Chili Molasses Smoked Beef Ribs |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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My own recipe for a sweet spicy sauce to simmer beef ribs, then smoke them on the pit. Lots of room for variation, even if you don't have the exact ingedients! Ingredients:
2 beef ribs (7-8 ribs each rack) |
1/2 gallon apple juice (organic fresh is best, but any apple juice or apple cider will work, *1) |
1/4-1 gallon water (*1) |
1 cup brown sugar (packed) |
1/4 cup molasses (sorghum or black strap is best) |
1/4 cup apple cider vinegar |
2 tablespoons braggs liquid aminos (*2) |
5 -8 garlic cloves (smashed or chopped doesn't really matter) |
1 tablespoon black pepper |
4 dried guajillo chilies, de-stemmed, de-seeded, torn up in pieces (*3) |
1/2 tablespoon cayenne powder |
2 tablespoons allspice (optional if you don't have any, but really this is the secret ingredient., *4) |
1 tablespoon chili powder |
Directions:
1. Add everything to pot big enough to completely immerse your ribs. Pot should be big enough to completely submerge your ribs. I cut my racks down to 2-3 rib pieces. Not in singles or they dry out to much.
2. Simmer, covered on low for 45-60 minutes. DO NOT BOIL!
3. Transfer to barrel pit or smoker, and smoke for 1-2 hours.
4. Use a brush or mop to baste a couple of times while on the barbecue.
5. *1- In general the ratio for liquid is 2 to 1 apple cider. I have added beer, wine, a cup of leftover coffee, orange juice, etc. Just be sure your ribs are completely covered.
6. *2- You can use Worcestershire sauce, Soy sauce, or some other equivalent. All of these are salty which is why I do not add any other salt, it dries out the meat. It is betterr to add the salt while you are eating!
7. *3- You could use any mild/medium dried chili, or if you don't have any just use more Chili power, Cayenne powder or Chipotle powder.
8. *4- Allspice really gives this that something special, but if you don't have any try a little cloves, cinnamon or nutmeg. (But NOT a whole tablespoon of these spice.).
9. I have only ever smoked these using mesquite, or charcoal with some pecan or peach. I don't know how oak or hickory will affect the flavors.
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