Radical Beef Rib Sandwich
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A properly prepared beef rib is finger-licking-good, sinfully sticky, and bronzed like it spent a day at the beach. Rib meat is a cut prized by chefs for slow cooking efforts because it responds so well.
The fullness of flavor you get from beef ribs comes from the magnificent fat marbling that melts into the meat, tenderizing it effortlessly.
And while the prices increased because more cooks discovered the wonders of beef ribs, they’re still less expensive than cuts like the traditional ribeye.
Ingredients
- 5 pounds beef back ribs
- Canola or Peanut Oil
- Brioche Sandwich Roll
Rub
- 1 Tbsp Brown Sugar
- 2 tsp Spanish Paprika (for smokiness)
- 1 ½ tsp. Fresh ground pink salt
- ¾ tsp regular or oriental hot mustard powder
- ½ tsp. Garam Masala
- ½ tsp Coarse Black Pepper
Sauce
- 2 Cups Peach Tea
- ½ Cup Pure Maple Syrup
- ½ Cup Apple Cider Vinegar
- 1 ½ Cups Ketchup
- ½ Cup Light Brown Sugar (loosely packed)
- 2 Tbsp Worcestershire Sauce (or Soy)
- 2 Tbsp Spicy Brown Mustard
- 2-3 Cloves Fresh Minced Garlic
- 2 tsp Black Pepper
- 2 tsp Onion Powder
- 2 tsp Kosher Salt
Instructions:
- Remove the membrane from the beef ribs (the thin layer of fat on the underside). Don’t skip this step or your ribs will be rub-dub-dubbery.
- Mix all the rub ingredients together thoroughly.
- Sprinkle the seasoning evenly over the ribs, gently rubbing it into the meat’s surface.
- Using plastic food wrap, cover the ribs and put them in your refrigerator overnight. We know you’re hungry, but building tremendous taste requires patience. If you are in an absolute hurry, give them at least two hours.
- The next day, remove the ribs from the refrigerator and bring them to room temperature.
- Mix the ingredients for your glaze together. Put them in a non-reactive pan. Bring everything to a boil, then simmer it on low for 10 minutes, stirring occasionally.
- Preheat the grill to 240 degrees F, having an offset side.
- Place the meatier side of the beef ribs down on the grill away from the coals. Cook for approximately three hours. Check your progress halfway through. Grill temperatures can vary depending on weather and your grill’s particular idiosyncrasies.
- When the beef rib meat separates from the bone using a fork, brush glaze on the side facing you. Another sign it’s done is if it bends easily, looking a bit like a bridge.
- Turn the ribs over with bone side down. Brush the glaze on and cook for 45 minutes more.
- Pull apart the meat off the bones as you might pulled pork.
- Add in any extra glaze, making it as saucy as you like.
- Portion onto rolls. If you wish, add crispy lettuce and minced onion to the bun.
- Turn up the tunes, and serve!
Tips & Tricks:
If you see beef ribs in a vacuum pack, check the label carefully. If it indicates any other ingredient than beef, do not buy them. Many vacuum-packed offerings are brined, making them very salty.
If you have extra sauce, it keeps for five days in the refrigerator. The meat and sauce lasts for 3 months in the freezer using an air-tight container.
Your meat will get better overnight (provided there are any leftovers). Reheat it in the oven for the best results.
Struggling with slippery membranes? Loosen the edge using a sharp knife carefully. Grab what you’ve loosened with a paper towel and pull evenly. The paper towel gives you a firm grip and the membrane often comes off in one fell swoop.
Variations:
You can change out beef ribs for beef chuck or brisket with minor modifications.
Potential Substitutions:
- Soy for Worcestershire Sauce
- Honey for Maple Syrup
- White Wine Vinegar for Cider Vinegar
- Corn Syrup for Brown Sugar
- Pineapple juice for Peach tea
You can use marinade in place of a dry rub. Mix the same basic herbs but blend them with red wine or beer and let them soak overnight.
Pit Master’s Memo:
There are different types of Beef Ribs. For this, you’ll want racks. Beef Short Ribs (block cut) will work on the grill but favor slow-cooker treatment.
If you love the sauce, make extra and freeze it. You can use the blend in a wide variety of your barbecue efforts.
In general, you need one pound of beef rib per person (this recipe serves 5).
For sides, consider coleslaw, sweet potato chips, or seasoned grilled corn (make ours with extra butter!).
Other cooking methods include the oven, crockpot, pressure cooker, and Instant Pot.
From the Bar
- Pinot Noir (Oregon)
- Brown Ale or Black & Tan
- Iced Tea
