Use the same cooking instructions as shown above.Set the oven to 325☏, and place the meat bone side down on top of a wire rack set in an aluminum foil lined baking tray.When the weather isn’t cooperating, oven baked ribs are the perfect solution! Remove the pork ribs from the grill and let the meat rest for a few minutes, then cut and serve.
Then, continue grilling the ribs until the BBQ sauce is browned and bubbling it takes a couple minutes per side. Brush again with bbq sauce after they’re tender and cooked through if you’d like. Bring meat to room temp, then bbq baby back ribs on the grill.Īs they cook on the grill, occasionally brush the meat with mopping sauce.Transfer the ribs onto a baking sheet and refrigerate for at least 2 hours, but overnight is even better. Really get in there with the dry rub and don’t be shy apply it liberally with spices on BOTH sides of the rack. Time to rub the baby back ribs! I like to wear kitchen gloves to keep my hands clean. Many times, a butcher has already done, this, but not always, so be sure to look. Use a paper towel or pliers to secure a grip, then peel off the membrane. The best place to start is on one of the middle bones. To remove the thin, papery membrane (called silverskin) from the back of each rack, insert the tip of a knife under the membrane.
Baby back ribs rest time how to#
How to remove the membrane from baby back ribs: I recommend using my pork rib rubfor your dry marinade.ĭuring cooking, I baste with a mopping sauce, and end the cooking process by brushing on barbecue sauce until the ribs are sticky and tender. Dry rubs are a blend of spices that are rubbed into the meat to help tenderize it. I always start by marinating the pork with a dry rub marinade. Whether you plan to cook baby back ribs on grill, in an oven, smoker, slow cooker, or Instant Pot, it’s important to prepare the meat. While I have several rib recipes already here on the site, I figured it best to start at the beginning. To see the entire process of grilling ribs from start to finish, be sure to watch the video in the recipe card at the bottom of this post! I loved this and will absolutely be doing Smoked Beef Ribs again.Video: How to cook baby back ribs on grill These are a very tasty treat if you want to do something different on your smoker and are a fan of beef as I am. They’re quite different than pork ribs, so don’t be disappointed when they’re a different experience. I didn’t sauce mine – I ate them as is about 30 seconds after this last picture was taken. The internal temperature of the beef will be about 195F at this point. You know the ribs are done when the bone is showing and you can separate the bones with a light twist. (If you want a faster cooking recipe then check out this recipe for Smoked Beef Chuck Riblets) Wrap the ribs tightly in two layers of aluminum foil and cook for another 2 hours. At the wrap stage, I did a similar mixture to what Malcom does in his recipe – butter, garlic, onion and Worcestershire. The strong flavor of the beef pairs up really nice with the aggressive smoke profile of these woods.Īfter 3 hours in the smoke I wrapped the ribs to help the fat break down and add more layers of flavor. I smoked the ribs at 225 for about 3 hours using Pecan and Cherry. Let the ribs rest at room temperature for about an hour to let the rub work its way into the meat. If you don’t have a beef rub, you can either try making mine, or if you want to keep it simple, just go with a blend of salt, pepper, garlic and onion. I love this rub and think it worked well for these ribs.
I gave the ribs a light coating of olive oil to help the rub bind to the meat, then a heavy dose of my Award Winning Brisket Rub. I did almost no trimming or prep on these whatsoever. Also, there’s not much trimming to do.Īs you can see from this picture, there is not a ton of fat on these. Leave it on so the ribs don’t fall apart during the cooking process. So first things first, you do NOT peel off the membrane with these ribs. I invited my family over and told them we’d be eating Smoked Beef Back Ribs, for the first time ever. No seriously, I had to cook it THAT night. So this recipe dropped into my inbox from Malcom…and after I wiped the drool from my keyboard I knew was I was cooking that night. He was on The Big BBQ Radio Show awhile back and was one of my favorite all time guests. If you aren’t a subscriber, get over there and subscribe now. One of my favorite BBQ Blogs is How to BBQ Right, by The Killer Hogs BBQ Team and my friend, Malcom Reed.
0 kommentar(er)
