Beef ribs smoked and slow cooked are one of the pleasures of life…but have you ever tried Orgasmic Beef Ribs?
That’s kicking it up another notch, ask you butcher to keep a further layer of meat to the normal short rib cut and follow along our with our video!
Recipe:
– 5.5kg Beef Ribs, ask you butcher to cut them with a generous amount of meat above
– Dry Rub: 3 table spoons of Salt, 2 table spoons of Paprika, 5 cloves fresh Garlic, Pepper to taste, Chilli to taste.
– Beef broth: mine was made fresh using boiling beef, carrots, onion, celery, but you can use a ready made.
Method:
– Take the meat and scour any hard fat in a cross pattern
– Cover the meat with Olistico Grand Cru Extra Virgin Olive Oil (Link below) add the dry rub and massage well. Let the meat sit with the rub as you pre-heat the oven or light the BBQ/Smoker (whatever you choose to cook the meat in)
– Once at 120 Celsius place the meat, which will be on a tray, in the oven, with a tray of water underneath. If using a BBQ cook indirect and regardless which oven/BBQ/smoker you use, always add a water tray.
– Depending on the fat content of the meat baste it with beef broth as needed, at least one but no more than 3 times.
– For the smoke place some light up chips/chunks of cherry wood in a metal tray and place in oven, you can use this method also in your home oven!
– Smoke until internal temperature reaches 70 Celsius, then wrap well with a couple of layers of aluminium foil, cook till internal temperature reaches 93 Celsius through out.
– Take meat out, and let it rest for 45 minutes, fighting off anyone who wants to open it prematurely!
Wine Pairing:
https://www.passodellapalomba.com/negozio/wine/pupa-della-palomba/?lang=en
Filming Location available to rent:
https://www.airbnb.it/rooms/7390696
Key Ingredients:
https://www.passodellapalomba.com/negozio/?lang=en
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