Tag: BBQ Ribs

Smoked Beef Rib Roast

Smoked Beef Rib Roast weighing about 9 lbs.

The Best Beef Ribs

Surprisingly, Beef Ribs like these aren’t readily available at most grocery stores but, when they are, you should snatch them up. I picked up this 9+ pound Beef Rib Roast for about $42 USD, with tax, $4.58 per lbs. Beef Short Ribs are more common but usually expensive. A rack this size, rarely has much meat on the bones because Prime Rib and Ribeye steaks are cut from the bones so, the only meat that’s ever left is in-between. I show you how to prepare and cook delicious Beef Ribs like that, here. Another great option is Country Style Boneless Beef Ribs and I’ve got a great recipe for those as well. But, if you ask me, this is the way to go. Just a solid piece of meat still connected to the rib bones.

9.12 lbs Raw Beef Rib Roast on a white cutting board upon a butcher block counter top.

Preparing the Beef

Much like a Beef Brisket, there is a lot of trimming that needs to be done before a Beef Rib Roast is cooked. All the fat can be left on the roast if it’s preferred but, everyone should be concerned with the removal of the silver skin. It can be very unpleasant chewing on piece of meat that hasn’t had this removed because it doesn’t break down when it’s being eaten. The silver skin, on a portion of beef this size, runs the entire length of the beef and is approximately 4″ inches wide. I show you how to trim and remove it in the video tutorial. The membrane on the ribs can also be peeled off.

Beef Rib Roast after Smoking on the grill for only 3 hours.

Seasoning and Smoking

It’s fairly common practice to lube up the meat before seasoning with some sort of oil, mustard or hot sauce. I don’t use any of those. I just hit it, on all sides, with Kosher Salt & pepper, then place in the corner of my grill over indirect heat. I have a 3 burner gas grill and I only turn on the front burner with the heat set on low. With the lid down my heat levels out around 275° Fahrenheit throughout the duration of the cook(approximately 9 hours). I use a smoke tube filled with pellets to provide the smoke and it works great. The flavor it adds to the meat is amazing.

Fully Smoked Beef Ribs with 7 bones and a black bark.

Something you might want to consider, however, is wrapping the meat once the internal temperature reaches 165° F. My ribs were good but I think they would have been even better if I had done that. I think next time, just for fun, I might even pull the rack off the heat, once I hit 125° F internal temp, and slice up some medium rare ribs.

Smoked Beef Rib Roast video tutorial by PoorMansGourmet.

Smoked Beef Rib Roast Ingredients:

10 lbs Beef Rib Roast, bone in
Olive oil or Louisiana Hot Sauce, optional
Kosher Salt and Pepper

5 cups Wood Pellets for smoking

Just follow the instructions in the video tutorial and I’ll show you exactly how to make this Smoked Beef Rib Roast.

Oven Roasted BBQ Ribs

IMG_0229BBQ Ribs Must be Tender!

Luckily I’ve learned a thing or two about BBQ Ribs.  I say luckily because I’ve had a few occasions where I’ve been able to make them for large groups of people and the last thing anyone would ever want is to bite into a tough flavorless rib, after hours of looking forward to them.  I say hours now because that’s what it’s going to take to get your BBQ Ribs to perfection.  I don’t know what your basis of comparison is or what your understanding and expectations are exactly when you are cooking BBQ Ribs so let me lightly brush up.

Time and temperature are everything, as equally as marinating and moisture.  Anyone that has ever eaten a dried out rib knows what I’m talking about.  But, just to be clear, when I order a BBQ Rib, I want it to be tender, juicy, succulent and full flavor.  I love it to be saucy but I also like it to have that fire roasted sear around the edges.  In my opinion, that’s the perfect rib.

Kraft-Barbecue-SauceSo now that you know what you can expect from this recipe, let me show just how easy it is, because this is not only going to blow your mind, it’s going to change the way you do ribs forever.  The cooking takes 3 hours, but the amount of work you put into the actual preparation literally only takes 10 minutes.  Is that awesome or what!  This is an older video recipe of mine when I first started Poor Man’s Gourmet Kitchen, so I apologize for the video quality, but I just realized I never wrote anything about it.  So that’s why I’m re-introducing it to you today.  And if you like Honey and a Smokey Taste to your ribs, I recommend you mix Krafts Honey and Hickory Smoke BBQ flavors.  It has a surprisingly great flavor, I’m serious!

BBQ Ribs Instructions:

All you need is a rack of spare ribs and your favorite BBQ Sauce.  And if you’d like an extra kick, sprinkle seafood boil seasoning over your ribs before you drowned them in sauce.  That’s it that’s all.  Separate each rib individually, or in threes, which ever you prefer.  Just make sure they get covered in a pan and baked for 2 ½ hours at 300 degrees, then uncovered and baked at 350 or taken to the BBQ grill for searing.  If you decide to leave them in the pan, it isn’t a bad idea to drain out half of the liquid accumulated in the pan from the 2 ½ hour bake.  I like to drain it and add more sauce to each rib then bake or grill for the next half hour (5 minutes on a grill).  If you do your BBQ Ribs like this, I promise you that your guests will think you spent all day on your ribs!