dried guajillo chilies, de-stemmed, de-seeded, torn up in pieces
( optional if you don't have any, but really this is the "secret" ingredient., *4)
Add everything to pot big enough to completely immerse your ribs. Pot should be big enough to completely submerge your ribs. I cut my racks down to 2-3 rib pieces. Not in singles or they dry out to much.
Simmer, covered on low for 45-60 minutes. DO NOT BOIL!
Transfer to barrel pit or smoker, and smoke for 1-2 hours.
Use a brush or mop to baste a couple of times while on the barbecue.
*1- In general the ratio for liquid is 2 to 1 apple cider. I have added beer, wine, a cup of leftover coffee, orange juice, etc. Just be sure your ribs are completely covered.
*2- You can use Worcestershire sauce, Soy sauce, or some other equivalent. All of these are salty which is why I do not add any other salt, it dries out the meat. It is betterr to add the salt while you are eating!
*3- You could use any mild/medium dried chili, or if you don't have any just use more Chili power, Cayenne powder or Chipotle powder.
*4- Allspice really gives this that something special, but if you don't have any try a little cloves, cinnamon or nutmeg. (But NOT a whole tablespoon of these spice.).
I have only ever smoked these using mesquite, or charcoal with some pecan or peach. I don't know how oak or hickory will affect the flavors.
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Chili Molasses Smoked Beef Ribs (cont.)