how to air fry beef ribs

Air Fryer Beef Ribs are a short cut to juicy beef ribs that the family will love! It’s a great way to enjoy a delicious cut of beef that normally might take 8-10 hours and make it in just 35 minutes!

What are beef back ribs?

Beef back ribs are attached to the prime rib roast on the cow. When the butcher removes the prime rib, you are left with back ribs. The prime rib fetches top dollar so this can often mean that there is not a whole lot of meat left on the ribs, however, the meat between the bones is some very good eatin’ barbecue. You can often find a steal on back ribs since they are often very cheap.

Step 3: rub the ribs

Sprinkle the dry rub over the ribs on all sides. Be sure it thoroughly coats the ribs. This will help the ribs to build up the crispy bark like you would expect to get if you were to cook these ribs on the smoker or grill.

How to air fry beef back ribs

Combine salt, black pepper, garlic powder, and onion powder in a small bowl and mix thoroughly. Save this for later, we have to prepare the ribs before rubbing them down.

Rating 4.7 (101) · 35 minDec 17, 2020 · Air fry the ribs. Preheat your air fryer to 375°F. Place the ribs bone side down in the air fryer basket and cook for about 20 minutes, or until What are beef back ribs? · How to air fry beef back ribs

FAQ

How long to air fry cooked ribs?

Air fry at 250º for 10 minutes. Using a meat thermometer, check the internal temperature of the ribs and be sure it’s at least 110º F. If the inside is not as warm as you would like add 1-2 min more cooking time. Remove ribs and serve with additional bbq sauce.

What temperature do you cook beef ribs?

When smoked at 275°F (135°C), beef ribs become tender and well-rendered in record time. You can put them on after breakfast and eat them for a late lunch. Of course, the 3-hour time is a rough guide: the ribs will be done when they have cooked sufficiently and the collagen in them has dissolved enough.

Why do beef ribs take so long to cook?

This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender. Once fully cooked, however, they are particularly soft – the meat can be easily pulled away from the bones with little effort and cut through with a spoon.

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