Not interested in the step-by-step? Skip to the recipe.
Last Saturday, I woke up and made a list of my goals for the day: hold the couch down, watch football, and cook/eat beef ribs.
And that’s exactly what I did.
My butcher had 4 packs of meaty beef short ribs:
So I bought everything they had.
Do you remember when we went to Black’s Barbecue in Lockhart, Texas and I ate that Beef Rib and fell madly in love?
Man, oh man, that was good.
I went looking for a beef rib rub similar to the one they use and I stumbled on Hilah Cooking.
Hilah interviewed Barrett Black and he showed her a few of their secrets. Here is her beef rib rub:
For 3-4 pounds of ribs
2 tablespoons black pepper
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon dry mustard
I doubled the recipe because I had about 8 pounds of ribs.
Preheat your grill to about 250F and set it up for an indirect cook.
If you want to cook them in the oven, wrap the ribs tightly in foil and cook for 4 hours.
I cook on a Big Green Egg, so for an indirect cook I use the platesetter with the legs up and the grate on top of the legs.
If you cook on a Big Green Egg that sentence made sense to you, but there are a couple of you looking at me right now like, what the heck are you talking about, Kristi?!?
Put the ribs on the grill and cook for 2 hours.
I had so many ribs I cooked them on their sides. If you have the room, lay them flat with the meat side up.
After two hours there will be a nice crust on them.
Next, pour half of a beer in the bottom of a shallow pan and then add the ribs to the pan:
Cover with foil and put the ribs back on the cooker for another 3 hours.
Drink the other half of the beer and wait patiently.
After three hours (five hours total), the ribs are falling from the bone and are ready to eat!
Oh my . . .
They were incredible.
I threw together a barbecue sauce, but the ribs certainly didn’t need it.
We ate ribs until we were about to explode.
Here is the sauce I made:
Sauté 1/4 cup chopped onion and 2 cloves of minced garlic in 1 Tbs butter.
Add 1/2 cup beer and bring to a simmer.
Then add 1 cup ketchup, 1/4 cup brown sugar, 2 Tbs smoked paprika, 1 Tbs chili powder, and a dash of cayenne.
Simmer for 15 minutes until thickened.
These measurements are approximate, so make sure you taste and add whatever you think it’s missing. I added another dash of cayenne.
If you’re looking for something to cook this weekend:
Look no further.
Beef Ribs are the way to go!
- Beef Ribs
- 2 tablespoons black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon dry mustard
- 1 beer
- Preheat your grill to about 250F and set it up for an indirect cook.
- Put the ribs on the grill with the meat side up and cook for 2 hours.
- Pour half of a beer in the bottom of a shallow pan, add the ribs to the pan, cover with foil and cook for another 3 hours.
- After 3 hours (5 hours total), the ribs are falling from the bone and are ready to eat!
- If you cook them in the oven, wrap the ribs tightly in foil and cook for 4 hours at 250F.