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Chef Britt gets familiar with center-cut, beef back ribs, and prepares them with tons of Tuscan flavor! These Tuscan Smoked Beef Ribs couldn't get any easier!

Tuscan Smoked Beef Ribs

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Yields: 2 racks of beef back ribs (6-9 servings)

Ingredients

For the ribs:

• Two racks of center-cut, beef back beef ribs


• Cattleman’s Grill Tuscan Steak Seasoning, as needed


• Saica Extra Virgin Olive Oil, as needed


• 2-4 Tablespoons Orlando Balsamic Vinegar


• 1/2 cup (or less) Red Wine, like a Cabernet Sauvignon or a Tuscan-style red blend

Instructions

To make the ribs:

• Trim the center-cut beef ribs as needed. This is usually is not more than peeling the membrane from the backside of the ribs. Do this by sliding a butter knife or screwdriver underneath the membrane in the center of the rack, avoiding cutting through the membrane, and remove by separating the membrane from the rack. Pat the ribs dry.


• Coat the beef ribs with a little bit of extra virgin olive oil as a binder and a light coating of Cattleman’s Grill Tuscan Steak Seasoning. This particular seasoning is salt-heavy, so better to take it easy than to have something too salty in the end.


• Allow the seasoning to set onto the ribs, about 10-15 minutes.


• Preheat your Yoder Smokers YS640s pellet grill to 250℉ filled with BBQr’s Delight Contest Blend Pellets.


• Place the ribs on the upper second shelf meat-side up for approximately 3 hours, until a satisfactory amount of smoke and deeper, mahogany color is achieved.


• Remove the ribs from the smoker to prep for the braising portion of the cook. Raise the temperature of the smoker to 350℉.


• Tightly wrap ribs in two layers of foil with balsamic vinegar and red wine as a braise. Return to the smoker on the upper shelf with the meat-side down. Cook for another hour, or until the desired texture is achieved. If you are planning to shred the beef, it must reach a minimum internal temperature of 212℉. Allow meat to rest covered for 15-30 minutes before serving.

To serve:

• After resting, remove bones from meat, and shred beef. Serve as desired: on its own, on a sandwich, with pasta, on top of a salad, or with grilled vegetables.

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Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill for these incredibly juicy Beer Braised Beef Ribs. They are first braised in a beer based braising liquid inside a cast iron Dutch oven, then finished with a high hear sear, directly over lump charcoal.

Beer Braised Beef Ribs

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Ingredients

• 3 cups yellow onion, large dice


• 1 cup carrots, large dice


• 1 head garlic, cloves peeled and crushed


• 1/2 cup chipotles in adobo sauce


• 3 tbsp Plowboys BBQ Bovine Bold


• 5 lb beef short ribs, sliced into individual ribs
  


• 6 cans beer (Pabst Blue Ribbon)


• Big Rick’s Jalapeño Honey Mustard


• Plowboys BBQ Bovine Bold

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Instructions

Place the onion, carrots, garlic, chipotles in adobo sauce, 3 tablespoons Plowboys BBQ Bovine Bold and beef ribs in a Lodge Enamel 7 Quart Dutch Oven. Add enough beer to cover the meat.

Place a lid on the dutch oven. Bring the braising liquid to a boil. Reduce heat to low and maintain a gentle simmer. Cook until the ribs are probe tender, and offer little resistance, but still hold together. The internal temperature will be around 207ºF, and it should take about two hours.

You might also enjoy: Beef Short Ribs with Chimichurri

When the internal temperature reaches about 200ºF, build a hot charcoal fire in the Kamado Joe Classic III ceramic charcoal grill. Set the grill up for direct grilling, with the airflow wide open on top and bottom. The temperature should be 500ºF+.

When the ribs are probe tender, remove them from braising liquid. Pat dry the ribs. Slather them with Big Rick’s Jalapeño Honey Mustard. Season with Plowboys BBQ Bovine Bold.

Grill the ribs quickly over the hot charcoal to lightly char the surface. Remove and serve hot.

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Smoked Beef Short Ribs are a crowd favorite, and for good reason. The smokey, crunchy bark and the tender, juicy rib meat are everything great about barbecue. We're going to let you in on a little secret, they're also incredibly easy to cook! Check out Chef Tom's recipe for Smoked Beef Short Ribs, cooked over charcoal and cherry wood on the Kamado Joe Classic III Ceramic Grill, and as a bonus, a bright and tangy Chimichurri sauce to compliment.

Smoked Beef Short Ribs with Chimichurri

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Ingredients

• 1 (6 lb) 3 bone section beef short ribs


• Flavocano Smoky Red Pepper Sauce


• Killer Hogs The AP Rub


• Cattleman’s Grill Smoky Chipotle Steak Seasoning

For the Chimichurri Sauce:

• 1 bunch flat leaf parsley, thick stems removed


• 3 jalapeños, roasted, peeled & stemmed


• 3/4 cup red onion, small dice
  6 garlic cloves, rough chop


• 1/4 cup fresh oregano leaves


• 2 tbsp capers


• 1/4 cup red wine vinegar


• 2/3 cup extra virgin olive oil


• Cattleman’s Grill 8 second ride Carne Asada Seasoning

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Instructions

Stabilize your Kamado Joe Classic III at 275º-300ºF set up for smoking.

Score the fat cap of the beef ribs and trim away any exposed silver skin.

Spread a thin layer of Flavocano Smoky Red Pepper Sauce over the entire surface of the short ribs. Season with a layer of Killer Hogs The AP Rub. Rub the seasoning into the score marks on the fat cap. When the AP Rub appears wet on the surface it has attached to the meat. Then repeat the seasoning process with the Cattleman’s Grill Smoky Chipotle Steak Seasoning.

Place a few fist sized chunks of Cattleman's Grill cherry smoking wood on the coal bed. When the chunks ignite, set the grill up for indirect cooking and transfer the short ribs to the grill.

Smoke the ribs until probe tender. There should be very little resistance when probed with an instant read thermometer, and the internal temperature will surpass 205ºF. The length of the cook with depend on the size of the slab of ribs. Our 6 lb slab took about 5 1/2 hours.

To make the chimichurri, place all of the ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. Taste and adjust seasoning, as needed. Cover and refrigerate until ready to use.

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Barbacoa is a meat that many of us here in the U.S. have come to know as shredded beef. Depending on the geographic location it could refer to whole heads of cows (or cheeks), even sheep or goat meat, often cooked over an open fire, but more traditionally wrapped in leaves and cooked in a pit, dug in the ground. The interpretation is loose, today. Often barbacoa is cooked over an open fire, braised or even steamed. Whatever the cooking method or meat, one thing you want to look for is a cut of meat with a high fat content, which makes beef short ribs perfect for this Beef Short Rib Barbacoa.

Beef Short Rib Barbacoa Tacos

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Ingredients

• 4 ancho chiles, stemmed and seeded


• 3 chipotle chiles, stemmed


• 1 cup yellow onion, medium dice


• 1/2 cup carrot, peeled, medium dice


• 1/2 cup celery, medium dice


• 1/4 cup jalapeño, minced


• 6 cloves garlic, crushed, peeled


• 2 bay leaves


• 4 lb (English-cut) beef short ribs


• Cornhusker Kitchen Duck Fat Cooking Spray


• 1/4 cup Cattleman’s Grill Steakhouse Seasoning


• 1 tbsp ground cumin


• 2 cups unsalted beef stock


• Flavolcano Smoky Red Chile Sauce


• corn tortillas, cilantro sprigs, finely chopped white onion and lime wedges, for serving

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 350°F.

In Lodge 12” Cast Iron Skillet, toast the ancho and chipotle chiles over medium heat. When the chiles become aromatic, flip and continue toasting until pliable and lightly charred. Remove from the skillet. Chop into large pieces.

Combine the ancho and chipotle chiles with the mirepoix (onion, celery, carrots), jalapeño, garlic and bay leaves in the cast iron skillet.

Cover the ribs in a layer of the Duck Fat Cooking Spray. Combine the Cattleman’s Grill Steakhouse Seasoning and ground cumin. Season the ribs with the mixture. Place the ribs on the bed of vegetables in the skillet. Place the skillet on the main cooking grate of the grill, directly over the firebox. Add the beef stock. Cover with the cast iron lid. Braise the ribs for about 1.5-2 hours, until the meat is very tender, and nearly falling apart. Remove the skillet from the grill.

You might also enjoy: Brisket Tacos with Smoked Salsa

Turn the grill temperature up to 450ºF and remove the door from the diffuser (or the entire diffuser).

Remove the ribs from the skillet and set aside. Remove the bay leaves from the skillet and discard. Transfer the braising liquid and vegetable to a blender, working in batches, if necessary. Blend until smooth. Taste and adjust seasoning with salt, as needed. You can add more heat with extra Flavolcano Smoky Red Chile Sauce, as desired.

Grill the ribs over direct heat, turning when charred. Remove the ribs from the grill, transfer to a shallow container and shred the meat using forks. Discard the bones. Coat the shredded beef with the sauce. Serve the Beef Short Rib Barbacoa in warm corn tortillas with the cilantro, chopped onion and lime wedges.

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If you're looking to branch out from your typical American barbecue, give these Korean Barbecue Short Ribs (or Galbi) a try. It's a simple way to achieve big flavor, especially with the salty, umami addition of the Ssamjang dipping sauce!

Korean Barbecue Short Ribs (LA Galbi)

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Ingredients

• 3 lb thin (LAterally) cut beef short ribs


• 1/2 cup soy sauce


• 1/2 cup water


• 6 tbsp brown sugar


• 1/4 cup mirin


• 1 tsp ground black pepper


• 2 cups Asian pear (or Bosc pear), diced


• 1 medium yellow onion, chopped


• 6 cloves garlic, chopped


• 2 tbsp sesame oil


• 1 tsp fresh ginger, minced

For the Ssamjang:

• 1/2 cup gochujang


• 2 tbsp doenjang


• 1/4 cup green onions, green parts only, minced


• 1 serrano pepper, stemmed, minced


• 4 cloves garlic, minced


• 1 tbsp sesame oil


• 1 tbsp mirin


• 1 tbsp Reida Honey Farm Wildflower Honey


• 1 tbsp sesame seeds


• water, as needed

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Instructions

To make the Ssamjang, mix all ingredients. Thin with water to desired consistency. 

To make the marinade, whisk together the soy sauce, water, brown sugar, mirin, and black pepper in a large bowl. Set aside.

Combine the Asian pear, onion, garlic, sesame oil and ginger in Vitamix Blender. Blend until smooth.

Add the pear mixture to the soy sauce base and whisk to combine.

Submerge the short ribs in the pear marinade. Marinate under refrigeration for at least 4 hours, up to overnight.

You might also like: Asian Baby Back Rib Sandwich

Build a hot coal bed in your Kamado Joe Classic II, and set the grill up for direct grilling with the grates positioned in the lower setting (closest to the coals).

Remove the ribs from the marinade and wipe excess marinade from the surface. Grill on both sides until charred and tender.

Serve your Korean Barbecue Short Ribs with the ssamjang dipping sauce.

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Chef Tom smokes up some beef short ribs, one dry style and the other wet.

Beef Short Ribs

Ingredients

Dry Style Ribs:

• beef short ribs


• Grinders Molten Hot Sauce


• R Butts R Smokin’ R Beef BBQ Rub

Wet Style Ribs:

• beef short ribs


• Grinders Molten Hot Sauce


• Plowboys BBQ Bovine Bold


• Plowboys BBQ KC Crossroads Sauce

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 250ºF, set up for smoking.

Trim excessive fat from the meat-side of the ribs. Remove the membrane from the bone-side of the ribs. Spread a thin layer of the Grinders Molten Hot Sauce over all surfaces (both racks of ribs). Season the dry style ribs with R Butts R Smokin’ R Beef BBQ Rub on all surfaces. Season the wet style ribs with Plowboys BBQ Bovine Bold. Let the rub set up until you see moisture pockets beginning to form on the surface of the meat. Transfer to the smoker.

Smoke on the second shelf (away from radiant heat) until a nice bark is formed, and the surfaces is a dark red/mahogany color, about 4 hours. Remove the rack of wet style ribs from the grill. Place them bone-side up on two sheets of foil. Tightly double wrap the ribs in the foil. Return to the grill with the dry style ribs. Give the wet style ribs another 45-60 minutes of cook time before beginning to probe for doneness.

With both styles of ribs, you’ll want to use the probe of a thermometer, or even just a skewer, to test for doneness. Probe the meat in between the bones. When there is very little resistance, but the bones are not quite falling off the bone, the ribs are done. The internal temperature will likely be in excess of 200ºF. The dry style ribs will take longer to finish.

After removing the wet style ribs from the grill, flip them over, so they are meat-side up. Dab any excess fat from the surface with a paper towel. Apply a layer of Plowboys BBQ KC Crossroads Sauce to the surface of the meat, and spread around with a brush. Loosely cover with foil and allow the ribs to rest for about 15 minutes to allow the juices to redistribute equally throughout the meat.

After removing the dry ribs from the grill, simply cover loosely with foil and allow to rest for about 15 minutes before slicing.

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We love beef ribs, and with the addition of this spicy citrus marinade they are taken to a whole new level

Grapefruit Habanero Beef Back Ribs

Ingredients

• 1 rack of beef back ribs


• Sweetwater Spice Smoked Habanero BBQ Bath


• Cattleman’s Grill Smoky Chipotle Steak Rub


• 1 mango, peeled, seeded, roughly chopped


• juice of 1 grapefruit


• 2 habanero chiles, stems removed, roughly chopped


• 1/4 cup brown sugar


• 2 tbsp tequila


• Texas Bird Bath Peach Habanero

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Instructions

Place the ribs and and Sweetwater Spice Smoked Habanero BBQ Bath in a zip top bag (split rack in half, if necessary). Marinate in the refrigerator for two hours.

Preheat your Yoder Smokers YS640 to 250ºF. Remove ribs from marinade. Starting with the bone side of the ribs, apply a layer of Cattleman’s Grill Smoky Chipotle Steak Rub. Allow to soak in then flip and repeat seasoning process on the meat side. Rest 10 minutes then place on the top rack of your Yoder Smokers YS640.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

Place the mango, grapefruit juice, habaneros, brown sugar and tequila in a blender or food processor and puree. Store in the refrigerator.

After 3 hours of smoking, remove ribs from smoker and double wrap in foil. Place the puree in the foil with the ribs. Turn the smoker up to 350ºF and continue to cook until the meat is tender and the meat moves freely from the bone, about 2 hours longer. Glaze with Texas Bird Bath Peach Habanero .