I have posted several times before that I am not a fan of beef ribs. A friend of mine calls and asks me to swing by and try his latest experiment. This guy is a fantastic cook and will someday make some gal a wonderful wife!
I get to the house and he asks me if I am up for some beef ribs. I tell him I've yet to find a likeable beef rib. "Wait till you try these," he said. They looked great, nice bark and a deep reddish-brown color. He sliced off two ribs and stood over me awaiting my reaction. These were some of the absolute best ribs I've ever sunk my teeth into. After scarfing down about six ribs before coming up for air, I told him I have to have this recipe. When he told me what he'd done it was difficult to believe. Folks, my way of cooking ribs has changed forever!
Beef ribs:
4-6 # Beef ribs
six-pack of beer
2 cups Jack Daniels
½ cup Liquid Smoke
½ cup turbinado sugar
¼ cup Kosher or non iodized salt
¼ cup each oregano, thyme, Hungarian paprika, cayenne pepper or heat of choice
Place ribs in an oval roasting pan and pour on liquid ingredients. Top-off with distilled water to make sure the ribs are covered. Bring the liquid to a rolling boil, reduce heat and let simmer for 30 minutes. Remove ribs and save the liquid. This will be used for basting later.
Rub ribs with dry ingredients and let set while building a fire in the grill. The grate on the grill should be near "cherry red" as we want to build a nice quick bark. Once the grill is red put the ribs on, meat-side down (we're going for grill marks here). Baste ribs with liquid from cooking and turn the rib – meat-side up for the rest of the cook. Close the lid of the grill, trying to keep the temp at about 225*. Baste ribs every 15 minutes. They should be ready to pull after about 45 minutes cooking time.
Cooking wood was about 6 oz of soaked cedar (I know, not your normal cooking wood but it was fantastic!).
Note, for an added bold and rich flavor, spritz with Vermouth between bastings.
These were the absolute best beef ribs EVER!
Enjoy.
