side. Remove membrane from bone side.
• Mix rub ingredients together and set aside.
• Coat ribs in a mustard, olive oil or even hot sauce.
• Apply rub evenly being sure to get plenty on the sides.
• Place bone side down on pre-heated smoker.
• Smoke for between 6 - 10 hours between 250° - 275°F
• You can give the ribs a spritz of apple juice after about 3 hours if the edges are starting to burn (apple cider vinegar or water work as well)
• Remove the ribs from the smoker when your temperature probe reads 203 - 210°F and wrap in aluminum foil or butcher paper and leave to rest for at least an hour wrapped in old towels in a cooler.
• Slice the ribs and serve with beans and coleslaw

Steps:

• 1. Preheat the oven to 100ºC/212ºF/gas ¼.
  2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
  3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
  4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
  5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
  6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
  7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
  8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
  9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.