Photo credit: Quentin bacon
by kenny cAllAghAn
s A lT
INGrEDIENtS Serves 4 2 racks of beef ribs
For the rub 2 tablespoons butcher ground black pepper 1 tablespoon kosher salt 1 tablespoon dark brown sugar 1 teaspoon spanish paprika
mix all of the rub ingredients together in a bowl. be sure to mix well, to break up the brown sugar.
remove the skin from the back of the beef ribs with a knife (or ask your butcher to do it for you).
With the rub, coat both sides of the beef ribs evenly.
Place ribs in a 200-degree oven or smoker (preferably hickory) and cook for 6 to 6 1/2 hours or until tender.
serve ribs immediately or wrap in plastic wrap and refrigerate.
refrigerated beef ribs will last up to 2 days in the refrigerator. To serve, simply reheat in the oven or on the grill.
Kenny Callaghan is the Executive Chef, Pitmaster and Partner of Blue Smoke and Jazz Standard where he has been a pioneer of the urban barbecue movement in New York City since its opening in Spring 2002. Kenny is a Co-Founder of the Big Apple Barbecue Block Party, one of the nation’s premier barbecue events, which celebrates its 9th anniversary in June 2011.
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