Costillas de ternera a la barbacoa fáciles (receta del horno a la parrilla)

Ingredientes

• 4 1/2-5 lb beef plate ribs ((2) 3-bone plates)
• 3/4 cup beer or water
• 1/4 cup hickory liquid smoke
• 1/2 cup Worcestershire sauce
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 1/4 cups (20 oz) ketchup
• 1/3 cup packed dark brown sugar
• 5 tablespoons apple cider vinegar
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon celery seeds
• 1 teaspoon liquid smoke
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1 tablespoon unsalted butter (optional)
• 1 cup beer or water (optional)

Preparación

1. 1

   --- Prep The Ribs ---

2. 2

   Use a sharp boning knife to trim down any thick, hard fat cap sitting atop the rib plate. Leave just a thin layer of fat to shield the meat. Turn ribs bone side up and make shallow cuts or scores along the bone and through the membrane. Place the ribs on a large baking pan(s) or sheet pan(s) meat side up.

3. 3

   In a medium bowl whisk together ¾ cup beer, liquid smoke, and Worcestershire sauce. Pour half the marinade over the ribs, flip, then pour the other half of the marinade over the ribs.

4. 4

   --- Prepare Dry Rub ---

5. 5

   In a separate small bowl whisk together the kosher salt, black pepper, garlic powder, and onion powder. With bone side up, liberally season with half the spice blend. Flip to meat side up and liberally season all over with the remaining spice blend. Make sure you season the sides too. Pat the spices into the ribs to ensure they stay coated. Let ribs sit out for 1 hour.

6. 6

   --- Steam The Beef Ribs ---

7. 7

   Preheat the oven 275°F. Wrap the ribs tightly with a layer of parchment paper followed by aluminum foil to hold in the steam. Transfer to the oven for 3 1/2 to 4 hours. You'll know they are ready to move to the grill when they're tender, but not falling apart and can still hold some resistance to a fork's twist.

8. 8

   --- Grill The Ribs ---

9. 9

   Begin setting up grill for two-zone heating (direct & indirect heat) with 30 minutes remaining on the oven timer. Set the heated side of the grill to medium (325-350°F)*(see notes for specific charcoal and charcoal and gas grill instructions)

10. 10

    Take ribs out of the oven and carefully remove both the foil and parchment paper - reserve the pan juices for spritzing. Place the ribs on the indirect heat side of the grill, bone side down, cover with lid, and grill for 1 to 3 more hours (timing is different for each plate of ribs). The ribs should have an internal temperature between 200°F – 205°F. If you see dry patches while grilling you can spritz the top of ribs with reserved pan juices.

11. 11

    Optional: Once ribs reach temperature brush on bbq sauce and move ribs over to direct heat to get a caramelized and charred exterior.

12. 12

    Remove ribs from the grill and allow them to rest for 30-60 minutes. Slice between the bone into individual ribs. Can brush each rib with more bbq sauce or serve sauce on the side.

13. 13

    --- Prepare BBQ Sauce ---

14. 14

    In a large saucepan over medium heat add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, cumin, chili powder, kosher salt, celery seeds, liquid smoke, cayenne pepper, bay leaf, ¾ cup beer and stir to combine.

15. 15

    Once sauce begins to simmer reduce to low and cook for 25 minutes covered. Remove from the heat every 5 minutes to stir so that sauce doesn’t stick to the sides, then return to the heat.

16. 16

    Finally, remove the sauce from the heat and discard the bay leaf. Add 1 tablespoon unsalted butter and remaining beer (depending on your preferred consistency) and whisk until melted and combined. Let cool and refrigerate in an airtight container until ready to use.