Beef Back Ribs

First, I must apologize for the two month hiatus. Normally August and September are extremely busy times of the year.  Thank you for your patience.

I was an adult before I ever had Beef Back Ribs. I was at a restaurant called Hill Country in Washington, DC.  They were different than the pork ribs I grew up eating.  They are not as meaty as pork spare ribs, but the flavor is bolder and richer just like their related cuts: Short Ribs, Rib Eye Roast and Rib Eye Steaks, and Prime Rib. This preparation begins with a rub with chili pepper and cumin, brown sugar and salt. Are they as good as Texas BBQ?  You can be the judge, but they are darn close for this Mid-Atlanticer. The production here was scaled down to only one 1 slab, just incase it didn't go well. Let's just say, I wish I'd prepared more.

Ingredients:

Rub:

1 teaspoon salt
1 teaspoon black pepper
1/2 cup brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1/2 tablespoon garlic power
1 teaspoon black pepper
1 teaspoon Chipotle pepper or 1/16 teaspoon smoked paprika

Wood:
1 cup hickory wood chips

Meat:
1 3-pound slab beef back ribs


Step 1:

Mix the rub together, and rub the ribs. Place them in a zip top bag and refrigerate for 4 hours at a minimum.






Step 2:

Soak the wood chips for 30-45 minutes prior to smoking.  Add the ribs to the smoker and smoke for 6 to 8 hours at 180 to 200 degrees F.






Step 3

Retrieve the ribs from the smoker. Allow them to rest for ten minutes, and then eat.