Sourced from http://www.the-greatest-barbecue-recipes.com/beef-ribs-2.html
Slather the meat with a thin coat of any common yellow table mustard (not mandatory but a cool method many top contenders use) when applying a dry rub. This will not impart a mustard flavor as that cooks out) but holds the spices close to the ribs, keeps the meat moist, does not block the smoke and leaves a nice seasoned coating.
Sprinkle the rub on the ribs, and if you chose not to use the mustard, rub it on the meat. Guys, for a good barbecue beef rib recipe, do not over season (women rarely do). We are the "Cookin' Cousins" (men) and have learned the lesson when cooking barbecue beef ribs; a light application is sufficient!
Get the Grill Ready
NOTE: Please, do not use charcoal lighter fluid. There are several good "fire-starters" on the market that will not taint the meat, or impart potentially dangerous chemicals to the food.
Fire-up the charcoal...we like the chimney-type charcoal starter because it's the quickest, and easiest, way to start the coals. To barbecue ribs on a charcoal grill you'll need to replenish the coals occasionally, to maintain the ideal temperature of around 200-225°F (93-107°C), and the chimney makes this chore painless.
Start with about 60 briquettes. Let them get a to white/gray color and they will be ready for the grill. You will need to fire-up some more coals (about 8, or so), several times during the cooking cycle, to maintain the temperature. Closely monitor the temperature and anticipate this with about a 15-minute lead.
To barbecue beef ribs on a charcoal grill, you control the temperature with the bottom/side vents on your grill. Adjust the top vent to half open, and leave it alone.
Put a big ol' handful of hardwood chips or chunks (pre-soaked in water for about an hour) on the coals. Now, close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke. Too much smoke makes the meat bitter tasting and smoking is actually done in the first couple of hours.
Place a pan about 2/3 full of hot water (no sense wasting fuel to heat the water), under the meat side of the grill, to provide moisture and catch the drippings.
Cook 'Em...
Place the ribs on the grill, opposite side of the fire, bone side down, to begin cooking. Avoid the ribs touching. When cooking beef ribs on a charcoal grill, never let the meat overlap the fire. You cannot undo crispy or burnt barbecue beef ribs! Close the lid and...
Resist peeking! You're loosing precious heat. Open the lid only far enough to do the job. Check the ribs for the first time in about 15-20 minutes to make sure the temperature is holding at around 200°F (93°C), and then check about every half hour to mop and turn 'em over to prevent "the singe". Mop should be applied lightly, and sparingly.
You have time! If you have judiciously maintained the cooking temperature, peeked, mopped and turned the ribs after about 3 hours, you can leave your station several times before the ribs are done. When the meat starts to pull away from the end of the bones, use the tongs to wiggle a rib to test. Meat should be tender, and loose from the bone, when done.
Our barbecue beef rib recipe provides a wonderful, natural flavor, so we emphasize the need to season lightly. If you wish you can now bring out your favorite BBQ sauce, and baste during the last half hour of cooking. We do not barbecue beef ribs on a charcoal grill with barbecue sauce, as this interferes with the smoke absorption, and there goes your fame!
Wrap in aluminum foil, place in a brown paper bag and set aside if you cannot serve them immediately. This gives you some time to get the meal together and really helps make the meat tender!
Serve Em!...
...warm, cut individually and for the Cookin' Cousins" taste, eat 'em just as they are, but... Many folks like a "finishing sauce". This is nothing more than a barbecue sauce, of your choice, served as a side dish (or two), for the folks who would like to put something more on their
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1372g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 4169 | ||
Calories from Fat: 3199 (77%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 355.5g | 474 % | |
Saturated Fat 146.4g | 732 % | |
Monounsaturated Fat 153.2g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 952.6mg | 293 % | |
Sodium 833.6mg | 29 % | |
Potassium 3711.7mg | 98 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 225.3g | 322 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.