Rubs for your meat
Beef Ribs….ahhhh the juicy, smokey goodness….
The other day I did a dual smoke of about 3 kg pork ribs and 4 kg of beef ribs. These are slightly different to deal with, but everything worked out in the end….tender, fall off the bone ribs…Yum!
Of course it all started off with a decent rub for the beef ribs. Here is roughly what I used. I say roughly, because spices have different intensities depending on their age.
- 1/3 cup paprika
- 1/4 cup Garlic Powder
- 1 tsp Sea Salt
- 1 tsp whole cumin
- 1 tsp corriander seed
- 1/2 tsp celery seeds
- 1/2 a chipoltle pepper (dried, not in oil)
- 4-6 black pepper corms
- 1/2 tsp mustard powder
- 1/8 tsp cinnamon & Allspice
Put the cumin, corriander, celery seeds, and chipotle peppers and pepper corns, into a grinder and grind them into a coarse powder (like fresh cracked pepper). Then add in the paprika and garlic powder, salt, and other ingredients. Pulse with the grinder again to mix all together. With the meat patted dry, sprinkle the rib rub onto the beef ribs and then rub it in. Be sure to properly coat all sides of the beef ribs with the rub. Cover them up and let the rub penetrate into the ribs.
To smoke the beef ribs, you can stick to a simple 3, 2, 1 schedule. 3 hours on the smoker, 2 hours wrapped in foil still cooking on the smoker, and a final hour on the smoker at the end to set the flavours. All of this should be done in the 250 Farenheit range. Be sure to save all the juices that cook out in the foil and use them as a base for an amazing dipping sauce.