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Beef Ribs

Beef Ribs


Author: photograph by Laurie Smith
SERVES 8 After the butcher cuts a rib roast off the bone, he is left with a seven- or eight-bone slab of ribs. These beef ribs are chewier than pork ribs, but can be succulent if cooked correctly. This is how it is done at the K.C. Masterpiece restaurants. 1/2 cup dark brown sugar

Laptop Battery 1/2 cup freshly ground black pepper

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Thinkpad 1/2 cup paprika

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Microsoft 1/4 cup chili powder

£ 189.00 Brisket or Top Rib (these muscles are not big enough for everybody to have both) Thick Rib (not always available) Braising steak (we cut this in slices about 1" thick) Minced beef £ 240.00 25kg Fore Rib Longhorn Beef Box 1x 25kg Fore Rib Longhorn Beef Box

Laptop Computers 1/4 cup salt

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Laptop Computer 1 tbsp. garlic powder

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Desktop Computer 2 slabs beef ribs, each about 3 lbs.

K.C. Masterpiece or another rich tomato-based barbecue sauce (see Kansas City Barbecue Sauce recipe) 1. Mix together sugar, pepper, paprika, chili powder, salt, and garlic powder in a bowl. Transfer rub to an airtight container. 2. Blot ribs with paper towels, then pierce all over the backs of ribs with a fork. Liberally sprinkle dry rub on both sides of ribs, then cover and refrigerate for 4–24 hours. 3. Prepare and preheat grill. Hickory is used at K.C. Masterpiece and indirect heat is recommended, so if using a standard charcoal grill, arrange coals to one side. Grill is ready when temperature reaches 200°–225°. Place ribs on grill rack, close lid, and cook for 4–6 hours, adding more coals and wood as needed. Ribs are done when meat shrinks about 1'' up the bone and they “give” when you wiggle the bones, but about 30 minutes before they get to this point, baste once with sauce.

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