BBQ Beef Ribs



BBQ Beef Ribs! Some serious eat'n....:-)

 Hi again! Nothing helps shake off the winters grip like some grilling! I had this rack of beef ribs in the freezer and decided that it was a good time to continue work on my BBQ sauce. I changed to a SMOKED paprika this time, but you can still use regular paprika. So anyway....heres goes! Write in and let me know what you think....

***** BBQ Beef Ribs *****
3lbs. beef ribs.
1-cup tomato sauce
1/3 cup light brown sugar
1-1/2 tsps. smoked paprika (can use regular paprika also)
1-tsp. chili powder
2-cloves garlic (crushed)
3-tbsp. Worcesteshire Sauce
2-tbsp, white vinegar
5-6 black peppercorns (crushed)
1/2 tsp.-salt

In a large pot boil enough water to cover the ribs. You may want to cut the racks of ribs into portion sizes before you insert them into the boiling water. It will make them so much easier (and safer) to handlle. Boil the ribs for 5 minutes. (We boil the ribs slightly to open up the meat and make it more receptive to the marinade.) Remove the ribs and drain well. Set aside to cool slightly.

In a non-mettalic bowl, mix the marinade/glaze ingredients. Using a non-mettalic bowl is suggested since we are mixing several acidic ingredients. Those type of ingredients can react to the metal and cause a small chemical reaction actually changing the flavor of your food.

Once the marinade is well mixed, coat the ribs sections with a generous amount. Stacking the rib sections as you go, pour the remaining sauce across the ribs. Allow to marinate for at least two hours at room temp or overnight in the fridge. When time is short, marinating at room temp for a shorter amount of time always works, but make sure the food is kept covered and dont go longer than two hours. I use a large 1 gallon size freezer back to marinate. I can keep turning the food over and over to insure all parts get well covered.

Once marinated, cook the ribs over high heat for about 20 minutes or until cooked well through. Brush the ribs with the left over marinade as you cook them. Turn them often. I use an outdoor meat smoke at a very low heat for about an hour before I actually finish them up on the grill. The low temp will allow the smoke flavor to permeate the meat without drying it out. You can smoke them longer, til near done, and just face them up a little over a hotter grill also. Just make sure you reach an internal temp of 165degrees. 

Some grilled pinapple would pair up great with the ribs. The traditional sides would be baked beans, potato salad, and baked macaroni and cheese....... Let me know what you think of the ribs!!! Write in or email me...mitchellhw@comcast.com. See me on Facebook also..... See ya then and ENJOY the grub!! Just Harv.