Smoked Beef Ribs With Devil Sauce Food

AUTHENTIC TEXAS-STYLE SMOKED BEEF RIBS RECIPE

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.

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.

MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS

Steps:

• Rinse and dry ribs. Place 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. Liberally season both sides of each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down.
• Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve.
• In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.

TENDER SMOKED BEEF RIBS RECIPE

Steps:

• For indirect cooking, your smoker should be preheated to 250 degrees Fahrenheit. The best smoke for your ribs comes from a hardwood such as hickory or oak.
• Coat your beef ribs with Dijon mustard. Use either your beef rub or the alternative to season both sides of your ribs.
• Put your ribs on your smoker. The insertion of your meat thermometer needs to be in the thickest section of your meat. Make certain you do not touch the bone. Your thermostat alert should be programmed for 203 degrees Fahrenheit.
• Close the lid of your smoker. Your ribs will need to smoke for three hours.
• Put your hot sauce and vinegar into a spray bottle safe for foods. Shake it until it is well mixed.
• After your ribs have been cooking for three hours, spritz them with your mixture about every 45 minutes.
• Keep smoking your beef ribs until the internal temperature reached 203 degrees Fahrenheit. Even though no two racks are exactly the same, this should take eight to ten hours.
• ake your ribs off of your smoker. Wrap them in unwaxed parchment paper, butcher paper or foil. Let them set on a cool surface for about an hour before you begin slicing them into individual ribs.
• Simply serve and watch everyone enjoy.

SMOKED RIB RUB RECIPE

Steps:

• Mix your dry spices together in a small bowl or other container.
• If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
• Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
• Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
• Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
• Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
• This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
• Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
• Fill your smoker halfway with charcoal and light it.
• Close the lid and allow it to start heating up.
• If you're using a thermometer, it should read around 225 degrees Fahrenheit.
• When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
• This gives the wood a chance to start smoking and the new material a chance to burn.
• After another ten minutes or so, you're finally ready to cook.
• Place your ribs meat side up into the center of your smoker and close the lid.
• Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
• You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
• As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
• Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
• Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
• This both flavors the meat and helps keep the outside moist during the long cooking process.
• In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
• If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
• After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
• This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
• Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
• Once the ribs have rested, it's time to eat.

SMOKED BEEF RIBS

Steps:

• Coat the beef ribs with the rub, and preheat your grill to 180° (or the smoke setting) according to factory directions.
• Place on the grill and smoke for 2 hours.
• Turn the heat up to 275°, and cook for another 2 hours.
• Turn the heat up to 325°, baste with barbecue sauce every 10 - 15 minutes for the last hour, or until the ribs are fork tender. The time can vary here depending on your meat.
• Remove, let rest for 10 minutes and serve.

BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!

Steps:

• Preheat oven to 160°C/320°F (all oven types).
• Mix Rub in a small bowl large, enough to fit one rib.
• Press beef ribs into the rub, coating all sides. Shake off excess.
• Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
• Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
• Cover tightly with foil or lid, bake 3 1/2 hours.
• Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
• Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
• Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

SMOKED BEEF BACK RIBS RECIPE

Steps:

• Add all of the dry ingredients to a coffee grinder and grind on the fine grind setting
• Mix the result with a spoon and set aside - this is your rub
• Remove the silver skin from the beef back ribs. If it's stubborn, use the back end of a knife and some paper towels to get started
• Rub the entire surface of the ribs with olive oil
• Generously apply the rub, being sure to get both the top and bottom side of the rack
• Place in smoker and smoke at 225 degrees
• The ribs can be pulled from the smoker when the internal temp of the meat in the thickest part is 200 degrees
• Let the meat rest wrapped in foil and in a cooler for 30 minutes and then enjoy!

BEEF RIBS AND SAUCE

Steps:

• Brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
• While the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
• Place the ribs into a medium size roasting pan, and cover with the sauce.
• Bake at 325*F. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
• Baste with sauce occasionally.
• **NOTE** the sauce ingredients may be doubled if desired for 4 pounds of ribs.

SMOKED BEEF BACK RIBS

Steps:

• Turn on the smoker. Preheat your smoker to 275 degrees F for indirect smoking using oak wood.
• Prep the ribs. Remove your ribs from the package and place them bone side up on a large work surface. Use a butter knife to loosen the membrane attached to the ribs and then pull the membrane away with a paper towel. If the membrane is already removed by your butcher, move on to seasoning.
• Season the beef ribs. Slather the ribs with yellow mustard and then season liberally on all sides with the Beef Seasoning. This step will help the rub adhere to the ribs and create a nice dark bark. If you don't have any beef seasoning on hand, equal parts salt and pepper will do fine.
• Smoke! Place your ribs bone side down on the smoker grates, close the lid and smoke for about 3 hours.
• Wrap the ribs. At this point, you want the exterior of your ribs to have darkened and the bark to have set. If you take a read of the temperature with an internal thermometer, it should be near 165 degrees F. Once the ribs hit this temperature, they are ready to be wrapped. On a large work surface, roll out a large piece of peach butcher paper (foil will also work, but it will soften the bark in the end).
• Smoke again. Place the ribs on the butcher paper and wrap tightly. Return the wrapped ribs to the smoker and continue cooking for approximately 2 hours, but start checking your ribs after 90 minutes of being wrapped (you will be going by temperature and feel, not by time).
• Cook to temperature. You want your ribs to be very flexible and the meat to have pulled back significantly from the end of the bones. When you insert your meat thermometer, you want it to glide into the meat like it is softened butter. A good temperature to look for is around 202 degrees.
• Rest, slice, and serve. At this point, you can remove your ribs from the smoker and allow to rest for 30 minutes before slicing into individual ribs and serving.

SMOKED BEEF RIBS WITH DEVIL SAUCE

Steps:

• mix first 6 marinde ingredients.remove tough skin from back of ribs.rub marinade.
• over both sides of ribs.cover and marinate over night.
• in sauce pan bring next 6 ingredients to a boil,reduce heat and simmer for about.
• 15 minute.
• bring ribs to room temp.place in smoker and cook @ 225f for about 45 min per lb of meat.mop with sauce each time you add wood.