Smoked Beef Ribs With Devil Sauce Recipes

PORTER'S SMOKED DINO BEEF RIBS

Steps:

• For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
• For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.

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.

SMOKED BEEF RIBS

Steps:

• Prep the ribs: Put the ribs meaty-side down on a cutting board. Starting at one end, slide a chef's knife under the membrane that covers the back of the rack and make a cut in the membrane. Loosen the membrane with the knife, then grab it and pull it off. (The ribs will still be covered by a thin membrane-leave this; it holds the ribs together.) Make the rub: Slit each chile open lengthwise. Shake out the seeds and remove the stems and inner membranes. Tear the chiles into small pieces and grind in a spice or coffee grinder until powdery. Combine the rosemary, garlic and 1/4 cup each ground chiles and salt in a bowl. Mix in the peanut oil. Marinate the ribs: Rub the back of the rib rack with about one-quarter of the spice mixture. Rub the rest on the meaty side. Refrigerate at least 3 hours or preferably overnight. Prepare the grill: Stuff newspaper in the bottom of a chimney starter. Put it on the grill grate and fill with equal parts mesquite charcoal briquettes and mesquite wood chunks. Light the newspaper through the holes in the chimney. The charcoal and wood chunks will ignite. Allow the flames to die down and the coals to ash over. Remove the grill grate and dump the coals out of the chimney into the bottom of the grill, banking them to one side to create an indirect heat zone on the other side. Replace the grate. Smoke the ribs: Lay the ribs, meaty side up, on a sheet of heavy-duty foil over the cooler side of the grill (indirect heat). If there's space between your grill grates, use an extra-long piece of foil and let it hang down to the bottom of the grill, alongside the coals (as shown); this will help direct the smoke up toward the meat. Cover the grill and smoke until tender, 1 hour, 30 minutes to 2 hours, 30 minutes, turning every 20 minutes. You'll need to feed the fire about every 45 minutes: Lift the grate and add about a half chimney's worth of unlit briquettes and wood chunks to the hot coals. Carve the ribs: Transfer the rib rack to a cutting board. Slice into individual ribs and serve immediately.
• Photograph by Jody Horton

BEEF SHORT RIBS IN BURGUNDY SAUCE

Steps:

• Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.