Barbecue remains a traditional American food. The used recipes are written in stone per region, and the flavours are the same for over a hundred years. We are going to make classic beef ribs. That means salt and pepper and a little extra. You don’t mess around with that.
But what I do change is the method I use. I spray my meat with extra seasoning to build up the flavours. Barbecue evolves, and so should you.
- Beef ribs. 3 ribs or more.
- sea salt
- black pepper
- onion powder
- garlic powder
For the spray
- 1 litre of water
- 2 tbsp of paprika
- 2 tbsp of ground black pepper
- 2 tbsp of raw cane sugar
- 1 tbsp of curry powder
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of salt
- You begin with well-marbled beef ribs. No good barbecue starts with low-quality meat. Season it with an even layer of salt and pepper and a little sprinkle of onion and garlic powder.
- Fire up your smoker with an indirect heat of 120 to 140°C (248-284F) and a chunk of smoke wood.
- Put the beef ribs on the grates, place a thermometer and close the lid.
- In the meantime, we make the spring liquid by boiling the water. Then we put in all the rest of the ingredients. Let it simmer until the salt and sugar are completely dissolved. You can also use my coffee maker technique you see in the video. Pour the liquid into a spray bottle.
- When the bark has set and becomes dry, you can start spraying the beef ribs every 20 minutes.
- The beef ribs are ready at a core temperature of 94°C (200F).
- Wrap the beef ribs in butcher paper and let it rest for half an hour. Or longer in a cooler.
- After the rest you can slice the meat and admire the work you’ve done.
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BBQ gear used
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