When firing up the barbecue is on the agenda, there is always one staple you can guarantee to appear on the menu, a juicy rack of ribs. Whether you like yours medium rare or well done, there is no arguing that a rack of beef is just that bit better when enjoyed alongside the glorious summer smell of a burning barbecue.

Perfected with Simon Rimmer’s barbecue expertise, this addition of BBQ rub and sauce makes sure your rack of beef ribs is made that little bit juicier, the messier the better!

 

 

 

 

BEEF RIBS

Serves: 4 people

Preparation time: 0.5 hours
Cooking time: 4.5 hours
Grill temperature: 125°C

Core Temperature: 92°C
Grill method: Indirect

Skill level: Easy

Tip: Once wrapped in butcher paper, raise heat to approx. 150°C, to save on cooking time.

 

Ingredients:

4 boned beef rib

4 tbs BBQ rub

25cl beef stock

4tbs BBQ sauce

 

IN THE KITCHEN:

  1. If ribs are still joined, divide into individual cuts.
  2. In store, find ribs contained in vacuum sealed packs with contents of 3 to 4 rib bones.
  3. Trim any excess fat.
  4. Keep skin on back of rib to ensure meat stays on bone while cooking.
  5. Apply generous coating of BBQ rub.

AT THE BARBECUE:

  1. Prepare barbecue for indirect heat, approx. 125°C.
  2. If using 57cm charcoal barbecue, prepare grill for long cook at lower temperatures.
  3. Divide 20 unlit briquettes over charcoal holders. Light 20 more briquettes in chimney starter and divide again over unlit briquettes.
  4. Align for indirect cooking and place aluminium tray between holders. Allow grill sufficient time to reach desired temperature.
  5. Place ribs on grate directly above aluminium tray and smoke for 3 hours until mahogany in colour.
  6. Weber suggests Hickory, Mesquite, Weber Beef blend or Whiskey woodchips for cooking ribs.
  7.  If using wood chips, add handful every 30 minutes for first 2 hours. If using wood chunks, add 2 to 3 chunks at start of cooking process.
  8. Once ribs appear mahogany in colour, remove from smoker and wrap tight in butcher paper.
  9. When placed in butcher paper, add extra rub and dash of beef stock and place in aluminium tray.
  10. Insert iGrill probe and set core temperature to 92°C.
  11. Depending on size of rib, temperature should be reached after approx. 90 minutes.
  12. Once core temperature has been reached, unpack ribs and place on BBQ again.
  13. After 5 minutes, glaze with BBQ sauce and let caramelize for 10 minutes.

 

Weber hero products include; SmokeFire Wood Fired Pellet Grill, Weber Connect, Master-Touch Premium, Pulse, Genesis II E-310, Sprit II, Smokey Joe and Go-Anywhere. For a full list of Weber Barbecues, specifications and pricing, visit www.weber.com/IE

 

About Weber:

We have been celebrating perfect BBQs since 1952 with our superior know-how, unique range of products and our enthusiasm for all things ‘Weber’. We are the original BBQ brand, no other barbecue manufacturer can boast such a wealth of experience and knowledge as Weber. In the same way we invented the kettle barbecue in Chicago from a simple marine buoy, we continue to develop the whole world of barbecuing bit by bit every day.

 

As one of the world’s leading providers with the most comprehensive range of quality products and services in the industry, today Weber is Internationally synonymous with barbecuing innovation, perfect barbecue products and the ultimate barbecue experience. With offices in over 40 countries on all continents, we continue to promote the Weber BBQ culture around the world.

Visit www.weber.com/IE