BEEF RIBS

[BBQDOUG]

Here is a beef rib recipe from a fellow Texan, I have used this recipe

and the ribs come out great.

Del King shares his beef rib smoking secrets
By Bill Wight, cbbqa member
Posted August 11, 2003

If you have ever had the pleasure of eating a beef rib smoked by Texan Del King, you have had a real Texas treat. I asked Del if he would share his secrets with us and here is his method of smoking beef ribs, Texas-style.

I like to start with meaty beef ribs--center cut if possible. Just like pork ribs you need to pull the membrane off the back.

If I am going to remove the membrane from several racks I will use catfish skinning pliers. Or you can use the standard method of butter knife and a paper towel.

Remove the fat that was between the two membranes after the outer membrane is removed.

Brush or rub the front and back of the ribs with cheap yellow mustard and then add your favorite rub. With Beef ribs I try to use a rub with no or very little sugar. [see below] Do not apply a very thick amount of rub--a thin coat is all you will need.

A Texas Secret--Along the bone edges take and pack Brown sugar along the entire sides. This will help seal in your juices.

Let the rub and mustard blend and form into a paste.

Place ribs into your smoker membrane side up for the first 3 hours. After 3 hours turn the ribs over so the membrane side is down for the rest of the cooking time.

Cook the ribs for 5.5 hrs to 7 hrs.

Try to maintain your pit temperature at 225F for the entire cooking time.

Now cooking for such a long period of time you will have some pull back on the meat from the bones. This is OK. I know some folks say they can cook their beef ribs without the pull back. You can do it too but you will have to raise the temperature and cook for a shorter time. They will not be as tender as with my method.

After 5 hours you can start basting the ribs with your favorite BBQ sauce. (as long as it is a no or low sugar sauce). If your sauce is a high sugar sauce wait until 30 minutes prior to removing your ribs before you add your sauce. The sugar will caramelize and turn black if you leave it in the cooker too long.

If you do add your barbecue sauce at the 5-hour point, you can add 3 coats (lightly) between now and the time to remove your tender beef ribs.

After about 6 hours, start checking your ribs they--should be very close to being tender and ready.

Any time from 6 to 7 hours and your ribs will be done. It depends on how close you kept your temperature at 225F.

[Mac]

Hey Magoo,

This sounds seriously good. I'll need to add this to the list.

[BBQDOUG]

Mac

Give it a try the ribs really do come out nice and tender with a great

flavor,Del King also cooks up a mean brisket.

[Smoke Daddy]

I realize that I am new.....but, no mopping?

[Qjunkie will]

I never vdo no need too with the rub

[Cal_BBQ Pit]

Man, this sounds great! I have to try it out this weekend

[redneck cooker]

Hey junkie, you finally get back home???

You need to catch up on the readin, my freind!! I was glad to have ya to the casa, come visit anytime.

[Texana]

Redneck: Sorry no time to call back today. I will when you least expect it.

[Albin]

What's this about removing the "membrane"?. I've never done it nor taken off any fat prior to cooking.

What's the purpose of taking it off? Oh, and how do you do it.

Thanks,

Albin

[Smooth Operator]

Thanks for the recipe BBQDOUG