Ok I have to admit I have been a horrendous slacker lately in the cooking department. It is springtime here and I have been spending nights outside working and by the time I am done it is 8ish and I have zero desire to cook.
Friday I was staring at the freezers trying to figure out what I needed to buy on Saturday when I went to the meat market. Then I noticed that still have way to many beef ribs and I really should start thinning them out. Ok how can something that is a great winter comfort dish turn springy? Ohhh….just add fire and wood (yeah my neighbors from time to time do hate me especially when the smoker gets fired up at midnight).
Sunday I was home all day so after waking up and getting some coffee I fired up the smoker and let the ribs smoke for 6 hours. For the record you can get a lot accomplished in 6 hours such as thin out a garden, put up a fence around said garden, find a place for a couple more vegetables that you want to plant, mow, cuss at said mower that decided it wanted to die halfway through the backyard, edge the mulch beds, and most importantly stare at the ceiling.
If you have a favorite dry rub that you like to use feel free to use that and if not fear not here is a simple easy one that works great with beef and adds some great heat along with flavor.
- 1/4 cup brown sugar
- 1 tb garlic powder
- 1 tb onion powder
- 1 tb salt
- 1 tb black pepper
- 1 tb whole chili (I used 1/2 ancho and 1/2 new mexico chili powder)
- 2 teaspoon cumin
- 2 teaspoon coriander
- 2 teaspoon oregano
- 1/4 teaspoon allspice
- 1/4 teaspoon thyme
- 1/2 teaspoon cayenne (if you like it spicy jump this up)
Combine all the ingredients.
For the beef ribs the only things you need are:
- dry rub
- worcestershire sauce
Take the beef ribs and cover them in the worcestershire sauce.
Finally toss the beef ribs in the rub.
Place the rubbed beef ribs on a 200-225 degree smoker (see http://www.culinarydisaster.com/wordpress/minion-method-for-lighting-a-wsm/ for the easiest way to light a smoker and http://www.culinarydisaster.com/wordpress/21/pulled-pork/ for a basic overview of how to use a smoker).
Beef ribs expect to take anywhere from 4-6 hours on the smoker. The meat is done when you grab a rib it tears away easily (I wish I could be more specific but well there are to many variables to give an exact time).
Once again good BBQ needs no cute plating just a big pile of meat that people can grab what they want.