{"id":3695,"date":"2018-03-28T19:17:16","date_gmt":"2018-03-29T01:17:16","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3695"},"modified":"2019-10-24T03:28:28","modified_gmt":"2019-10-24T09:28:28","slug":"barbecue-beef-ribs","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/barbecue-beef-ribs\/","title":{"rendered":"Barbecue Beef Ribs"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Easy Barbecue Beef Ribs<\/h1>\n

There are many different ways to prepare and cook Barbecue Beef Ribs and because a lot of you don’t have a grill or a smoker, I decided to break it down, into the simplest form, by showing you how I bake them in an oven.  Plus, doing it this way, it’s pretty much a set it and forget it type of recipe and with a tiny bit of prep and a little patience, you can be enjoying delicious Barbecue Beef Ribs in just a few short hours and have plenty of time to spare, in between, cooking side dishes while sipping a cold one.<\/p>\n

\"\"<\/a><\/p>\n

Barbecue Beef Ribs Options<\/h2>\n

Technically, cooking Barbecue Beef Ribs in the oven isn’t exactly barbecue because they’re not cooked over an open flame, which gives a real nice smoky flavor an oven can’t provide.  So, you might want to consider rubbing the meat with some liquid smoke, if that’s the flavor you’re going for.  The rub recipe I use has smoked paprika in it, so if you’re using my recipe you won’t need it.  Some folks like to rub Worcestershire into the meat before they salt and pepper and that’s a great alternative as well.  The three steps I use is very simple and you can choose to use any 1,2 or all 3 of them if you like.  First, Kosher Salt and Pepper.  Second, Meat Rub and Third, Barbecue Sauce.<\/p>\n

I like to use my Brisket Rub recipe and the Barbecue Sauce I posted a while back.  Both recipes are in clickable links in the ingredients down below if you want to learn them and give them a try.  Otherwise, just stick with your favorite rub and and sauce.<\/p>\n