BBQ Brisket and Ribs
Oven Method...
Trim excess fat from brisket leaving about 1/4 inch fat cap. Place brisket in roasting pan. Mix all other ingredients together to make a marinade and pour over brisket. Cover & marinate in refrigerator for 2 to 4 hours turning a few times to evenly coat brisket. Cover tightly with foil and place 'FAT SIDE UP' in a 300 degree oven. Cook brisket for 4 to 5 hours basting often. Remove from oven when internal temperature reaches 180 degrees. Remove from pan and let rest for about 10 minutes. Bias slice across the grain. If you feel it absolutely necessary serve with a little of your favorite BBQ sauce or try one of my favorites.
Grill Method...
Prepare brisket the same way as oven method. 'FAT SIDE UP' Cover roasting pan tightly with foil and cook on grill over low heat for about 5 hours basting often. Remove from grill when internal temperature reaches 180 degrees. Carve and serve in the same manner as the oven method.
Trim excess fat from brisket leaving about 1/4 inch fat cap. Place brisket in roasting pan. Mix all other ingredients together to make a marinade and pour over brisket. Cover & marinate in refrigerator for 2 to 4 hours turning a few times to evenly coat brisket. Cover tightly with foil and place 'FAT SIDE UP' in a 300 degree oven. Cook brisket for 4 to 5 hours basting often. Remove from oven when internal temperature reaches 180 degrees. Remove from pan and let rest for about 10 minutes. Bias slice across the grain. If you feel it absolutely necessary serve with a little of your favorite BBQ sauce or try one of my favorites.
Grill Method...
Prepare brisket the same way as oven method. 'FAT SIDE UP' Cover roasting pan tightly with foil and cook on grill over low heat for about 5 hours basting often. Remove from grill when internal temperature reaches 180 degrees. Carve and serve in the same manner as the oven method.
Oven Method...
Mix all Dry Rub ingredients together and set aside [see above]. Trim excess fat from brisket leaving about 1/4 inch fat cap. Coat brisket on all sides with dry rub and place in roasting pan 'FAT SIDE UP'.
Roast in a 400 degree oven uncovered for about 20 minutes. Remove roasting pan from oven. Lower oven temperature to 280 degrees. Pour beef broth around brisket and add water if necessary to achieve 1/2 inch liquid in pan. Cover tightly with foil and return to oven. Continue cooking brisket for 4 to 5 hours basting often. Remove from oven when internal temperature reaches 180 degrees. Remove from pan and let rest for about 10 minutes. Bias slice across the grain and serve.
Grill Method...
Prepare brisket the same way as oven method then grill over med-high heat for about 10 minutes per side. Place brisket in the roasting pan and add broth. Cover with foil and continue to cook over low heat for about 5 hours basting often. Remove from grill when internal temperature reaches 180 degrees. Carve and serve in the same manner as the oven method.
Mix all Dry Rub ingredients together and set aside [see above]. Trim excess fat from brisket leaving about 1/4 inch fat cap. Coat brisket on all sides with dry rub and place in roasting pan 'FAT SIDE UP'.
Roast in a 400 degree oven uncovered for about 20 minutes. Remove roasting pan from oven. Lower oven temperature to 280 degrees. Pour beef broth around brisket and add water if necessary to achieve 1/2 inch liquid in pan. Cover tightly with foil and return to oven. Continue cooking brisket for 4 to 5 hours basting often. Remove from oven when internal temperature reaches 180 degrees. Remove from pan and let rest for about 10 minutes. Bias slice across the grain and serve.
Grill Method...
Prepare brisket the same way as oven method then grill over med-high heat for about 10 minutes per side. Place brisket in the roasting pan and add broth. Cover with foil and continue to cook over low heat for about 5 hours basting often. Remove from grill when internal temperature reaches 180 degrees. Carve and serve in the same manner as the oven method.
6-8 Lb Beef Brisket
3/4 cup unsweetened pineapple juice
3/4 cup apple cider vinegar
1/4 cup worcestershire sauce
1/4 cup molasses
1/4 cup yellow mustard
1/4 cup grated onion
1/2 cup light brown sugar
1 tsp red pepper sauce
1 tsp chili powder
Disposable aluminum roasting pan
Meat thermometer
3/4 cup unsweetened pineapple juice
3/4 cup apple cider vinegar
1/4 cup worcestershire sauce
1/4 cup molasses
1/4 cup yellow mustard
1/4 cup grated onion
1/2 cup light brown sugar
1 tsp red pepper sauce
1 tsp chili powder
Disposable aluminum roasting pan
Meat thermometer
BBQ Smoked Beef Rib Roast
A crust of cracked black pepper
gives this recipe some bite.
1 4 to 5 pound Rib Roast
2 tablespoons kosher salt
2 tablespoons cracked black pepper
3 cloves garlic, smashed
1 tablespoon vegetable oil
>> Over medium-low heat, saute the garlic in the
oil until it becomes very soft. Mash the garlic into the
oil and let it cool. Rub the garlic oil onto the rib roast,
then, with a generous hand, season with salt. Press
the cracked pepper into all sides of the roast.
>> Preheat your smoker to 225 degrees. Toss in
some apple or other fruit wood for smoke, then insert
the beef.
>> You should have a remote thermometer for this recipe. Overcooking a beef rib roast just isn't something that should be done. Ever.
>> Cook until the internal temperature reachs 125 degrees for rare, to 135 for medium rare, and up to no more than 140-145 for medium. Let the smoked rib roast rest for 20 minutes before slicing.
Smoked Beef Back Ribs
Back ribs have great beefy flavor because of
the connective tissue they're cursed (or blessed) with.
They may need several hours of smoking to tenderize.
2 racks beef back ribs
1/2 cup Extreme Beef Rub
1/2 cup apple juice
1/2 cup beer
2 tablespoons vegetable oil
>> Season each side of the back ribs with 2 tablespoons of the extreme beef rub. This rub was originally made for brisket, but works really well on beef ribs too. Smoke with your favorite smoker wood at 250 degrees. Combine the liquid ingredients, and use as a rib mop. Baste every 30 minutes after the first 2 hours of smoking. These ribs will require from 4 to 6 hours of cooking.
Grilling Smoked Beef Ribs
If you don't have a smoker for these beef ribs recipes, you can use your gas or charcoal grill to do the job. Grill using indirect heat, and some foil wrapped apple or oak for flavor.
A crust of cracked black pepper
gives this recipe some bite.
1 4 to 5 pound Rib Roast
2 tablespoons kosher salt
2 tablespoons cracked black pepper
3 cloves garlic, smashed
1 tablespoon vegetable oil
>> Over medium-low heat, saute the garlic in the
oil until it becomes very soft. Mash the garlic into the
oil and let it cool. Rub the garlic oil onto the rib roast,
then, with a generous hand, season with salt. Press
the cracked pepper into all sides of the roast.
>> Preheat your smoker to 225 degrees. Toss in
some apple or other fruit wood for smoke, then insert
the beef.
>> You should have a remote thermometer for this recipe. Overcooking a beef rib roast just isn't something that should be done. Ever.
>> Cook until the internal temperature reachs 125 degrees for rare, to 135 for medium rare, and up to no more than 140-145 for medium. Let the smoked rib roast rest for 20 minutes before slicing.
Smoked Beef Back Ribs
Back ribs have great beefy flavor because of
the connective tissue they're cursed (or blessed) with.
They may need several hours of smoking to tenderize.
2 racks beef back ribs
1/2 cup Extreme Beef Rub
1/2 cup apple juice
1/2 cup beer
2 tablespoons vegetable oil
>> Season each side of the back ribs with 2 tablespoons of the extreme beef rub. This rub was originally made for brisket, but works really well on beef ribs too. Smoke with your favorite smoker wood at 250 degrees. Combine the liquid ingredients, and use as a rib mop. Baste every 30 minutes after the first 2 hours of smoking. These ribs will require from 4 to 6 hours of cooking.
Grilling Smoked Beef Ribs
If you don't have a smoker for these beef ribs recipes, you can use your gas or charcoal grill to do the job. Grill using indirect heat, and some foil wrapped apple or oak for flavor.
6 to 8 Lb Beef Brisket
BBQ dry rub
1 can of beef broth
Disposable aluminum roasting pan
Meat thermometer
BBQ dry rub
1 can of beef broth
Disposable aluminum roasting pan
Meat thermometer
Smoked Beef Ribs
3 pounds of marinated Short BEEF Ribs are smoked to sweet tenderness. To make the marinade, combine...
1 cup cider vinegar
1/4 cup A-1 steak sauce
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons black pepper
1 teaspoon chopped garlic
1/2 cup vegetable oil
>> Combine the first 6 ingredients. Slowly pour in the oil while whisking to an emulsion. Pour the marinade over the strips of short ribs and marinate for 4 hours.
>> Smoke at 250 degrees, with oak or mesquite for 3 to 4 hours or until tender.
3 pounds of marinated Short BEEF Ribs are smoked to sweet tenderness. To make the marinade, combine...
1 cup cider vinegar
1/4 cup A-1 steak sauce
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons black pepper
1 teaspoon chopped garlic
1/2 cup vegetable oil
>> Combine the first 6 ingredients. Slowly pour in the oil while whisking to an emulsion. Pour the marinade over the strips of short ribs and marinate for 4 hours.
>> Smoke at 250 degrees, with oak or mesquite for 3 to 4 hours or until tender.
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