Marty's Up to Your Elbows Barbeque BEEF RIBS!!!
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!
- Slab large
- beef ribs preferably 3/4 to 1 inch but works good with 1/2 inchers
- 1 bottle
- standard kc master piece bbq sauce double everything for 2 racks
- 5 Tbsp
- old bay seasoning=the secret!
- 3 Tbsp
- ancho chili pepper powder
- 2 Tbsp
- ground garlic
- 25 oz
- cheap red wine
How to Make Marty's Up to Your Elbows Barbeque BEEF RIBS!!!
- 3Add 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.
- 4Add 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.
- 5Shake Garlic Powder into the Sauce Mix. Don't worry about the amount. Just do it to taste and amount of ribs.
- 6After mixing the sauce, marinate in cheap red wine for about an hour.
- 7Heat 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.
- 9Give 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!