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Something New - Beef Ribs With Pomegranate Glaze

FearlessGrillFearlessGrill Posts: 695
edited 8:32PM in EggHead Forum
Hi all,

I've been wanting to make these for a while, but haven't been able to find beef ribs on a day when I've had time to make them. Finally tried them last week, and they came out pretty good, though the sauce burned a bit at the end when I stupidly got distracted. Guess I need to make them again. :)

Full writeup of the cook is posted on our blog at: http://www.fearlesskitchen.com/2010/01/recipe-smoked-beef-ribs-with-pomegranate-glaze-guest-post-from-fearless-grill.html

Sorry about the crappy picture - my hands were covered in sauce, and I asked my friend to take the pics. Not sure what she was aiming at. This was the best one.

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To make these, I started with 4 large racks of beef ribs. I removed the membrane, coated lightly with olive oil, and used a rub that I found at amazingribs.com, which called for 3 tablespoons black pepper, 2 tablespoons kosher salt, 2 teaspoons chili powder, 1 tablespoon white sugar, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 2 teaspoons mustard powder, and 2 teaspoons garlic powder. I cooked them indirect at 250 dome, with hickory smoke. I sprayed them once per hour with pomegranate juice.

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While the ribs were cooking, I made up the sauce, which I found on a site called www.tasteoftheseacost.com. Take 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon ground chipotle peppers, 1 teaspoon ground coriander, 1 teaspoon mustard powder, 1 1/2 cup finely diced onion, 2 cups catsup, 1/4 cup molasses, 1/2 cup pomegranate molasses, 1/4 cup whole grain mustard, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon kosher salt, and cook at medium-high heat for about 5 minutes. Reduce heat to low and simmer for about 2 hours.

When the ribs started to recede from the bone and the meat seemed tender, which happened after about 5.5 hours, I pulled the ribs out of the Egg, brushed with sauce, and put back in for about 45 minutes.

I really liked the combination of this sauce with the taste of the ribs. As I said, I accidently burned the sauce while the ribs were cooking, but my guests barely noticed, and just spooned some more on at the table.

Enjoy!

-John

Comments

  • Looks great John. The pic of the finished product is not too bad since you can see the nice smoke ring and the juiciness of the meat. Nice job.
  • Rib BonesRib Bones Posts: 449
    Wow John! Those ribs look delicious and sound even better!! :) :) Were they as tender as pork ribs?
  • Thanks.

    They were pretty tender, though I don't think they were as tender as pork ribs. They weren't quite at the falling off the bone stage, but I also didn't foil them to get them there. That's been my experience with these type of beef ribs in general.

    -John
  • Rib BonesRib Bones Posts: 449
    Thanks for the info. Really enjoying your Blog! :) :)
  • Thanks. My wife will be glad to hear that. She writes most of it - I do special guest appearances for BBQ and sometimes bread.

    -John
  • They look good to me
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