How Long To Cook Baby Back Ribs On A Charcoal Grill
In order to cook your ribs for 4 to 5 hours, depending on the size of your slab, set your grills temperature to 225°F and allow it to cook for 4 to 5 hours. If youre in a rush to finish your baby back ribs, preheat your grill to 325°F and lay your ribs on the indirect side of the grill for around 1 1/4 to 1 1/2 hours.
How Do You Know When Beef Ribs Are Done
Cooking ribs on the barbecue takes about how long? It should take around 112 to 2 hours to cook your ribs, depending on the heat of your grill. Use visual signals to determine when your ribs are doneyou want them to be soft and readily penetrated with a fork, but not fully falling off the boneand remove them from the oven when they are done.
How Long To Cook Ribs In Oven With Packets
Bake at 350 degrees for 1 hour, covered with a lid, flipping the packets over once or twice to ensure equal cooking and not piercing the foil. Remove from the grill and set aside. 6. Remove the rib packets from the grill and allow them to rest for approximately 10 minutes. What is the approximate cooking time for ribs? Bake the ribs in the oven. Preheat the oven to 300 degrees Fahrenheit.
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How To Make Smoked Beef Ribs
You cant go wrong keeping things simple and going for classic Texas Style beef ribs. This involves using a simple rub of salt, pepper, and ground garlic and allows the beef flavor to shine through.
For this recipe, I decided to add an extra layer of all-purpose bbq rub to really amp up the flavor, but this is optional.
You dont need to fuss around with fancy rubs, sauces, or injections to get delicious bbq ribs.
Apple City Barbecue Sauce:
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Beef Short Ribs Recipe
- Prepare BBQ for indirect cooking, use a smoker or an indoor oven. Set the temperature of your BBQ kettle, pellet grill or smoker to 250f or your indoor oven to 302f .
- For gas BBQ’s with 3 or more burners, set for indirect cooking at 356f .
- Hood/lid/door will need to be closed for the entire cook whether you use a BBQ kettle, smoker, pellet grill, indoor or gas.
- You can add 2-3 chunks of wood to a BBQ Kettle for a smoked flavour.
Ingredients
3-4 bone-in trimmed beef short ribs Olive oil Enough 50/50 mix of beef stock/water, apple juice/olive oil or plain water to spray the ribs throughout the cook
For the seasoning:1 tablespoon ground sweet paprika 2 teaspoons dry mustard powder3 teaspoons garlic powder1 teaspoon of light brown sugar1/2 teaspoon celery salt1 teaspoon black pepper1 teaspoon sea salt
Triple the seasoning ingredients and place in a jar, store in the pantry for 2 months.
Method
Step one – Combine the sweet paprika, mustard powder, garlic powder, onion powder, celery salt, pepper and sea salt in a bowl. Set aside until needed.
Step two – Trim ribs of excess fat and pat dry with paper towel.
Step three – Cover the ribs entirely with olive oil and the rub seasoning. Refrigerate for 2 -4 hours if you have time. Allow the ribs to reach room temperature before starting the low and slow cook. Coat the ribs again right before placing them in your preferred heat/cooking source.
Step four- Place the ribs on grill grates.
Step five – Spritz the ribs every 45 minutes.
Whats The Difference Between Beef Short Ribs And Beef Back Ribs
This question is asked often and its a simple one. Beef back ribs are cut from the upper portion of the rib near the spine. They have a slight curve to them and the meat from those ribs comes from between the bones, and its scarce. Its tasty for sure, there just isnt much of it.
This is because the ribeye steaks are cut from this area and butchers go to great lengths to yield as much meat for the steak as possible. Typically, the beef back ribs you find in the store are simply an afterthought and youre mostly paying for bone.
From a value perspective, Ive rarely seen beef back ribs priced at a point that make them worth it.
Beef short ribs on the other hand, are cut from the same rib, but further down on the steer. The meat on these ribs comes from the top of the bone and is usually plentiful. Im the type of guy that can put down some food, and one rib is enough to have me tapping out.
Theres quite a bit of connective tissue that needs to be broken down on the short rib, so for this rib recipe, plan on letting them go low and slow for several hours until the meat is probe tender.
That usually means an internal temperature of about 205 °F. Generally speaking, you can count on about 8 hours of cook time to get these tender. Ill say it again, its worth the wait.
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Time To Grill The Beef Ribs
Place your beef ribs bone-side down on the grill opposite to the heat source if you have two burners and in the center if you have three.
Allow ribs to cook undisturbed with the lid closed for 30 minutes. This keeps both heat and smoke inside the grill. Adjust your grill so the temperature stays between 200 and 225 degrees Fahrenheit.
Grilling Boneless Ribs
The method to grilling boneless short ribs, for example, is the same as for bone-in beef ribs. Apply your rub to all sides of the meat.
Cook with indirect heat at 225 degrees Fahrenheit with your wood chunks and drip pan set up. Count on approximately four hours per pound for the ribs to be ready to eat.
*Pro-tip Without the bone, you can grill a pound of boneless ribs for two hours or until it reaches a core temperature of 150 degrees Fahrenheit and it is similar to a steak.
What Makes This Recipe So Good
- Theyre jam-packed with delicious flavor! Start off with a delightfully spicy yet sweet marinade, then finish them off with a slathering of your favorite barbecue sauce.
- Theyre cooked at a low temperature, helping the beef ribs retain their juiciness! Slow cook them over a gas or charcoal grill for about an hour and a half, flipping every 20 minutes. This method may take a while but is surprisingly simple and definitely worth the wait!
- Theyll make a great addition at your next summer barbecue! Surprise everyone with how tender and delicious beef ribs can be with this out-of-this-world recipe. Leave these to marinate about an hour before guests arrive, then transfer them to the grill and tend to them every so often. This flavor-packed barbecue recipe is one that everyone loves!
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Resting And Serving Your Beef Ribs
This is where all your patience pays off. The probe goes in like butter and measures 200-205°F.
Carefully pick the ribs up and wrap them in aluminum foil or butcher paper to rest.
Be careful not to damage the bark. A good tip I got from Aaron Franklins video is to pick the ribs up with a damp towel so you dont accidentally damage the bark.
When resting smoked beef ribs make sure to give them at least 30 minutes, or preferably an hour.
- If you need to serve them to your guests sooner, let them sit uncovered for 30 minutes before slicing into them.
- If you have longer to wait, wrap them in butcher paper and then a towel and place them into a cooler.
If youre serving these ribs at a party you can using the faux cambro technique will keep the meat warm for a few hours and you will benefit from a longer rest time. This allows the juices to redistribute back into the meat.
Once your ribs have rested for at least an hour slice them into individual ribs with a good slicing knife. Dont forget to grab a rib by the bone for the ultimate caveman experience.
And thats it! If youve followed this guide your ribs should be tender, with a rich smoke ring around the outside.
Bbq beef ribs like these really dont need any kind of barbecue sauce, but if you really like sauce use something that goes well with beef like this Texas mop juice
Prepare And Apply Your Rub To All Sides Of The Ribs
Lightly coat your ribs but do not overseason. Be prepared to move your ribs to the grill within 10 to 20 minutes of applying the spices. Any longer than an hour and any rubs will begin to change the texture of the meat. Some accept this for additional flavoring.
*Pro-tip #1 If you apply a light coat of mustard to your ribs before the rub you will help the spices stick to the meat during cooking. You will never taste the mustard, and the smoke can penetrate the meat just fine.
*Pro-tip #2 To give your ribs more flavor, you can apply the rub, wrap the ribs tightly in plastic, and refrigerate them for up to 24 hours.
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What’s The Difference Between Beef Back Ribs And Short Ribs
- These two parts of the cow cook very differently from each other. The back ribs remain when the boneless rib-eye steaks and roasts are removed, so they will taste very much like steak. They cook similarly to a rack of pork ribs.
- The short rib is from a part of the cow’s ribs called the plate, which makes up only about 13 percent of the entire rack of ribs. It does have more meat than the back ribs and is, therefore, a more expensive cut. Short ribs benefit from a cooking method that includes some kind of liquid if you want to grill them, it is best to buy boneless.
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Do You Need To Wrap Beef Short Ribs When Smoking
I find that wrapping during the cook prevents the bark from forming properly, and theres really no need unless you are running out of time.
Aaron Franklin doesnt wrap his smoked beef ribs, and thats good enough for me!
If the bark is getting too dark or I need them done sooner, I will wrap them in butcher paper.
The reason I opt to wrap in butcher paper is that allows the meat to breathe and does not steam or braise the ribs like aluminum foil does. Youve worked hard to create a nice bark, the last thing you want to do is ruin it.
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Where Can I Find Beef Ribs
When I go to the butcher, I have to ask for beef ribs because they aren’t on display. They usually go back to the freezer and bring them out to me. Each rack will feed about two to three hungry people.
Sometimes the butcher won’t have any frozen ribs, but they come from the rib roast. My butcher will take an entire roast and cut off the entire slab of ribs. These taste just as good as the frozen ones, but sometimes the butcher charges a bit more for them. The butcher will tell you that baby back pork ribs have more meat on them, but they’re smaller. Beef ribs are much larger, so they have more bone. When I compare the amount of meat on beef ribs to baby back ones and the relative cost, I think the beef ones are the better deal. Our butcher charges under $3/lb for the beef, while the pork ones are over $4/lb.
How Long Should You Cook Beef Ribs On The Grill
As mentioned, beef ribs require a long time on the grill to thoroughly cook through and still be tender, juicy, and flavorful.
The ribs can take up to 1½-2 hours until they are fully tender. It will depend on the heat of your grill. Remember, slow and consistent works best.
With the beef ribs cooking for such a long time, it is necessary to continue basting it through the process.
Beef ribs are most delicious when they have sauce left on them.
As the late food and beverage specialist Tony Roma’s saying goes, “happiness is best served slow-smoked and sauced.”
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How Long Does It Take To Smoke Beef Short Ribs
As a general rule of thumb, you should allow 6-8 hours to smoke a large rack of beef short ribs.
I wish I could give you a more accurate time estimate, but the cooking time will vary based on the thickness of the meat, the number of ribs in the rack, and the temperature you decide to smoke at.
If you are pressed for time feel free to smoke a little hotter, around 275-300°F.
Dont forget to include the time it takes to prep and heat your smoker, and an hour to rest the ribs.
So from start to eating, allow a solid 8-9 hours. This is why I like to always have more time than I think I will need because if the food is finished early I can always leave it in faux cambro for longer.
Can You Bbq Beef Ribs
If youre looking for something a bit unusual thats also quite simple to barbeque and really delicious, beef ribs are a great option. Preparing this meal, which is a little out of the ordinary, is a snap. All you need is a slab of beef ribs, a simple spice rub recipe, a barbeque, and a few hours to cook them at a low temperature for a few hours on the barbecue.
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When You Want Them Fast And Easy: Flanken
One of the best ways to serve beef ribs is to choose this unusual cut. The ribs are sliced across the bones, creating thinner steaks studded with ovals of bone. They marinate beautifully and easily and are a quick cook on the grill. While Eastern European cooks use them as a seasoning meat in braised dishes, they are often seen in Korean recipes cooked quickly on the grill. We love to make a batch of them for appetizers or go all in and grill up a pile for an entrée. Since they usually only need about 2 minutes per side, they are the perfect choice when you want your meal fast and easy, but with that little extra special something. Marinate in whatever you love or try this sweet and salty version that I find totally addictive: Sweet-and-Salty Korean Barbecued Short Ribs.
Need Delicious Side Dish Ideas For These Beef Ribs Check Them Out Here
That girl gets on my nerves sometimes!! LOL Gotta love her!! I think we use to hate making the beef ribs because we really didnt have a tried and true recipe to work off of.
Yes, I have another oven-baked beef rib recipe on my site but I grew tired of that one. It was a little too saucy and time-consuming. Not to mention, it wasnt doing the best job at making my husband do the pretend booty slap dance after he ate them. Which is what he does when I make something amazing.
I wanted an oven-baked beef rib recipe that was simple, easy, and made the best beef ribs consistently. Well, I decided to do what any girl does when she needs a tried and true recipe to wow em, I called grandma!!!
Ms. Barbara never disappoints honey. She made my hubby and me some oven-baked BBQ beef ribs when we went to visit and he raved about how good they were. I love when my food makes my man happy so I was determined to recreate my grandmas ribs for him.
Well, guess what happened? My husband liked this oven-baked BBQ rib recipe better than Grandma Barbs!! The only thing I did differently was added more spices to the rib spice rub recipe. I think this kicked up the taste of the BBQ sauce and even helped to tenderize them a little more.
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Slow Cooked Bbq Beef Ribs
Beef ribs are the king of all beef cuts for slow cooking . They are juicier than brisket and chuck . Beef Cheeks come close, but ribs have one big thing going for them that cheeks do not:
THE BONE.
I dont know what it is about fall apart meat on a bone, but it gets me every time. Hence my ever increasing collection of lamb shank recipes. And pork ribs. And now it seems Ive moved onto beef ribs!
If youre new to beef ribs, this is an excellent way to introduce them into your life, and Ill wager that theyll become a regular fixture. The sweet-savoury flavour of the BBQ Sauce is a perfect match with the beefy flavour of ribs.
And its virtually a foolproof recipe you just need to ensure its cooked long enough so the beef becomes like THIS:
