Sara’s butcher shop had a great selection of beef baby back ribs, so I decided to buy a few.
This time, I built on my previous experience with beef baby-back ribs by experimenting with a simple BBQ sauce glaze. I made one rack without any glaze and one with.
Both were delicious, although the glaze added a wonderful layer of flavor. My taste-testers (wife, kids, and in-laws) agreed.
Being from Texas, BBQ glazes are often frowned upon, but I think it’s worth doing for these types of ribs.
Beef Baby-Back Ribs with BBQ Sauce Glaze Recipe.
- Seasoning/Rub of your choice. My go-to is 1/3 Kosher salt, 1/3 black pepper 1/3 granulated garlic powder. For this cook, I added cow lick rub to the salt, pepper, and garlic.
- Beef baby back ribs
- BBQ sauce of your choice. I prefer Stubbs original.
- Season the meat well
- Prepare the grill/smoker: 275 degrees with wood of choice. I used Oak wood chunks, purchased from Amazon. Oak is what Franklin BBQ in Austin (often considered the best BBQ in the country) uses.
- When the internal temp reached about 190 degrees, I brushed with BBQ sauce. I noticed the internal temp dropped a few degrees after this glazing.
- Cook until internal temperate reaches around 200 degrees. Then pass a thermometer probe or toothpick into the meat. Once it feels like your pushing into room temperature butter, the meat is done. This is the same technique to assess when beef brisket is done. For this cook, I probed at 200, but the meat was still a bit stiff, and it ended up cooking up to 206 degrees.
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