Oven-Smoked Beef Ribs - Part 2
When we last spoke, I had rinsed off my Texas ribs (defrosted from a previous Specialty Provisions order), coated them with the spice rub, and left them to marinate overnight. Tonight, I ground my lapsang souchong tea leaves into a powder and got the oven tiles ready. Assembled my simple smoking apparatus as such…
…and cooked them per recipe instructions. After the initial high-heat smoking, I only needed fifty minutes of 250-degree slow cooking until my ribs were the perfect combination of tender and toothsome. A quick broil for five minutes on each side and they were done…
Meaty slices of heaven. A thin, crisp coating surrounding juicy beef — it wasn’t long before half the ribs were just bare bones.
Drooling aside, I did find that the lapsang tea smoke really over-powered the flavor of the marinade. (Luckily, I had six different kinds of barbecue sauce in the fridge for enhancement.) I’ll definitely cut back next time, but overall this beats Dougie’s any day!
Jon,
Another thing to try is to braise the ribs for 10-15 minutes on the stove prior to sticking them in the oven. It makes them tender and you can baste the ribs with the juices later…
[...] You start by cooking the ribs at 500 degrees for 30 minutes and then reduce the heat to 200 degrees and cook for 1 1/2 - 2 hours more. What results is tender, almost fall-off-the-bone beef ribs. Serve it with the Texas-Style BBQ Sauce recipe at the bottom of the page, or use your favorite sauce (Bullseye is a good choice). (Image courtesy of kosherblog.net.) [...]
[...] I was experimenting with BBQ Beef Ribs this summer with mixed results. My first attempt came out dry but tasty, and the second was a lot better because I used a different recipe but not exactly what I was looking for. (Image from kosherblog.net.) [...]
[...] I was experimenting with BBQ Beef Ribs this summer with mixed results. My first attempt came out dry but tasty, and the second was a lot better because I used a different recipe but not exactly what I was looking for. (Image from kosherblog.net.) [...]