Smoked BBQ Ribs – What’s Your Favorite Way to Make Them?

I prefer smoking with a combination of different woods, mostly oak and hickory. Prep the ribs by cutting the brisket bone off, removing the membrane, and apply my dry rub. I try to wrap them in film for at least a couple of hours before I load them on the pit. I smoke them for about 4 1/2 hours, then finish on an open pit with a nice sauce until caramelized. SM.

@SmokinMan: Hey – thanks for the visit! I’ve been over to your site and really like it! Great use of the Thesis theme! Did you have that professionally done?

I like your take on using a blended wood selection, and am with you all the way on giving the ribs time for the rub spices to set in.

For those of you who haven’t checked it out – be sure to visit SmokinManBBQ.com.

Texas-Style BBQ Beef Back Ribs
Texas-Style BBQ Beef Ribs Recipes

Memorial Day is simply not the same without the smell of BBQ cooking. Fire up your grill and rustle up some grub for an good old fashioned Memorial Day Barbeque. These ribs and your favorite BBQ Sauce will make a great main dish and you can add all the other holiday favorites or call it a potluck and see what the neighbors bring.

Prep: 10 minutes
Cook: 2 hours
Servings: Serves 6-8

2 racks of beef back ribs (7 ribs per rack)
2 Tbsp. black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
1/2 tsp. ground cayenne pepper

Combine all spices. Rub over surface of ribs to coat well.

Preheat oven to 300�F.

Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges.

Bake at 300�F for 2 hours.

Remove ribs from pan and place on grill over medium coals for 15 minutes.

Serve with your favorite barbecue sauce.

Cut between ribs to serve.

In Texas, barbecue means beef and beef ribs are a favorite of mine. Some people claim beef ribs are tough and fatty when barbecued. If your beef ribs are coming out tough you aren’t cooking them long enough. Beef ribs need to be cooked at a low temperature for a long enough time to render the fat and tenderize the meat. Keep the smoker at around 225 degrees and cook them for about 6 – 7 hours and they will be melt in your mouth tender and not at all fatty or greasy.

BBQ SHORT RIBS

Beef short ribs (1 lb per person)

Rub:

3 tablespoons kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin

Combine seasoning ingredients for rub in a Ziploc bag, mixing well. Remove what you need and store the remainder.
Wash ribs and pat dry. Rub with seasoning mixture. Place a disposable drip pan under the grates of the barbecue and heat to high. Wipe grates with oil to prevent sticking.

When grates are hot, place ribs over drip pan, cover and reduce heat to low.

Baste ribs while cooking with Honey Smoke Barbecue Sauce (or sauce of your choice). Baste once 20 minutes before ribs are done, and a second time 10 minutes later.

Average sized ribs are cooked rare in 25-30 minutes, medium rare in 35-40 minutes, and well done in 45-50 minutes. These times will vary according to the grill used and the size of the ribs. Small ribs may require less cooking time, while large ribs may need a little more time on the grill. Adjust accordingly.

PIONEER SHORT RIBS AND PIONEER BBQ
SAUCE

4 to 5 lbs. beef short ribs
Salt and pepper to taste

Season short ribs with salt and pepper and bake at 350 degrees until nicely browned, about 30 minutes. Pour off any accumulated fat in pan. Cool ribs. Set aside.

BARBECUE SAUCE:

1/2 c. tomato puree
1/2 c. cider vinegar
1/4 c. dry sherry wine
1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. BBQ spice
1 clove garlic, finely chopped
1 c. catsup
1 tbsp. soy sauce
1/4 c. salad oil
1 tsp. liquid smoke
1 tsp. salt
1/2 tsp. white pepper
1/4 c. sugar
1 1/2 tsp. cornstarch
3 tbsp. water

Combine all ingredients except cornstarch and water in a saucepan and bring to a boil. Dissolve cornstarch in water and stir into sauce. Cook and stir until mixture boils and is thickened. Cook 2 minutes. Makes about 3 cups. Dip cooled ribs into barbecue sauce and place in a baking dish. Bake at 325 degrees for 1 hour or until ribs are tender.

BBQ Beef Ribs
This is an easy way to prepare delicious, sticky beef ribs on your grill. Remember that the secret to indirect grilling is to make sure that the food doesn’t get any direct heat at all. You will need to rotate the ribs occasionally to evenly cook them.
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
3 to 4 pounds beef back ribs (about 8 ribs)
1/2 cup ketchup
1/2 cup honey
1 4 ounce can green chilies, diced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry mustard
Preparation:
Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under 265 degrees F.).
To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

Carolina Ribs with Red Pepper Sauce
These ribs are coated with a Carolina style rub and basted with a tangy red pepper sauce.
Prep Time: 20 minutes
Cook Time: 4 hours, 00 minutes
Ingredients:
3 po

Wrap ‘em in foil and grill over low heat coals for a few hours. They’re so tender…I like to season ribs w/ garlic powder, chili powder, onion powder, season salt and pepper. Then baste w/ pepper/vinegar barbeque sauce and re-baste every hour or so.