I love Black Angus beef ribs. They have the best intramuscular fat and a great flavor profile. Cooked low and slow they are absolutely delicious. But what if we combine them with bacon?
Everything tastes better with bacon! We all know, but what if I tell you we’re making bacon beef ribs. Is that even possible? Let me tell you it is and we’re doing it right now
- Beef plate ribs
- 200 grams of bacon
- 50 grams of lard
- 1 big white onion
- 600 ml of barbecue sauce
- 500 ml of beef broth
- 1 liter of water
- 2 pieces of bone marrow
For the rub
- 1 part salt
- 1 part fresh ground black pepper
- 1/2 part paprika powder
- 1/8 onion powder
- 1/8 part garlic powder
- Start by cutting up the beef ribs into single ribs. Sprinkle on some olive oil and season them with a good barbecue rub or just salt and pepper.
- Fire up your grill to smoke at a temperature of 120°C (248F). Now smoke the beef ribs till they have a nice smoke color.
- Slice the bacon into small strips and render them down until they are just starting to crisp.
- Put some lard in a dutch oven. Slice the onion into rings and place them on top of the lard. Then place the beef ribs, the barbecue sauce, beef broth, and the water.
- Then we put the bone marrow with the rendered down bacon on top of the bone marrow and close the lid.
- Get some more heat in your grill for direct heat underneath the dutch oven and let it simmer for a couple of hours till the beef ribs are tender.
- Pull the meat from the ribs and slice the meat. Plate it with the bone marrow and bacon and a big scoop of the juices that are left in the dutch oven.
BBQ gear used
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