Tuesday, January 26, 2010

Smoked Beef Ribs

This is one of those things that turned out so good I wanted to serve it up to the whole neighborhood just to show it off! I saw some beef ribs at the store and thought that my babyback/sparerib recipe would be just the ticket for them. Luckily they turned out just the way my pork ribs do; juicy, tender, full of flavor.

The secret to great ribs

You probably know people that boil their pork ribs for tenderness. Yes, they are tender, but they might as well be unflavored pudding since all of the flavor is cooked out of them. About 7 or 8 years ago I got the idea of pressure cooking them, thinking that I can get the same tenderness without losing the flavor, and not having to slow smoke them all day. Then I follow that up with a few hours of smoking. It works great! And as you will see, it works great for beef ribs too.

First, into my pressure canner at 15 lbs for 20 minutes

As soon as the pressure is down to zero and it is safe to remove them, they go on the smoker for 4 hours

Here they are after being smoked

Now for a good sauce. I usually just 'wing-it' when I make bbq sauce and it always comes out the same (very well, if I may say so myself) but this time I actually wrote down the ingredients and measurements.

Marty's Kansas City Style Rib Sauce

3 cups catsup
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/4 cup prepared mustard, any mustard that you like, I used a plain yellow mustard this time
2 Tablespoons molasses
1 teaspoon liquid smoke
1 teaspoon garlic powder
1 teaspoon onion powder

Heat all this up in a pan on low to medium heat for about 15 minutes or so, to blend the flavors well. This is my quick sauce, when I have more time and ambition I sautee finely chopped onions and add some other things like lemon juice. The next time I make a really good sauce I will post that.

The pressure cooking makes these so juicy and tender, and the smoker gives them the best rib flavor you ever had.

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