bbq beef ribs

You don&#039;t have to travel to Texas to have mouthwatering smoked beef ribs thanks to AmazingRibs.com&#039;s BBQ beef ribs recipe and video!

Authentic Texas-Style Smoked Beef Ribs Recipe

beef short ribs

Big Bad Beef Rub

Prep. Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.

Salt the meat in advance, up to 24 hours. This is called dry brining and it is important for water retention (juiciness) and flavor enhancement. Just before cooking, wet the surface of the meat lightly with water and flavor the meat with my Big Bad Beef Rub. Most commercial rubs are primarily salt: avoid them. While you may be tempted to use my recipe for Meathead's Memphis Dust, don't: it's perfect for pork, but too sweet for beef. Sprinkle the beef rub on the tops and sides, and coat the meat generously.

If you wish, you can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F, medium rare. But at 165°F the meat is pasteurized through and through and you will be cooking this cut to more than 200°F.

Fire up. Setup your cooker for indirect cooking and preheat to 225°F, hot enough to kill bacteria but not too high to evaporate all the moisture.

Put the meat on the indirect heat side of the grill, bone side down, and add the wood. Oak is traditional in Texas and it makes sense because it is mild, but other woods work fine. I like cherry. As always, go easy on the wood. Too much smoke will ruin the meal. Add no more than 2 to 4 ounces on a tight cooker, double that if it leaks a lot. Put the lid on. You will not need to add more wood and you will not need to turn the meat over.

The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1-inch thick meat should hit 203°F in about 5 hours; 1.5-inch thick meat should hit 203°F in about 7 hours; and 2-inch thick meat should hit 203°F in about 10 hours.

Despite what you may read elsewhere, skip the Texas crutch. Wrapping it in foil or butcher paper can turn it to pot roast.

Once fully cooked, skip the BBQ sauce if you&#039;re going for authentic Texas smoked beef ribs. If you must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop Sauce.

Serve. Once the ribs have finished cooking, remove them from the smoker or grill. Many folks like to hold them for an hour or so in a beer cooler (faux cambro) thinking that this helps retain juice and tenderize, but you can serve them immediately.need more assistance with your beef ribs? Check out this video from the folks at Slow N Sear making beef ribs.

Beef Short Ribs Recipe  - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products

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WHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS.

3-4 lbs of Short ribs
Kosher Salt – 1/2 tsp per pound
Big Bad Beef Rub - https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe 

This recipe works for beef back ribs or beef short ribs.  It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs.  Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today!  

To prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached.  The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted,  cover them and place them in the fridge for a minimum of 2 hours but preferably overnight.  

After the ribs have been dry brined, we are now ready to apply our BBQ rub.  Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs.  

When your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear.  Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook.  The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor.  You’ll notice we ran our grate thermometer  wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures .   

With our grill ready to go it’s now time to place our short ribs onto the grill.  Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook.  Once we have the meat and pit probes in place, we’ll close the lid and begin smoking.  
After about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done.  As they each get done we’ll take them off the grill.

The ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler.  Making a Faux Cambro is pretty simple.  Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler.  Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat.

When your ready to eat, remove from your cambo and enjoy the feast!

Beef Short Ribs Recipe  - Smoked Texas Style Beef Short Ribs on the Weber BBQ

Mojo Beef Ribs – Smoked Beef Plate Ribs on Ole Hickory Pits

#beefribs #mojobeef #howtobbqright

Mojo Beef Ribs - Smoked Beef Ribs Recipe

This past weekend one of my good buddies became the 2019 Memphis in May Rib Grand Champion… RIB CHAMPS OF THE WORLD!!!! Big congrats to Jay & Jamie Durbin from Tennessee Mojo and their entire Nuts n’ Butts team.  https://www.instagram.com/tennessee_mojo_bbq/
 
I had already decided to smoke Beef Ribs for my recipe this week, but after Jay’s win I had to use his new Beef Rub and do Mojo Beef Ribs in his honor. 
 
These prime beef plate ribs came from The Butcher Shoppe in Pensacola, FL - https://www.facebook.com/TheButcherShoppeEastPensacola/, so I didn’t have too much problem sourcing them. They are typically found cut into smaller portions and sold as beef short ribs – but if you explain to your butcher that you want the beef ribs before they cut them into short ribs you should be able to find what you need. 
 
When it comes to prepping these ribs I didn’t do too much – just trimmed down the thick fat to ¼ inch and removed any sinew. Trimming took less than 5 minutes. 
 
And for the seasonings I started with Killer Hogs AP Seasoning http://bit.ly/TheAPRub for a base layer – but you can just use a light coat of salt, pepper and garlic. Then came the Mojo Beef http://bit.ly/MojoBeef – I gave these beef ribs a generous shake of Jay’s Beef Rub which has a peppery, smoky flavor. And you can’t beat the color for a beef rub either. And just to add a little pop and some texture I gave the tops of these beef ribs a hit of Killer Hogs Steak Rub - http://bit.ly/TheSteakRub 
 
After the ribs were seasoned, I let them hang out while I fired up the pit. I decided to use my Ole Hickory CTO – but you can use any smoker. It’s all about holding the temps steady around 250. I added a couple chunks of hickory and a little pecan wood from Smokerwood.com to get that true Tennessee smoke flavor. 
 
Once the pit was up to temp, I added the seasoned beef plate ribs and just let them cook for 1.5 hours. At that time I used a Mojo Mop to add a little moisture and help that good, mahogany bark to form. I used my BOS Sprayer to keep these beef ribs moist. BOS Sprayer here: http://bit.ly/BOSsprayer
 
Mojo Mop Recipe:
- 32oz Beef Broth
- 2 Tablespoons Dill Pickle Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire Sauce
Combine everything and pour into a spray bottle.
 
I spritzed the ribs every 60 minutes. And about the 3.5 hour mark the bark was formed and was as dark as I wanted it to get, so it was ready to wrap. I used butcher paper https://amzn.to/2ZixdJS to wrap the ribs and placed them right back on the smoker – making sure to keep them meat side up. 
 
At this point, it’s all about watching the internal temps. Using my Bleu Thermoworks Thermapen - http://bit.ly/H2QThermapen - I was shooting for 200-204 range – but more than anything I wanted to ribs to have the right feel. When it feels like I’m probing warm butter, the Beef Ribs are ready!
 
I used a little party stacker cooler and went straight from the pit to the holding box. Then I shut the lid and let the ribs rest for about an hour. Every 15 minutes you want to open the cooler to let the steam out.  The idea is to rest the meat not continue to cook it.

Mojo Beef Ribs Ingredients:

- 3-4 slabs Beef Plate Ribs
- 1/4 cup Killer Hogs AP Rub http://bit.ly/TheAPRub
- 1/4 cup Tennessee Mojo Beef Rub http://bit.ly/MojoBeef
- 2 Tablespoons Killer Hogs Steak Rub http://bit.ly/TheSteakRub
- 32oz Beef Broth
- 2 Tablespoons Dill Pickle Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire sauce

Directions:
1. Trim excess fat and sinew from the top of each slab of Beef Ribs
2. Season the outside of each rack with a layer of AP Rub, Mojo Beef Rub, and Killer Hogs Steak Rub (you can substitute your favorite seasonings)
3. Prepare smoker for indirect cooking at 250 degrees.  When smoker reaches optimal temperature, place chunks of hickory and pecan wood directly on hot coals for smoke flavor.
4. Place each slab of ribs on the cooking grate and smoke for 1 1/2 hours.  
5. Combine the beef broth, pickle juice, soy, and Worcestershire sauce in a squirt bottle and spritz the ribs.
6. Continue to spritz the ribs every 60 minutes until internal temperature reaches 175-180 degrees.  At this point wrap the ribs in butcher paper and return to the smoker.  Continue to cook until internal temperature reaches 202 degrees and the meat thermometer slides in with almost no resistance.
7. Rest the ribs in a dry cooler for 1 hour and cut into individual bone sections for serving.

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Mojo Beef Ribs  | HowToBBQRight

These Sous Vide Beef Ribs require just two ingredients and they turn out tender, juicy and fall-off-the-bone delicious every time!

Sous Vide Beef Ribs

beef back ribs (not short ribs)

Heat a sous vide water bath to 135F degrees.

Use a knife to remove any membrane (or silver skin) from the back of the ribs.

Rub the seasoning generously over the ribs on both sides.

Place in a vacuum seal bag or a heavy duty ziplock bag.

Use a vacuum sealer or the water displacement method (see above) to remove the air from the bag.

Cook for 24-36 hours (the longer you cook, the more tender they will be).

Remove from the water bath and take the ribs out of the bag.

Pat the ribs dry with some paper towels.

Grill on high heat or broil in the oven to crisp the outside of the ribs. (I recommend grilling for the best flavor).

Slice between the bones and serve.

We explain the difference between beef back ribs and short ribs before we get to this simple yet amazing Grilled Beef Back Ribs recipe.

Grilled Beef Back Ribs

slabs Beef back ribs

tbsp Salt, pepper, and garlic (SPG seasoning) (Divided)

Red wine (Substitute beef broth)

Remove any excess globs of fat from the beef back ribs

Skin the membrane from the bone side of the beef ribs

Season the bone side of the ribs and then the meat side with the SPG seasoning

Prepare the grill/smoker/kamado for two zone or indirect grilling with a target temp inside the grill is 225F

Place the ribs in the grill opposite the hot coals and drop a chunk of oak on the fire

Close the lid and smoke until the beef back ribs hit between 150F-170F

Remove the slabs from the cooker and lay on a large sheet of foil bone side up and drizzle the red wine or beef broth over the ribs

Fold up the foil, completely enveloping the ribs and place back on the grill for 45-75 minutes or until the ribs hit 185F-205F

Remove the ribs from the foil and place back on the grill for 20-30 minutes to firm up the bark

Remove from the heat, allow to rest for 5-10 minutes and serve

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