Kansas City Style Beef BBQ Ribs
A spontaneous BBQ lead me to go to the supermarket early to grab some Beef Ribs, which was specially requested by my LoVe. Something that seems so simple really isn’t. What most people don’t realize is that Pork’s popularity has lead to butchers cutting less of this fine meat and thus having less in inventory or cut in advance. So there I was at the supermarket and only one pack was out for sale… really??!?!? One pack? That’s not going to work! There were going to be at least 14 guests there. Hmmm… think Yaz…. think! oh yes… FLIRT with the butcher! (Anything for my man) Now you have to consider it was about 7am. I literally brushed my teeth, threw on some shorts and tank and flew out the door. I had no make-up on, hair un-done …. just a mess. Nonetheless, I walked my way to the meat area where a young man asked if I needed help. I asked if they had additional packs and of course they said no. (Insert puppy eyes) “Surely you gentlemen can accommodate and cut a few slabs for me…” They gave me the “you crazy look” then I had to bat my pretty little eyes (lord knows it was too early for this mess, but all in the name of LOVE) They then gave me the “you lucky you cute *sigh*” and said to give them some time. I strolled around the supermarket for a few minutes when I was greeted by the butcher who sought me out to hand deliver the ribs. THANK YOU!!!
Me, ever so proud, quickly texted my LoVe to let him know how I scored with the beef ribs and lamb chops (post coming soon) His response??? “That’s what you are supposed to do for your man” and “I wanted Lamb Ribs!” ***DEEP SIGH*** Really?!?!? lol I just can’t with him! He’s lucky he is cute. Needless to say, he and the rest of the guests loved the ribs. They were a juicy hit. Hmmmm… kinda getting hungry now.
When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. These ribs were so juicy and tender …. falling off the bone!
- 4 Beef Ribs
- 1/2 cup Vinegar
- 1/2 cup Blue Smoke barbecue sauce (Available at Blue Smoke)
- 8 tbsp Blue Smoke Magic Dust (Available at Blue Smoke)
- 4 tbsp Garlic in Oil
- Trim each rack of ribs or have your butcher do this for you (like I did)
- Place the ribs in a large roasting pan coated with canola oil
- Pour the vinegar over the ribs and rub all of the dry ingredients all over the ribs
- If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
- Drain the ribs and blot dry with paper towels. Sprinkle the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
- If you are limited in time and/or space on the grill you can pre-cook the ribs in the oven for 2 hrs at 375 °F. This will ensure the Ribs are cooked and will be soft and tender. Then transfer to the frill for final part of cooking. Otherwise, keep on reading.
- Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. It will avoid flare ups from the flames.
- If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
- Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with vinegar and continue to spray every half hour until ready to brush with the sauce.
- If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
- Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and/or lightly brush again with barbecue sauce of choice. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.