Have you ever tried smoked beef ribs? Well, get ready to take your taste buds on an exhilarating journey with a whole new level of smoky goodness – the smoked crosscut beef ribs! These ribs are not your ordinary cut; instead of being sliced between the bones, they are cut across the ribs, about ¼ to ½ inches wide. Known as “flanken style beef ribs,” these succulent cuts are used in many Asian dishes and are as delicious as they are unique.
Now, it seems that there’s some uncertainty about the best way to cook these delectable ribs. Some claim they can only be cooked hot and fast over a grill, while others say low and slow is the way to go. After conducting several batches over the past few days, I can confidently tell you that slow and low is indeed the secret to unlocking their tantalizing flavors.
Key Takeaways
The Art of Dry Brining
To truly enhance the natural flavors of these crosscut beef ribs, dry brining is the technique to master. Dry brining involves sprinkling coarse kosher salt onto the meat, which is then left in the fridge overnight or for a few hours. The salt draws out the meat juice, dissolves it, and is then reabsorbed, imparting a flavorful seasoning deep within the meat.
Place the crosscut beef ribs on a flat pan or rack and generously sprinkle them with coarse kosher salt. While the recommended formula is ½ teaspoon per pound of meat, you can simply eyeball it. The result? Perfectly seasoned ribs that are never overly salty.
The Journey Begins
Once the ribs are salted, it’s time to apply a coating of a Texas-style rub. This rub, with its unique blend of flavors, will take the taste of these ribs to new heights. Afterward, place the ribs in the fridge overnight or up to 2 days in advance. While you can cover them, it’s not necessary.
When the time comes, remove the dry-brined crosscut beef ribs from the fridge and let them rest on the counter. You’ll also need a full-size pan or two half-size pans and some Worcestershire sauce. Pour a small amount of Worcestershire sauce in the pan, enough to create a little puddle.
Now, carefully place the ribs in the pan, ensuring there is enough space between each one to allow the smoke and heat to envelop them. Pour a bit more Worcestershire sauce over the top of the meat, providing just enough moisture without overwhelming the flavors.
The Exquisite Cooking Process
Now, let’s dive into the cooking process. You can use any smoker to achieve glorious results. For traditional smokers, set the temperature to about 225°F with indirect heat. If your smoker has a water pan, don’t forget to fill it up.
If you’re using a pellet smoker, start on the lowest setting or the special “smoke” setting for the first 60 minutes. Then, turn the heat up to 250°F for the remaining time. Maintain a temperature range of 225-240°F throughout the cooking process, which should take around 4 hours. Every hour, grab a spoon and gently wet the tops of the ribs with the sauce in the pan.
The Grand Finale
As the meat approaches its most tender state, indicated by an internal temperature of about 190-195°F, it’s time to savor the fruits of your labor. Ensure the ribs are perfectly cooked by using an instant-read thermometer, such as the Thermapen by ThermoWorks.
Now, bring the pan of glorious smoked crosscut beef ribs into the house and serve them immediately! The melding of flavors, the smoky aroma, and the tender texture will surely leave everyone at the table in awe.
FAQs: Your Burning Questions Answered
If you don’t have a smoker, worry not! You can still enjoy these mouthwatering ribs by cooking them in the oven. Follow the same instructions as for traditional smokers—maintain a temperature of about 225-240°F for approximately 4 hours, or until the ribs reach an internal temperature of 190-195°F. Be sure to spoon some of those delicious juices onto the meat every hour.
Now, let’s address another common query. If you prefer to skip Worcestershire sauce, opt for beef broth. Remember, it’s more about the moisture than the flavor, although Worcestershire sauce does add a delightful taste to the ribs.
What if your crosscut beef ribs are cut thicker than the ones shown in the images above? Well, that could slightly affect the cooking time. However, the key lies in using temperature as the determining factor. Trust your trusty thermometer, and you’ll never go wrong.
Experience the Magic of Cross Cut Beef Ribs
Now that you’ve discovered the tantalizing world of smoked crosscut beef ribs, it’s time to unleash your culinary prowess. These ribs will captivate your senses with their rich flavors, tender texture, and captivating aroma. So, gather your ingredients, fire up the smoker, and get ready to embark on a taste adventure like no other.
Find out more about the mesmerizing art of BBQ and explore a wide range of mouthwatering recipes and tips at Rowdy Hog Smokin BBQ.
