Tuesday, 29 October 2013

Smoked Beef Ribs

Ok so this is another smoker recipe, and if you scroll down the page pretty much the last recipe I posted was a smoker recipe, and I don’t want to come across like a smoker show off, but I do have a smoker and I’ve been smoking stuff so I thought I’d tell you about it... again... because it is better than telling you about either nothing, or a bad apple risotto that seemed like a good idea but wasn’t...


I was given the Pitt Cue cookbook as a belated birthday present recently. It tells the story of Pitt Cue’s evolution from a trailer on the South Bank to their own little restaurant in Soho, building their own smokers and devising their own rubs, sauces and smoking techniques. These days they are even farming their own Pitt Pigs, I’d love my own pigs... It’s a canny little tale and is full of amazing looking smoked stuff.

Only it is DEAD complicated. I want to make the ‘Mother Sauce’ but to do that I have to first make beef stock and pork stock, fresh. I’d like to make the BBQ sauce to go with my lovely beef rib, but first I need to make a spice mix AND homemade Chipotle ketchup... I make a lot of stuff from scratch but this seems a bit of a faff on. They probably don’t expect people to make most of the things, but that makes me want to give it a go... The drinks and pickles look a bit more accessible. So  I improvised, missed some steps out and sacked off the BBQ sauce and ended up with a bloody lovely beef rib rack...



I made their ‘House Rub’, there’s enough to rub a house, so make a half or a quarter of this if you only have one piece of meat like I did. It comprised of 10g of fennel seeds, 1 teaspoon of cumin seeds, 1 teaspoon of black peppercorns and 1 teaspoon of coriander seeds, toasted in a dry pan for a few minutes, then ground up in a pestle and mortar. Add to a large bowl 100g of soft brown sugar, 50g granulated sugar, 10g garlic powder, 100g of fine salt, 15g of smoked paprika, 30g of regular paprika, 1 teaspoon of dried oregano and 1 teaspoon of cayenne. I threw in some mustard powder too... See, it’s a LOT of stuff. Mix it all together and you have your rub...

The beef was a lovely 4 bone beef rib rack from Charlotte’s butchery, which I covered all over in every nook and cranny with the rub. It was enough for four people, or two if you're really greedy, we just ate it for two days.





So we set Mr. Smokerson up, charcoal burning nice and white, water bowl in, temperature hanging around 110°C or 230°F, put the little metal box of wood chips onto the coals and in went the rib, not to be seen again for 6 hours, so we went for a walk. There is a massive bit of fat that runs through the middle of the rib that keeps it really moist but also has to break down so takes some time. When it is done the meat pulls away from the bone and is soft, sticky, smoky and delicious. We had it with mustardy coleslaw, lentils done like baked beans and some buttery polenta, perhaps an odd mix, but a pretty tasty one...




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