Spicy Smoked Beef Ribs

Votes: 1

Photo of the dish: Jody Horton

Time: 2 hours 15 minutes
Complexity: easily
Servings: 4

Spicy smoked beef ribs - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg beef ribs (about 8 ribs), trimmed of sinew and leaving a thin film
6 - 8 dried guajillo chili peppers
1/4 cup chopped fresh rosemary
1/4 cup minced garlic
Coarse salt
1/4 cup vegetable oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the marinade for the meat: Cut the peppers in half lengthwise, shake out the seeds, and remove the stems and inner membranes. Tear the peppers into small pieces and grind them in a coffee grinder to a powder. In a bowl, combine the rosemary, garlic, and 1/4 cup each of ground pepper and salt. Stir in the vegetable oil.
Coat the ribs with the mixture and wrap tightly in plastic wrap. Refrigerate and marinate for 3 hours or overnight.

Prepare a charcoal grill for smoking: Place newspaper in the bottom of a metal charcoal starter. Place it on top of the grill grate and fill it with equal parts charcoal and mesquite wood. Then light the newspaper through the holes.
The charcoal and sticks will ignite. Wait until the fire burns down and the charcoal is fully heated.
Then pour the coals onto the bottom of the grill and push them to one side. Install the grate.
Place foil on the cool side of the grill and place the ribs on top, meat side up. Cover the grill with the lid and let the meat smoke until tender, 1 hour 30 minutes to 2 hours 30 minutes, turning every 20 minutes. Add new hot coals every 45 minutes.
Transfer the beef ribs to a cutting board and cut into pieces.