Blue Smokes Beef Ribs Recipes

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SMOKED BEEF RIBS



Smoked Beef Ribs image

Provided by Chef Tim Love : Shows : Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 6

1 4-pound rack beef ribs (about 8 ribs)
6 to 8 dried guajillo chiles
1/4 cup minced fresh rosemary
1/4 cup minced garlic
Kosher salt
1/4 cup peanut oil

Steps:

  • Prep the ribs: Put the ribs meaty-side down on a cutting board. Starting at one end, slide a chef's knife under the membrane that covers the back of the rack and make a cut in the membrane. Loosen the membrane with the knife, then grab it and pull it off. (The ribs will still be covered by a thin membrane-leave this; it holds the ribs together.) Make the rub: Slit each chile open lengthwise. Shake out the seeds and remove the stems and inner membranes. Tear the chiles into small pieces and grind in a spice or coffee grinder until powdery. Combine the rosemary, garlic and 1/4 cup each ground chiles and salt in a bowl. Mix in the peanut oil. Marinate the ribs: Rub the back of the rib rack with about one-quarter of the spice mixture. Rub the rest on the meaty side. Refrigerate at least 3 hours or preferably overnight. Prepare the grill: Stuff newspaper in the bottom of a chimney starter. Put it on the grill grate and fill with equal parts mesquite charcoal briquettes and mesquite wood chunks. Light the newspaper through the holes in the chimney. The charcoal and wood chunks will ignite. Allow the flames to die down and the coals to ash over. Remove the grill grate and dump the coals out of the chimney into the bottom of the grill, banking them to one side to create an indirect heat zone on the other side. Replace the grate. Smoke the ribs: Lay the ribs, meaty side up, on a sheet of heavy-duty foil over the cooler side of the grill (indirect heat). If there's space between your grill grates, use an extra-long piece of foil and let it hang down to the bottom of the grill, alongside the coals (as shown); this will help direct the smoke up toward the meat. Cover the grill and smoke until tender, 1 hour, 30 minutes to 2 hours, 30 minutes, turning every 20 minutes. You'll need to feed the fire about every 45 minutes: Lift the grate and add about a half chimney's worth of unlit briquettes and wood chunks to the hot coals. Carve the ribs: Transfer the rib rack to a cutting board. Slice into individual ribs and serve immediately.
  • Photograph by Jody Horton

BLUE SMOKE'S BEEF RIBS



Blue Smoke's Beef Ribs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 1 rack

Number Of Ingredients 5

8 tablespoons butcher-grind pepper
5 tablespoons coarse salt
3 tablespoons light-brown sugar
1 tablespoon sweet paprika
1 beef ribs

Steps:

  • In a small bowl, stir together all ingredients except ribs. Rub spice mix evenly over surface of ribs. Transfer to a smoker, and smoke following manufacturers' instructions.

SWEET SMOKED PORK RIBS



Sweet Smoked Pork Ribs image

A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.

Provided by dadcooksagain

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 5h

Yield 10

Number Of Ingredients 14

¼ cup salt
¼ cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs
1 cup apple juice
¼ cup packed brown sugar
¼ cup barbeque sauce

Steps:

  • Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
  • Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
  • Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
  • Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
  • Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

Nutrition Facts : Calories 827.2 calories, Carbohydrate 22.8 g, Cholesterol 234.1 mg, Fat 59.2 g, Fiber 1.5 g, Protein 49 g, SaturatedFat 21.9 g, Sodium 284.2 mg, Sugar 18.1 g

SALT-AND-PEPPER BEEF RIBS



Salt-and-Pepper Beef Ribs image

These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide. That will do you brilliantly. Cook for a while in a bath of hickory smoke, then finish in the oven. Beef, salt, pepper, smoke, fat. You'll need napkins.

Provided by Sam Sifton

Categories     dinner, main course

Time 8h30m

Yield 4 servings

Number Of Ingredients 8

2 racks beef ribs, 5 to 7 pounds total (see note)
3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons brown sugar
1 tablespoon paprika
Red-pepper flakes, to taste
2 cups hickory chips, soaked in water for at least 30 minutes
Barbecue sauce (optional)

Steps:

  • On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.
  • Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.
  • Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
  • When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.
  • Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.
  • Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.

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