BBQ BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 11h20m
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.
BBQ BEEF
Super easy BBQ for those tailgate football parties. Can cook while you sleep and be ready to head out to the game! Great comfort food for these cool fall days.
Provided by LAURIE
Categories Lunch/Snacks
Time 8h15m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except pickle relish and lemon juice in crockpot.
- Cook on low 7-8 hours.
- Mash with a potatoe masher until meat is no longer chunky and slightly shredded.
- Stir in pickle relish and lemon juice.
- Serve on toasted buns as a sandwich or we like it over mashed potatoes.
Nutrition Facts : Calories 488.3, Fat 30.1, SaturatedFat 11.8, Cholesterol 118, Sodium 912.8, Carbohydrate 22.7, Fiber 1.2, Sugar 13.4, Protein 31.8
OUR FAVORITE BBQ BEEF
After making this recipe twice, I lost it. Because I thought I got it here I spent a lot of time searching zaar but could never find quite the right recipe. When I did finally find my original copy, it was from a different site! (I believe it was from cook.com but I have lost it again. Thank goodness I had already copied it elsewhere! lol) My family LOVES this recipe, my husband says this is the only bbq beef to make from now on. It is especially good topped with cole slaw but wonderful plain as well! (the servings is a guess, it just depends on how much meat you like on your sandwich!)
Provided by their_mom
Categories Lunch/Snacks
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Mix all ingredients (except Roast) in a bowl.
- Place Roast in a shallow baking dish, just big enough to hold Roast and sauce).
- Pour sauce over Roast.
- Bake for 3 hours.
- Slice or shred.
- Serve on buns (with or without cole slaw! ;) ).
- *the original recipe does not call for it but I have found that it is helpful to periodically spoon some of the sauce back over the top since you do not cover it at all.
- *I have also tried this in a crock pot set on low for roughly six hours. The roast came out much more tender and easier to shred but, because they trap the liquid, the sauce was much too runny for our taste.
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