How To make Barbecued Short Ribs
3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to
-barely cover ribs 1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
How To make Barbecued Short Ribs's Videos
The Secret Method To Perfect Short Ribs
EASY Oven Baked Beef Short Ribs | The PERFECT Indoor BBQ Beef Ribs
Get ready to fall in love with these oven-baked beef short ribs! They are the epitome of comfort food, with fall-off-the-bone tender meat and a rich, savory sauce. This recipe is easy to make and will have your house smelling amazing in no time. In just over three hours, you'll have a delicious, hearty meal that's perfect for a cozy night in or a special occasion. Serve these beef short ribs with a side of creamy mashed potatoes or roasted vegetables for a complete meal. Give this recipe a try and let us know how it turns out in the comments!
I get it, some of you are skeptical. BBQ can't be done in the house... it has to be on a smoker, grill, or not at all! yeah I heard you. Trust me on this one, these BBQ beef ribs that I make in the oven are delicious and take VERY little prep!
I start off by wiping off the beef plate short ribs with a paper towel, then I score the back side (bone side) with a knife. This helps with the pull back as they cook. Then I use some olive oil as a binder and put a light shiny coat on all side. Now its time to season them. I like to use a salt and pepper based rub at a minimum or at least a starting point, and that EXACTLY what I did with my homemade rub:
2 TBSP Coarse Black Pepper
1 TBSP Salt
1 TBSP Lawry's Seasoned Salt. ( )
1 TBSP Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
1.5 tsp Brown Sugar
But no worries if you aren't interested in making your own... here are a couple rubs that I suggest for Beef Ribs:
- Bearded Butchers Black ( )
- Bearded Butchers Brock Lesnar ( )
I season all side and place them in the preheated oven set at 300F.
Now this is the CRITICAL part! Beef ribs vary in thickness quite a bit, therefore the times will also vary. I set my timer to 2HR 15Min to start and at that point I begin checking for tenderness with a toothpick. I will continue to add more time to the timer until I get VERY little resistance with the toothpick. For me and these oven beef ribs, it took 3hr 15min for me to be happy with the tenderness.
Now I turned the oven to 425F and added sauce to my ribs. I used the Hey Grill Hey Everything BBQ Sauce ( ).
Once the oven was up to 425F I returned the beef short-ribs to the oven for 5-6 minutes to caramelize the sauce!
Remove the ribs from the oven and let them rest covered for 25-30min then enjoy!
I hope you enjoyed this oven ribs video here at Andersons Smoke Show! be sure to subscribe, and I'll see you in the next video!
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beef ribs oven, comfort food, beef short ribs
#ovenribs #beefribs #shortribs
Oven baked beef short ribs | recipe
4 lbs beef short ribs
1 tbsp creole seasoning
1 tbsp seasoned salt
1 tbsp.complete seasoning
1 tbsp bouillon
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp ground cumin
1 tbsp smoked paprika
1/2 cup BBQ sauce
1/4 cup sweet chili sauce
2 tbsp mustard
1/2 cup Ketchup
2 tbsp browning
1/3 cup green seasoning
additional bbq sauce for the end
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BBQ Bourbon Short Ribs | Chef Jean-Pierre
Hello There Friends,
This recipe was created with BBQ in mind. If you made his BBQ sauce you'll understand why. Without lighting up the grill you can still be in the spirit of the outdoors and enjoy deliciously tender Beef short ribs. Big Mise-En-Place but worth every effort! Let me know what you think in the comments below.
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Quick Short Ribs Recipe - EASY Oven Baked Boneless Beef Short Ribs
When most people think ribs, pork ribs usually come to mind but the beef rib should NOT be overlooked. Today we’re baking boneless beef short ribs with our Big Tasty Steak Rub. I like to think of these as the Kevin Hart of meat.... they’re short but will leave you smile on your face.
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Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ
Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE:
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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 -
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!