These beef ribs were marinated for 14 hours in a Grape Juice Beef Rib Marinade.
Click here for recipe and procedure.
They were cooked for 4 hours at 220° before the cover was opened. Then, they were spritzed down with grape juice and left for 2 more hours at ~ 200° (I just closed the bottom vents on the smoker and let it cool down.)
No, that's not BBQ sauce on them! The marinade and hickory smoke turned out some very nice looking beef ribs. Nothing else was added and nothing else was needed - they were great!
Sliced and ready to eat!
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My mouth is watering! I now have a slobber all over my computer screen from licking it. Thanks for the tease.
ReplyDeleteGrape Juice Beef Rib Marinade
ReplyDeleteIngredients
4 cups grape juice
2 cups water
8 cloves minced fresh garlic
2 Tbs Rosemary, chopped
½ cup Kosher salt
1 cup sugar
2 tsp Cayenne pepper
Procedure
Mix all ingredients in blender for about 2 minutes. Cover ribs with marinade and place in refrigerator, covered, overnight. We put them into a long FoodSaver bag, vacuumed and sealed. Doing it this way will require 1/2 the above recipe for one slab of ribs.
When you are ready to cook, place the ribs, bone-side down, in your smoker. Maintain a cooking temperature of 220°, at the cooking surface, for 4 hours before opening the smoker. At the end of 4 hours, open the smoker and check for doneness, 180° between the bones. If they are done, spritz them down with grape juice and close the air vents on your smoker. Allow them to rest, as the temperature drops, for two more hours. Remove and enjoy!