Tender Grilled Beef Ribs

Whether you're cooking them on the grill, in a smoker, or even in a crockpot, ribs are among the most satisfying and succulent of all the cuts of meat. Although not as popular as pork ribs, beef ribs are a great alternative and cook similarly to a rack of pork ribs. The secret to mouthwatering beef ribs is to cook them low and slow over indirect heat; this not only makes them tender and very flavorful, but it helps prevent them from drying out.

Whenever I go to Brazil I must eat at a Brazilian churrascaria and have some beef ribs.

The meat is so tender and flavorful, it's hard to believe it's only seasoned with salt.

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The good news:

I just found a version of Brazilian-Style Beef Ribs in Miami, the place call Bovinos Steakhouse at 3073 NE 163rd St, North Miami Beach, FL.


* Step 1 Preheat oven to 275 degrees F (135 degrees C).

* Step 2 Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.

* Step 3 Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.

Tags: Grilled Beef Ribs, Miami, Ribs, smoker, beef ribs, secret, mouthwatering beef, Brazilian churrascaria, Brazilian-Style Beef, Steakhouse