Creole Smoked Beef Ribs

Although beef ribs can be slowly cooked to tenderness in an indoor oven, the smoke of the grill and eating them outdoors are more in keeping with the spirit of the meal. Almost any rub and sauce that are good with beef will be good here, but a spicy Creole rub and a bourbon-spiked barbecue sauce seem more robust than most, and thus just right.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Creole Smoked Beef Ribs
Review 1 for Creole Smoked Beef Ribs
4 out of 5
4 out of 5
Spangela
,New Braunfels
,TX
September 12, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Split the flavors
September 12, 2012
I found the rub to have great flavor. Pretty much a good blackening spice. The BBQ sauce was a bit sweeter and surprisingly stuck to the ribs very well. I would recommend making these flavors separately. I found the rub and BBQ sauce competing against each other, with neither getting to really stand out. I couldn't find stand-alone chili sauce, so made my own from a can of tomato sauce and a 1/2T of chili powder.
Pros: Yield, Adaptable
Cons: Taste
Review 2 for Creole Smoked Beef Ribs
4 out of 5
4 out of 5
Anonymous
Anchorage, Alaska
June 13, 2010
Would You Recommend? Yes
0points
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Great recipe for awesome BBQ!
June 13, 2010
It may seem there are a lot of ingredients, but the depth of flavor is spot on! The dry and wet rub is a great combination. We used a Jim Beam Bourbon. Will use again and try with chicken. The ribs were so yummy. Thanks!