Executive Chef Ken Callaghan of the restaurant Blue Smoke Jazz Standard gives us the recipe for Salt & Pepper Beef Ribs to make these delicious ribs at home!
(Yields: 4 Full Racks of Ribs, serves 4 to 5 people)
Ingredients:
Dry Rub
- 1lb Butcher Ground Black Pepper
- ¾ lb Kosher Salt
- 5 ounces of Dark Brown Sugar
- 2 ounces of Spanish Paprika
- 4 Racks of Beef Ribs
Procedure for Rub:
1. To make the rub combine all dry ingredients and incorporate the spices evenly.
Procedure for preparing the Beef Ribs:
1. Vigorously season both sides of the ribs.
2. Wrap the seasoned ribs in plastic wrap and allow to rest in the refrigerator for 4 hours.
Procedure for smoking the Beef Ribs:
1. Load your smoker with 3 quarter or half logs of cherry wood and allow to get hot, approximately 240*F.
2. Place the 4 racks of beef ribs on the grill of the smoker and place the cover back on the smoker.
3. The first hour of smoking is critical to develop the smoke ring on the ribs, the depth of the smoke flavor.
4. Allow the beef ribs to smoke for about 5 to 6 hours, depending on the size of the ribs.
5. To check for doneness, press your finger against the meat and if the beef is tender to the touch and pass into the beef ribs, then they are fully cooked.
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