Beef ribs with toasted ancho peppers


 
J

John Noble

TVWBB Member
this morning, I had my peeps at Windsor meats set aside a full rack of prime rib bones, still all attached together.

I have some new charcoal, the Wicked Good from Argentina.

I built a large pile of this in the wsm, minion method.

I place a split of maple on top of this.

I added the plank or ribs, and soon everything was running at 230F.

An hour later I added a dry rub, just a mix of onion powder, mustard powder, paprika and salt and chipotle flakes.

Two hours later, when the juices were running and it was time to add a bit more flavour, I took two whole ancho peppers. These are mexican peppers, more for flavour than heat. I chopped them up and toasted them in a dry frying pan until they smelled toasty.

I then put the toasted pieces in bullet grinder and ground it to a powder. I added the powder to the top of the ribs.

I will take them off in an hour, at 5pm, so that will be seven hours at 230F over the coals.

Photos at http://www.flickr.com/photos/johnmnoble/5429681868/ and http://www.flickr.com/photos/johnmnoble/5429678708/ and
http://www.flickr.com/photos/johnmnoble/5429679596/ and http://www.flickr.com/photos/johnmnoble/5429680806/
 
Sounds like you're off to a great start, John. I'm very interested to hear (and see!) how those ribs turn out. Don't forget to let us know!!

Mike
 
Originally posted by Paul K:
John,

I'm curious as to why you waited an hour into the cook to add your rub.

Two reasons. One, for timing, I wanted to get the fire going and the cook started, so I was busy with that first. But secondly, it seems that an hour into things, the meat is juicy and the rub sticks to it better. Sort of like how we smear mustard over ribs, to create a sticky foundation for the rub.
Click to expand...
 
Oh, and they turned out great. Dark crispy bark. We just sat around the table and picked away at the plank. Pink smoke ring deep inside, with a sweet meat and an aromatic bark from all the toasted peppers.
 
OK, I understand. One option you might consider is eliminating any salt from your rub. Salt your meat as you normally would before eating it. Let is sit on the counter for several minutes or until a layer of moisture appears. Salt draws moisture out of food. This moist layer will now allow your rub to adhere to the meat. Add your rub. Also if you want a more intense rub flavor, you can add more without increasing the salt content. Ultimately you can avoid rubbing hot meat that's been on the smoker for an hour. Glad to read your ribs turned out good.

Paul
 
John nice work on the ribs they sure look good. I like heat, but I also like to use dried ancho the same way for flavor.

Paul's tip is a good one. That's what I've done for a long while now, probably 2 years since learning about the option from Kevin Kruger.
 
You must log in or register to reply here.

 

Back
Top