The aroma of sizzling meat wafting through the air, the glistening glaze of barbecue sauce, the tender succulence of fall-off-the-bone ribs – these are the hallmarks of a true grill master. Today, we embark on a culinary adventure to transform ordinary beef ribs into an extraordinary feast, guided by the art of barbecue and the precision of a meat thermometer.
| Prep Time | Cook Time | Servings |
| 20 mins | 1 h | 6-8 |
INGREDIENTS
- 1 rack of beef ribs (about 2 pounds)
Barbecue Marinade
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Barbecue Sauce
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt and pepper to taste
Equipment
- Grill
- Tongs
- Aluminum foil
- Meat thermometer
INSTRUCTIONS
1. The Marinade Symphony:In a large bowl, whisk together the marinade ingredients: olive oil, soy sauce, Worcestershire sauce, Dijon mustard, honey, garlic powder, onion powder, salt, and pepper. Place the beef ribs in the bowl and toss thoroughly to coat them evenly with the marinade. Cover the bowl with plastic wrap or foil and refrigerate for at least 30 mins, or up to 8 hours for maximum flavor infusion.
2. Preparing the Grill Stage:Preheat your grill to medium-low heat. If using a charcoal grill, allow the coals to reach a medium-gray glow, creating the perfect ambiance for grilling. Clean the grill grates to prevent sticking.
3. Grilling Technique: A Dance of Heat and Time:Remove the ribs from the marinade and pat them dry with paper towels. Place the ribs on the preheated grill, ensuring they are spaced evenly to allow for proper heat distribution. Grill the ribs for 10-15 mins per side, or until they develop a beautiful char.
4. Basting with Barbecue Sauce: A Glaze of Flavor:In a small saucepan, combine the barbecue sauce ingredients: ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and pepper. Bring the sauce to a simmer over medium heat, stirring frequently to ensure a harmonious blend of flavors.
Using a basting brush, generously coat the ribs with the barbecue sauce. Continue to grill for an additional 5-10 mins per side, basting every few minutes, ensuring a continuous infusion of flavor.
5. Measuring Internal Temperature: The Mark of Perfection:Insert a meat thermometer into the thickest part of the meat, avoiding the bone. The internal temperature of the ribs should reach 145 ℉ (63 ℃), the mark of perfect doneness.
6. Resting and Serving: A Culinary Finale:Once the internal temperature reaches 145 ℉, remove the ribs from the grill and transfer them to a large platter. Cover the ribs loosely with aluminum foil and let them rest for 10-15 mins. This allows the juices to redistribute throughout the meat, resulting in tender and flavorful ribs.
After the resting period, serve the ribs with additional barbecue sauce on the side, accompanied by your favorite side dishes like coleslaw, potato salad, or mac and cheese.
TIPS
2. If you prefer a thicker barbecue sauce, reduce the heat and simmer for a longer duration.
3. Garnish the plated ribs with fresh herbs like parsley or cilantro for a vibrant touch.
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