SALT AND PEPPER BEEF RIBS
Make and share this Salt and Pepper Beef Ribs recipe from Food.com.
Provided by ratherbeswimmin
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
- Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
- Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
- Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
- Set up and light the smoker according to the manufacturer's instructions and preheat to low; add wood chips per manufacturer's instructions.
- When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
- Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
- Gradually bring sauce to a boil over medium heat, whisking as needed.
- Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
- When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
- Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.
Nutrition Facts : Calories 2187.2, Fat 167.2, SaturatedFat 68.8, Cholesterol 408.2, Sodium 2138.8, Carbohydrate 77, Fiber 0.7, Sugar 64.6, Protein 93.8
SALT-AND-PEPPER BEEF RIBS
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide. That will do you brilliantly. Cook for a while in a bath of hickory smoke, then finish in the oven. Beef, salt, pepper, smoke, fat. You'll need napkins.
Provided by Sam Sifton
Categories dinner, main course
Time 8h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.
- Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.
- Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
- When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.
- Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.
- Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.
SHORTCUT SMOKY INDOOR RIBS
Make and share this Shortcut Smoky Indoor Ribs recipe from Food.com.
Provided by Food.com
Categories Summer
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F. If necessary, remove silver skin from the back of spare ribs with a paper towel.
- In a small bowl, mix to combine dark brown sugar, paprika, onion powder, cayenne, cumin, dried oregano, garlic powder, 3 tablespoons salt, and 2 teaspoons peppercorns. Place spare ribs on a large piece of tin foil. Rub smoked paprika into the ribs first, followed by the spice mix. Fold tin foil around ribs, crimping to secure.
- Transfer to oven and cook until meat has pulled back from the bones, about 2 hours and 15 minutes.
- Meanwhile, whisk to combine liquid smoke barbecue sauce in a small bowl.
- Remove foil from ribs and pour any accumulated cooking juices into barbecue sauce. Whisk until smooth. Begin basting ribs with barbecue sauce and continue to bake, basting ribs every 15 minutes, for an additional hour, raising temperature to 400 degrees F for the final 15 minutes, until ribs are very tender and bones are nearly falling from the meat.
- Slice ribs into pieces and serve with barbecue sauce.
Nutrition Facts : Calories 1062.4, Fat 76.9, SaturatedFat 24.6, Cholesterol 259.4, Sodium 670.5, Carbohydrate 39.7, Fiber 2.5, Sugar 30.6, Protein 51.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love