Whenever I see beef rib racks at the local market during the summer I’m tempted to buy, buy, buy. However, I have to limit myself to making these once a month during the summer, not once a week. These meaty ribs get two hours of heavy smoke on the grill followed by three hours in a slow oven. I usually combine the smoking portion of this recipe with some gardening so I can easily monitor the smoke level of the grill and baste the ribs frequently with sop sauce to keep them moist. It’s a little tedious, but well worth the trouble. I have a hickory tree in my yard, so I gather up fallen branches and save them for the smoking process. You should use bagged hardwood chips, they are available almost everywhere.
This recipe takes a little time and attention but it’s not difficult and you’ll be surprised how easy it is to make real Texas barbecue at home. After you smoke them, you can forget about them in the oven for three hours. Serve them up with grilled corn, beans, slaw, and slices of white bread. My Southwestern Potato Salad recipe also makes a great side dish.
Even the pros know that you don’t need a lot of ingredients to make really delicious ribs. These flavorful, fall-off-the-bone beef ribs from Clint Cantwell, editor of Grillocacy.com and Kingsford.com only use a handful of ingredients but they’re so good we guarantee you’ll be grilling these up all summer long.
"This ultimate cheesesteak, an icon sandwich in Philly, is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls."
— Frank E. Olivieri, Philadelphia
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Bulgogi is a marinated meat dish made with thin slices of beef, usually rib-eye. It is no doubt one of the most well-known Korean dishes to non-Koreans.
The important thing is to find the right balance between saltiness and sweetness. Using generous amounts of garlic and sesame oil is important to create authentic bulgogi. The same marinade also can be used for chicken or pork. The best way to enjoy Korean barbecued meat is to wrap a bite-sized piece in a lettuce leaf with a dollop of ssamjang (spice paste) or doenjang (soybean paste).
These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the herbaceous chimichurri marinade. Don’t forget to save some of the delicious chimichurri to use as a condiment for the finished ribs.
Try this delicious sandwich from Cathal Armstrong, chef at Restaurant Eve in Arlington, Va. It's a bit of a project, but the beef takes on tremendous amounts of flavor and is well worth the wait. With a 4-pound roast, there will be plenty of sandwiches to go around.
No, this beef recipe is not cheap. No, it’s definitely not diet-friendly, and yes, it is definitely decadent. Here is chef Michael Mina’s recipe for a night in that will feel like a night out. — Will Budiaman
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Though pork ribs are more often associated with barbecue, beef ribs are a quintessential part of the Texas barbecue family. Quite a bit larger than pork spare ribs, beef ribs are sold as one per order. We sell them as a "double cut" by butchering out every other bone so that you get double the meat in your order. They’re rich and smoky and one of the best cuts of beef you’ll ever put in your mouth. We’ve had a number of celebrity chefs come here throughout the years, and the beef ribs have always been a big hit.
A delicious sorghum glaze coats these tender beef ribs, which are a great barbecue alternative for those who don't want to eat pork. They're perfect for the Fourth of July or pretty much anytime the mood strikes during the summer.Click here to see 9 Mouthwatering Rib Recipes.