Huwa Boneless Beef Ribs

Are you ever in the mood for some good and gooey BBQ ribs? Well we are. We had lots of boneless beef ribs from Huwa Reserve a great start. Ribs tend to be a bit on the tough side so we braised these beauties in a sauce we made with Country Bob’s Marinade, red wine and brewed coffee. Then, seared them and slathered them with Stubb’s Original BBQ sauce. Fantastic, served with grilled veggies and Patti’s fresh potato salad.

I braised these for 3 hours using Fred Gross’s MojoBricks Coffee wood pellets. (Link on bottom of page)

Huwa Boneless Beef Ribs
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 3 hours braise, 20 minutes sear
Grill: Louisiana Wood Pellet Grill
Pellets: Coffee

Ingredients: Huwa Boneless Beef Ribs

• Ribs, we did 6 pounds
• Country Bob’s Marinade
• 2 cups brewed coffee
• 1 cup red wine
• Garlic cloves, to taste (we used 2 big handfuls)
• ½ cup dried minced onion
• Stubb’s Original BBQ sauce

3 Hour Braise @ 250 Degrees

Huwa Boneless Beef Ribs
A Pellet Grill Recipe

Directions: Huwa Boneless Beef Ribs

In a grill safe roasting pan pour in the Country Bob’s, wine, coffee, garlic and onion. Cover and refrigerate a few hours, overnight is better. Set them out and bring them to room temperature, then you are ready to hit the grill.

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees (230c) and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. We do 450 for a quick clean burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is an awesome smoker so use it for all the wood smoke flavor it will add to your food. Tonight we did a 3 hour smoke with coffee pellets.

So after the grill comes up to temp and burns clean turn it back down to 250 degrees (121c). Place your roasting pan directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 250 degrees (121c). This will allow the meat can pick up all the flavor of the smoke.

Ready to Sauce

After 3 hours, turn the (Feed Control) up to 350 degrees (174c) and pull the meat off the grill. Now you can cook your sides and pick up all of the wood fired flavor from the grill. When the veggies are done put your meat back onto the grill. I did these for 5 minutes per side, and then sauce them up good and another 5 minutes per side.  Perfect.

Sauced

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Grilled Onions & Zucchini

Huwa Boneless Beef Ribs
A Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,
Ken & Patti

http://datenightdoins.com
http://blog.datenightdoins.com
https://www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
http://www.youtube.com/user/kenfisher92
http://pinterest.com/datenightdoins/
http://www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
Country Bob’s Sauces and Seasonings

Maverick Industries, Inc
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

Pig Tail Food Flipper
845 756 3671
www.jaccard.com

PelletCan
A storage container & dispenser for wood pellet
sales@pelletcan.com
http://www.pelletcan.com

Huwa Reserve
All Natural Beef
720 383 3009
info@huwareserve.com
www.huwareserve.com

MojoBricks
Fred Grosse
http://www.mojobricks.com