Anyone have beef ribs recipe where you bake in oven first then grill?

[JS80]

Anyone have beef ribs recipe where you bake in oven first then grill?

 

[sjwaste]

No, but I can make one up that will work. There will be foil involved, which some purists hate, but whatever.

Apply your favorite rub and let the ribs sit overnight in the fridge.

Preheat oven to 275-300. In the meantime, take the ribs out of the fridge and let them sit out for at least 1-2 hours, enough to get to room temperature. Put a rack on a pan, so that the ribs don't sit in their own drippings, and put the ribs on there with the bone side (concave) down. Add some apple juice to the bottom of the pan for some steam, then cover with foil.

Let these go for an hour or two in the oven, or until they're starting to get tender. This will depend on how much meat is on them, so keep checking them after an hour. You don't want them quite falling off the bone. Then uncover, brush with a sauce or liquid that you like, and let them go for another hour or so until finished.

At this point, you can brush them with another coating of the sauce, and finish them for 5 minutes or so on the grill. Don't burn the sauce or dry out the ribs, basically, you're just trying to get some marks and smoke flavor in there.

 

[sjwaste]

If you want a marinade that works for beef ribs, I you want stronger flavors. Think korean bbq, at least thats how I do short ribs, which are pretty similar. Some soy sauce, garlic, veg oil, scallion, rice vinegar and if you want hot pepper of some sort. You can do sugar in the marinade, but you want to be careful and rinse the ribs when you take them out. You don't want so much sugar that it will burn.

Then you can do a dry rub with a touch of brown sugar, garlic, maybe a little ground ginger. Or say fuck it and make a paste out of your marinade ingredients (fresh, not reused from the marinade) and cook under the foil for a bit longer so that nothing burns.

Beef ribs tend to be somewhat tough and gelatinous, so make sure you don't undercook. It also means that braising works too, or tenting with foil as I suggested above will work really well. It's not on a smoker, and people will say it isn't BBQ - it isn't - but it doesn't have to be.

I love beef ribs.

 

[BUTCH1]

Funny you should ask, I'm doing pork ribs as we speak, what I do is a slow par-boil, I use a bottle of BBQ sauce, some crushed garlic and water whisk together and cook at a low (250-275) temp for 3-4 hours then on the grill to finish off. Purists do not condone this method, most will tell you dry rub, cook in smoker 10-12 hours but I don't have a smoker or 12 hours..

 

[slayer202]

there are a ton. I remember the last time I looked at rib recipes, they were pretty much all like this

 

[sjwaste]

Funny you should ask, I'm doing pork ribs as we speak, what I do is a slow par-boil, I use a bottle of BBQ sauce, some crushed garlic and water whisk together and cook at a low (250-275) temp for 3-4 hours then on the grill to finish off. Purists do not condone this method, most will tell you dry rub, cook in smoker 10-12 hours but I don't have a smoker or 12 hours..

That sounds like a braise, not a par boil, and I endorse your method. And yeah, moist cooking is awesome for meats full of connective tissue. The liquid left over can be used for adding flavor to other things, or as a sauce base.

 

[JS80]

No, but I can make one up that will work. There will be foil involved, which some purists hate, but whatever.

Apply your favorite rub and let the ribs sit overnight in the fridge.

Preheat oven to 275-300. In the meantime, take the ribs out of the fridge and let them sit out for at least 1-2 hours, enough to get to room temperature. Put a rack on a pan, so that the ribs don't sit in their own drippings, and put the ribs on there with the bone side (concave) down. Add some apple juice to the bottom of the pan for some steam, then cover with foil.

Let these go for an hour or two in the oven, or until they're starting to get tender. This will depend on how much meat is on them, so keep checking them after an hour. You don't want them quite falling off the bone. Then uncover, brush with a sauce or liquid that you like, and let them go for another hour or so until finished.

At this point, you can brush them with another coating of the sauce, and finish them for 5 minutes or so on the grill. Don't burn the sauce or dry out the ribs, basically, you're just trying to get some marks and smoke flavor in there.

Thanks for this. I'm basically going to do exactly this.

 

[sjwaste]

Thanks for this. I'm basically going to do exactly this.

No prob. Mine is more of a technique than a recipe, since I didn't really give you any flavors to work with in that post, but you will be hard pressed to fuck up beef ribs. Even if you just did salt and pepper, they will be delicious when cooked properly.

If you're in a hurry, you can cut out the overnight marinade and just do what Butch said - use some bbq sauce and some flavor additives.

The only thing I really, honestly would not skip is bringing the meat to room temp before going to the heat. I will say that advice extends to cooking any sort of meat, too. It helps with even cooking, including with slow methods.

Also, a crock pot works well if you want to do it while you're at work.

 

[SandEagle]

i usually grill first then place it in the oven for awhile. weber has a new iphone app with recipes but i havent checked it out yet

 

[SandEagle]

nm

 

[WaTaGuMp]

If using the oven I wouldn't go over 250.

 

[JS80]

No prob. Mine is more of a technique than a recipe, since I didn't really give you any flavors to work with in that post, but you will be hard pressed to fuck up beef ribs. Even if you just did salt and pepper, they will be delicious when cooked properly.

If you're in a hurry, you can cut out the overnight marinade and just do what Butch said - use some bbq sauce and some flavor additives.

The only thing I really, honestly would not skip is bringing the meat to room temp before going to the heat. I will say that advice extends to cooking any sort of meat, too. It helps with even cooking, including with slow methods.

Also, a crock pot works well if you want to do it while you're at work.

I thought about crock pot but didn't really want to make the sauce

 

[BUTCH1]

That sounds like a braise, not a par boil, and I endorse your method. And yeah, moist cooking is awesome for meats full of connective tissue. The liquid left over can be used for adding flavor to other things, or as a sauce base.

Yea, it's pretty much a braise, it's how I do chuck roasts (except I use onion soup, veggies) instead of bbq sauce.