Waynes Famous Beef Ribs Recipes

Steps:

• Place ribs in a large pot of water and simmer covered for approx 3 hours or until tender.
• These ribs will be smoked on the grill, so you will need to soak approximately 1/2 cup of oak or wood chips in water now, until you are ready to grill.
• Mix sauce with brown sugar, molasses and curry powder. Remove ribs from pot and baste with sauce.
• Pre-heat barbecue grill to medium-low and add oak chips to coal, or under grill, and place ribs on grill.
• Grill approximately 15 minutes per side with lid down to smoke.
• Baste ribs periodically with more sauce while grilling.
• Enjoy the most succulent beef ribs you have ever had!

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.

Steps:

• NOTE: Prepare Barbecue Sauce/Marinade one day before your intended BBQ dinner.
• BARBECUE SAUCE/MARINADE: Skin tomato and cut into quarters.
• Peel onion and cut into cubes for easy processing.
• Remove all the seeds from the lemon; cut into smaller pieces.
• Place first FIVE ingredients, in a food processor, dropping through the chute, pieces at a time, and process until smooth.
• Place contents from food processor, plus next SIX ingredients, into a two-quart saucepan and bring to a boil.
• Turn down heat to low, cover and simmer for about 30 minutes, or until liquid reduces by about 1/4.
• Add final SEVEN ingredients.
• Continue to simmer, stirring frequently, for an additional 10 minutes, or until liquid thickens.
• Cover saucepan; turn off heat, do not remove from stove burner, but allow to cool down naturally, stirring occasionally.
• When cool to the touch, pour barbecue sauce/marinade over beef ribs.
• Cover the container, and marinate in the refrigerator overnight.
• Turn the meat from time to time to keep the beef ribs well covered with the sauce.
• Remove container from refrigerator the next day.
• TO BARBECUE: Prepare your brill to HOT heat.
• Remove beef ribs from the marinade and let drain in a colander over a bowl, while grill is heating to HOT.
• Place on HOT grill, and cook, brushing as required with barbecue sauce/marinade, to prevent burning, until beef ribs are done to taste.
• About 5- 6 minutes for RARE; 8 minutes for MEDIUM and 10-12 minutes for WELL DONE.