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Smoked Beef & Pork Ribs Recipe Video
|Beef rib cut||1 1⁄2 Pound (1 piece)|
|Pork spare rib||2 Pound (1 piece)|
|Grain mustard||1⁄2 Cup (8 tbs)|
|Barbecue rub||1⁄2 Cup (8 tbs) (Fiesta's Uncle Chris's)|
|Paprika||1⁄4 Cup (4 tbs)|
|Barbecue sauce||1 Cup (16 tbs)|
Calories 813 Calories from Fat 506
% Daily Value*
Total Fat 57 g87.3%
Saturated Fat 22.4 g112.1%
Trans Fat 0.2 g
Cholesterol 191.9 mg64%
Sodium 2065.1 mg86%
Total Carbohydrates 24 g8.1%
Dietary Fiber 2 g7.8%
Sugars 19 g
Protein 45 g90.2%
Vitamin A 64% Vitamin C 10.4%
Calcium 4.5% Iron 19.4%
*Based on a 2000 Calorie diet
Things You Will NeedSmoker
1. Remove the skin. This is the hardest part of the recipe. There is this really thin skin on the back of the ribs that doesn’t look like much, but after it cooks it’s as tough as leather. Using your finger nail on the edge of one side and get under the skin. Use a paper towel to grip it and tear it off the back of the baby back ribs.
2. One of the keys to a good rib is the rub. A lot of the top BBQ guys out there competing use store-bought rubs. So you can use them too!! Combine the Fiesta's " Uncle Chris's" & Paprika. Use the rub to generously dust the ribs, front and back and then cover them with plastic wrap and let them cure a bit in the refrigerator. This step allows the rub to sort of “dry marinade” the meat.
3. Soak your chips or chunks of wood for at least 30 minutes prior to grilling. I used pecan, you can use hickory or mesquite or whatever you like.
4. While the ribs are sitting, set up the grill. The gas grill is easy. Make yourself a smoke pouch with the soaked wood chips, light half of the burners to high and leave the other half unlit. The charcoal grill isn’t that much harder though. Simply light a chimney full of coals and wait until there is ash forming on the top coals. Pile all of the coals to one side of the grill and put a drip pan with about 1 inch of water on the cool side.
5. Place the ribs over the cool side of the grill, toss the wood chips onto the coals (if using a charcoal grill) and close the lid. You can use the rack if you like or put the ribs directly meat side up!
6. The ribs are done when the internal temperature reaches 175-180, but the best way to tell when ribs are done is when the meat retracts and exposes the edge of the rib bones by about 1/2 inch or so, and basically each rib section will tear apart with ease. Grab a rib bone and twist. If it releases from the meat, or is pretty darn close, the ribs are done. The pork ribs will take longer.
7. Slather the ribs with a little sauce. I sauced them with STUBB's mild from Texas but you can use whatever you’ve got. Slather the sauce on those ribs and close the lid again. When applying the finishing sauce, turn the ribs over so that the bone side is down then apply the sauce.
8. Rest the ribs for about 10 to 15 minutes or more.
9. Cut down the middle of each strip of meat between each rib bone. Use a sharp meat knife.
10. Devour everything but the bone! You can serve them with more bbq if you like!
The recipe directions are sourced from AmazingRibs.com.