I had some nice meaty beef ribs and was about to do them in a normal 3-2-1 cook when my brain had a spasm. I wanted burnt ends. Why couldn’t finish my ribs like burnt ends? I couldn’t think of a good reason so I did!
I cooked these in my WSM Mini. However, you could do them in an oven or with low indirect heat in a barbecue (you need a temperature of no more than 250 F). It is better in a smoker as the smoke improves it.
I fired my smoker up to 240 F.
I rubbed the ribs with SPOG (a mixture of salt, pepper, onion powder and garlic powder). I put the ribs on for 3 hours. I took them off and put them in a pan with 125 ml (1/2 cup) beef stock. I put foil over the pan and put them back in the smoker for 2 hours.
I took the ribs in and poured the liquid in the pan into a measuring cup. I defatted the liquid by pulling it out from under the fat with a turkey baster.
I put 125 ml (1/2 cup) of the liquid into the pan. If you don’t have enough liquid, top it up with beef stock. I added 50 ml (1/4 cup) of barbecue sauce. I used Koss Sauce. It is becoming my favourite sauce for glazing.
I put the ribs in the pan and brushed them with the sauce mixture. I put the pan, uncovered, back in the smoker for 1 1/2 hours, turning and brushing twice.
When the ribs were darkly glazed, I let them rest for 10 minutes and served.
These are wonderful. They are my new favourite beef rib! The juicy unctuous ribs with a crust like burnt ends is fantastic. Rich, sweet, beefy. Sigh. I do like my beef ribs.
- 1 six bone rack meaty beef ribs
- 3 ml (1/2 tsp) salt
- 3 ml (1/2 tsp) pepper
- 3 ml (1/2 tsp) garlic powder
- 3 ml (1/2 tsp) onion powder
- 125 ml (1/2 cup) beef stock
- 50 ml (1/4 cup) barbecue sauce
- Preheat a smoker to 250 F. You could do this in a 250 F oven or a barbecue over indirect heat but you won't get a smoky flavour.
- Mix the salt, pepper, onion powder and garlic powder together and sprinkle it over both sides of the ribs.
- Cook for 3 hours.
- Put the ribs in a small roasting pan. Add the beef stock. Cover the pan with foil and cook for 2 hours.
- Take the ribs out of the pan and pour the liquid into a clear measuring cup.
- Defat the liquid by pulling it from under the fat with a turkey baster. If you don't have 125 ml (1/2 cup) of liquid, top it up with beef stock.
- Put the liquid back in the roasting pan and add the barbecue sauce.
- Put the ribs in the pan and brush with the sauce mixture.
- Cook, uncovered for 1 1/2 hours, turning and brushing twice, until the ribs are darkly glazed.
- Let the ribs sit for 10 minutes and serve.