Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Mike's BBQ Beef Ribs. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Mike's BBQ Beef Ribs Recipe. Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up.
You can cook Mike's BBQ Beef Ribs using 28 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Mike's BBQ Beef Ribs
Make ready of ● For The Ribs.
Prepare 2 Pounds of Meaty Beef Or Baby Back Ribs [room temperature].
It’s of ● For The Fats.
Take 1/3 cup of High Heat Vegetable Oil.
Make ready of ● For The Seasonings.
Take 1 tbsp of Fresh Ground Black Pepper.
Prepare 1 tbsp of Cayenne Pepper.
It’s 1 tbsp of Cracked Sea Salt.
It’s 1 tbsp of Smoked Paprika.
Prepare 1 tbsp of Seasoned Salt.
Prepare 2 tbsp of Garlic Powder.
It’s 2 tbsp of Onion Powder.
Make ready 1 tbsp of Ground Cumin.
It’s 1/4 Cup of Brown Sugar.
Prepare of ● For The BBQ Sauce.
Take 1 of EX LG Bottle Sweet Baby Rays Barbecue Sauce.
It’s 4 Drops of Liquid Hickory Smoke [not extract].
It’s of ● For The Kitchen / Grill Equipment.
Make ready 1 of Set Tongs.
Prepare Tin of Foil.
You need of ● For The Options.
It’s of Hickory & Apple Chips.
You need of Fresh Bread & Butter.
It’s of Cole Slaw.
It’s of Mashed Potatoes.
It’s of Buttered Corn.
Take of Green Beans.
You need of Garden Salads.
Beefy strands of tender rib meat.Beef ribs are tricky, because there's no universal specification for where or how they should be cut.Meaning, some processors will cut them longer.Whether it is meaty beef short ribs or the more flavorful beef back ribs, the key to successfully replicating this Texas BBQ classic is cooking them Just how popular are these giant BBQ beef ribs?
Mike's BBQ Beef Ribs instructions
Cold water rinse and trim ribs of anything unsightly. Pat dry..
Create your dry rub and mix well..
Coat your ribs with oil and generously press on the seasonings listed above. Or, to your desired tastes..
Wrap ribs in tin foil tightly and marinate for 2 to 4 hours at room temp. Lay something heavy on top of ribs..
Prepare your grill. Clean, spray and heat her up. Another option you might enjoy is a light smoke..
Throw seasoned rib slabs on your clean, greased heated grill. Grill at 350° to 400°..
Grill for about 8 to10 minutes with lid closed but slightly ventilated. Turn slabs occasionally..
Turn grill up to 450°. Grill, sauce and char your ribs until you notice your meat is pulling away from the bones ends. Or, see what we grillers call, "handles," you're ready to coat. About 5 minutes..
I typically use Sweet Baby Rays BBQ Sauce but these are other great brands..
Ribs slathered with Sweet Baby Rays sauce..
Know that you can also serve a dry rub rib with sauce to the side..
Allow meat to rest for three minutes then, slice in between the bones. Serve immediately..
Serve with sides such as BBQ baked beans, mashed potatoes with gravy. cole slaw, buttered corn and green beans with onions. See recipes for each of those sides - if interested - under my profile..
Enjoy!.
Also that smoked beef brisket sandwich was amazing!!Smoked BBQ beef ribs are indeed a thing of beauty.A crust of impossibly dark bark.
So much so that people make pilgrimages from all over the world to the tiny dusty town of Taylor, TX.See more ideas about Beef ribs, Bbq beef ribs, Ribs.Smoked Beef Ribs are the newest (and most glorious) meat trend to hit the BBQ scene.If you follow any grilling gurus on social media, you're bound to see pictures of these mammoth mouthfuls of meat adorning the best BBQ platters as you scroll.Slow baked beef ribs rubbed in spices, slow baked and brushed with BBQ sauce. "Easy oven baked BBQ beef ribs that are well-seasoned to the bone, slow baked, tender, juicy and fall off the bone perfection!" Slowcooker BBQ Beef Ribs: This is a great one pot Winter comfort dish.
