Smoked Beef Ribs Recipes
SMOKED BEEF BACK RIBS RECIPE
Looking for the best beef back ribs recipe? Want to know how to cook beef back ribs? This recipe has you covered.
Provided by Nick
Time 6h40m
Number Of Ingredients 6
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!
SMOKED BEEF SHORT RIBS
Provided by Food Network
Categories main-dish
Time 11h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a smoker to 250 degrees F preferably using Texas post oak wood.
- Mix the brown sugar, chile powder, paprika, salt, pepper, cumin and curry in a large bowl by hand into a uniform color and consistency. Set aside.
- Remove the beef ribs from their packaging and rinse under cold water. Trim any large fatty areas off the top of the ribs. Turn the ribs over and remove all of the silver skin. Pack the rub only on the top and sides of the ribs; you want it about 1/8 inch thick.
- Smoke the ribs until they register a consistent interior temperature of 200 degrees F, roughly 11 hours. Let the ribs rest for 30 minutes, then cut into 2-bone portions. Serve with barbecue sauce on the side.
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- 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, medium rare. But at 165°F the meat is pasteurized through and through and you will be cooking this cut to more than 200°F.
- Fire up. Setup your cooker for indirect cooking and preheat to 225°F, hot enough to kill bacteria but not too high to evaporate all the moisture.
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- Preheat the smoker. Preheat your smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.
- Season the beef ribs. Slather your ribs with the Dijon mustard. Season liberally on all sides with my Signature Beef Rub, or the salt, pepper, and garlic powder.
- Smoke the ribs. Place your ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.
- Spritz the beef ribs and continue smoking. In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Continue smoking until the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8-10 hours, but every rack is a little different.
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- 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.
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