Smoked Beef Ribs with Salt and Pepper
15 servings
10 minutes
A perfect recipe if you're planning to watch the Olympics somewhere outside the city, as you'll need a smokehouse and 8-10 hours of waiting. But the result will be great, especially if you add beer to the smokehouse instead of water.
1
Cut the plates along the bones into separate ribs and place them on a baking sheet.
2
In a small bowl, mix salt, black pepper, and red pepper flakes well. Generously rub the mixture on the ribs on all sides.
- Salt: 3 tablespoons
- Freshly ground black pepper: 3 tablespoons
- Chili flakes: 2 tablespoons
3
Set up the smoker according to the manufacturer's instructions and preheat it to 105–120 degrees. If there is a water pan in the smoker, 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 rack where the ribs will be smoked (this is not necessary in a ceramic smoker). Add wood as specified by the manufacturer.
- Beer: to taste
4
Place the ribs in the smoker (meaty side up), leaving at least 5 cm between pieces. Smoke for 8–10 hours until the ribs are dark brown on the outside and very tender inside. To check readiness, insert a metal skewer into the largest rib (on one side, parallel to the bone); it should easily pass through the meat. The second method is to place a digital thermometer probe parallel to the bone without touching it. The temperature should be 90 degrees. The finished meat will shrink in size and pull away from the end of the bone by 2.5–5 cm.
5
Transfer the ribs to a deep dish with hot beef broth, loosely cover with foil, and place in the refrigerator. Chill for an hour. Before serving, salt the ribs.
- Beef stock: 1 glass
- Salt: 3 tablespoons
