How to Barbeque Beef Ribs
While pork barbeque may be the meat of choice throughout the south, Texas-style barbecue claims the beef rib as its own. Perhaps this is because beef ribs are so much larger and meatier. No matter what part of the country you're in (or what country, for that matter), you're sure to enjoy the big flavor of barbeque beef ribs cooked just right. Does this Spark an idea?
Things You'll Need
- Rack of ribs
- Dry rub
- Mustard (optional)
- Grill or smoker
- Charcoal, gas or propane
- Wood chips (mesquite)
- Spray bottle (optional)
- Apple juice (apple juice)
- Barbeque sauce
- Potato salad (optional)
- Cornbread (optional)
- Sweet tea (optional)
- Lone Star beer (optional)
Instructions
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1
Select your cut of meat. Back ribs are a popular choice, either full-size or split. Remove the tough membrane that covers one side. This may be done by slipping a dull knife or even a screwdriver under the membrane between two ribs, then lifting to pull it away from the ribs. Once you've got it started like this, you should be able to pull the rest of the membrane off fairly easily. If you prefer, you can instead buy a whole rib roast and slice your ribs from this, making them as meaty as you like. With either type of ribs, be sure to trim away any excess fat.
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2
Prepare the ribs with a dry rub. You can use a commercially prepared rub, or you may mix your own using your favorite blend of spices. One quick, yet tasty, recipe is made by mixing 6 tbsp. of brown sugar with 3 tbsp. each of salt, black pepper and paprika and 2 tsp. each of dry mustard and garlic powder. Rub this mixture onto your ribs at least two hours before you plan to cook them so the flavors will have a chance to "sink in."
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3
Fire up your barbeque grill or smoker. The heat should be between 200 and 250 degrees F in order for the ribs to get that slow-cooked barbecue taste. Add the wood chips according to the directions for your particular smoker or grill. Mesquite chips are preferred if you want that authentic West Texas barbeque flavor.
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4
Place the ribs on the grill, membrane side down, once you see it starting to smoke. Close the lid tightly, and do not open it too often. A good rule of thumb is to check and rotate the ribs once per hour until you get to 5 1/2 hours---after that, you may check each half hour. A rack of ribs should take about six or seven seven hours to cook.
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5
Add the sauce only at the end, as most sauces tend to be sugary and will burn if cooked for too long. A good rule is to sauce your ribs with one thin layer 20 minutes before they're done cooking, then to sauce them again 10 minutes before you remove them from the heat.
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Slice the ribs apart by cutting between each bone. Serve them up with plenty of extra barbeque sauce, and maybe some potato salad and cornbread. And don't forget the sweet tea and Lone Star beer!
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Tips & Warnings
To add extra flavor, rub your ribs with prepared mustard before you apply the dry rub.
Use a spray bottle of water or apple juice to baste the ribs every time you open the grill to check on them---his will replace the moisture you lose by opening the lid.
