Beef Ribs
Directions
- 1Slather the beef ribs in Louisiana hot sauce
- 2Slather the beef ribs in Louisiana hot sauce
- 3Slather the beef ribs in Louisiana hot sauce
- 4Sprinkle kosher salt and coarse black pepper all over the ribs
- 5Sprinkle kosher salt and coarse black pepper all over the ribs
- 6Sprinkle kosher salt and coarse black pepper all over the ribs
- 7Place ribs bone side down on the BBQ pit.
- 8Place ribs bone side down on the BBQ pit.
- 9Place ribs bone side down on the BBQ pit.
- 10Maintain the fire at 285°
- 11Maintain the fire at 285°
- 12Maintain the fire at 285°
- 13After about five and a half hours, spritz the ribs to keep them moist and prevent the edges from getting too crunchy.
- 14After about five and a half hours, spritz the ribs to keep them moist and prevent the edges from getting too crunchy.
- 15After about five and a half hours, spritz the ribs to keep them moist and prevent the edges from getting too crunchy.
- 16Probe the ribs for tenderness. The probe should go through the second membrane between the bone and the meat easily.
- 17Probe the ribs for tenderness. The probe should go through the second membrane between the bone and the meat easily.
- 18Probe the ribs for tenderness. The probe should go through the second membrane between the bone and the meat easily.
- 19Remove ribs from the BBQ pit using a towel to preserve the bark.
- 20Remove ribs from the BBQ pit using a towel to preserve the bark.
- 21Remove ribs from the BBQ pit using a towel to preserve the bark.
- 22Let the ribs rest for about an hour to allow the juices to redistribute.
- 23Let the ribs rest for about an hour to allow the juices to redistribute.
- 24Let the ribs rest for about an hour to allow the juices to redistribute.
Ingredients
- 1 bottle Louisiana hot sauce
- 1 bottle Louisiana hot sauce
- 1 bottle Louisiana hot sauce
- 1 Kosher salt
- 1 Kosher salt
- 1 Kosher salt
- 1 Coarse black pepper
- 1 Coarse black pepper
- 1 Coarse black pepper
Equipment
BBQ pitthermometerspray bottleknifepaper towel