Bar-B-Q Teriyaki Beef Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One slab of beef plate ribs. There are three or four ribs in a slab.
Louisiana hot sauce
Kosher salt
Black cracked pepper
Teriyaki Sauce such as Yoshidas or a homemade sauce
Apple juice and spray bottle for spritzing
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Directions: |
Directions:Place your rack in a deep baking dish and cover with your sauce. I marinate my ribs overnight for best results. It’s hard to shortcut the marinating process so I highly recommend i minimum of 8 hours.
Note: If your pressed for time you can cut the ribs into single ribs and grill them on your pit over moderate direct heat basting often with our sauce.
Unlike most barbecue you're going to be cooking at around 285° for 5 to 5 1/2 hours. Set up your barbecue pit accordingly. Have a fair amount of charcoal and wood on hand. You're shooting for an internal temperature of about 200° on your ribs. It will vary a little so don't take that as the gospel. Just try to get close. When testing internal temperatures use your meet thermometer to probe at the top of the rack between the Nuckols. This is where you can get your most accurate read.
For a spritz you're going to use Apple juice to keep them moist. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:5 hours |
Personal
Notes: |
Personal
Notes: A word about beef ribs. It's hard to find a good butcher that knows anything at all about beef ribs. They always want to cut them in the single ribs which do not work for slow smoking. You may even have trouble finding beef ribs so I tried to go to a top end Butcher. The plate rib slab is probably the best for barbecuing. There's more fat in the meat and the meat is very tender. Try to go this route if you can. Beef ribs are very large. They look like Brontosaurus bones. One rib is almost a meal.
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