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  • The Kid

Amazing BBQ Beef Ribs


Summer, sun, patios, good tunes, and BBQ. A few of my favourite things! Believe it or not, I have eaten beef ribs a few times but never attempted to cook any. With an event coming up where I will be making some, I figure it would be best to try making some before serving it to the masses!


My butcher carved up some nice meaty ribs for me, and home I went to experiment. One thing I always tell anyone who is going to make ribs, take off the membrane on the underside of the rack (or ask your butcher to do it) before any next steps. Ever had a piece of rib that you have to yank on with your teeth as you bite through it? That's what happens when you don't remove it, so take the 30 seconds and get it off!




Everyone has their own ingredients they like to put into their rub when doing a rib, pork butt, or any other BBQ meat really. One thing they all agree on, is to do a rub, and let it marinade on the meat for a while before cooking. The flavours from the spices in the rub will infuse themselves into the meat, and will also help it tenderize (depending on the spices used). Most also like to keep their rubs secret, but hey, I believe sharing is caring on this blog! I made a dry rub of mustard powder, chipotle powder, smoked sea salt, pepper, garlic powder, espresso, brown sugar and applewood spice. Once I covered the ribs in the rub, I wrapped it in plastic and let it sit in the fridge for 3 hours.


Once the ribs arer ready to go, it's time to get cookin'. I wish I had a smoker (my birthday is in June and I think I see one in my very near future....), but at the moment I don't, so I used the oven and BBQ method. I cooked these ribs at 275F for 3.5 hours, wrapped in aluminum foil in the oven, then transferred them to the BBQ, on indirect heat (set between 300-325F) for another hour, saucing often.




I love the flavour of smoke in my BBQ meats, especially ribs. If you also don't have a smoker right now, don't worry, you can still get some of that great smoke flavour into your meat another way. In addition to using a smokey BBQ sauce, I like to use some smoking pucks I found at the local bbq store. You simply fill them with the wood chips of your choice, and place them directly on the burners that are lit. An added bonus is that the lids have directional vents, which allow you to point the smoke directly at the meat. Also, when doing this, try not to open the lid of the BBQ more than you absolutely need to, to allow the smoke to remain inside.


When the ribs are done, take them off the grill and serve them as a rack, or you can cut them up and serve as individual ribs. The result should be meat that literally melts in your mouth, and leaves all the bones clean. Serve them with your favourite sides. I went with red potato mash with cheese, coleslaw (Moishes Creamy Coleslaw from Montreal), grilled zucchini, and a couple grilled pieces of bread. I had to tap out, and ended up with such a food coma that I passed out on the couch while watching the hockey game not too long after.


I'd say these ribs were a success and I'm feeling great about serving them next weekend at the Oven Brothers event! Give them a try at your next BBQ with friends, or have them for dinner tonight. Either way, pour yourself a drink, crank up the tunes, and enjoy the sunshine while they cook!


- The Kid


INGREDIENTS

1 Rack Beef Ribs


Dry Rub

1/2 tsp dried mustard

1 tsp chipotle powder

1 1/2 tsp smoked sea salt

1/2 tsp ground black pepper

2 tsp garlic powder

2 tsp ground espresso

1/4 cup brown sugar

1 tsp smoked applewood spice


DIRECTIONS

1. Remove membrane from underside of the ribs (if not already done). Combine all dry rub ingredients and cover the ribs completely with the rub, massaging it into the meat, and making sure it's applied on all sides.

2. Wrap the ribs in plastic wrap and place in the fridge for 3+ hours.

3. After the ribs have marinated, remove from fridge and preheat oven to 275F. Line a baking sheet with 2 layers of aluminum foil. Place the ribs on the baking sheet, meat side down, then cover with aluminum foil and seal the edges.

4. Place ribs on middle oven rack and cook for 3.5 hours

5. Preheat BBQ to 300-325F. Brush sauce over ribs and place on the grill, on unlit burner.

6. After 30 minutes, fill your smoking pucks with wood chips and place on the lit burners with vents pointed at the ribs. Sauce the ribs again.

7. After another 30 minutes, sauce the ribs once more, and leave on for 5 minutes. Remove from grill and serve.


ENJOY!



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