These are the beef version of baby back ribs. Smoked low and slow, then braised with beef tallow and finished off with a homemade barbecue sauce. The sauce in this recipe is an adaptation of a sauce in Steve Raichlen's book, Sauces, Mops and Marinades.
Course Main Course
Cuisine BBQ
Keyword beef ribs, dino bones
Prep Time 35 minutesminutes
Cook Time 5 hourshours
Resting Time 10 minutesminutes
Servings 4servings
Calories 936kcal
Cost $25
Equipment
Smoker
Ingredients
Dry Rub
¾cupbrown sugar
¼cupgranulated sugar
⅓cupkosher salt
1tbschili powder
1tbsonion powder
1tbsgarlic powder
1tbsblack pepperfreshly ground
½teaspooncayenne pepper
Basting Sauce
1cupbeef broth
½cupwater
¼cupbeef tallow
¼cupWorcestershire sauce
BBQ Sauce
2tablespoonolive oil
½cupyellow onion finely minced
½cupgood bourbon
½cupbrown sugar packed
¼cupcider vinegar
¼cuphoney
¼cupmolasses
¼cupWorcestershire sauce
¼cuptomato paste
1teaspoonliquid smokeoptional
2teaspoonchili powder
1teaspoonfreshly ground black pepper
1teaspoongarlic powder
2cupsketchup
Ribs
8beef ribsdino bones
1stickbutter
Instructions
Dry Rub
Mix all ingredients and set aside.
Basting Sauce
Mix all ingredients over low heat until beef tallow melts.
BBQ Sauce
Cook the onion and olive oil in a large, nonreactive sauce pan over medium heat until softened. Add all remaining ingredients. Stir well and bring to a boil. Reduce heat to low simmer and cook, uncovered, for 30 minutes, stirring often. Strain sauce and serve.
Ribs
Sprinkle dry rub over ribs (all sides).
Setup smoker for indirect heat at 250° F. Add a drip pan with water below the grate. Smoke ribs for 3 hours. Baste ribs with basting sauce every 30 minutes.
Remove the ribs and place in a roasting pan. Add remaining basting sauce to the pan along with one stick of butter. Tightly seal the pan with foil. Return pan to the smoker and cook for two hours. Rest ribs for 10 minutes and serve.