Beef Ribs

[mosin]

Sorry for the blurry pic, did these up the other night. My own homemade recipe

Slab of beef back ribs.
Honey
Never measured anything out but this is close-ish
1/4 cup each Brown sugar and Chili Powder
Tablespoon Onion Powder
Tablespoon fresh course ground black pepper & a little less than that in salt


Wash off & pat dry.

Slather on a light coat of honey
Coat it in the rub

Go in the oven at 250 for 2.5-3hrs depending how thick some cuts are.

Apartment life has me relegated to oven only. If i had to guess I don't think the taste would be right on a smoker. Seems like the honey would get a lil foul tasting.

 

[RstyShcklfrd]

Looks good to me.

 

[556.45.12]

I was hungry and saw the title of the thread. I shouldn't have clicked on it. Now I want ribs. Have you every tried boiling them before baking?

 

[mosin]

I was hungry and saw the title of the thread. I shouldn't have clicked on it. Now I want ribs. Have you every tried boiling them before baking?

No, I've heard of doing this before for some tough cuts but never tried it. Not sure how I would do that as I like to keep the rack together. Could cut it up and rub down individually but this honey & rub might be a little overwhelming for some if coated on all sides of individual ribs.

Doing them this way they come a little tougher than your typical well done pork ribs, but not overly tough or chewy by any means.

My wife's go to marinade is a thinner deal, could do the boil method with that one. Strong mustard & metric ton of garlic, with garlic, parsley, vinegar and oil.

 

[ROGER4314]

Tasty looking ribs!

May I respond to some of the questions? I don't have the patience to do ribs on a grill or in a smoker so I found a way to cook them that works great for me.

I have two pressure cookers, a 6 quart and a 16 quart. I take pork spareribs and cut them into serving size. I leave the top end on them and cut the whole rib section off as one piece. Put them in the PC without any seasoning at all. I do it that way because the cleanup is minimal and if the bottom of the pot gets too hot, some of the seasoning turns brown and the taste is spread to the meat. I put 3 cups of water in the 6 quart PC. Not settled on how much to put in the 16 quart because I just got it. It needs to be enough so it won't boil dry. Put on the stove and begin timing when the pressure control begins to gently rock. I set the timer for 20 minutes.

After 20 minutes, I put the pot under running water to quench it, then open it.

I place the ribs on a cookie sheet covered in aluminum foil and put the whole thing on the preheated gas grill for about 5 minutes....still with no seasoning. Five minutes or so dries out the excess water in the meat. Then I take a paintbrush and apply Walmart Honey BBQ sauce on them and put them on the grill for about 5 minutes or just before the BBQ sauce begins to burn on the cookie sheet. I'm eating ribs in less than 1 hour and they are tender and easy to chew!

The same routine works for chicken legs. I put 12 (about 4.5 pounds) legs in the PC, cook it the same way for 10 minutes on the timer with no seasoning. Slap them in the gas grill, apply the BBQ sauce later and I'm awash in BBQ chicken legs in about 30 minutes!

Flash

 

[Rangel]

I mouth is watering.

 

[kyletxria1911a1]

tip just me, when doing ribs always turn them over, take a paring knife remove the silver skin on the bone,
after that soak in beer, dressing, juice... anything that has acid for bout 3-4 hrs,
the skin on the back is what makes you have to boil them..
good lookin ribs goin to do some today... honey wont get bitter, unless left on too long..
rub them with lea-perrens , get them wet, apply dry rub, paste, then smoke them 1/2 way done honey.
3/4 done wrap tight ... done uncover bring the heat up 375-425 apply sauce and viola

 

[ROGER4314]

I made 13 of my pressure cooker chicken legs tonight and they turned out great! It took 10 minutes in the PC then a few minutes on the gas grill. The legs were ready in about 30 minutes.

My favorite BBQ sauce is Sweet Baby Rays but it's a bit pricy. The Walmart honey BBQ sauce is less than $2 a bottle and it tastes almost as good!

Flash

 

[mosin]

tip just me, when doing ribs always turn them over, take a paring knife remove the silver skin on the bone,
after that soak in beer, dressing, juice... anything that has acid for bout 3-4 hrs,
the skin on the back is what makes you have to boil them..
good lookin ribs goin to do some today... honey wont get bitter, unless left on too long..
rub them with lea-perrens , get them wet, apply dry rub, paste, then smoke them 1/2 way done honey.
3/4 done wrap tight ... done uncover bring the heat up 375-425 apply sauce and viola

I'll be removing that membrane next time. I always mean to and never do, that seems like it might allow more fat to cook out as well. I know it just pours out when i cut them up after cooking.

I made 13 of my pressure cooker chicken legs tonight and they turned out great! It took 10 minutes in the PC then a few minutes on the gas grill. The legs were ready in about 30 minutes.

My favorite BBQ sauce is Sweet Baby Rays but it's a bit pricy. The Walmart honey BBQ sauce is less than $2 a bottle and it tastes almost as good!

Flash

Sweet Baby Rays is good stuff, I love it with those lil smokie cocktail sausages. I always go sauceless for the ribs though.

Just another odd thing I do being relegated to oven cooking for the most part, briskets and ribs both i cook right on the rack. I got a big roaster pan make sure its lined up good to catch the drippings and do it up. Lets it cook and bark instead of soakin in its own grease, gets closer to that smokin/bbq style.

I've got half a Brisket I'll be doing in the coming days. Cut them in half and cook one fresh, freeze the other for later because with just me and the other half, it'd spoil before we get it all gone. Usually corn the point but left it on this one, going to be a thick'n.

 

[DubiousDan]

Wife and I went shopping last night. I looked for beef back ribs but couldn't find any so I got pork ribs and tried your recipe. It came out tender and tasty. My daughter even went back for seconds (a rare occurrence). I'll keep my eye out for a slab of beef ribs.

 

[stdreb27]

I'll be removing that membrane next time. I always mean to and never do, that seems like it might allow more fat to cook out as well. I know it just pours out when i cut them up after cooking.
.

I always remove that membrane before serving.


I usually just smoke em. Got some rub rub I really like from krogers. It's got a good combo of sweet and spicy.

Slab a little olive oil. Maybe some pineapple juice as a tenderizer. Molasses Jew salt and pepper depending on what I feel like.

 

[mosin]

Wife and I went shopping last night. I looked for beef back ribs but couldn't find any so I got pork ribs and tried your recipe. It came out tender and tasty. My daughter even went back for seconds (a rare occurrence). I'll keep my eye out for a slab of beef ribs.

Glad it was a hit. I'll be dumping all sorts of junk on here for a while, I've got way to much spare time at them moment. Got some lamb breast from walmart surprisingly, gonna be doing some of that up soon, only tried it once before.

Next brisket is gonna get cut and half like usual but going to corn half of it.

I always remove that membrane before serving.


I usually just smoke em. Got some rub rub I really like from krogers. It's got a good combo of sweet and spicy.

Slab a little olive oil. Maybe some pineapple juice as a tenderizer. Molasses Jew salt and pepper depending on what I feel like.

Sounds pretty good, this rub have a name?

 

[TheTexasTom]

Some good thoughts here.

Long time BBQ nut here....was a BBQ judge at national contests for more years than I will publicly admit.

Tasted the best pork ribs I have ever had (other than mine) at the American Royal BBQ contest in KC a number of years back. Hands down better than any of the competition, and there were folks from all over the world who had made submissions.

So after the judging was done I tracked down the guys who prepared these gems.

Yep, they were from Texas and friendly as could be!

 

[stdreb27]

Glad it was a hit. I'll be dumping all sorts of junk on here for a while, I've got way to much spare time at them moment. Got some lamb breast from walmart surprisingly, gonna be doing some of that up soon, only tried it once before.

Next brisket is gonna get cut and half like usual but going to corn half of it.



Sounds pretty good, this rub have a name?

I don't remember, there are no krogers in corpus.
And I'm out.

 

[ROGER4314]

Yesterday, I pressure cooked a 6 pound slab of spareribs. I had some thick pieces so I gave it 21 minutes then quenched the PC in the sink. One piece still was a bit red in the thickest part so I slammed it in the microwave for 2 minutes. Perfect!

Put them on my gas grill for a few minutes while I cleaned up the PC. Brushed on the Wally World BBQ sauce and gave them a few more minutes on the gas grill to thicken the sauce. In less than 1 hour, Jake (my little dog) and I were eating ribs and watching Miss Pickler dance on DWTT!

I specialize in cooking "Bachelor specials" where cooking, cleanup and preparation are all minimal. I don't claim that the food is as great as properly done ribs or chicken in a smoker but as good as that tastes, I have trouble chewing it! My stuff is fork tender and pretty good. It's also FAST!

Next up is another big pack of chicken legs for the PC.

I used to be a crock pot fanatic so I'm pulling out the old crock pots, giving them a good assessment then the food is gonna start coming.
Try chicken legs or thighs cooked in a cream of chicken soup concoction. I use a separate crock pot and do potatoes, carrots, with celery and whatever else I toss in the pot.

Try a smoked picnic ham in the crock pot. I tried other hams but the smoked ham is the best. If the ham is too big, just slice some off and drop it in the crock pot. Put orange/pineapple frozen juice in the pot and stick pineapple slices on it with cloves. Fire it up for 10 hours and just walk away. I tried making gravy with the juice. BIG mistake! Throw it away! Sometimes, the juice may overfill the CP so I may suction some of it out. I check it about 1/2 way through.

Try a pork roast in the Crock, a separate crock with taters and carrots and served with chilled applesauce on the side. Make brown gravy with the juice. Yikes!


PLEASE TELL SOME MORE ABOUT DOING THAT BRISKET! I need a way to cook brisket quick & dirty. I absolutely won't watch a pit for countless hours and have no patience for that. How about a pressure cooker recipe?

Flash

 

[mosin]

Yesterday, I pressure cooked a 6 pound slab of spareribs. I had some thick pieces so I gave it 21 minutes then quenched the PC in the sink. One piece still was a bit red in the thickest part so I slammed it in the microwave for 2 minutes. Perfect!

Put them on my gas grill for a few minutes while I cleaned up the PC. Brushed on the Wally World BBQ sauce and gave them a few more minutes on the gas grill to thicken the sauce. In less than 1 hour, Jake (my little dog) and I were eating ribs and watching Miss Pickler dance on DWTT!

I specialize in cooking "Bachelor specials" where cooking, cleanup and preparation are all minimal. I don't claim that the food is as great as properly done ribs or chicken in a smoker but as good as that tastes, I have trouble chewing it! My stuff is fork tender and pretty good. It's also FAST!

Next up is another big pack of chicken legs for the PC.

I used to be a crock pot fanatic so I'm pulling out the old crock pots, giving them a good assessment then the food is gonna start coming.
Try chicken legs or thighs cooked in a cream of chicken soup concoction. I use a separate crock pot and do potatoes, carrots, with celery and whatever else I toss in the pot.

Try a smoked picnic ham in the crock pot. I tried other hams but the smoked ham is the best. If the ham is too big, just slice some off and drop it in the crock pot. Put orange/pineapple frozen juice in the pot and stick pineapple slices on it with cloves. Fire it up for 10 hours and just walk away. I tried making gravy with the juice. BIG mistake! Throw it away! Sometimes, the juice may overfill the CP so I may suction some of it out. I check it about 1/2 way through.

Try a pork roast in the Crock, a separate crock with taters and carrots and served with chilled applesauce on the side. Make brown gravy with the juice. Yikes!


PLEASE TELL SOME MORE ABOUT DOING THAT BRISKET! I need a way to cook brisket quick & dirty. I absolutely won't watch a pit for countless hours and have no patience for that. How about a pressure cooker recipe?

Flash

Pics or it didn't happen

No pressure cooker here, need to get a pressure canner though. Got the brisket in the other thread just drop any question u want to know.

My dad was big on crockpots. He'll cook down a whole chicken adding in onions peppers spices until its just fallin apart and do fajitas out of the meat. I usually use them for pot roasts or corned beef.

 

[leVieux]

I was hungry and saw the title of the thread. I shouldn't have clicked on it. Now I want ribs. Have you every tried boiling them before baking?

Nooooo ! That works well with PORK ribs, because they are so greasy. Don't "boil" them for more that 10". It would ruin beef.

 

[Ole Cowboy]

Not sure on the PC thing, but I often boil them. Big pot, bring salted water to a boil. I do a heavy salt and do not salt them afterwards. I drop ribs in at the boil and let them go till they are a gray white in color, this is only a few min. I then pull then out and drop them in another pot with cold tap water to stop the cooking. I then lay them out and pat dry them, then apply my spices, rubs and sauces.

They now cook VERY fast and are incredibly juicy and tender.

 

[Bats21]

very nice (except for the picture)

 

[benenglish]

I absolutely won't watch a pit for countless hours and have no patience for that. How about a pressure cooker recipe?

Clearly, you have discovered the pressure cooker. Dedicate yourself to learning to use it and you'll find a world of culinary delights, all ready to eat in less time than most people realize is possible.

For "bachelor cooking" (which, to me, means I don't have to pay much attention), few things beat a giant pot. Put a 5-gallon (3 is probably enough) pot on the stove, fill half or less with water, and bring to a boil. Put in a whole, thawed turkey with no spices or anything else. Add enough water to cover adequately, return to a rolling boil, then cover and let it boil for three hours. Turn it off and let it cool, sitting on the stovetop, until the water is just lukewarm. Never lift the lid until it has cooled to the point you can put your hand on the side of the pot comfortably.

Dive in with both hands, de-bone the turkey, and you've got pounds of juicy meat for sandwiches, turkey salad, soup, etc. that should last you for several days.

Put the pot back on the stove with all the bones and connective tissue (basically, all the trash left over from de-boning) and bring it back to a low boil without a cover. Let it boil down to a manageable volume then strain the contents through cheesecloth into a tall, narrow container. Refrigerate.

After a day you'll have two layers in the refrigerated container. The top is waxy white fat; remove and discard. Underneath is a jelly-like aspic that contains pure essence of turkey taste. Freeze it in convenient-size portions and use it for soup starter and general flavoring. You can literally throw a little water, a little spice, a bag of mixed frozen veggies, and a glob of turkey aspic into a pot and bring it to a boil to make some of the best soup, ever, with next to no effort. I actually use the stuff to help thicken my oxtail stew (which is sort of the opposite of bachelor cooking since it takes forever and close attention).

Oh, God. I'm talking about cooking. Stop me before I bore everyone to death.