Salt and Pepper Beef Ribs

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READY IN: 6hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
  • Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
  • Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
  • Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
  • Set up and light the smoker according to the manufacturer’s instructions and preheat to low; add wood chips per manufacturer’s instructions.
  • When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
  • Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
  • Gradually bring sauce to a boil over medium heat, whisking as needed.
  • Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
  • When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
  • Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.
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