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.
- Beef ribs
- Coarse sea salt
- Ground black pepper
- Fire up your smoker to a temperature of 160°C (320F).
- 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.
- 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.
- After 2 hours, the beef build up a beautiful smoke colour. Now it’s time to wrap the beef ribs in butcher paper.
- Stick a thermometer through the paper and into the meat and put it back in the smoker.
- 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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