Best 2 Blue Smokes Beef Ribs Recipes

**Dive into the realm of succulent flavors with Blue Smoke's Beef Ribs: A Culinary Symphony for BBQ Aficionados**

Indulge in a tantalizing journey of taste with Blue Smoke's Beef Ribs, where each bite unveils a symphony of smoky, tender, and fall-off-the-bone deliciousness. Perfectly crafted for BBQ enthusiasts, these succulent ribs are elevated to new heights with a medley of mouthwatering recipes, promising an exceptional culinary experience. Discover the art of slow-cooking and smoking techniques that transform ordinary beef ribs into extraordinary masterpieces. Embark on a flavor adventure as you explore recipes like the classic Dry Rubbed Beef Ribs, tantalizing Bourbon Barbecue Beef Ribs, and the unique Vietnamese-Inspired Beef Ribs. Prepare to tantalize your taste buds and embark on a BBQ odyssey like no other.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Use a good quality beef rib rack. Look for ribs that are meaty and well-marbled.
Trim the ribs of excess fat and silver skin. This will help the ribs cook more evenly.
Season the ribs liberally with a rub of your choice. Be sure to get the rub into all the nooks and crannies.
Smoke the ribs at a low temperature (225-250 degrees Fahrenheit) for 3-4 hours, or until the ribs are tender and fall off the bone.
Baste the ribs with barbecue sauce during the last hour of cooking. This will help to caramelize the ribs and give them a delicious glaze.
Let the ribs rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the ribs.

Conclusion:

Blue Smoke's Beef Ribs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you are hosting a backyard barbecue or just want to enjoy a delicious meal, these ribs are sure to please everyone. So fire up your smoker and give this recipe a try!