Smoked dry-aged beef ribs

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Smoked dry-aged beef ribs

A couple of weeks ago, I did the most indulgent thing you could do and bought my own dry-age cabinet. Then I bought a half side of beef and dry-aged it for 21 days. I couldn’t wait to taste it.

With only salt and pepper seasoning, I am really going to experience the beef ribs like they are supposed to be.

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  • Beef ribs
  • Coarse sea salt
  • Ground black pepper

How to

  1. Fire up your smoker to a temperature of 160°C (320F).
  2. Sprinkle on some salt and pepper on your beef ribs. I am using the Penja pepper I tested a few days ago. You can use any pepper you like.
  3. Put the beef ribs in the smoker while it is still heating up to catch the most smoke. Close the lid and do something else.
  4. After 2 hours, the beef build up a beautiful smoke colour. Now it’s time to wrap the beef ribs in butcher paper.
  5. Stick a thermometer through the paper and into the meat and put it back in the smoker.
  6. When the beef ribs reached a core temperature of 94°C (201F), it’s ready to take out of the smoker. Let it rest for 2 hours in a cooler before you slice into it.

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BBQ gear used

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