We are going to create the craziest brainchild of a pitmaster. We are making beef ribs hedgehog style.
It’s actually my wife’s idea. She came up with the idea of making beef ribs into a candy treat like burnt ends. Then you can serve it at a party. Then there just comes a time when you have to give it a try.
- Black Angus grain-fed beef ribs
- 1 part salt
- 1 part ground black pepper
- 1 part paprika powder
- 1/8 part garlic powder
- 1/8 part onion powder
- Take the fat cap and the elastin of the top of the beef ribs to allow the spice mix and the smoke flavors to penetrate the meat. Leave the fat that runs through the meat.
- Mix the ingredients for the dry rub. Apply some olive oil on all sites of the meat and sprinkle the dry rub in an even manner.
- Fire up the barbecue to an indirect temperature of 120°C/248°F and put in 2 chunks of smoke wood. Place the meat on the barbecue and close the lid.
- When the beef ribs have a beautiful smoke color you wrap them in butcher paper and put them back on the barbecue till the meat reaches a core temperature of 90°C/194°F.
- Now let the meat rest in a cooler while you make the bbq sauce by mixing all the ingredients.
- After an hour, unwrap the beef ribs and slice the meat 1.5 cm apart. Do the same perpendicular to the first slices. Don’t cut all the way to the bone otherwise the beef ribs are going to fall apart.
- Put the bbq sauce on and in between the meat. Raise the temperature in the barbecue to 300°C/572°C.
- Place the sauced beef ribs back on the barbecue till black spots appear and the sauce begins to caramelize.
- Take some bamboo skewers and stick them in the meat. There you have it. Hedgehog beef ribs.
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BBQ gear used
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