Best Lemon Bbq Beef Ribs Recipes

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.

GRILLED ZESTY LEMON SPARERIBS

Steps:

• Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
• Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

BAKED BABY BACK RIBS WITH LEMON CONFIT MARINADE

Steps:

• Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon. Place lemons in microwave-safe bowl (such as soufflé dish). Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes. Uncover and cool lemons 15 minutes. Cut lemons in half. Squeeze juice into strainer set over small bowl; reserve juice. Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
• Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste. Generously smear paste on both sides of baby back ribs. Arrange ribs, meaty side up, on 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate overnight.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Scrape some of marinade off ribs. Place baking sheets with ribs in oven. Bake ribs 30 minutes. Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer. Let ribs stand 15 minutes. Transfer to work surface and cut racks between bones into individual ribs. Pile ribs onto platter and serve.