Smoked Beef Ribs with Salt and Pepper
Main Dishes • European
Description
The perfect recipe if you're planning to host an Olympic viewing party somewhere out of town, as you'll need a smoker and 8–10 hours of waiting. However, the result will be fantastic, especially if you replace the water in the smoker with beer.
Ingredients
- Thick Beef Rib 5 lbs
- Salt 3 spoons
- Ground Black Pepper 3 spoons
- Chili Flakes 2 spoons
- Beer to taste
- Campbell's Beef Broth 1 glass
Step-by-Step Guide
Step 1
Cut the slices along the bones into individual ribs and arrange them on a baking tray.
Step 2
In a small bowl, mix together the salt, black pepper, and red pepper flakes. Generously rub the mixture onto the ribs on all sides.
Step 3
Set up the smoker according to the manufacturer's instructions and preheat it to 105–250°F. If the smoker has a water pan, fill it with water or beer to about 7.5 cm. If there is no such pan, fill a foil tray with water or beer and place it under the grate where the ribs will be smoked (this is not necessary for ceramic smokers). Add wood chips as specified by the manufacturer.
Step 4
Place the ribs in the smoker with the meat side facing up, leaving at least 5 cm between each piece. Smoke for 8–10 hours until the ribs are dark brown on the outside and very tender on the inside. To check for doneness, insert a metal skewer into the largest rib (from one side, parallel to the bone); it should easily penetrate the meat. Alternatively, place a digital thermometer probe parallel to the bone without touching it. The temperature should reach 195°F. The finished meat will shrink in size and pull away from the end of the bone by 2.5–5 cm.
Step 5
Transfer the ribs to a deep baking dish with hot beef broth, cover loosely with foil, and place in the refrigerator. Chill for one hour. Before serving, season the ribs with salt.
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