Smoked Beef Back Ribs Recipes

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BBQ BEEF RIBS

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 11h20m

Yield 4 to 6 servings

Number Of Ingredients 15



BBQ Beef Ribs image

Steps:

  • Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
  • Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
  • For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
  • For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
  • Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.

2 slabs BBQ beef ribs
2 tablespoons kosher salt
1 1/2 tablespoons light brown sugar
1 tablespoon paprika
1 tablespoon ancho chile powder
1 tablespoon ground cumin
2 teaspoons freshly ground black pepper
1/2 cup pure maple syrup
1/4 cup apple juice
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
1 teaspoon ancho chile powder
Pinch of cayenne
Kosher salt and freshly ground black pepper

MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 3h

Yield 4 to 8 servings

Number Of Ingredients 5



Memphis-Style Hickory-Smoked Beef Ribs image

Steps:

  • Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
  • Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down.
  • Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Remove from grill.
  • For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve.
  • In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.

4 (about 4 pounds each) slabs beef spareribs
2 cups Neely's BBQ Dry Rub, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

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