Discountable price mill finished aluminium profile for French Factories

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    Smoked Beef Ribs Recipe | How To Smoke Beef Ribs

    Beef ribs come in a couple of ways…the short beef rib and back beef ribs. The short beef ribs usually come in smaller individual pieces and have a good bit of meat on top of the bone. You see these beef ribs served in restaurants usually braised for hours where the meat has time to really break down. The back beef ribs are more suited for bbq, so that’s what I’m cooking today. Back beef Ribs are cut off the ribeye area so most of the meat on top of the bones has been removed but what’s left between the bones is really good meat, if you cook it low and slow.

    Beef ribs come in slabs about 9-10 bones. There’s not much trimming to do to these beef ribs but if you see any cartilage or thick sinew go ahead and trim it off. On the back side you’ll notice a membrane. Back beef ribs have a double membrane. The first one is usually removed before packaging and that leaves a thin membrane holding the beef rib slab together. Leave this membrane on to keep the slab from falling apart during the cooking process.

    The first step is to give the beef ribs a light coating of oil. You can use canola, olive, or vegetable oil here. It doesn’t really matter; you just want something to bind the seasonings to the meat.

    As a base layer I use my AP rub. It’s a mixture of 1 part salt, ½ part granulated garlic, and ¼ part black pepper. For the next layer use a bbq rub that goes with beef. It should be something balanced not too sweet.

    Fire up your cooker to 235 degrees and add a little pecan for smoke. Place the ribs on the cooker and let them smoke for 3 hours or until the outside is a dark mahogany color. At this stage they’re ready to wrap.

    For the wrap I melted ½ stick of butter in a small bowl and whisked in a ½ tsp of Garlic, Dried Parsley, and Minced Onion. To this mixture add 2oz of Worcestershire, 2oz Soy Sauce, and 2 oz Beef Broth.

    Place the beef ribs meat side down on a strip of aluminum foil and pour ½ of the butter mixture over the ribs. Wrap the foil over the ribs and repeat the same process for the other slab.

    Now the ribs go back on the smoker to tenderize. This is where the remainder of the fat breaks down and what is left is tender, juicy meat. The wrap process takes about 2 more hours, but I start checking after an hour just to see if they’re getting close.

    You should see the meat pulling back from the bones. If you grab a bone and slightly twist it should almost come free. Once the beef ribs hit this stage they’re done. Remove them from the cooker and let them rest for 20 minutes.

    If you want to sauce the beef ribs, you can drain the liquid from the foil and separate the fat. You can mix this liquid with a tablespoon of bbq sauce and brush it back over the ribs, but I like them straight out of the foil. Beef ribs cooked low and slow are very tender and moist. The fat that has rendered during the cooking process runs throughout the meat and adds a ton of flavor.

    There may not be a lot of meat on the bones, but what is left will melt in your mouth.

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