Beef Ribs Smoked on the Braai/BigGreenEgg
Howzit all, today I'm going to be cooking Beef Ribs, smoked with hickory chips and slow cooked to perfection. This takes time to cook if you want to get the best from this cut of meat, then you need to be cooking these for about 6 hours. Ask your butcher to cut the beef ribs thick (they are commonly known as 'Jacob's Ladder' ribs in the UK and the USA) because they shrink during cooking but will still leave you with a huge amount of meat to eat. Allow 1 to 2 ribs per person if they are big meat eater otherwise 1 each will be more that enough.
Beef ribs are larger than and more tender and meatier than their pork counterpart, if they are slow cooked. Beef ribs are cut from the rib and plate primals and a small corner of the square-cut chuck section of the animal. A full rack of beef ribs is typically about 18 inches long and ranges from 3-5 inches thick, contains six ribs as well as the intercostal muscles and tendon and a layer of boneless meat and fat which is thick on one end of the rack and thiner on the other.
The rub I'm using this week is taken from the recipe book of the “Salt Lick” restaurant in Texas USA and if you have never heard, been or seen this place then you are missing out. It's a vegans nightmare but for meat loving South Africans (and the rest of you ) it heaven on earth, check it out here www.saltlickbbq.com
SERVES 4-6: PREP: 15MINS: MARINATE 1HR: COOK TIME:4-6HR
- 7.5 tbsp black pepper
- 1.5 tbsp cayenne pepper
- 7.5 tbsp Sea salt
- 6 kg bone-in beef ribs cut 3-5 inches thick .
- 1 x Jimmy's marinade (available from our website)
Method how to prepare and cook Ribs:
- Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
- Leave the meat out to come to room temperature.
- Place the hickory chips in a bowl, cover with water and let soak for at least 1 hour.
- To make the rub (you can store the remainder thats not used for use at a later date) pour the cayenne pepper, salt and pepper into a mill or pestle and grind into a course mixture.
- Generously rub the ribs with the spices then set aside to rest for 20 mins.
- In the meantime drain and scatter the wood chips over the preheated charcoal.
- Place the ribs on the grid with a pan of water under the ribs (this will keep the ribs moist and catch any excess fat) and close the lid of the braai, leave to slow smoke/cook for 1-2 hours do not open the braai during this time.
- After 2 hours raise the temperature of the braai to 356ºF/180ºC and open the braai up and baste the ribs generously with the Jimmy's sauce, continue to do this every 40 mins for 4 hrs. It is really worth taking your time doing this and the end result will reward you for your patience.
We are giving away 2 bottles of Jimmy's Braai Sauce so you can try this great recipe out.
All you have to do is please leave some feed back and you could be 1 of 2 lucky people that get a chance to make this really great Rack of Beef Ribs. Also I love to hear what you think about what I'm cooking, feel free to leave suggestions what you would like to see me cook. Entries will close on the 15th March 2013.