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Memphis Blues Smoked Beef Ribs
Used with permission from the new cookbook
Memphis Blues Barbeque House: The Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Memphis Blues Smoked Beef Ribs Makes 3 servings
one 7 lb (3.15 kg) beef short rib plate (3 bones)
five 3- x 3-inch (8 x 8 cm) chunks apple wood
OR one 2 lb (1 kg) bag of wood chips if smoking with a smoker box
¾ cup (175 mL) Brisket Rub
Brisket Rub Ingredients
Makes 2 cups (500 mL)
¼ cup (60 mL) sweet paprika
¼ cup (60 mL) Lawry’s Seasoned Salt
¼ cup (60 mL) dried parsley flakes
1 Tbsp (15 mL) dark brown sugar
1 Tbsp (15 mL) garlic powder
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) dried oregano
1 Tbsp (15 mL) ground black pepper
1 tsp (5 mL) mustard powder
1 tsp (5 mL) cayenne powder
1 tsp (5 mL) celery salt
dash of cumin powder
dash chili flakes
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Instructions
- Combine all the ingredients in a large bowl
- Mix well to ensure there are no lumps
- Store in an airtight container in the cupboard for up to 6 months
- Gas barbecue method for Beef Ribs
- Rub the rib plate with Brisket Rub
- Make sure it’s well coated on all sides
- Turn on one side of the gas barbecue to create a temperature of 300–325°F (150–160°C)
- Put 2 pieces of wood on the lit side of the grill. (Or, use a smoker box and refill as needed)
- Place the rib plate on the unlit side of the grill, meat side up
- Close the lid and allow to it to smoke
- Once the smoke has cleared, open the lid and put another chunk of wood in
- Repeat this smoking technique until all the wood is gone
- A 7 lb (3.15 kg) rib plate will take approximately 4 hours to become tender
- During the last hour of cooking, tightly wrap the meat in tinfoil to steam in its own moisture)
- Remove from the heat and let it stand for 10 minutes
- Remove the tinfoil and slice between the bones
- The ribs should be so tender they slide off the bone
- Serve with Beans, Tangy Coleslaw and Warm Potato Salad
- Water smoker method for Beef Ribs
- Start the charcoal in a starter chimney
- Make sure the coals are white and hot before loading
- Fill the water reservoir half full
- Load the charcoal into the smoker and place 2 chunks of wood on it
- Or, use handfuls of wood chips placed directly on to the charcoal
- Put the plate on the top rack of the smoker, meat side up
- Close the lid and allow it to smoke for 4 hours
- Keep adding hot charcoal and wood as it burns down
- You may need to reload 3 or 4 times during the cooking time
- Keep the temperature between 300–325°F (150–160°C)
- Serve as above
Beef Ribs
When we introduced these beauties to our daily specials, we couldn’t believe how popular they were. They always sell out, and in the rare case that they don’t, the leftovers make a delicious boneless sandwich the next day. A whole beef short rib comes with 3 bones in it, that’s why this recipe makes 3 servings.
Brisket Rub
When we developed the recipes from our trip to Memphis in May, we didn’t have a set plan for beef. All of our recipes were centered around pork; Memphis is a pork town. When we decided to balance out the menu with a beef item, we decided that a stronger rub would be needed to pair with the bolder taste of beef brisket. This is the rub we came up with, and our brisket is still a favorite in all of our restaurants.
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