Beef Chuck Spare Ribs Recipe

Oven Baked Boneless Beef Ribs Butter Your Biscuit

WebMar 22, 2024 · Step 1: Add all of your spices and seasonings to a small mixing bowl and stir to combine. Step 2: Place ribs in a baking dish and …

Rating: 5/5(3)

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The absolute BEST Slow Baked Oven Roasted Beef …

WebMar 23, 2014 · Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, …

1. Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined. Cook until thick and bubbly; stirring occasionally. ~10 minutes.
2. Season the short ribs all over with salt and pepper. Place in a 13×9″ glass baking dish. This will be a tight squeeze. Pour about 1/2 cup over the short ribs.
3. Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with foil and roast for 2 1/2 hours.
4. Remove the foil and gently flip the short ribs. Spoon more of the sauce over top. Cook for 30 minutes more (uncovered), until the meat is tender and browned. Check the ribs every 10-15 minutes to ensure that they are coated with sauce and that the pan did not go dry. Transfer the short ribs to a serving platter. Baste the short ribs with some of the reserved BBQ sauce. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did). Pour the juices into a medium sauce pan leaving the fat greasy part behind. Add in about 1/4 cup bbq sauce and bring to a boil. Make a slurry of the cornstarch and water and whisk into the liquid to thicken. Use this to thicken the sauce as a dipping sauce/gravy.

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Smoked Beef Ribs Hey Grill, Hey

WebMay 16, 2022 · Preheat your smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for …

1. Preheat the smoker. Preheat your smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.
2. Season the beef ribs. Slather your ribs with the Dijon mustard. Season liberally on all sides with my Signature Beef Rub, or the salt, pepper, and garlic powder.
3. Smoke the ribs. Place your ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.
4. Spritz the beef ribs and continue smoking. In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Continue smoking until the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8-10 hours, but every rack is a little different.

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