Nothing says summer more than barbecue. I’m not talking the modern, generic version of BBQ, which is not really BBQ at all, but grilling, I’m talking REAL BBQ… low and slow over real hardwood coals, so the traditionally poorer cuts of meat bathe for hour after hour in their own melting fat while the collagen breaks down, naturally tenderizing and adding moisture and flavour to the meat.
In this case we’re talking beef ribs; meaty, juicy, delicious beef-cicles… beef on their own stick. Rubbed down with a home-made spice rub, the rack of ribs sits, bathed in maple woodsmoke for over five hours at no more than 250°F, leaving a crusty exterior, the traditional red smoke ring and tender, flavourful, smokey, beefy meat underneath, barely hanging onto the bone. Damn, I’m hungry again!