Salt-and-Pepper Beef Ribs Recipe (2024)

Lynn, you can make it in an oven. It's not quite the same. But it's good. Here's the recipe: http://cooking.nytimes.com/recipes/1014236-indoor-smoked-salt-and-pepper....

Excellent easy summer recipe! My husband loved not having to be outside all day to make these delicious ribs. Two suggestions: ease back on the salt in the rub, and put a pan of water in the oven to contribute moisture.

Use a butter knife to get under the silver skin at one end of the ribs where the silverskin is the widest. One you have a gap under the silverskin where you can get a finger under it, use a paper towel to grab it and pull it off. Usually it will all come off as one piece. If it doesn't repeat the process where the silver skin remains. It takes a little practice but once you get it it is quite simple.

Love these ribs! Have made them both on the grill and in the oven depending on the weather. I have never been successful pulling off the silverside (maybe not so easy on meat that has been frozen?) so I just score it and leave it on. I buy Cryopaks of these ribs at the local butcher; not as meaty as prime rib racks but inexpensive and meaty enough. Great recipe. I did cut the salt back a little.

What? Do this and they taste like pot roast. You can even boil them first? Would you cook a brisket like this? A good brisket takes 12-15 hours. You obviously don't understand the benefits of low and slow.

These turned out really well, though I cooked them entirely on my Big Green Egg since it does a really good job of holding a temperature for extended periods of time. I ended up smoking them over indirect heat beginning at 300F and slowly dropping the temp to 220 after the first half hour. I removed the ribs when the meat between the bones was 197F (about 6.5 hours later). The meat was tender, juicy and delicious!

Excuse me but this is a BBQ recipe. Braising gives a completely different texture and taste. I prefer real smoke versus liquid smoke. What is your hurry?

It depends on the temperature. If you keep the temp between 225 and 275 it will not be too long. You have to get the internal temp over 195 degrees for the connective tissue to melt. If you take them off before that you will have very tough tribs.

Halved the recipe for my party of three. Cooked on my Traeger with hickory on 225. Everyone inhaled it. Great bark on the ribs. Don’t be intimidated by the picante spice, it will mellow.

I looked at several NYTimes rib recipes and chose this because it’s simplicity. Yes, it’s 7 hrs, but in reality once you get the membrane off the ribs it’s just an hour for the ribs. I used cumin and chipotle instead of paprika. Serve with a tangy, not too creamy cole slaw to balance out the relative richness of the ribs. Cornbread cooked in the oven while the ribs smoked on the gas grill. Baked beans. Yum! 2 hours in total !

Has anyone done this recipe completely on a smoker?

(Continuing instructions for gas grill from the previous note). Then, I turned on two adjacent burners of my gas grill to the lowest possible setting. I put the pre-soaked hickory chips into a smoke box (you can just wrap them in foil and punch a few holes in lieu of a smoke box) and I put the box on top of these burners. Then I put the grill rack on top and put the ribs bone side down on top of the rack and just above the smoke box. (See continuation in the next note).

(Continuing instructions for gas grill from the previous note). So I put the ribs on top of the grill just over the smoke box. The fire wasn’t touching them, because it was small and because my burners were covered with metal protectors (as common on most grills). The ribs became browned after 2 hours at which point I moved them to the 200 degree oven for 5 hours as instructed in the recipe. They came out succulent with meat falling off the bone!

Never soak your chips. This is an age OLD smoking myth. Water Boils at 212 and wood doesn't burn efficiently until about 600 degrees. If you think that woods going to do anything until the water is boiled out of it, think about the experiment of putting a paper cup on a gas burner and watching it boil away before the cup catches fire. All you've done by soaking your chips is decreased actual smoking time, and probably created acrid white smoke. Use a water pan if you feel you must add moisture.

It's an old wives tale to soak wood chips for a smoker.

Great recipe. Amazing results. Soaking wood chips is unnecessary as wood does not absorb water. It just steams up for a bit then smolders as you first wanted.

I followed this recipe exactly and the ribs were so overcooked by the time they hit the plate they were inedible and ended up in the garbage. Also the rub was too salty and I think, the sugar added to the overcooking of the meat.

I have some boneless beef ribs, any suggestions cooking times? Thinking it might be less, excited to try the recipe.

Can these be cooked in an instant pot?

can i griffon gas grill without chips? or just cook slow and low in oven?

These turned out really well, though I cooked them entirely on my Big Green Egg since it does a really good job of holding a temperature for extended periods of time. I ended up smoking them over indirect heat beginning at 300F and slowly dropping the temp to 220 after the first half hour. I removed the ribs when the meat between the bones was 197F (about 6.5 hours later). The meat was tender, juicy and delicious!

Are these times correct? Two and a half hours smoking plus around 5 hours baking? Seems a bit too much.