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Braised BBQ Beef Back Ribs

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Growing up in the north, I had never really heard of BBQ Beef Back Ribs before. We tended to stick to pork ribs and cook them hot and fast, or just boil them :). It wasn’t really until I got down here to Georgia that I started seeing them in the grocery store. Well, I finally picked some up the other day and decided to give it a go. I picked up two slabs because I had no idea if one slab would be enough for me and my wife. It never hurts to have a little extra.

Once again, I found myself reaching for Big Bob Gibson's BBQ Book since it has never let me down. Sometimes I go out and search the Internet – like you’re doing – and find some gems. But folks, Big Bob Gibson's BBQ Book is about the best you’re going to find. I checked the index and found Braised BBQ Beef Back Ribs on page 197 and dug in.

What I found out was that cooking BBQ beef back ribs hot and fast will make it very tough. OK, so just like everything else, low and slow rules! Got it! The only difference here is that braising is recommended in order to tenderize the meat. Another thing I don’t typically do with pork ribs is to marinate them. However, this recipe calls for that as well. We’re going to learn a few new things today!

Step 1 -

Just like with pork ribs, you’ve gotta remove that membrane to give that smoke a chance. Next, your going to marinate the ribs, either in a Ziplock bag or a shallow bowl with a soy marinade. So, you need to make the marinade, here’s what you’ll need.

1.5 cups soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground ginger
2 teaspoons paprika
2 teaspoons sugar
2 teaspoons msg (optional)

Once you figure out how you’re going to do it – I cut my ribs in half so I could fit them in 1 gallon bags – you will want to marinate them for 45 minutes. I stuck mine in the refrigerator.

Step 2 -

It’s time to get your fire going. If you’re like me, it might take 45 minutes to get the temperature just right – around 250 F. Make sure you are setting your grill up to cook indirect. On mine, I have a heat diffuser, which I made sure was in place. Anyway, while the fire gets going, it’s a good time to prepare the rub and here’s what you’ll need

1.5 tablespoons granulated sugar
1.5 tablespoons brown sugar
1.5 tablespoons kosher salt
1.5 tablespoons paprika
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Step 3 -

After the 45 minutes was up, I took the ribs out of the marinade and patted them dry. Then I liberally applied the rub on both sides of the ribs – about the only liberal thing I do! Once that was done, I stuck the ribs on my Bubba Keg (now the Big Steel Keg Grill) bone side down. I shut the lid and let them smoke for about 2 hours. In the mean time, I got the braising liquid prepared. Here’s the instructions:

1 cup beef broth
2 tablespoons Worcestershire sauce

Step 4 -

After 2 hours it’s time to get the Braised BBQ Beef Back Ribs braised! So, I took them off the Keg and placed each of the ribs meat side down on top of a doubled sheet of aluminum foil. Then I poured some braising liquid over the ribs and bundled them up tight in the foil so nothing could get out. I then placed these foiled ribs back on the grill and shut the lid and cooked for another 2 hours or a little more.

When you take them off the grill, make sure you let the ribs rest inside the foil for about 15 minutes. Then eat ‘em!