AUTHENTIC TEXAS-STYLE SMOKED BEEF RIBS RECIPE
You don't have to travel to Texas to have mouthwatering smoked beef ribs thanks to AmazingRibs.com's BBQ beef ribs recipe and video!
Provided by Kris Coppieters
Categories Dinner Main Course
Time P1DT10h20m
Number Of Ingredients 3
Steps:
- Prep. Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.
- Salt the meat in advance, up to 24 hours. This is called dry brining and it is important for water retention (juiciness) and flavor enhancement. Just before cooking, wet the surface of the meat lightly with water and flavor the meat with my Big Bad Beef Rub. Most commercial rubs are primarily salt: avoid them. While you may be tempted to use my recipe for Meathead's Memphis Dust, don't: it's perfect for pork, but too sweet for beef. Sprinkle the beef rub on the tops and sides, and coat the meat generously.
- If you wish, you can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F (54.4°C), medium rare. But at 165°F (73.9°C) the meat is pasteurized through and through and you will be cooking this cut to more than 200°F (93.3°C).
- Fire up. Setup your cooker for indirect cooking and preheat to 225°F (107.2°C), hot enough to kill bacteria but not too high to evaporate all the moisture.
- Put the meat on the indirect heat side of the grill, bone side down, and add the wood. Oak is traditional in Texas and it makes sense because it is mild, but other woods work fine. I like cherry. As always, go easy on the wood. Too much smoke will ruin the meal. Add no more than 2 to 4 ounces (56.7 to 113.4 g) on a tight cooker, double that if it leaks a lot. Put the lid on. You will not need to add more wood and you will not need to turn the meat over.
- The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1"- (2.5 cm-) thick meat should hit 203°F (95°C) in about 5 hours; 1.5-inch (3.8-cm) thick meat should hit 203°F (95°C) in about 7 hours; and 2-inch (5.1-cm) thick meat should hit 203°F (95°C) in about 10 hours.
- Despite what you may read elsewhere, skip the Texas crutch. Wrapping it in foil or butcher paper can turn it to pot roast.
- Once fully cooked, skip the BBQ sauce if you're going for authentic Texas smoked beef ribs. If you must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop Sauce.
Nutrition Facts : Calories 360 kcal, Carbohydrate 2 g, Protein 41 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 122 mg, Sodium 863 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
INSANE OVEN BEEF RIBS
The most unbelievable, easy to make beef ribs ever, man.
Provided by MELISSACK
Categories Main Dish Recipes Rib Recipes
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
- Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
- Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.
Nutrition Facts : Calories 1076.7 calories, Carbohydrate 21 g, Cholesterol 124.1 mg, Fat 91.5 g, Fiber 0.6 g, Protein 31.1 g, SaturatedFat 28.5 g, Sodium 1676.8 mg, Sugar 12.6 g
SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS
Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.
Provided by Scott David Hibbard
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 300 degree F (150 degrees C).
- Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
Nutrition Facts : Calories 1028.8 calories, Carbohydrate 52.8 g, Cholesterol 234.2 mg, Fat 68 g, Fiber 2 g, Protein 50.2 g, SaturatedFat 23.3 g, Sodium 1719.5 mg, Sugar 46.4 g
AMAZING RIBS
This is an adapted family recipe. It is a lot of work, but worth the effort. If you do not have a slow cooker, you can bake the ribs for 2 to 3 hours, covered, in the oven.
Provided by Scotty
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h10m
Yield 12
Number Of Ingredients 6
Steps:
- Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
- Meanwhile, preheat an outdoor grill for high heat.
- Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
- Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.
Nutrition Facts : Calories 524 calories, Carbohydrate 33.7 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 10.9 g, Sodium 1034.2 mg, Sugar 21.7 g
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
10 BEST BEEF RIB RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
RIBS FANTASTIC
This is a simple, yet tasty recipe that uses beef short ribs. The longer cooking time is definitely worth the wait. The sauce is excellent. Serve with baked potato and fresh sweet corn on the cob.
Provided by Dave the Chef
Categories Main Dish Recipes Rib Recipes
Time 3h30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.
- Bake in preheated oven for 3 hours, or until tender.
Nutrition Facts : Calories 1942.6 calories, Carbohydrate 47.2 g, Cholesterol 344.7 mg, Fat 164.6 g, Fiber 0.9 g, Protein 66.8 g, SaturatedFat 71.5 g, Sodium 912.1 mg, Sugar 42.2 g
THE BEST BONELESS RIBS
These are the best tasting beef ribs I have ever had in my entire life. This recipe was given to me by a dear friend, which was passed on to her in her family. I usually double this recipe when I make it. It's great in the oven or in the crockpot! I like to use the boneless beef spare ribs.
Provided by Chef Chelle in PA
Categories Meat
Time 2h5m
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large pot and bring to a slow boil. Simmer for 45 minutes.
- Double wrap ribs in aluminum foil, place in a 9x13-inch baking dish and bake for 1 1/2 hours in a 350°F oven.
- Remove ribs from the aluminum foil.
- Place ribs and sauce in a roaster and bake uncovered for 45 minutes in a 350°F oven.
Nutrition Facts : Calories 481.2, Fat 1.8, SaturatedFat 0.1, Sodium 2796.6, Carbohydrate 100.5, Fiber 5, Sugar 88, Protein 6
THE MOST AMAZING TASTING RIBS IN THE WORLD!
I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. But slow cooking them over live fire just seems to add something that you can't get anywhere else! If you've got the time, and they're done right, you are going to love these!
Provided by Chef Ryoni
Categories Pork
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a small bowl mix rub ingredients.
- Season ribs all over, putting more on the meaty side than on the bone side. Do not press spices into the meat. Put ribs in a rib rack all facing the same direction.
- Make sure the charcoal in your barbecue covers no more than 1/3 of the grate. Place a large disposable drip pan on the other side of the charcoal grate. Fill the pan about half way with warm water.
- Drain 1 hand full of hickory chips and place them on top of the charcoal. Put the cooking grate in place. Place the rib rack over the drip pan as far from the charcoal as possible, with the bone sides facing the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for about one hour. Maintain temperature between 250°F and 300°F by opening and closing the top vent. Meanwhile, make the sauce and the mop.
- In a small saucepan mix the barbeque sauce ingredients. Simmer for a few minutes over medium heat, and then remove the sauce pan from the heat.
- In another small saucepan mix the mop ingredients. Simmer over medium heat for a few minutes to melt the butter, and then remove the saucepan from the heat.
- After the first hour of cooking add 8 - 10 charcoal briquettes and the remaining handful of hickory chips (drained) to the fire. At the same time lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you mop the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time maintain the temperature at 250°F - 300°F by opening and closing the top vent.
- After another hour of cooking add 8 to 10 more briquettes to the fire. Remove the ribs from the rib rack, spread them over a clean work surface, and based them generously with the mop sauce. You may add 2 more tablespoons of barbecue sauce to the mop sauce if you wish. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also, reposition any ribs that appear to be cooking faster to the back of the rib rack, farther from the charcoal. Let the ribs cook for a 3rd hour. During that time, maintain temperature of 250°F - 300°F.
- After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours. Not all racks will cook in the same amount of time. Baste the ribs with the barbeque sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a baking sheet and tightly cover with aluminum foil. Let rest for 10 - 15 minutes before serving. Serve warm with the remaining sauce on the side.
Nutrition Facts : Calories 327.1, Fat 8.2, SaturatedFat 4, Cholesterol 16.2, Sodium 4832.5, Carbohydrate 63.2, Fiber 4.5, Sugar 42.7, Protein 3.1
SCOTT HIBB'S AMAZING WHISKEY GRILLED BABY BACK RIBS
This is really an amazing baby back ribs recipe! I found it about a year ago at another recipe site and have been making it ever since.
Provided by Chippie1
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 300°F (150°C).
- Cut each full rack of ribs in half, so that you have 4 half racks.
- Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
- Wrap each half rack in aluminum foil.
- Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat.
- Cook and stir the onions in oil for 5 minutes.
- Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
- Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
- Bring mixture to a boil, then reduce heat.
- Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
- Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes.
- Remove the racks from the foil, and place on the grill.
- Grill the ribs for 3 to 4 minutes on each side.
- Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
AWESOME RIBS FOR PORK OR BEEF
This is an awesome and easy-to-make rib recipe. I always thought it was my mother's creation, but a few years ago I found a very similar version in a 1950s Better Homes and Gardens Cookbook. We'll never know who made it first. My mother was a home economist, and a goddess of recipes -- I should post more of her gems. Anyway, I usually make this with pork ribs (almost any cut), but also discovered that it was great for beef ribs. That was when I lived in Syria and pork was hard to get. The first time I ordered ribs from the Syrian butcher, he proudly and kindly cut out the ribs. Bummer. By the way, don't be put off by the number of steps. This is really easy to make.
Provided by Leggy Peggy
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut ribs into individual ribs, and place all the pieces in large roasting pan.
- Scatter the thickly sliced onions over the ribs.
- Sprinkle lemon juice over the ribs.
- Bake for one hour in an oven that has been pre-heated to 350 degrees.
- Pour off ALL the fat and juice that has accumulated.
- In the meantime, make the sauce.
- To make the sauce, combine the last five ingredients in a saucepan, and cook (boil) for 20-25 minutes. Stir frequently. You want the sauce to cook down and thicken up.
- Dip cooked ribs into the sauce, and place in roasting pan. It's best if you make a single layer of ribs at this stage so, if necessary, use more than one pan.
- Dip cooked onions into sauce, and scatter over ribs.
- At this stage, you can refrigerate the concoction (covered with cling wrap) for a day or two -- so the flavours can really meld.
- Cook ribs a second time-for 30-60 minutes-in an oven that has been pre-heated to 325°F If you have refrigerated the concoction, take out of the fridge at least two hours before the second cooking. Thanks to Heystopthatnow for alerting me to the fact that I had omitted a cooking time for this step.
- Before the second cooking, baste the ribs. Then baste them again every 10 minutes. You want the ribs to be saucy.
- Serve with corn cobs, baked potatoes and salad. Garlic bread is nice, too.
WAYNE'S FAMOUS BEEF RIBS
Delicious, fall off the bone Beef Ribs with a tangy, sweet sauce, smoked on the barbecue, this is my Husband's much sought after recipe for Beef Ribs.
Provided by Leslie
Categories Sauces
Time 3h40m
Yield 8-10 ribs, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place ribs in a large pot of water and simmer covered for approx 3 hours or until tender.
- These ribs will be smoked on the grill, so you will need to soak approximately 1/2 cup of oak or wood chips in water now, until you are ready to grill.
- Mix sauce with brown sugar, molasses and curry powder. Remove ribs from pot and baste with sauce.
- Pre-heat barbecue grill to medium-low and add oak chips to coal, or under grill, and place ribs on grill.
- Grill approximately 15 minutes per side with lid down to smoke.
- Baste ribs periodically with more sauce while grilling.
- Enjoy the most succulent beef ribs you have ever had!
Nutrition Facts : Calories 38, Fat 0.4, SaturatedFat 0.1, Sodium 193.3, Carbohydrate 8.3, Fiber 0.3, Sugar 5.6, Protein 0.4
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- Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted.
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