1.5M
STIs there anyone here who actually doesn’t like beef ribs like this? 🤔
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📸 Via douyin app/niupage666
@steakchannel
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7.4M
EPOne of the Most Famous BBQ Spots in Texas.
@terryblacks_bbq is legendary for its massive smoked brisket, beef ribs and lines that last for hours – serving thousands of pounds of meat every single day.
📍Terry Black’s Barbecue - 2926 W 7th St, Fort Worth, TX 76107, United States
@epic_eats.media
166.2K
CHSlow-cooked, glossy, and dripping with sticky garlic glaze 🤍
These fall-apart beef short ribs are pure slow cooker comfort.
Ingredients
• 3 lb beef short ribs
• 1 cup low-sodium beef broth
• 3/4 cup soy sauce
• 1/2 cup brown sugar
• 3 tbsp honey
• 5 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 1 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water
Instructions
Season ribs lightly on all sides.
Whisk broth, soy sauce, brown sugar, honey, garlic, ginger and red pepper flakes.
Place ribs in slow cooker and pour sauce over.
Cover and cook on LOW for 7–8 hours until ultra tender.
Transfer sauce to a saucepan and simmer on medium heat.
Stir cornstarch and water, whisk into sauce until thick and glossy.
Spoon thick sticky glaze over ribs before serving.
Melt-in-your-mouth tender with that deep caramelized glaze — the coziest dinner ever 🤍
#slowcooker #comfortfood #beefribs #cozymeals #foodreels
@chillinrecipes
1.5M
MABeef ribs
Marinate over night
Salt and pepper
Olive oil
Teriyaki sauce
Oyster sauce
Bulgogi Korean sauce
Bake with cover (375f ) 30minute
Roast 400 until fully cooked
#koreanribs #barbeque #barbequeinoven
@mays_homemadefood
715.3K
CHThis slow cooker beef is sticky, glossy, and fall-apart tender 🧄
Every rib is coated in a rich honey garlic glaze 🤍
Ingredients
• 3 lb beef ribs
• 1 cup honey
• 1/2 cup soy sauce
• 5 cloves garlic, minced
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 1 tsp black pepper
• 1 tsp smoked paprika
Instructions
Season ribs with pepper and paprika
Mix honey, soy sauce, garlic, ketchup, and vinegar
Place ribs in slow cooker
Pour sauce over ribs
Cook on low for 7–8 hours
Baste ribs with sauce before serving
Perfectly tender ribs made for slow, cozy nights 🧄🤍
#comfortfood #slowcooker #beefribs #homecooking #foodreels
@chillinrecipes
968.6K
FOBEEF RIB CORN DOG?? 🍖🌭 @small_town_mayor smoked beef ribs and turned them into corn dogs! 🤯 Tender smokey meat on the bone, submerged into a thick corn dog batter and fried until golden brown. Hit this beast with a bit of barbecue sauce and 😮💨
@foodbeast
333.6K
ALIf you haven’t tried this yet… it’s such ridiculously good bite of BBQ!
Some beautiful @snakeriverfarms Beef Ribs smoked on my @Recteq DualFire!
Ingredients for the Brine:
1 Gallon of water
1/2 cup kosher salt
1/2 cup light brown sugar
2 tbsp pink curing salt
3 tbsp pickling spice
1.5-2 cups of ice
Combine the Water, Salt, Brown sugar, Curing salt, and Pickling spice in a large pot and bring to a boil. Remove from the heat and set aside to cool. Add ice to speed up the process.
Once the Brine is cooled off you can add the meat and brine for 7-10 days!
Then after a 8-10 hour smoke session, it’s time to rest it in the @cambromfg and then enjoy!!
#Pastrami #Beefribs #BBQ #Smokedbeefribs #recipe
@alfskitchen_
150.4K
HOlittle fatty ribeyes that you get to gnaw off the bone…
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New video is live on YT — link in stories
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#beefribs #flankenribs #openfirecooking #bbq #howtobbqright
@howtobbqright
341.2K
THPastrami beef ribs have been living rent-free in our heads since @tfti.bbq BBQ made them last year… so we finally did it.
Peppery bark. Deep smoke. Unreal beefy flavor.
Cooked start to finish with RFX™ Wireless — high alarm at 165°F, wrapped with tallow, finished at 204°F for that perfectly tender bite.
Comment pastrami for the recipe.
Ribs: @slickhorn_ranch
@thermoworks
181.8K
TFGochujang Beef Ribs
If you love the flavors of Gochujang you’re gonna love this recipe. The Gochujang paste leaves a subtle flavor in the ribs and gives it a deep red color. I didn’t expect to taste it much but you definitely do. Was a fun experiment worth doing again Fosho! 💰
Instructions:
1. Coat the ribs in Gochujang paste, wrap tight in plastic wrap to hold all moisture in then let marinate overnight in the fridge.
2. Wipe off excess paste then seasoned with @chilesandsmoke Canyon Crust.
3. Inserted my @thermoworks wireless meat thermometer then onto the @webergrills Ranch Kettle grill at 250-275F indirect using @jealousdevilcharcoal briquettes and oak wood chunks.
4. Spritz every 30min with beef broth.
5. When internal temp reaches roughly 170F and bark is set I wrapped in butcher paper w/ @chickenfriedbbq Brisket Wrap then back onto the grill until it was probe tender and reached roughly 205F.
6. Sliced up with my @montanaknifecompany knife and served w/ @melindasfoods Gochujang Korean Hot Chili Sauce and everything bagel seasoning becomes it looks cool 😎
#gochujang #beefribs #bbqrecipes #bbqfood
@tfti.bbq
85.3K
JOBeef Ribs ✖️ Pork Belly
Two of the best bites in barbecue fused together.
The only thing I would change? Wrap with tin foil instead of butcher paper because the trapped heat and steam will help soften the pork belly just a little bit more so it 100% matches the texture of the Beef. Regardless, this was an incredible bite and I’m excited to try this again. 🔥
Recipe:
🔹 Trim and Season a rack of beef plate ribs. Place on the smoker at 250°F putting your fat trimmings in a heat safe dish.
🔹 When the beef hits 160°F, place in the fridge overnight.
🔹 Season your pork belly and individually cut your ribs. Slice some gaps across the ribs and shove in your pork belly. Trim if needed.
🔹 Smoke at 250°F until the internal temp hits 180°F. I spritz with some beef stock, Worcestershire sauce, and apple cider vinegar a few times during the cook.
🔹 Wrap in butchers paper (I suggest tin foil though) with some of the rendered fat from the trimmings.
🔹 Back on the smoker until the internal temp hits 200°f-203°f
#barbecue #dinoribs #porkbelly #foodart #instafoodie
@jortskitchen
402.9K
FRQuesta non è carne.
È rispetto per il tempo.
Beef ribs cotte lente… lentissime.
Quelle che in Italia usiamo per il brodo 👀
…qui diventano una bomba stile asado 🔥
👉 Salva questa ricetta perché qui si fa sul serio
👉 Seguimi se vuoi portare la cucina a un altro livello
🥩 VIDEO RICETTA (SALVA)
Carne:
Costine di manzo (biancostato)
Preparazione:
1. Rimuovi la pleura
2. Elimina il grasso in eccesso
3. Massaggia con il tuo rub (lo trovi sul mio canale)
4. Lascia marinare a secco per almeno 6 ore
Prima cottura (low & slow):
• Condisci con aceto di mele + salsa di soia
• Chiudi nella carta forno + poi stagnola
👉 Forno a 100° per 3 ore
Seconda cottura:
👉 200° per 2 ore
Finale:
1. Elimina grasso e liquidi in eccesso
2. Spennella abbondante salsa BBQ
3. Gratina 15–20 minuti girandole su tutti i lati
Risultato:
carne che si scioglie, crosticina fuori, succo dentro.
Una vera bomba 💣
Ora dimmi:
Vuoi la ricetta di questa Rub?
👇 scrivilo nei commenti
@francesco.aquila.10
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