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Chef Ceaser’s Smoked Kosher Beef Ribs
Chef Ceaser’s Smoked Kosher Beef Ribs
Try this one time and you will be hooked. This has a bit of tanginess, a little sweetness and so much flavor that beef lovers crave. You going to like this recipe so much that your going to click that Like button on face book 50 times. 🙂 Really, give this a try it really is a terrific dish.
Ingredients
About 4 lbs. Or two racks of Kosher Beef Ribs (about 8 ribs per rack) back membrane removed.
½ Gallon Apple Cider or Juice
1 cup of Chef Ceaser’s Cajun Rub (See recipe in this Blog.)
1 cup Chef Ceaser’s Barbecue Sauce (See recipe in this Blog.)
Directions
In a Dutch Oven or a very large pot filled with boiling water, par boil the ribs for 35 to 45 minutes. If you don’t have a large enough pot you can cut the rubs in half 3 or 4 ribs. Make certain that the ribs are fully submerged in water. This par boiling removes a lot of the fat and begins to break down the meat. Remove the ribs from the water and allow them to cool and dry.
Liberally add the spice rub to the ribs on both sides, cover and refrigerate for about 4 hours.
When your about ready to grill remove the meat from the refrigerator and allow the ribs to come up to room temperature.
Preheat the grill and add a lot of soaked hickory or mesquite chips.
When the grill is very hot sear the ribs over an open flame for 5 minutes per side until the ribs begin o caramelize. Remove from the fire and using indirect heating grill the ribs for about 2 hours. Make certain that the cover is on and there is just enough of draft that the fire does not go out. About once every half a hour mop the ribs with the apple cider and flip.
During the last 10 minutes of grilling mop on some of Chef Ceaser’s Barbecue Sauce . Serve with a baked potato, vegetable, fresh salad and some bread for a complete meal.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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