Roxy15
New member
Grilled Beef Ribs:
The Rub:
1 Cup Brown Sugar
1 Cup Emeril’s Essence Seasoning
2 T. Chipotle Powder
1 T. Ancho Powder
2 T. Garlic Powder & 2 T. Dried Onion
1 Tsp. Each-Salt & Pepper
The Sauce:
1/2 Can Tomato Sauce-(Smaller Size)
1 T. Minced Fresh Garlic
1/2 Cup Molasses
1/2 Cup Hoisin Sauce
2 T. Worcestershire Sauce
1/2 Cup Honey
Just Enough Water To Loosen
Cook over a low heat in a heavy-bottomed saucepan until a bit reduced, maybe an hour.
THE BEEF:
Go to a good butcher and get meat beef ribs from local cattle. It’s worth it.
THE PROCEDURE:
Wash and pat dry the racks of ribs. The night before, rub racks generously with the spice rub. Refrigerate overnight wrapped tightly in Saran Wrap.
Prior to cooking, wrap the ribs in foil, leaving the Saran Wrap intact. Place ribs on cooking trays.
Set oven to 225°. Cook low and slow for six hours.
Finish on the grill, minus wrappings, basting with the sauce, serving extra on the side.
The Rub:
1 Cup Brown Sugar
1 Cup Emeril’s Essence Seasoning
2 T. Chipotle Powder
1 T. Ancho Powder
2 T. Garlic Powder & 2 T. Dried Onion
1 Tsp. Each-Salt & Pepper
The Sauce:
1/2 Can Tomato Sauce-(Smaller Size)
1 T. Minced Fresh Garlic
1/2 Cup Molasses
1/2 Cup Hoisin Sauce
2 T. Worcestershire Sauce
1/2 Cup Honey
Just Enough Water To Loosen
Cook over a low heat in a heavy-bottomed saucepan until a bit reduced, maybe an hour.
THE BEEF:
Go to a good butcher and get meat beef ribs from local cattle. It’s worth it.
THE PROCEDURE:
Wash and pat dry the racks of ribs. The night before, rub racks generously with the spice rub. Refrigerate overnight wrapped tightly in Saran Wrap.
Prior to cooking, wrap the ribs in foil, leaving the Saran Wrap intact. Place ribs on cooking trays.
Set oven to 225°. Cook low and slow for six hours.
Finish on the grill, minus wrappings, basting with the sauce, serving extra on the side.