Keep it simple — prep these bold and beefy ribs for the smoker with kosher salt, coarse cracked black pepper and a binder sauce..
12 lb rack of Chairman’s Reserve® Beef ribs
Binder sauce (hot sauce, mustard, avocado oil)
Kosher salt, to taste
Black pepper, coarse cracked, to taste
- Simply coat these ribs with a binder (hot sauce, mustard or avocado oil) then lay a heavy layer of kosher salt. Top it off with an even coat of coarse cracked black pepper.
- Let the ribs sit in the smoker at 285°F until they probe tender or they hit about 205°F in-between the bones.
- No wrapping. Rest for at least 1 hour before slicing.
Recipe courtesy of Gabe Weiss.