Marty's Up to Your Elbows Barbeque BEEF RIBS!!!
By
Tiege stucky
@Tiege
14
THE OLD BAY IS THE SECRET!!!! People think Old Bay is only for seafood. NOT! This is the ingredient everyone will try to figure out. It's the KEY.
This a wonderfully smoky sauce beef rib barbeque that I've been making for 30 years. I've been cooking these when in the South for many years. It's a bit harder to get big ribs up North, but they can be gotten at your local butcher shop.
Like eating little steaks. Just wonderful stuff and a great alternative to pork ribs that few folks think of.
Such a nice smoky taste. Don't worry about getting messy!!! It's part of the experience!
This a wonderfully smoky sauce beef rib barbeque that I've been making for 30 years. I've been cooking these when in the South for many years. It's a bit harder to get big ribs up North, but they can be gotten at your local butcher shop.
Like eating little steaks. Just wonderful stuff and a great alternative to pork ribs that few folks think of.
Such a nice smoky taste. Don't worry about getting messy!!! It's part of the experience!
Ingredients
-
Slab largebeef ribs preferably 3/4 to 1 inch but works good with 1/2 inchers
-
1 bottlestandard kc master piece bbq sauce double everything for 2 racks
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5 Tbspold bay seasoning=the secret!
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3 Tbspancho chili pepper powder
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2 Tbspground garlic
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25 ozcheap red wine
How to Make Marty's Up to Your Elbows Barbeque BEEF RIBS!!!
- First, make sure you get a thick (1 inch min) slab of beef ribs. DO NOT get wimpy thin ribs. Small beef ribs are very hard to cook correctly, and yield little meat. Cut them up into even rib sticks. Important! DO NOT cook as a slab. This recipe is for 6-8 ribs.
- Use 1/2 to 3/4 bottle of KC Masterpiece in a small mixing bowl.
- Add Ancho Chili Pepper to the Sauce. Use more if you're doing a larger quantity of ribs. It's not rocket science for this recipe.
- Add 2 Tablespoons of Old Bay (this is the key ingredient to making the nice smoky sauce!) Use more if doing a larger quantity of ribs.
- Shake Garlic Powder into the Sauce Mix. Don't worry about the amount. Just do it to taste and amount of ribs.
- After mixing the sauce, marinate in cheap red wine for about an hour.
- Heat the grill to 425 degrees. Ready the ribs on a large plate. Use a basting brush and brush a lot of the remaining sauce on each rib.
- Put the ribs on the bottom rack of the grill. Let the fire rock. If you want them rare, after 2 minutes, move the rare ones to the top rack.
- Give the ribs (if one inch) 15 minutes to cook. You really need 1 inch ribs for this recipe. You can do 1/2 inch ribs just fine and cook for 10 minutes. Their all delicious!
- Pull the ribs. They should be wonderfully dark and not hard blackened. Plate them and serve them. These are little steaks meant to be eaten off the bone, delicious and messy.
