Best Salt And Pepper Beef Ribs Recipes

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INDOOR-SMOKED SALT-AND-PEPPER BEEF RIBS



Indoor-Smoked Salt-and-Pepper Beef Ribs image

Provided by Jill Santopietro

Categories     dinner, project, main course

Time 7h30m

Yield Serves 4

Number Of Ingredients 7

2 racks beef ribs, 5 to 7 pounds total (see Note 1)
3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons brown sugar
1 tablespoon paprika
Red pepper flakes, to taste
1/4 cup finely ground hickory chips, preferably Cameron (see Note 2)

Steps:

  • 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. Peel off the membrane and discard.
  • Mix the salt, pepper, brown sugar, paprika and a pinch of red pepper flakes to taste, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
  • Place a stovetop smoker on a burner. (Alternately, you can make one by lining the inside of a large wok with wide, heavy foil.) Place the wood chips on the bottom of the smoker, toward the center. Cover with the drip pan. Set the grate over the drip pan. (If using a homemade wok smoker, place the wood chips on the bottom of the foil-lined wok. Make a drip pan by placing a heavy piece of foil over both the chips and the bottom of the wok, but do not let it rise up the sides. Set a small, round baking rack, about 9 inches in diameter, over the drip pan.)
  • Cut each rib rack in half. Place two rib pieces, meat-side down, on the baking rack, then set a second baking rack - about 11 inches in diameter, if using a wok - over the ribs and place the remaining two rib pieces, meat-side-down, on top. Cover tightly with foil, making sure there is at least 1 inch of space between the foil lid and the ribs. Set the heat to high. When smoke appears, lower the heat to medium-high and smoke for as long as you can stand the smoke, no more than 2 hours. (The tighter the lid, the less smoke will be released.) Transfer the wok outdoors before removing the lid.
  • Preheat the oven to 200 degrees. Set the rib racks on a rimmed baking sheet. Place in the oven and cook for 5 hours. The meat will darken.
  • Cut into individual portions. Serve with napkins and, if you choose, barbecue sauce.

SALT-AND-PEPPER BEEF RIBS



Salt-and-Pepper Beef Ribs image

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

2 racks beef ribs, 5 to 7 pounds total (see note)
3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons brown sugar
1 tablespoon paprika
Red-pepper flakes, to taste
2 cups hickory chips, soaked in water for at least 30 minutes
Barbecue sauce (optional)

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.

SALT AND PEPPER BEEF RIBS



Salt and Pepper Beef Ribs image

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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