Best 7 Blue Smokes Beef Ribs Recipes

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In the realm of culinary adventures, few dishes can match the tantalizing aroma and delectable taste of perfectly cooked beef ribs. Among the various cooking methods, "blue smokes beef ribs" stand out as a true testament to the art of barbecue. Originating from the vibrant barbecue culture of the southern United States, this method involves slowly smoking beef ribs over a blend of aromatic woods, infusing them with a smoky flavor that is both rich and complex. Whether you're a seasoned pitmaster or a novice enthusiast, embarking on a journey to discover the best recipe for blue smokes beef ribs can lead to an unforgettable dining experience.

Here are our top 7 tried and tested recipes!

BBQ BEEF RIBS



BBQ Beef Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 11h20m

Yield 4 to 6 servings

Number Of Ingredients 15

2 slabs BBQ beef ribs
2 tablespoons kosher salt
1 1/2 tablespoons light brown sugar
1 tablespoon paprika
1 tablespoon ancho chile powder
1 tablespoon ground cumin
2 teaspoons freshly ground black pepper
1/2 cup pure maple syrup
1/4 cup apple juice
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
1 teaspoon ancho chile powder
Pinch of cayenne
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
  • Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
  • For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
  • For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
  • Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.

SALT-AND-PEPPER BEEF RIBS



Salt-and-Pepper Beef Ribs image

These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide. That will do you brilliantly. Cook for a while in a bath of hickory smoke, then finish in the oven. Beef, salt, pepper, smoke, fat. You'll need napkins.

Provided by Sam Sifton

Categories     dinner, main course

Time 8h30m

Yield 4 servings

Number Of Ingredients 8

2 racks beef ribs, 5 to 7 pounds total (see note)
3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons brown sugar
1 tablespoon paprika
Red-pepper flakes, to taste
2 cups hickory chips, soaked in water for at least 30 minutes
Barbecue sauce (optional)

Steps:

  • On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.
  • Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.
  • Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
  • When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.
  • Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.
  • Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.

SMOKED BEEF BACK RIBS RECIPE - TRAEGER GRILLS



Smoked Beef Back Ribs Recipe - Traeger Grills image

Try these smoked beef back ribs on your pellet grill. They are covered in Traeger Beef Rub & slow smoked over apple wood pellets for amazing smoky flavor.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 2

beef back ribs
Traeger Beef Rub

Steps:

  • If your butcher has not already done so, remove the thin, papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
  • Season both sides of ribs with Traeger Beef Rub.
  • When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
  • Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bones. Set the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 205℉, 8-10 hours.
  • Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!

BLUE SMOKE'S BEEF RIBS



Blue Smoke's Beef Ribs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 1 rack

Number Of Ingredients 5

8 tablespoons butcher-grind pepper
5 tablespoons coarse salt
3 tablespoons light-brown sugar
1 tablespoon sweet paprika
1 beef ribs

Steps:

  • In a small bowl, stir together all ingredients except ribs. Rub spice mix evenly over surface of ribs. Transfer to a smoker, and smoke following manufacturers' instructions.

BLUE SMOKE'S PORK RIBS



Blue Smoke's Pork Ribs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 1 rack

Number Of Ingredients 15

2 tablespoons dark-brown sugar
1 tablespoon superfine sugar
1 teaspoon celery salt
1 teaspoon table salt
1/2 teaspoon sweet paprika
1/2 teaspoon ground ancho pepper
1/4 teaspoon granulated onion
1/4 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried sage
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 rack St. Louis-style pork ribs

Steps:

  • In a small bowl, stir together all ingredients except ribs. Rub spice mixture evenly over surface of ribs. Transfer to a smoker, and smoke following manufacturers' instructions.

TEXAS BBQ BEEF RIBS



Texas BBQ Beef Ribs image

Beef short ribs, or "dino ribs" as they are called, are the new hot item in Texas and one of my favorite things to smoke right now. Beef short ribs are from the short plate before the 10th rib and have more meat than back or finger ribs. The famous Louie Mueller Barbecue in Taylor, Texas popularized beef ribs in response to Aaron Franklin's "Best Brisket on the Planet" designation. Each one can weigh 1 to 2 pounds. They are rich in flavor and a lot of times better than brisket. Yes I said it.

Provided by DougScheidingofRogueCookers

Time 4h20m

Yield 8

Number Of Ingredients 7

hardwood pellets as needed
4 pounds beef short ribs
½ cup Montreal-style steak seasoning
2 tablespoons mild chili powder
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
8 fluid ounces apple juice

Steps:

  • Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
  • Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
  • Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
  • Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
  • Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
  • Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
  • Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

Nutrition Facts : Calories 506.2 calories, Carbohydrate 8.9 g, Cholesterol 93.2 mg, Fat 42.2 g, Fiber 1 g, Protein 22 g, SaturatedFat 17.7 g, Sodium 2865.1 mg, Sugar 4 g

BLUE RIBBON BARBECUE RIBS



Blue Ribbon Barbecue Ribs image

The best part about this recipe is that there is no pre-broiling or browning required, and they still taste great! Use any kind of ribs that your heart desires.

Provided by Munchkin Mama

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup catsup
3/4 cup water
1 cup onion, chopped
2 tablespoons sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
2 lbs pork spareribs

Steps:

  • Combine all ingredients except for ribs in a small saucepan; bring to a boil.
  • Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.
  • Bake in a 375 degree oven for 1 1/2 hours or until done.

Nutrition Facts : Calories 737.6, Fat 53.8, SaturatedFat 20.3, Cholesterol 176.9, Sodium 719.1, Carbohydrate 22.7, Fiber 0.8, Sugar 18.7, Protein 40

Tips:

  • Choose the right ribs: Opt for beef ribs that are meaty and have good marbling, such as short ribs or back ribs.
  • Trim the ribs: Remove excess fat and silver skin from the ribs to ensure even cooking and better flavor.
  • Season the ribs liberally: Use a flavorful rub or marinade to enhance the taste of the ribs. Experiment with different seasonings to find your favorites.
  • Cook the ribs low and slow: Smoking is the best way to achieve tender and juicy ribs. Cook the ribs at a low temperature (around 225°F) for several hours, or until the meat is fall-off-the-bone tender.
  • Wrap the ribs in foil: Wrapping the ribs in foil during the last hour of cooking helps to keep them moist and tender.
  • Let the ribs rest before serving: Allow the ribs to rest for at least 15 minutes before serving to allow the juices to redistribute.

Conclusion:

Blue Smoke's beef ribs are a delicious and impressive dish that is perfect for any special occasion. By following these tips, you can create your own mouthwatering beef ribs that will be a hit with your family and friends. Whether you choose to smoke them, braise them, or grill them, be sure to cook them low and slow to achieve the best results. With a little patience and effort, you can create a dish that is sure to impress.

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