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BBQed Beef Ribs on a gas grille
Nb persons: 4
Yield:
Preparation time:
Total time: 3 1/2 hours
Source: Cooks Illustrated, Published July 1, 2004.
| WHY THIS RECIPE WORKS: When developing our barbecued beef ribs recipe, we wondered what to do with the fatty membrane that runs along the backside of the beef ribs. As it turned out, we achieved the best results—the juiciest meat with the most flavor—through the simplest means: leaving the fat in place, to baste the ribs as they cooked. We determined that the ideal cooking temperature for our beef ribs recipe was a range of 250 to 300 degrees and the ideal time was about 2 1/2 hours, which caused some, but not all, of the fat to render, making the ribs juicy, tender, and slightly toothy. (less) It is important to use beef ribs with a decent amount of meat, not bony scraps; otherwise, the rewards of making this recipe are few. On a gas grill, leaving one burner on and turning the other(s) off simulates the indirect heat method on a charcoal grill. Use wood chips instead of wood chunks and a disposable aluminum pan to hold them. On a gas grill, it is important to monitor the temperature closely; use an oven thermometer set on the grate next to the ribs and check the temperature every 15 minutes. Try to maintain a 250- to 300-degree grill temperature by adjusting the setting of the lit burner. | |
| Barbecue Sauce | |
| 2tablespoons | unsalted butter |
| 1/4cup | minced onion |
| 1medium clove | garlic, minced or pressed through garlic press (about 1 teaspoon) |
| 1 1/2teaspoons | chili powder |
| 2cups | tomato juice |
| 3/4cup | distilled white vinegar |
| 2tablespoons | Worcestershire sauce |
| 1/2teaspoon | powdered mustard mixed with 1 tablespoon water |
| 1teaspoon | minced chipotle chile in adobo |
| 2tablespoons | mild molasses or dark molasses, (not blackstrap) |
| 1 1/2teaspoons | table salt |
| 1/4teaspoon | ground black pepper |
| Ribs | |
| 4teaspoons | chili powder |
| 1/2teaspoon | cayenne pepper |
| 2teaspoons | table salt |
| 1 1/2teaspoons | ground black pepper |
| 5lbs | beef ribs, 3 to 4 slabs, 3 to 4 ribs each |
1. To make the Barbecue Sauce: Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and chili powder; cook, stirring constantly, until fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses, and salt; increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off heat, stir in pepper and remaining 1/4 cup vinegar. Cool to room temperature before serving. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.)
2. For the ribs:Mix chili powder, cayenne, salt, and pepper in small bowl; rub ribs evenly with spice mixture. Let ribs stand at room temperature for 1 hour.
3. Cover 3 cups wood chips with water; soak 30 minutes, then drain. Place wood chips in small disposable aluminum pan; set pan on gas grill burner that will remain on. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes (if chips ignite, extinguish flames with water-filled squirt bottle). Scrape grill grate clean with grill brush; turn off burner(s) without wood chips. Position oven thermometer and ribs, meat-side down, on cool side of grill. Cover and cook 1 1/4 hours, checking grill temperature every 15 minutes and adjusting lit burner as needed to maintain temperature of 250 to 300 degrees.
4. Using tongs, flip ribs meat-side up and rotate so that edges once closest to lit burner are now farthest away. Cover and continue to cook and check/adjust grill temperature until dinner fork can be inserted into and removed from meat with little resistance, meat pulls away from bones when rack is gently twisted, and meat shrinks 1/2 to 1 inch up rib bones, 1 to 1 1/2 hours longer. Transfer ribs to cutting board and let rest 5 minutes; using chef's knife, slice between bones to separate into individual ribs. Serve, passing sauce separately.
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