It was 93 degrees here in Atlanta yesterday and although the thought of some nice bbq had my mouth watering, there was no way on earth I was willing to bear the heat and be outside on the grill. We were craving some juicy smokey goodness but I was in no mood to endure the elements.
These slow-cooked, mouth-watering, fall off the bone ribs are the perfect solution to that long-smoked flavor without the sweat dripping down your back and sunburn!
I don’t often make a lot of beef that isn’t steak because honestly I very rarely plan for dinner this far in advance, but let me tell y’all these are sooooo worth the preparation and thought!! I threw them into the oven around 2 and by 6:30 dinner was served.
Once your rub is on the meat it is smooth sailing and somewhat of a “set it and forget it” type meal!
Make sure when buying your meat you save yourself a headache and ask your butcher to remove the silver skin from the back of slab before you buy it. TRUST ME, removing it is a pain in the a$$ and you needn’t have any shame in asking for help. If you can’t get it removed there are quite a few youtube videos that can help show you how. My slabs were silver skin free so I skipped that step.
These ribs give me such Fred Flintstone vibes and are so fun to eat. After they’ve been rubbed down with the dry rub like the perfect deep tissue massage at the Ritz, they get swaddled up real tight in foil, and into the oven they go!
Keep in mind as the flavors are developing and the meat is getting all tender and pulling away from the bone, the meat does shrink. I used 2, two-pound slabs, and honestly if my guardian angel didn’t whisper to me “Jesus woman, have you ever heard of portion control?!” I could have eaten a whole slab by myself. The meat shrinks back pretty drastically so be prepared for that when you are preparing for a specific headcount. I like mine to basically be looked shredded because they’re so tender when they’re done so I cook them the full 4 hours!
For the last step in this recipe, I get my Picasso on and paint my favorite bbq sauce all over my meat, I mean get in there y’all, and slather them up! Throw it in the broiler to create a bit of a caramelized bark and then perfection! This step is totally optional because these thangs are ahhhfreakinmazing even without the extra sauce, the meat is so tender and well flavored it isn’t necessary. I served these bad boys alongside some Southern Style Greens and it was on like donkey kong!
My kid doesn’t eat beef and even she felt compelled to sneak a little taste because they smelled so amazing and she loved them!
I hope this recipe brings your fam as much joy as it brings mine! Don’t forget to hit subscribe to be alerted when the next recipe drops!
Ingredients:
2 Slabs of all Beef Ribs
4 TB Whole Grain Mustard (regular or dijon also work fine)
1 ½ TB Liquid Smoke
For the Rub:
1 TB Chili Powder
3 TB Brown Sugar
1 ½ TB Paprika
1 TB Seasoning Salt
1 TB Dry Mustard
1 TB Cumin
1 TB Garlic Powder
1 TB Onion Powder
Homemade or store BBQ sauce of choice I used Sweet Baby Rays (optional)
Instructions:
- Preheat oven to 275. If your meat still has its silver skin remove it first
Mix Mustard and Liquid Smoke together in a small bowl and rub all over both slabs of beef
Combine all the ingredients for the dry rub into a small bowl and mix well
Very generously massage the dry rub into beef. I use food safe gloves for this step so I don’t stain my manicure
Wrap the slabs very tightly in foil and seal them up tight and put them on a baking sheet
Bake in preheated oven for 3.5-4 hours or until the meat is falling off the bone and you’ve reached your desired tenderness and an internal temp of at least 200 degrees.
Take them out and very carefully open the foil, beware of steam
This last step is totally optional but if you choose to add the bbq sauce, remove the ribs from the foil and put them back on the baking sheet – Generously add bbq sauce to the ribs and place them into the oven on the middle rack on broil until the sauce starts to bubble and carmelize. About 5-10 minutes. Broil temps vary so this is not a step you want to walk away from, I have lost many a meal to burning it in the broiler! Stay and watch.Take them out and let them rest about 10 minutes, slice, serve, and enjoy!
