How to cook a huge rack of beef ribs? Yikes!?!


Question:

How to cook a huge rack of beef ribs? Yikes!?


Answers:
Aside from the recipes you might be given. You should turn the oven all the way up preheating and for the first 10 minutes of cooking. This will seal the outside and keep the moisture inside while it is cooking...and the meat won't be all dried out.

BBQ Beef Ribs
7 lbs beef back ribs
1 (15 ounce) can tomato sauce
1 (12 ounce) can lager beer
4 cloves garlic, minced
1 teaspoon sugar
2 tablespoons hot sauce (I use Peri Peri)
1/2 teaspoon dried basil
salt
pepper

1. Combine all the ingredients (except ribs) in a sauce pan, bring to a boil& simmer 10 minutes, cool a bit.
2. Place the slabs of ribs in a large plastic bag and pour in the sauce, turn to coat the ribs& seal the bag.
3. Marinate in the fridge for at least an hour.
4. Remove ribs from the marinade and reserve the marinade.
5. Place ribs over medium heat and grill for 50-60 minutes turning the ribs and basting with the marinade during the last 20 minutes of cooking.

well if your really experienced on a grill you can slow smoke them to perfection....but if you would like to speed it up you can cook them in one of those large roasters and towards the end drain off fat and add your bbq sauce and continue cooking...but of course you want to be careful not to over cook because then all your meat would separate frm bone and then you would have bbq sandwich...you could also cut them between the bones and put on large stockpot and cover with water, add some seasoning to the water like a lot of mrs dash or garlic herb seasoning and some crushed red pepper..boil until the right doneness and remove from water, place on a preheated grill and cook until heated through then add your bbq sauce and cook on each side until you have the smokey flavor and the grill marks....good eatin to you

I don't care which recipe or technique you go with (I have four or five depending on my mood and supplies) there is more than one way to a tender beef rib, but a few steps should always be taken first.

1. Dry your meat! Bring it out to breath.
2. There is a tough film covering the backside of ribs. You will never chew through it or tenderize it, so remove it. Just get ahold and pull it off (or make someone else do it). There is nothing more discouraging than eating good rib meat around that thick film.
3. Patience. BBQ is about patience. If you rush it, or get in a tizzy, your ribs will reflect it.

Personally, I prefer a dry rub, adding a sauce only after cooking as not to burn it on. Burnt sauce just seems silly to me. But there are plenty of people to disagree with me, I'm sure.

I hope this helps. Good Luck!

And- There is no such thing as "sealing in the juices". But starting at a higher oven temp (450f) and then reducing heat (325) is called high-low roasting. This will carmalize, or sear, the outside without overcooking the inside. I would save that technique for roasts.

cut those suckers up and put them in a big pot with a little seasoned salt, garlic powder, and black pepper. let the ribs boil for awhile until they are tender. approximately (1 1/2 hours) on medium heat.
then, remove the ribs from the water and set them on a foil lined baking sheet and slather them with bbq sauce. bake the ribs on 350 degrees in your oven for 30 minutes to bake the sauce on.
OR you can heat your grill up and grill the ribs on low to get that smokey flavor going.
enjoy.

BBQ?

If you don't know how to make a dry rub, find out it will make all the difference in the world.

Buy two types of bbq sauce something sweet and something with a little more tomato flavor. K.C master piece and Stubbs for instance.
Mix the two types of sauce together.

Place the ribs in a foil lined pan

Put you'r rub on the ribs cover with another layer of loose foil and place into a preheated 225 deg. oven for about two hours or until meat is tender and falling off the bone

About a half hour before the meat is done start basting the ribs with the sauce.

Thats the quick and drity way to cook ribs. Good luck.

I definately agree with Cookie! Dry your meat, let it sit out for an hour before cooking. Dry rub it. Wrap in foil and put it in a 200-225 degree oven for 6-8 hours. Then if you want bbq sauce, slather it and put it on a very hot grill for just minutes until it caramelizes. Yum!!




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