If you want some variety in your rib eatin' adventures, these beef ribs recipes provide three different recipe options. All of them are cooked in the smoker for great smoky flavor.
But if you don't have a smoker, don't fret. These can also be grill-smoked successfully.
3 pounds of marinated short ribs are smoked to sweet tenderness. To make the marinade, combine...
Combine the first 6 ingredients. Slowly pour in the oil while whisking to an emulsion. Pour the marinade over the strips of short ribs and marinate for 4 hours.
Smoke at 225 degrees Fahrenheit, with oak or mesquite, for 3 to 4 hours, or until tender. Serve as an appetizer as you're waiting for the...
A crust of cracked black pepper gives this recipe some bite.
Over medium-low heat, saute the garlic in the oil until it becomes very soft. Mash the garlic into the oil and let it cool. Rub the garlic oil onto the rib roast, then, with a generous hand, season with salt. Press the cracked pepper into all sides of the roast.
Preheat your smoker to 225 degrees. Toss in some apple or other fruit wood for smoke, then insert the beef.
You should have a remote thermometer for this recipe. Overcooking a beef rib roast just isn't something that should be done. Ever.
Cook until the internal temperature reaches 125 degrees for rare, to 135 for medium rare, and up to no more than 140-145 for medium. Let the smoked rib roast rest for 20 minutes before slicing.
Back ribs have great beefy flavor because of the connective tissue
they're cursed (or blessed) with. They may need several hours of smoking
Season each side of the back ribs with 2 tablespoons of the extreme beef rub. This rub was originally made for brisket, but works really well on beef ribs too. Smoke with your favorite smoker wood at 225 degrees. Combine the liquid ingredients, and use as a rib mop. Baste every 30 minutes after the first 2 hours of smoking. These ribs will require from 4 to 6 hours of cooking.
If you don't have a smoker for these recipes, you can
use your gas or charcoal grill to do the job. Grill using indirect heat,
and some foil wrapped apple or oak for flavor.