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Glazed and blazed? Did we burn the beef ribs? No, but we did break out the blowtorch again. Did I mention bourbon was involved? I recently headed over to Grillin’ Fool Tom’s grilling domain to collaborate on a recipe he developed for smoked beef ribs. Hmmm, let’s see. Two fools, bourbon, and a blowtorch…what could possibly go wrong? Join us for a journey to where beef ribs have never gone before.

Glazed and Blazed Beef Ribs Ingredients:

  • 1 rack of beef ribs 4-5 lbs. cut into sections as shown
  • Kosher salt
  • Coarse ground black pepper

We used a 2/3-1/3 mixture, 2/3 pepper and 1/3 salt as the glaze contains salty ingredients. We’ll get to the glaze a bit later

Ready for the seasoning!

Season the beef ribs with the pepper and salt:

Salt Bae without the flare

Season them good, real good:

LOVE that really coarse pepper and salt

We fired up Tom’s kamado and dropped in a couple nice chunks of post oak. If you’ve never heard of post oak, that’s OK. It just means you aren’t from Texas. White oak is a great substitute. We placed the plate setter in the cooker to deflect the heat around the soon to be glazed and blazed ribs. If you don’t have a kamado, simply put the coals and smoke wood on one side and the meat on the other. Target temp inside the cooker is 300 degrees:

Beef ribs are also called steak on a stick!

Beautiful beef nestled in for a savory, smoky journey:

Ready for the smoke

While the beef ribs smoke, let’s go make that glaze.

Glaze Ingredients:

  • 1 cup reduced sodium soy sauce
  • 1 cup fresh orange juice or juice from a large orange
  • 3-4 tbsp of your favorite barbecue sauce
  • ¼ cup hoisin sauce
  • 3 tbsp honey-substitute agave nectar or brown sugar
  • 3 tbsp mirin or rice wine vinegar
  • 1-2 oz bourbon (be sure to save some for the cook)
  • Red pepper flakes to taste or your favorite spicy fresh pepper
  • 1 2-3 inch chunk of fresh ginger sliced into discs.
  • Reserve scallions and toasted sesame seeds for garnish

We’ll wait while you zoom in on that big jug of barbecue sauce.

Glaze ingredients

Are you able to read what is written there? It’s labeled Pig Potion #9. That’s Pig Potion Number Nine and not Pig Potion Hashtag Nine. That jug of southern delight was given to Grillin’ Fool Tom by his brother-in-law Greg (not Grillin’ Fool Greg-it gets confusing when we gather to que). That Greg was on the sauce team of a long time Memphis-in-May competition team and brews up a batch occasionally for Tom. No, we don’t have the recipe. He won’t divulge the secret ingredients to anyone. It happens to be one of the best sauces we’ve ever tasted.

Let’s prep the sauce/glaze. Orange juice first:

Juice me baby!

OJ into the sauce pot:

Time for some citrus

Carefully measuring the treasured Pig Potion #9:

Oh, saucy!

Slicing fresh ginger:

The fresher the better

Adding the bourbon:

Dang! The bottle is almost empty!

Cook sauce over medium heat stirring often and reduce to a slow simmer for 20-30 minutes to thicken a bit. Reserve a cup for dipping or pouring over the platter later. Oh, and the aroma that filled the kitchen from the simmering sauce was simply scintillating!

After an hour this is how the ribs are lookin’:

Browning up nicely

And this is how they’re cookin’:

Needs a little more time on the heat

My trusty Thermapen (which is a must have and an ideal gift for any backyard pitmaster) says they need another 20 degrees or so and which is where I planned on wrapping them in butcher paper, peach variety of course, to finish the cook. That didn’t happen. We departed the grill site to grab a fried fish lunch at a local establishment named The Cat and the Fiddle.

An hour and a half later (two and a half hours total) the beef ribs looked like this:

Now we’re ready. How do we know? The bones told us

The overhead view better shows the bones:

The bones know, yes they do.

Pulled from the medium heat with an internal temp of 206 and time to meet some serious heat.

Time to glaze and blaze those beef ribs

Here’s an end view just prior to applying the sauce to be glazed with the blowtorch. I can say that the ribs were pillowy soft and oozin’ juice when pulled from the kamado.

Glistening

A thin layer of sauce is applied. We’re going with a light coat so we don’t overpower the beef. We really want the meaty beef and post oak smoky flavors to come through.

Brush it on good, brush it on real good!

Torch time! Why does this always seem to be our favorite part of the cook?? Apply the flame carefully. Just enough to caramelize the sauce into a thin glaze. It is easy to burn the sauce with the sugars involved in the mixture. We overdid it on a bone or two while attempting to get a good photo:

Mission accomplished on the good photo

Check out that puddle of flavor coming from the glazed rib. That’s when a hunk of good sourdough
bread is needed to soak up that goodness.

Juicy!

Here’s the plated ribs with scallions and toasted sesame seeds added for garnish. The knife and fork? Didn’t really need the knife or the fork for that matter but they help make a good pic. Dive in with both hands and face first please.

Plated and perfect

Just look at these massive hunks of beef. I think it’s like perfectly smoked brisket on a bone:

Gimme, gimme, gimme

So how was it? The appearance was dark but not burnt, otherwise known as bark. A dark mahogany might best describe the ribs. The glaze added to that effect. How did the ribs taste? A rich, meaty beef flavor, definitely smoke-kissed by the post oak, that we absolutely loved. We are now hooked on post oak which is our new favorite wood for beef. The glaze was unique to our taste buds and added a slightly sweet teriyaki ginger flavor with a touch of heat to the ribs. These ribs were a lot of Austin and a little bit Asian or what we call fusion confusion. The glaze added a light crispy crunch to the glorious bark of the beef that was just right. We both agreed that wrapping or foiling wasn’t necessary as the tenderness scored a 9. In barbecue judging a 9 is what most of us call a 10 or in the words of Grillin’ Fool Tom “melts in yo’ mouth like buttah on a hot summer day”!

If you have any questions or comments, send me an email or leave them below.

Glazed and Blazed Beef Ribs
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
Beef ribs slow smoked and then glazed with an asian sauce and blazed with a torch
Ingredients
Ribs
  • 1 rack of beef ribs 4-5 lbs. cut into sections as shown
  • Kosher salt
  • Coarse ground black pepper
Glaze
  • 1 cup reduced sodium soy sauce
  • 1 cup fresh orange juice or juice from a large orange
  • 3-4 tbsp of your favorite barbecue sauce
  • ¼ cup hoisin sauce
  • 3 tbsp honey-substitute agave nectar or brown sugar
  • 3 tbsp mirin or rice wine vinegar
  • 1-2 oz bourbon (be sure to save some for the cook)
  • Red pepper flakes to taste or your favorite spicy fresh pepper
  • 1 2-3 inch chunk of fresh ginger sliced into discs.
  • Reserve scallions and toasted sesame seeds for garnish
Instructions
Ribs
  1. Season the ribs liberally with salt and pepper and put them in a 300 degree smoker
  2. Smoke the ribs until they reach an internal temperature of 203F (same as brisket)
Glaze
  1. While the ribs are smoking, prepare the glaze by combining the glaze ingredients in a bowl and mixing through
  2. Heat the glaze over medium heat until it thickens a bit
  3. Reserve scallions and sesame seeds for garnish
  4. Coat the ribs with the glaze and then bust out the blow torch
  5. Using just the tip of the flame, run the heat across the ribs to caramelize the ribs
  6. Garnish with the scallions and sesame seeds
 

 

Tom Jones

Tom Jones

Tom Jones

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… https://t.co/uKHWyunSxp - 10 months ago
Tom Jones

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2 comments

Thanks for sharing the love.

Reply

Dang those look great! It almost seems wrong to sauce and glaze that beef but I can’t blame you :) Nicely done guys.

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