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Smoked Beef Back Ribs

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Ingredients

Adjust Servings:
4 slabs Beef back ribs
2 tablespoons Black peppercorns
1 tablespoon White peppercorns
1 tablespoon Cumin seeds
1 tablespoon Chili powder
2 teaspoons Cayenne pepper
2 teaspoons dried Oregano
1.5 teaspoons Granulated garlic
1 teaspoon Dry mustard
1 teaspoon Celery salt

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Smoked Beef Back Ribs

Cuisine:

    Unconventional doesn't mean bad

    • 310 minutes
    • Serves 10
    • Hard

    Ingredients

    Directions

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    Beef back ribs are not the conventional choice of cut to barbecue, they contain little meat, and they must be cooked to well done to be made tender.

    People tend to avoid cooking them and opt for much easier cuts to cook.

    Nevertheless, you can optimize every cut of meat for barbecue; you just need to know the proper technique to use.

    This recipe showcases the process of smoking back ribs and how to bring out their exceptional taste by using a lively herb and spice rub.

    Steps

    1
    Done

    Bring the ribs to room temperature, pat them dry and set aside.

    2
    Done

    Grind the black and white peppercorns and the cumin seeds in a spice grinder

    3
    Done

    Combine the ground peppercorns and cumin seeds with the chile powder, cayenne, oregano, garlic, mustard, and celery salt in a small bowl and stir well until you get a mix.

    4
    Done

    Glaze each slab of ribs with about 2 tablespoons of the rub, pressing the mixture into the meat,

    5
    Done

    Cook seasoned ribs until they are between golden and dark brown and the meat has begun to pull away from the bone, for about 5½ hours turning the ribs once or twice.

    6
    Done

    Cut the slabs into individual ribs and serve

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