Best 4 Smoked Beef Ribs With Devil Sauce Recipes

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Prepare to tantalize your taste buds with a culinary journey into the realm of smoked beef ribs with devil sauce. This delectable dish combines the rich, smoky flavor of beef ribs with a tantalizing devil sauce that packs a punch. Whether you're a seasoned pitmaster or a novice in the kitchen, this article will guide you through the steps of creating this mouthwatering masterpiece. Discover the secrets to perfectly smoked ribs, the art of crafting a devilish sauce, and the essential techniques for achieving that fall-off-the-bone tenderness that will leave your guests craving for more. Get ready to embark on a tantalizing culinary adventure and elevate your barbecue game to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

PORTER'S SMOKED DINO BEEF RIBS



Porter's Smoked Dino Beef Ribs image

Provided by Food Network

Time 8h10m

Yield 6 servings

Number Of Ingredients 9

3 cups brown sugar
3 cups paprika
1 cup granulated garlic
1 cup granulated onion
1 cup kosher salt
1/2 cup chipotle powder
2 cups black pepper
One 3-bone section beef plate ribs (about 6 pounds)
2 ounces Worcestershire sauce

Steps:

  • For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
  • For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.

SMOKED BEEF RIBS WITH DEVIL SAUCE



Smoked Beef Ribs With Devil Sauce image

marinated ribs mopped with a tangy spicy sauce during smoking.my son could put on the feed bag and eat a whole rack of these. out of one of my favorite books,maggie waldron 1927-bbq & smoke cookery

Provided by douglewis763

Categories     Meat

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 14

5 -6 lbs beef ribs
1/3 cup kosher salt
1/3 cup brown sugar
2 tablespoons course ground black pepper
1 tablespoon grated lemon zest
2 teaspoons Tabasco sauce
1 cup beef broth
1/2 cup Worcestershire sauce
1/3 cup cider vinegar
1/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon paprika
3 teaspoons Tabasco sauce

Steps:

  • mix first 6 marinde ingredients.remove tough skin from back of ribs.rub marinade.
  • over both sides of ribs.cover and marinate over night.
  • in sauce pan bring next 6 ingredients to a boil,reduce heat and simmer for about.
  • 15 minute.
  • bring ribs to room temp.place in smoker and cook @ 225f for about 45 min per lb of meat.mop with sauce each time you add wood.

SMOKED BEEF RIBS



Smoked Beef Ribs image

Provided by Chef Tim Love : Shows : Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 6

1 4-pound rack beef ribs (about 8 ribs)
6 to 8 dried guajillo chiles
1/4 cup minced fresh rosemary
1/4 cup minced garlic
Kosher salt
1/4 cup peanut oil

Steps:

  • Prep the ribs: Put the ribs meaty-side down on a cutting board. Starting at one end, slide a chef's knife under the membrane that covers the back of the rack and make a cut in the membrane. Loosen the membrane with the knife, then grab it and pull it off. (The ribs will still be covered by a thin membrane-leave this; it holds the ribs together.) Make the rub: Slit each chile open lengthwise. Shake out the seeds and remove the stems and inner membranes. Tear the chiles into small pieces and grind in a spice or coffee grinder until powdery. Combine the rosemary, garlic and 1/4 cup each ground chiles and salt in a bowl. Mix in the peanut oil. Marinate the ribs: Rub the back of the rib rack with about one-quarter of the spice mixture. Rub the rest on the meaty side. Refrigerate at least 3 hours or preferably overnight. Prepare the grill: Stuff newspaper in the bottom of a chimney starter. Put it on the grill grate and fill with equal parts mesquite charcoal briquettes and mesquite wood chunks. Light the newspaper through the holes in the chimney. The charcoal and wood chunks will ignite. Allow the flames to die down and the coals to ash over. Remove the grill grate and dump the coals out of the chimney into the bottom of the grill, banking them to one side to create an indirect heat zone on the other side. Replace the grate. Smoke the ribs: Lay the ribs, meaty side up, on a sheet of heavy-duty foil over the cooler side of the grill (indirect heat). If there's space between your grill grates, use an extra-long piece of foil and let it hang down to the bottom of the grill, alongside the coals (as shown); this will help direct the smoke up toward the meat. Cover the grill and smoke until tender, 1 hour, 30 minutes to 2 hours, 30 minutes, turning every 20 minutes. You'll need to feed the fire about every 45 minutes: Lift the grate and add about a half chimney's worth of unlit briquettes and wood chunks to the hot coals. Carve the ribs: Transfer the rib rack to a cutting board. Slice into individual ribs and serve immediately.
  • Photograph by Jody Horton

BEEF SHORT RIBS IN BURGUNDY SAUCE



Beef Short Ribs in Burgundy Sauce image

As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It's a mouthwatering family favorite. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 16

3 pounds bone-in beef short ribs
3 tablespoons butter
1 large sweet onion, halved and sliced
2 celery ribs, thinly sliced
1 medium carrot, thinly sliced
1 garlic clove, minced
Dash dried thyme
2 tablespoons all-purpose flour
1 cup water
1 cup dry red wine or beef broth
1 beef bouillon cube or 1 teaspoon beef bouillon granules
2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon browning sauce, optional
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

Nutrition Facts : Calories 264 calories, Fat 17g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 355mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

Tips:

  • Choose the right ribs: Select beef ribs that are meaty and have good marbling. This will ensure that the ribs are tender and flavorful.
  • Prepare the ribs properly: Remove the membrane from the back of the ribs to help the smoke penetrate the meat more easily. You can also trim off any excess fat.
  • Use a good rub: The rub is what will give the ribs their flavor, so choose one that you like. There are many different recipes for rubs available online or in cookbooks.
  • Smoke the ribs low and slow: The ideal temperature for smoking beef ribs is between 225°F and 250°F. Cook the ribs for 4-6 hours, or until they are tender and fall off the bone.
  • Make the devil sauce: While the ribs are smoking, make the devil sauce. This sauce is made with a combination of ketchup, mustard, brown sugar, and spices. It's the perfect complement to the smoky ribs.
  • Serve the ribs with your favorite sides: Some popular sides for beef ribs include mashed potatoes, coleslaw, and corn on the cob.

Conclusion:

Smoked beef ribs are a delicious and impressive dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfectly every time. So fire up your smoker and get started!

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