I had some beef ribs I wanted to smoke for NYE and of course I found a video of Malcolm Reed cooking them with a reduction sauce and here we are.......
I coated the ribs with EVOO to help the rub stick and dusted them with a layer of Killer Hogs AP rub followed with Killer Hogs TX brisket rub. Sorry, No pics but ya'll know what that looks like. I slide them in the Cooker rolling at 230 with Hickory/Cherry combo and decided to try a batch of bacon wrapped Kielbasa.
Tried Carolina Dirt BBQ Rub #16
The ribs @ 1 hour when I put the bacon wrapped sausage on (I also slide in a couple with Jalapeños)
While the ribs & bacon wraps are on the cooker getting smoke I prep the sauce pan. This is all basic Au Jus type ingredient but it finishes much different than Au Jus.
2 cups of Beef Broth
1/2 cup red wine of your choice (I used a dry merlot)
1/2 Onion cut in quarters
2 sticks celery cut in chunks
dozen baby carrots whole
4 large cloves of whole garlic cut in half
1 TBS Killer Hogs AP rub
6 OZ tomato paste
Took that and put it in the oven to get it up to temp prior to adding beef ribs. The tomato paste mixes better after it warms up as well.
Here's the bacon wrapped Kielbasa. Found out I don't like Kielbasa ................... Other than that this works well. I'll have to figure out what to use next time!
Got the before ^^^^^ and after vvvv photos of the ribs in the sauce pan. I also increased the cooker temp to 275 for the last hour.
After one hour @ 275 deg. Beautiful aroma at this stage.
I removed the ribs, strained the juice from the veggies, removed about 2 TBS of grease off the top and gave it a good 10 minute reduction. This stuff rocked! Exceeded my expectations by a lot. There's some nice potential here so I recommend the sauce trick.
After 4 hours of smoke with a nice finish temp around 185
Money shot!
My take? For me, find another sausage beside Kielbasa and try that trick again! I was really pleased with the reduction/sauce. I typically stay away from tomato sauces & paste in my sauces but this worked so I'm gonna stick with these ingredients & amounts for another run soon & see if I can repeat it. Very nice finish and was great with salad & mashed taters. The ribs that cooked in the sauce were fantastic and of course the just fell off the bone. The 4 hour smoked ribs were just what you'd expect. Perfect combo of savory with smoke and very tender. I just believe low & slow is the way to go with beef ribs.
Happy New Year everybody and thanks for looking - Keep on Smoking!!!!
I coated the ribs with EVOO to help the rub stick and dusted them with a layer of Killer Hogs AP rub followed with Killer Hogs TX brisket rub. Sorry, No pics but ya'll know what that looks like. I slide them in the Cooker rolling at 230 with Hickory/Cherry combo and decided to try a batch of bacon wrapped Kielbasa.
Tried Carolina Dirt BBQ Rub #16
The ribs @ 1 hour when I put the bacon wrapped sausage on (I also slide in a couple with Jalapeños)
While the ribs & bacon wraps are on the cooker getting smoke I prep the sauce pan. This is all basic Au Jus type ingredient but it finishes much different than Au Jus.
2 cups of Beef Broth
1/2 cup red wine of your choice (I used a dry merlot)
1/2 Onion cut in quarters
2 sticks celery cut in chunks
dozen baby carrots whole
4 large cloves of whole garlic cut in half
1 TBS Killer Hogs AP rub
6 OZ tomato paste
Took that and put it in the oven to get it up to temp prior to adding beef ribs. The tomato paste mixes better after it warms up as well.
Here's the bacon wrapped Kielbasa. Found out I don't like Kielbasa ................... Other than that this works well. I'll have to figure out what to use next time!
Got the before ^^^^^ and after vvvv photos of the ribs in the sauce pan. I also increased the cooker temp to 275 for the last hour.
After one hour @ 275 deg. Beautiful aroma at this stage.
I removed the ribs, strained the juice from the veggies, removed about 2 TBS of grease off the top and gave it a good 10 minute reduction. This stuff rocked! Exceeded my expectations by a lot. There's some nice potential here so I recommend the sauce trick.
After 4 hours of smoke with a nice finish temp around 185
Money shot!
My take? For me, find another sausage beside Kielbasa and try that trick again! I was really pleased with the reduction/sauce. I typically stay away from tomato sauces & paste in my sauces but this worked so I'm gonna stick with these ingredients & amounts for another run soon & see if I can repeat it. Very nice finish and was great with salad & mashed taters. The ribs that cooked in the sauce were fantastic and of course the just fell off the bone. The 4 hour smoked ribs were just what you'd expect. Perfect combo of savory with smoke and very tender. I just believe low & slow is the way to go with beef ribs.
Happy New Year everybody and thanks for looking - Keep on Smoking!!!!