Equipment
Ingredients
Main
- 2 beef ribs
- 27 g kosher salt
- 12 g black pepper, freshly cracked
- 44 g brown sugar
- 6 g paprika
- 1 g red pepper flakes
- 30 g hickory chips, finely ground
Nutrition (per serving)
Method
Using a small knife, carefully remove the papery membrane from the back of each rib rack. Insert the knife beneath the membrane and gently peel it away. Discard the membrane.
In a mixing bowl, combine the kosher salt, black pepper, brown sugar, paprika, and red pepper flakes. Whisk well to ensure the ingredients are evenly combined and to break up any clumps of brown sugar.
Generously rub the seasoning mixture all over the beef ribs, ensuring both sides are fully coated.
Prepare the stovetop smoker by placing the finely ground hickory chips in the center of the bottom. Place the drip pan over the chips and the grate over the drip pan. If using a wok as a smoker, line it with heavy-duty foil, place the chips in the center, cover with foil to create a drip pan (ensuring it doesn't rise up the sides), and place the small round baking rack over the foil.
Cut each rib rack in half or to desired size for the smoker. Arrange the rib pieces on the smoker grate, using a second grate if necessary to create layers. Cover the smoker tightly with foil, ensuring at least 2.5 cm (1 inch) of space between the ribs and the foil. Place the smoker on a burner set to high heat.
Once smoke appears (usually within 10-15 minutes), reduce heat to medium-high. Smoke for up to 2 hours, or as long as desired, keeping the lid as tight as possible to minimize smoke escape. If using a wok, transfer it outdoors before opening the lid.
Preheat the oven to 93°C (200°F).
Place the smoked ribs on a rimmed baking sheet and cook in the preheated oven for 5 hours, or until the meat has darkened and is tender, and the internal temperature reaches 88-93°C (190-200°F).
Cut the ribs into individual portions and serve immediately.
Chef's Notes
- For enhanced flavor, consider marinating the ribs in a mixture of soy sauce, Worcestershire sauce, garlic, and onion powder overnight before seasoning and smoking.
- If you don't have a stovetop smoker, you can adapt this recipe to a traditional smoker or a charcoal grill. Adjust the cooking time and temperature accordingly.
- Always use a meat thermometer to ensure the ribs reach the proper internal temperature for safe consumption and optimal tenderness.
Storage
Refrigerator: 3 days — Store leftover ribs in an airtight container in the refrigerator.
Freezer: 2 months — Wrap portions tightly in freezer-safe wrap or a freezer bag. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a preheated oven at 160°C (320°F) or in a skillet over low heat until heated through, or until the internal temperature reaches 74°C (165°F).
