Back on track (I think) Ribs.

BEEF RIBS .......

I am well aware that my profile states "Quick and easy" and I can tell you BEEF RIBS are not quick, but they are worth every minute of the time it takes to cook.

Pork Ribs are the quickest of the two and I have published the recipe for those. Now the Beef Ribs.


Ingredients
Beef Ribs and your favourite BBQ rib sauce and TIME!!!!!
When you go to the Butchers for your Beef Ribs try and get a rack trimmed right down to the the fatty membrane. There is enough fat in the meat to render without too much on top as well. This piece was beautiful


With the beef ribs there are a number of ways to reduce the cooking time. For me, when it comes to beef, no shortcuts !!! take the time.

I place them on a rack in the BBQ at 250*C for 10 minutes. Indirect heat, meaning not directly over the flame. I like to have a light alfoil tray under it to stop flame charring just in case. This seals the juices in and gets the heat you need into the meat.
Temperature down to 100*C -120*C and baste the ribs with your sauce. Make sure you have lots of it.
Every hour for the next 6 hours, open the lid and baste the cut with more of your sauce turning the meat as you do.
The meat will pull away from the bone and become tender . Once again finish on a high heat over direct flame to caramalise that sauce and get a little char on it.

It is a slow roasting process that suits this cut of meat perfectly.


All you need is time and lots of patience and your favourite BBQ Rib Sauce.

Delicious and tender