I had never cooked this particular cut before but I saw them and thought “let me try something new.” Because I wasn’t able to babysit my grill yesterday, I did these in the oven but they still came out fantastic.
Spice rub was ras al hanout, garlic salt, granulated onion, flake salt, smoked paprika, and a little allspice. So nice warm spices all around. I cooked them on the rack at 275F for 3 hours and 15 minutes, then I checked the temp, glazed them, and left them back in until they hit 198F in the thickest part. Then I re-glazed them, cranked the temp up to 450 F just long enough to get a little crust on the outside and nice browning on the glaze.
Glaze:
4 ounces Jack Daniels
1/2 cup packed dark brown sugar
1/4 cup soy sauce
1/3 cup apple juice
1/2 cup beef stock
1 tbs Worcestershire
Chipotle tabasco added to taste
Cook al that until it’s reduced and thick and shiny on low heat on the stove.
I served them with black beans, definitely worth making again! The two racks were $19 which is steeper than pork ribs for sure, but for the amount of yield and the quality, I will definitely make it again. It’s enough for four servings which I consider a win for a weekend meal ($5 per person, basically) and I saved all the bones to make stock later for my Thanksgiving meal next week (beef tenderloin).
2 Comments
I had never cooked this particular cut before but I saw them and thought “let me try something new.” Because I wasn’t able to babysit my grill yesterday, I did these in the oven but they still came out fantastic.
Spice rub was ras al hanout, garlic salt, granulated onion, flake salt, smoked paprika, and a little allspice. So nice warm spices all around. I cooked them on the rack at 275F for 3 hours and 15 minutes, then I checked the temp, glazed them, and left them back in until they hit 198F in the thickest part. Then I re-glazed them, cranked the temp up to 450 F just long enough to get a little crust on the outside and nice browning on the glaze.
Glaze:
4 ounces Jack Daniels
1/2 cup packed dark brown sugar
1/4 cup soy sauce
1/3 cup apple juice
1/2 cup beef stock
1 tbs Worcestershire
Chipotle tabasco added to taste
Cook al that until it’s reduced and thick and shiny on low heat on the stove.
I served them with black beans, definitely worth making again! The two racks were $19 which is steeper than pork ribs for sure, but for the amount of yield and the quality, I will definitely make it again. It’s enough for four servings which I consider a win for a weekend meal ($5 per person, basically) and I saved all the bones to make stock later for my Thanksgiving meal next week (beef tenderloin).
Beef back ribs are so underrated.