a reply to: combatmaster
When i make beef ribs without a smoker:
- Peel off the silver skin on the back of the ribs. If you don't know what i am talking about...look it up so you can see. This is critical if you
want them to be edible
- I don't cook them in a whole rack. I cut them down into individual ribs before cooking
- season the ribs with a rub. I don't have a specific recipe, but it is typically a fresh ground chile pepper (i love pasilla for meat rubs), some
roasted and ground cumin seeds, garlic powder, onion powder, fresh ground peppercorn, salt, a little oregano, some thyme, and some brown sugar
- Oven on 300, ribs arranged in a neat order inside a disposable aluminum pan that will accomdate them all in a single layer
- pour in about 1 c beef stock into the pan, cover, and roast covered for a few hours (online you can find cooking times by weight)
- when you have about half an hour of cook time left, drain all liquid into a gravy separator, and return to the oven to finish cooking uncovered
(cook until they start to brown off on top)
- separate the drippings with the separator, and discard the fat/grease. Mix the liquid with any store bought bbq sauce. Typically you should aim
for 1 part dripping with 5 parts bbq sauce
- when you have 20 minutes left, cover the ribs in the bbq sauce and return to the oven
The goal is to get the inner temp to about 198, but no higher than 205. This is the magic point where the tough parts break down into gelatin and
collagen. Perfect tenderness with beef ribs isn't just when the bone pulls free...you have to break down the tough parts in between the rib.
If you want to know how to make bbq sauce...let me know. My method is more detailed, and you may not have all the ingredients available without
placing a mail order (dried chile peppers like pasilla, ancho, etc, etc). But if you get a bottle of Sweet Baby Rays....you are aout halfway to
fantastic anyway. The beef drippings being mixed in is the real magic.
Same method with brisket, except when you pull it out you slice it down, cover with bbq sauce, and cook for an additional 30 minutes like that.