Ingredients
The following ingredients have 6 Servings
- 2 Racks Beef Ribs
- ½ tbsp. Light Brown sugar
- ½ tbsp. Kosher salt
- ½ tbsp. Seasoned salt
- ½ tbsp. Black pepper
- 3 tsp. Onion powder
- 3 tsp. Garlic powder
- 2 tsp. Chili powder
- 2 tsp. Smoked paprika
- ¼ tsp. Cayenne pepper
- 1 tbsp. Liquid Smoke, divided
- 5-6 Hoagie Buns
- 1 Sweet Onion, sliced
- ½ c. dill pickles
Instruction
- Preheat the oven to 300 Degrees.
- Take the beef ribs and place them on a flat surface, meat side down. Use a sharp steak knife, and use it to make a slit in the silver muscle cartilage, and use your fingers to remove the rest of the cartilage. It should lift right up. Throw away.
- In a small bowl or ramekin, add the seasonings (kosher salt, seasoned salt, black pepper, onion powder, garlic powder, chili powder, smoked paprika, and cayenne pepper) and mix. Sprinkle the rub on both sides of the racks and let sit at room temperature for, at least, 30 minutes. However, you can wrap it in plastic wrap and place it in the refrigerator overnight.
- Line a long baking sheet or roasting pan with aluminum foil and place the beef rib racks inside the aluminum foil. Cover with another sheet of aluminum foil and seal the edges. Allow cooking in the oven for 3 hours.
- At three hours reduce the heat down to 265 Degrees, brush with about 1 ½ cups of BBQ sauce and place uncovered back in the oven and allow to cook for another hour. Once finished, the meat should be meat tender.
- Allow cooling for about 15 minutes. Add the other 1 ½ cups ofBBQ Sauce. Cut by every 2 ribs. Toast the hoagie buns with butter and place the rib section on the bottom half of the hoagie bun. Top off with sliced onion and pickle and the top of the hoagie bun and serve.
