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How To make Barbecued Short Ribs Of Beef
4 pounds beef short ribs
cut across the bone
:
1 - 1 1/2 in. thick 2 teaspoons salt
1 teaspoon black pepper -- freshly ground
1 cup cider vinegar
1 cup soy sauce
2 quarts water
barbecue sauce
1) Season the ribs with salt and pepper. Put them into a large bowl and add the vinegar and soy sauce . Marinate at room temperature 1 to 2 hours, or covered in the refrigerator overnight, turning the ribs occasionally.
2) Preheat the oven to 350?F. Remove the ribs from the marinade and place in an 18 by 12 inch roasting pan. Pour in the water and bake, covered, until tender, about 1 1/2 hours.
3) Pour off and discard the cooking liquid. Baste the ribs well with barbecue sauce. Return the pan to the oven and bake, basting with barbecue sauce once or twice, until well browned, about 30 minutes. Serve hot, passing extra sauce separately.
How To make Barbecued Short Ribs Of Beef's Videos
Baked Short Ribs Recipe - How to Make BBQ Short Ribs
Baked Short Ribs Recipe - How to Make BBQ Short Ribs
This is a recipe for the best baked beef short ribs. I hope you give this recipe a try.
#BakedBeefRibs
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Why You Must Grill Short Ribs — Prime Time
People in the USA typically braise short ribs, but is there a better way of cooking them? Today the guys are at Metta, in Brooklyn, to find out. Subscribe to our YouTube Channel here!
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
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!
The Secret Method To Perfect Short Ribs
Beef Ribs
Beef Ribs. The Texas BBQ that made me fall in love with BBQ after growing up on sweet, pork BBQ in the south. These are the King of all BBQ for me.
When you are eating BBQ in Texas you are typically eating what is known as short ribs or plate ribs. AKA 123A or 3 bone beef ribs which are trimmed from the mid-section of ribs 6 through 8. This cut can sometimes be difficult to find outside of a butcher shop.
A good alternative are 130 beef chuck short ribs, aka 4 bone beef ribs which originate from the mid-section of ribs 2 through 5. These are easily found at grocery stores or Costco or just ask your butcher.
Meat Church Beef Rib Recipe:
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Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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