The beef ribs undergo a fairly elaborate trimming preparation before a relatively simple cooking method that creates a unique and stunning presentation. Each individual rib uses some of the meat from the rib next to it to give the required amount of meat to wrap.
This recipe is defiantly one to practice and keep in reserve for when you are trying to really impress someone. Apart from looking great, beef ribs have a very rich and beefy flavor, making it a popular cut to smoke.
The flavor preparation is relatively simple with a beef rub smoked with hickory and an optional wrapping phase. The rib can then be served as is, glazed, or drizzled with barbecue sauce.
A gentle dusting with beef rub is added to the meat before smoking.
Once the beef rib pops have finished smoking a BBQ sauce may be added when served.
Once the beef ribs are trimmed, a piece of butcher’s twine is used to hold the wrapped meat in place.
Once the beef rib pops are tied and seasoned, they are placed on the smoker to cook.
This dish requires a little more butchering than normal but is well worth the effort for its fancy presentation.
Smoked Beef Rib Pops Recipe
This recipe is provided by Dipper’s Backyard BBQ Wars.
The beef ribs undergo a fairly elaborate trimming preparation before a relative simple cooking method that creates a unique and stunning presentation.
Preparation 30 minutes
Cook 6 hours
Ready in 6 hours 30 minutes
Servings 4 Servings
Ingredients
- 1 rack beef ribs (4 bones)
- 1 tablespoon favorite beef rub
- 1/2 cup favorite beef sauce
Equipment
- smoker or grill set up for low and slow
- chunk of hickory
Directions
- As this is a more complicated butchering process this may be done before setting the barbecue. Select a 4-bone rack of beef ribs and cut them in half to create 2 bone pieces.
- Cut the meat across the center at right angles to the bone. The top and bottom of each will become one serving.
- Select one of the bone quarters and remove the meat from the bone. Repeat the process for the meat on the bone on the diagonal. When completed there will be two pieces of meat looking like a letter L, one part made from the bone, the other all meat.
- Scrape all the meat from the bone to get a clean presentation. Then prepare two pieces of butchers string about 12 inches (30cm) long. Wrap the flap of meat around the bone. It is then attached to and tied in place with the string.
- Lightly sprinkle the beef rub over the meat part of the tied beef ribs.
- Prepare the smoker or grill for low and slow indirect heat at 225 degrees F (107 degrees C). Add two chunks of hickory wood.
- Place the beef ribs on the preheated smoker and smoke for 5 to 6 hours. Check after 2 or 3 hours, the bone may need to be wrapped to stop it from getting too dark and the meat moistened (or wrapped) if starting to dry out.
- The beef ribs are cooked when a knife passes through them like butter, this is around 200 degrees F (95 degrees C). They may also be tested by placing a toothpick or similar in and feeling little resistance.
- The ribs may be served as is or topped with a glaze of your favorite BBQ sauce.
Nutritional Information
Calories: 568kcalCarbohydrates: 7gProtein: 60gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 183mgSodium: 689mgPotassium: 1207mgFiber: 1gSugar: 3gVitamin A: 113IUVitamin C: 2mgCalcium: 40mgIron: 7mg
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