SALT AND PEPPER BEEF RIBS

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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

2 (2 1/2-3 lb) slabs long beef ribs (beef back ribs, 5-6 pounds total)
coarse salt (kosher or sea)
cracked black peppercorns (not finely ground)
hot red pepper flakes (optional for spicier ribs)
1 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably oak)
2 1/2 cups ketchup
1/2 cup molasses
1/4 cup white wine vinegar
1 1/2 teaspoons liquid smoke
2 tablespoons minced fresh onions
2 tablespoons brown sugar
1/4 teaspoon coarse salt
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper

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

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