Categories
barbecue beef recipes ribs

Texas-style BBQ Beef Ribs

UPDATE 7/31/08
As much as I love this recipe, I always found it time consuming. Check out my post on Lazy Barbecue — Oven Beef Ribs for an easier barbecue beef rib recipe.




You can make good, tender, BBQ beef ribs, even if you don’t have a smoker. I use a Tea Smoking Mixture and a liquid smoke/oil mixture to ensure that the meat has that smokey flavor we all want and crave.

I was experimenting with BBQ Beef Ribs this summer with mixed results. My first attempt came out dry but tasty, and the second was a lot better because I used a different recipe but not exactly what I was looking for. (Image from kosherblog.net.)

I decided on “tea smoking” the meat, a Chinese technique that I found interesting since I’m not allowed to grill where I live and have to use the oven. I was a little concerned about the ribs having a “tea” flavor to them since I had never done this before, so I basted the ribs with a mixture of liquid smoke and olive oil before cooking to ensure a smoked hickory flavor. Honestly, I think the tea is merely a source of smoke and doesn’t really affect flavor, but the liquid smoke mixture ensures a more authentic, smokey flavor.

Start by cooking the ribs at 500 degrees for 30 minutes and then reduce the heat to 200 degrees and cook for 1 1/2 – 2 hours more. What results is tender, almost fall-off-the-bone beef ribs. Finish them using the broiler setting or throwing them on a hot grill so you get a nice crust on the ribs that makes them look as good as they taste. Serve it with the Texas-style BBQ Sauce recipe, or use your favorite sauce (Bullseye is a good choice).

INGREDIENTS
Ribs
3 – 4 beef rib slabs (3 to 4 ribs per slab, about 5 pounds total)
1/2 teaspoon liquid smoke mixed with 1 1/2 teaspoons olive oil

Dry Rub Recipe
4 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons table salt
1 1/2 teaspoons ground black pepper

Tea Smoking Mixture
1 cup loose black tea (Lapsang Souchong preferred)
1 cup rice
1 cup sugar

DIRECTIONS

  1. Line a rimmed baking sheet with at least two layers of aluminum foil
  2. Spread the Tea Smoking Mixture evenly on the bottom of the baking sheet.
  3. Place a wire rack or roasting rack above the Tea Smoking Mixture so that ribs are elevated above baking sheet
  4. Mix chili powder, cayenne, salt, and pepper in small bowl
  5. Remove membrane from the bone side of the ribs (See here for instructions)
  6. Rub ribs evenly with spice mixture.
  7. Place ribs on rack and let stand at room temperature for at least 1 hour
    About 30 minutes before you’re ready to cook, heat oven to 500 degrees (if you have a pizza stone, place this in the oven also).
  8. When you’re ready to cook, baste ribs with liquid smoke/oil mixture and cover ribs with foil so that they are completely sealed. See smoker setup diagram at right.
  9. Place ribs in oven directly on the rack or a pre-heated pizza stone.
    (Image from Cook’s Illustrated).
  10. Cook ribs for 30 minutes at 500 degrees.
  11. Reduce heat to 200 degrees. Leave oven open for a minute to cool it down.
  12. Cook ribs for additional 90 minutes (for firmer ribs) or 2 hours for fall of the bone ribs. The meat will have shrunk, exposing about 1/2 to 1 inch of bone.
  13. Remove ribs from oven and let them rest for 10 minutes before removing foil.
  14. Remove ribs from foil and serve. You can also refrigerate them and then reheat them when ready to serve. If you want to finish the ribs so they have a nice crust, place them under the broiler or cook them meat side down on a hot barbecue grill or grill pan for 5 minutes. Flip and cook 5 more minutes and then serve with your favorite sauce on the side.
Categories
barbecue beef recipes sauces

Texas-style BBQ Sauce

from Cook’s Illustrated
This sauce is a good accompaniment for the Texas-style BBQ Ribs.

INGREDIENTS

2 tablespoons unsalted butter
1/4 cup minced onion
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 1/2 teaspoons chili powder
2 cups tomato juice
3/4 cup distilled white vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons mild molasses or dark molasses
1 1/2 teaspoons table salt
1/4 teaspoon ground black pepper

DIRECTIONS

  1. Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes.
  2. Add garlic and chili powder; cook, stirring constantly, until fragrant, about 20 seconds.
  3. Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses, and salt
  4. Increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes.
  5. Off heat, stir in pepper and remaining 1/4 cup vinegar.
  6. Cool to room temperature before serving. If you want, you can run the sauce through a strainer to make it smooth.
    (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.)