Grilled Beef Ribs Food

MIKE MILLS' BEEF RIBS

Steps:

• Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.
• Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.
• Sprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.
• Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite.
• Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.
• Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.

BBQ BEEF RIBS

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.

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
• Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

BEST-EVER GRILLED RIBS

Steps:

• Preheat a grill (charcoal or gas) to 300˚, with the coals or flames only under one half of the grill.
• For the spice rub: In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne (if using) to combine.
• Place the rack of ribs on a large sheet tray and remove the membrane from the underside of the ribs. Rub the vegetable oil all over both sides of the ribs, then sprinkle evenly with the spice rub.
• Place the ribs on the sheet tray, with the curves of the bones facing down. Add the chicken stock and vinegar to the tray. Wrap the tray tightly with aluminum foil and place on the grill over the side with no coals/flame. Cook over indirect heat until the internal temperature of the ribs reads 180˚ to 190˚, about 80 to 90 minutes.
• Increase the grill temperature to 375˚ and oil the grill grates well. Transfer the ribs directly over the grill grates and brush the tops with the BBQ sauce. Cover and cook for 5 minutes. Carefully turn the ribs over and baste the other side with the BBQ sauce. Cover again and cook for an additional 5 minutes. Continue basting and turning the ribs until the BBQ sauce has created a sticky coating and the ribs are charred in spots, 10 to 20 minutes longer.
• Transfer the ribs to a cutting board, cut into pieces and serve.

GRILLING BEEF RIBS RECIPE

Steps:

• Combine rub ingredients until well-blended.
• You can store the mixture in an air-tight container in a cool dry location for future use.
• Mix the basting sauce ingredients well. Notice how your basting sauce complements the ingredients in your rub.
• Soak your chosen flavored wood chips for 15 minutes, then drain.
• Bundling the wood is what will cause smoldering to produce that coveted smoke.
• You can accomplish that with two methods.
• A smokebox is simplest. You can also create a smoke bomb without too much effort.
• Clean the beef ribs by trimming excess fat and meat around the edges.
• Do not remove any of the fat that would sit between the ribs if they were together.
• You need that to assist with keeping your beef ribs succulent.
• Remove any of the tough thin membranes you encounter.
• Run the trimmed ribs under water and pat dry.
• Lightly coat your ribs but do not overseason.
• Be prepared to move your ribs to the grill within 10 to 20 minutes of applying the spices.
• Any longer than an hour and any rubs will begin to change the texture of the meat.
• Some accept this for additional flavoring.
• Place your metal drip pan under the area rack where you will cook the ribs.
• This will be over the unused burner for indirect heating.
• Pour a shallow layer of water in the pan.
• You can also use apple cider for additional flavoring.
• Preheat your grill to the desired setting.
• For beef ribs, you want your grill set at 200 degrees Fahrenheit.
• Place your grill thermometer so you can more readily keep on top of what is happening inside the grill.
• You are going to use an indirect grilling method. If you only have two burners, only turn one on.
• When you have three burners, the most efficient way to work them is to leave the center off and turn the other two on.
• Place your smoke bomb or smoker box over direct heat right on the cooking grate.
• Allow the grill to come up to your desired temperature.
• Place your beef ribs bone-side down on the grill opposite to the heat source if you have two burners and in the center if you have three.
• Allow ribs to cook undisturbed with the lid closed for 30 minutes.
• This keeps both heat and smoke inside the grill.
• Adjust your grill so the temperature stays between 200 and 225 degrees Fahrenheit.
• Baste or "mop" your ribs every half hour.
• This is your opportunity to also quickly turn them to ensure they are cooking evenly.
• An alternative to basting: How to Cook Ribs on Gas Grill in Foil
• Whether you use apple juice or cider or butter and raw sugar, this step will alleviate any doubts about flavor, juiciness, or tenderness.
• Cook ribs for 30 minutes at 300 degrees Fahrenheit.
• Remove your ribs from the grill and place them on a sheet of aluminum foil.
• Tip-up the edges of the foil to create a makeshift dish. Pour apple juice over the ribs and wrap tightly in the aluminum foil.
• Place the wrapped ribs back on the grill and close the lid.
• Increase the heat to 375 degrees Fahrenheit so the apple juice boils, tenderizing the ribs in the process.
• Unwrap the ribs after 30 minutes of cooking, placing them back on the grill.
• Turn your heat back down to 300 degrees Fahrenheit.
• This greatly speeds up your cooking process, so look for your ribs to be ready in another 15 to 30 minutes.
• In this low and slow method, your beef ribs will take six to eight hours to cook.
• You may see the fleshy part start to loosen from the bone as they reach the end.
• Use your tongs to see how tender they are.
• You can also cut into the meat to make sure there is no pink remaining.
• If your ribs are in a rack, you can twist the center rib. If it comes away from the meat easily, your ribs are ready.
• Ribs are not the most practical cuts into which to try to insert a probe.
• Some areas are pretty thin. Temperature measurements near the bone do not tell you about meat in the center of the rib.
• However, where meat thermometer placement may be tricky, toothpicks work like a charm.
• When ribs are ready, a toothpick should slide easily in and out of the flesh between the bones.
• If your rack of ribs is till intact, allow them to rest under tented aluminum foil for 15 to 20 minutes before slicing.

GRILLED MOROCCAN BEEF RIBS

Steps:

• In a small bowl mix spices together to for a paste.
• Pour paste over ribs and use a pastry brush to coat thoroughly.
• Place in refridgerator for 2 - 8 hours before grilling.
• Add 1/4 - 1/2 ts chilli powder, or cayenne pepper if you would like you ribs spicy!

GRILLED TENDER JUICY BONELESS BEEF RIBS

Steps:

• In a small bowl, whisk together the soy sauce, vinegar, broth, Tabasco sauce and honey. Place the ribs in a zip-top bag. Pour the marinade inside and rub to coat. Seal the bag and let marinate at least 4 hours.
• Heat the grill to high. Place the ribs on direct heat and sear on each side for five minutes. Discard the extra marinade.
• Move the ribs to indirect heat (For a gas grill, turn the heat off on one side and move the ribs to that side. For a charcoal grill, push the coals to one side and move the ribs to the side with no coals.). Close the lid and grill for 30 minutes.
• Wrap the ribs in foil and continue grilling for 2 hours. The internal temperature of the grill should be kept at 275 degrees.
• Open the foil pouch and place the ribs on a platter. Pour the broth from the foil pouch over the ribs and serve.

TENDER SLOW-GRILLED BEEF RIBS

Steps:

• Gather the ingredients.
• In a medium bowl, combine the wine, soy sauce, vegetable oil, barbecue sauce, if using, thyme, salt, pepper, and garlic. Mix well.
• Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. Make sure the ribs are evenly coated.
• Cover with plastic wrap and refrigerate for 2 to 6 hours. Bring the ribs to room temperature before grilling.
• Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to 250 F. When the grill is hot, remove the ribs from marinade and place on the cool side of the grill to cook indirectly. Discard the marinade. Close the lid and cook until the ribs are tender, turning every 15 minutes, about 3 hours depending on meatiness of the ribs.
• You can apply barbecue sauce during the last 15 minutes of cook time if you like. Make sure to keep a close eye on the ribs so they don't burn.
• Once ribs reach an internal temperature of 165 F (make sure to check several ribs), remove from heat and serve.