SLOW SMOKED BEEF RIBS
SLOW SMOKED BEEF RIBS
2 racks Beef Ribs
9 cups hickory wood chips (2250ml)
Rub
2 tablespoons paprika (30ml)
3 tablespoons brown sugar (45ml)
1 tablespoon dry mustard (15ml)
1 tablespoon ground ginger (15ml)
2 teaspoons onion powder (10ml)
1 tablespoon kosher salt (15ml)
2 teaspoons cracked black pepper (10ml)
Beef Rib Sauce
1 bottle BBQ sauce
1 tablespoon Worcestershire sauce (15ml)
1 tablespoon Dijon mustard (15ml)
1 teaspoon chili powder (5ml)
1 tablespoon lemon juice (15ml)
Splash of hot sauce
In a small bowl combine all rub ingredients. Rub evenly over beef ribs. Place beef ribs large plastic bag and rest in fridge for 5 hours or overnight.
Place 3 cups of the wood chips in water and soak for 1 hour.
Preheat one side of barbeque to 250°F/120°C or medium low heat grill.
To build a smoke pouch, drain 1 cup (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 3 pouches.
Place smoke pouch under grill and wait for smoke.
Lower heat under smoke pouch and place beef ribs on cool side of grill. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.
During the last 20 minutes of cooking, baste with Beef Rib Sauce.
Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.
Yield: 8 servings
2 racks Beef Ribs
9 cups hickory wood chips (2250ml)
Rub
2 tablespoons paprika (30ml)
3 tablespoons brown sugar (45ml)
1 tablespoon dry mustard (15ml)
1 tablespoon ground ginger (15ml)
2 teaspoons onion powder (10ml)
1 tablespoon kosher salt (15ml)
2 teaspoons cracked black pepper (10ml)
Beef Rib Sauce
1 bottle BBQ sauce
1 tablespoon Worcestershire sauce (15ml)
1 tablespoon Dijon mustard (15ml)
1 teaspoon chili powder (5ml)
1 tablespoon lemon juice (15ml)
Splash of hot sauce
In a small bowl combine all rub ingredients. Rub evenly over beef ribs. Place beef ribs large plastic bag and rest in fridge for 5 hours or overnight.
Place 3 cups of the wood chips in water and soak for 1 hour.
Preheat one side of barbeque to 250°F/120°C or medium low heat grill.
To build a smoke pouch, drain 1 cup (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 3 pouches.
Place smoke pouch under grill and wait for smoke.
Lower heat under smoke pouch and place beef ribs on cool side of grill. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.
During the last 20 minutes of cooking, baste with Beef Rib Sauce.
Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.
Yield: 8 servings
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