Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Husbands Andy & Hart Chris

Author:Husbands, Andy & Hart, Chris [Husbands, Andy]
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2017-03-01T05:00:00+00:00

METHOD

Trim excess fat and silver skin from the beef ribs. Drizzle the Worcestershire sauce over the meat side of the ribs and massage it in with your hand. Sprinkle the ribs with kosher salt and then sprinkle with the pepper. Press the rub into the meat with the palm of your hand. Let the ribs sit at room temperature while you fire up your pit.

Prepare your barbecue pit for a 275°F (140°C) 8 hour cook.

Once the pit is settled in, stable, and burning a very clean fire (almost no smoke should be visible coming out of the stack), put the ribs on the smoker, meat side up.

Cook for 7 to 8 hours until a meat thermometer probe will slide into the thickest part of the rib with no resistance. We find the internal temperature of the meat ranges in the 200 to 205°F (approximately 95°C) range when done. Optionally, after 4 or 5 hours, place a bit of aluminum foil on the now exposed bones to keep them from burning.

Remove the ribs from the smoker and let them sit on your cutting board for 15 minutes. Flip the ribs meat side down and remove the center bone. Cut the rack in half and serve these bronto-sized ribs immediately. We choose to forgo any garnish or side dish and simply bask in the glory of one of the best barbecue dishes we know.

This recipe serves two very hungry carnivores, or up to six people if they are sampling

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