Honey Jalapeño Beef Ribs

Honey Jalapeño Beef Ribs

Posted by Kosmo on Mar 20th 2018

    Ingredients

    • • 2 slabs Beef ribs
    • • 2 Tbsp Kosmo’s Q Cow Cover Rub
    • • 2 Tbsp Kosmo’s Q Dirty Bird Hot Rub
    • • 2 Tbsp Kosmo’s Q Texas Beef Rub
    • • 1 cup Beef of your choice
    • • 1 cup Kosmo’s Q Honey Jalapeño BBQ Sauce

    How to make

    • 1 Remove the ribs from the package and rinse with cold water
    • 2 Pat each slab dry with paper towels
    • 3 Optional, but recommended: Remove the membrane from the back side of each slab using a butter knife and paper towels
    • 4 Combine all three rubs in a small mixing bowl and stir to combine
    • 5 Using about ¾ of the rub, season both sides of each slab then set aside at room temperature
    • 6 While the ribs are marinating, start your cooker of choice and prepare for cooking indirect at about 275°
    • 7 When the cooker is ready, move the ribs to an indirect rack and cook bone-side-down for two hours
    • 8 Combine the remaining rub with the beer in a small mixing bowl
    • 9 Remove the ribs from the cooker and place each slab bone-side-down in a double-layer of heavy-duty foil. Fold up the edges of the foil to form a boat
    • 10 Pour half of the beer and rub mixture into each foil boat then roll the long edge and fold the short edges over to form a tight packet. Note: Be careful that the bones don’t puncture the foil while wrapping
    • 11 Return the packets to the cooker and cook indirect for one hour
    • 12 Remove the packets from the cooker and open the foil at the top of each slightly to allow the steam to escape. Caution: Be careful to avoid steam burns. Allow the ribs to rest about 15-20 minutes
    • 13 When the ribs are finished resting, remove each slab from its packet to a large sheet pan
    • 14 Combine the juice from one of the foil packets with the barbecue sauce in a medium mixing bowl, then coat each side of both slabs liberally with the sauce mixture
    • 15 Move the ribs back the cooker and cook indirect about 15 minutes to set the glaze
    • 16 Remove the ribs from the cooker, cut and serve immediately with the remaining sauce on the side

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