Grilled Beef Baby Back Rib Recipes

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.

OVEN BEEF BACK RIBS

Steps:

• Preheat your oven to 250 degrees F. Line a rimmed baking sheet with parchment or foil (for easy cleanup).
• In a small jar or bowl, whisk together the apple cider vinegar and the hot sauce. Set aside.
• If you wish, remove the thin membrane from the bone side of the ribs. Here's how.
• Place the ribs on the prepared baking sheet, bone side down. (Use two baking sheets if they don't fit in one). Spray the tops of the ribs with olive oil and sprinkle them with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder.
• Bake the ribs, uncovered, for 1 hour.
• Mix the apple cider vinegar marinade again, then pour it into three small bowls, dividing it evenly. Baste the tops of the ribs with 1/3 of the marinade.
• Return the ribs to the oven and bake them for three more hours, uncovered, basting the top with 1/3 of the marinade every hour (make sure you rinse the basting brush after each basting with hot soapy water).
• After 4 hours of baking, the ribs should be nicely browned and very tender. At this point, you can serve them. But to make them even better, reduce the oven to 200 degrees F, and keep them in the oven for one more hour. This will ensure extra tender beef with a crispy, caramelized exterior.
• Remove the ribs from the oven, cut into six portions and serve.

TENDER BABY BACK RIBS

Steps:

• Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, onion powder, garlic powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside., Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce.

GRILLED BEEF BABY BACK RIB RECIPE

Steps:

• Heat up the grill to high heat.
• Place the two back ribs on the grill. Grill on high heat for just a few minutes per side...not enough to cook them, but enough to get some good grill lines. Keep the grill closed as much as possible to contain smoke and flavor the back ribs!
• After about 10 minutes on the grill, remove the back ribs and place in a dutch oven or crock pot (if they are too long to fit in the crock pot, just cut each one in half. It's okay if they are stacked in the crock pot.)
• Pour barbecue sauce over and stir the back ribs around a bit to make sure they are well-coated. Make sure the back ribs are lying exposed bone side down (curving upwards in the center). You may need to add a little water as well if it's thick barbecue sauce.
• Turn the crock pot to 250 degrees F or put the dutch oven in the oven at the same temp. Cook the back ribs down for about 4 hours, checking occasionally and adding water if needed to prevent the sauce from burning.
• Chop into individual ribs, add additional barbecue sauce if desired, and serve...make sure everyone has a napkin!

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.

BEEF RIB RUB RECIPE

Steps:

• Place all of the ingredients in the bowl and whisk together to thoroughly combine.
• Apply approximately 2 tablespoons of the rub to both sides of the ribs, enough to coat well, and smoke the ribs.
• Store the rest of the dry rub in a sealed glass jar and place in a cool dry place for 4 to 6 months.
• This rub can be used as the seasoning component of a beef rib wet marinade.
• Just mix 1/4 cup of the rub with 1/4 cup extra virgin olive oil, 1/4 cup dry red wine, and 2 tablespoons mustard.
• Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 4 to 12 hours before smoking.

COOKING BEEF BACK RIBS ON THE TRAEGER GRILL

Steps:

• Take the wine, Dijon mustard, Worcestershire sauce, olive oil, salt and pepper and mix them all into either a bag or a pan.
• Cover the beef ribs in the marinade you just made and then refrigerate them - overnight is fine.
• Once you're content with how long the ribs have been in the marinade, take them out and get them ready for cooking.
• Turn on the Traeger grill and let the fire build up.
• That process should take around 5 minutes.
• Once the temperature of the grill is up to 250 degrees Fahrenheit, close the lid, and then let it continue to preheat for about 15 minutes.
• Don't forget to keep your eye on the grill.
• Apply some more salt and pepper to the ribs depending on your preference and then place them on the grill grates with the bone side facing down.
• You will need to stay patient as the cooking process could take well over 2 hours, but the reward for all that waiting will be moist and flavorful beef ribs you will never forget.
• Take the brown sugar, cayenne, chili powder, garlic powder, paprika, black pepper, and the salt and then mix them all up to create a rub.
• After making sure that the beef ribs are dry, apply the rub to both sides.
• Don't shy away from really pushing the rub into the meat.
• Preheat the Traeger grill up to 225 degrees Fahrenheit and then get ready to deploy what is known as the 3-2-1 method for smoking ribs.
• This is also the time when you will want to get your foil and your apple cider ready for use, as you don't want to mess around with the timing too much.
• Employ the 3-2-1 method by first allowing the beef ribs to smoke with no wrapping for 3 hours at 225 degrees.
• Once 3 hours have passed, cover the ribs in foil and pour in some apple cider into the packet as well.
• Set the foil packet back on the grill and let it do its thing for 2 hours.
• Finish the cooking process by taking the ribs out of the foil, increasing the temperature of the grill, and then letting them cook for one more hour.
• To start the braising process, the first thing you'll want to do is to get a good sauté pan heated on the grill because you will want to caramelize your beef ribs.
• The caramelization process brings out the natural sweetness of the meat and it's something that will help you develop the flavor that makes braising such a delight.
• Before putting the meat on the heat, make sure to season it lightly with some salt and pepper just to make sure that it will already become flavorful even at this early point.
• Brown the meat in your pan and try not to move it around too much.
• Once you've gotten some good color on the ribs, go ahead and place the onions, garlic and carrots in the pan and cook them down to bring out their best flavors.
• You can add some extra vegetables if you want.
• Now that you've properly caramelized your beef ribs, and drawn out extra flavor from the onions, garlic, carrots and whatever else you decided to add, it's time to add the braising liquid.
• There is no one braising liquid that you should use here, but given that you will be concentrating the flavor of that liquid, it is recommended that you go with one that already features a taste you are fond of.
• Once the liquid has had some time to settle in the pan, don't forget to scrape the brown bits that may have formed on the pan as they will add even more flavor to your dish.
• After you've added the braising liquid and the spices and also scraped the good bits from the pan, you can now move on to the next stage of the process.
• Put a lid on the pan and then close the Traeger grill.
• Crank up the temperature of your grill and then close the larger lid to essentially make it act as a convection oven.
• If you want the braising done right, you may need to wait for up to 3 hours to let the liquid seep into the meat and allow all of those flavors to combine properly.
• You will also want to check on the dish from time to time as you don't want the braising liquid to completely disappear and leave the meat prone to burning.

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.

EASY GRILLED BABY BACK RIBS

Steps:

• 1. In a small bowl, stir together all the ingredients except the ribs; set aside. Using a sharp knife, cut and pull the membrane from the back of each rack of ribs. Using your fingers, rub the spice mixture over ribs to coat evenly. Place each rack of ribs in a large resealable plastic bag. Refrigerate overnight, turning bag occasionally. (If ribs will not fit in a bag, place on a baking sheet and wrap well with plastic wrap.) Prepare grill for medium direct heat. Remove the ribs from the plastic bag and wrap each rack separately in a double layer of heavy-duty foil. Grill, covered, for 25 minutes. Turn packets over; grill for 25 minutes more. Test for doneness by poking a fork between the bones; the meat should be very tender. If the ribs are not done, return to the grill and cook for 10 to 15 minutes more or until fork tender. Carefully remove packets from grill. Unwrap ribs and place them directly on grill; cook for 2 to 3 minutes per side or until crisp. Transfer ribs to a cutting board. Let stand for 10 minutes before cutting into individual ribs.

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.

GRILLED BABY BACK RIBS

Steps:

• Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
• Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
• Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.