“What are naked ribs?” you ask. Well, those are beef ribs that have the least thing done to them to get them tasty. That means they are only seasoned with salt and pepper.
They’ll call this Texas-style barbecue but we have been doing this for years and years in Europe as well. Texas-style or not, these ribs are fantastic.
- Beef ribs
- Equal parts coarse salt en freshly ground black pepper.
- Trim of all the floppy bits and silverskin. We take off the silverskin so the smoke can penetrate the meat better while smoking.
- Pat the meat dry with some paper towel and sprinkle on a heavy layer of salt and pepper.
- Start up your smoker with a temperature of 140°C (284F) and some oak for smoking. Place the beef rib and close the lid till it reaches a core temperature of 70°C (158F).
- When the meat reaches the desired temperature we are going to wrap it in butcher paper to speed up the cook and prevent the stall.
- Put them back in the smoker to a core temperature of 93°C (199F). Let them rest for 10 minutes before unwrapping them.
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BBQ gear used
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