Big Game Beef Ribs

Big Game Beef Ribs

In our house, barbecue ribs are always on the menu during the final big games of the football season. The bigger the game, the bigger the rib! These mammoth beef ribs are easy to master in your oven or on a barbecue pit. They'll be your game day celebration show-stopper! 


Ingredients

1 (5 to 6 pound) rack of beef plate ribs, 3 large bones attached
1/3 cup Smokey KC barbecue rub
2 cups Smokey KC barbecue sauce

Directions

1. Remove the layer of membrane on the back of the ribs by working a butter knife between the bone and the thick layer. Continue to do this to each bone until you can get your fingers under the membrane to pull it away from the entire backside of the rib rack.

2. Turn the rack over to the beef side. Using a sharp knife, trim away any excess fat and remove any silver skin, the thin pearlescent membrane on top of the beef.

3. Evenly coat the entire rib rack with barbecue rub. Let rubbed rack stand for at least 20 minutes.

4. Preheat oven or *pit to 250°F.

5. For the oven, place the ribs, bone side down, on a foil-lined tray. Place foil over ribs, carefully crimping the foil around the edges of the pan to prevent steam from escaping. Place the covered rib tray on the center rack of the oven and cook for 4 ½ to 5 hours.
*For the Pit, place ribs, bone side down on the rack and smoke for 2 hours, or until you have a nice color to the ribs. Wrap in foil and cook over indirect heat for an additional 2 ½ to 3 hours.

6.  Check for doneness by poking the meat between the bones. There should be no resistance.

7. Carefully remove the foil top and baste the ribs with your barbecue sauce.

8. Return ribs, uncovered, to the oven or the pit for no more than 10 minutes.  Allow the sauce to set in the heat, then promptly remove.

9. Loosely cover the meat with foil. Let ribs rest for at least 30 minutes before handling and serving.

10. Slices through the meat between each rib bone. This will serve 3- 4 people or you can cut the meat in half and feed a few more people.

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