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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Equipment
Ingredients
- 1 kg Beef ribs 21 days dry aged
- 1 tbsp coarse sea salt
- 1 tbsp ground black pepper
Instructions
- Fire up your smoker to a temperature of 160°C/320°F.
- 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/201°F, it’s ready to take out of the smoker. Let it rest for 2 hours in a cooler before you slice into it.
Video
Nutrition
Calories: 320kcalCarbohydrates: 1gProtein: 35gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 108mgSodium: 1888mgPotassium: 672mgFiber: 1gSugar: 1gVitamin A: 8IUCalcium: 22mgIron: 4mg
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