How Do You Know When Beef Ribs Are Done

How to Cook Beef Ribs

Past Aaron Franklin

If I had to name my own personal favorite cutting of barbecue, it would probably be beef ribs. They are the richest and the well-nigh decadent, succulent, and flavorful cutting of beef you can put on a smoker. That'due south also why I don't eat them much—too rich, too hedonistic. Nosotros only cook beefiness ribs on Saturdays at the eating place: they're a special treat, made all the more special because nosotros do them only in one case a week.

That said, beefiness ribs are pretty easy to melt. In this recipe, I include a light slather of hot sauce. We don't cook them this style at the restaurant because not everyone likes spicy food, only it'southward my preference for sure. I rub heavily because at that place'due south so much fat, and the extra rub actually melts into it well. Beefiness ribs don't become wrapped. You'll know they're done when they experience jiggly and soft.

Franklin Barbecue

Aaron Franklin's Beef Ribs

Ingredients

i (3- to 5-pound) rack of beefiness curt ribs (from the plate, not the chuck)
i tablespoon hot sauce, such as Cajun Chef or Crystal
Nigh 1/three loving cup to 1/2 loving cup Brisket and Beefiness Rib Rub
Spray bottle of h2o, vinegar, or other liquid
Seasoned firewood (preferably oak or hickory)

Beef Rib Rub

Equal parts 16-mesh ground blackness pepper and kosher salt

Instructions

Overview

Heat the smoker to 285°F and bank check that the water pan is total.
Trim the ribs if needed.
Slather the ribs with a very calorie-free coating of hot sauce.
Employ the rub (equal parts salt and black pepper).
Cook the ribs, meat side up, at 285°F, for almost 8 to 9 hours.
Spritz during the last ii to 3 hours.
Check for doneness by poking the ribs; when they feel like melted butter (virtually 203°F between the bones), serve.

Step i START THE Fire.

Become a burn going and heat the smoker so it's nigh 285°F at grate level.

Pace 2 TRIM THE RIBS.

Beefiness ribs usually come quite clean and well trimmed, dissimilar pork ribs and briskets, so there'southward non much to do. If y'all encounter whatever large chunks or flaps of fatty, trim them abroad. Autonomously from that, I don't trim beef ribs.

Step 3 Utilise THE SLATHER.

When I'thou cooking for myself, I similar to slather the ribs with a bit of hot sauce. Of course, y'all tin can slather with anything you like—from water to mustard to vinegar. The slather is mainly in that location to help the rub adhere to the surface of the meat. I just recollect a footling hint of earthy spiciness from a canteen of hot sauce is a fun addition to beef ribs. You lot tin can't actually taste information technology in the concluding product, but it helps build interior layers of flavor.

Step 4 Utilise THE RUB.

Using a shaker, and holding it 1 to 2 feet higher up the ribs, generously utilize the rub—a little heavier than you would on a brisket. This is because, equally rich as brisket is, beefiness ribs are fifty-fifty richer. The extra rub ends upward forming a bark that balances out that richness merely a piffling chip. I generally employ somewhere around 1/3 to 1/two cup of rub for each rack of beefiness ribs.

Step 5 Cook THE RIBS.

Place the ribs, meat side up, in the smoker. As usual, I cook meat side up because I've determined that my smokers take more topside heat and the meat and fatty cap can handle that. If you lot've got more estrus coming from below, you might consider going meat side downward. Again, information technology's up to you—the ribs tin can come up out well either manner. Cook for viii to ix hours, until washed.

Step 6 SPRITZ.

During the terminal 5 hours or and then, spritz pretty frequently with water or other liquid to continue the ends from burning.

Step 7 Terminate, THEN SERVE.

Bank check for doneness by gently inserting a toothpick betwixt two membranes: the one exterior the basic and the 1 that separates the basic from the meat. Inside, the meat should be extremely tender. Alternatively, take an internal temperature reading: the ribs should exist done when they reach 203°F. Allow them rest for at least 30 minutes earlier serving. Beef ribs are served on the bone, but groovy for sharing.

Recipe from Franklin Barbecue by Aaron Franklin & Jordan Mackay. Order your copy hither.

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Source: https://andrewzimmern.com/recipes/aaron-franklins-beef-ribs/