Our use of ribs extends beyond a plate of ribs. We use them in gnocchi and in potato soup, and we will cut them into three, remove the bones, and make a McKiernan ribs sandwich. As lard was a staple at the turn of the century, so are ribs at Joe Beef. We provide two ways of cooking: roasting and smoking. Serve with Good Fries (page 154).
Recipe information
Yield
Makes 4 racks; serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 325°F (165°C). In a small bowl, mix together the paprika, garlic powder, mustard, pepper, and bay. Place the rib racks in a roasting pan and coat them generously with the spice mix, then shake off the excess. Pour the beer between the ribs. Cover with aluminum foil.
Step 2
Roast for 2 1/2 hours. During the last 30 minutes, remove the foil and coat the racks with the BBQ sauce so the surface is well glazed.
Step 3
To smoke the ribs, the first thing to do is to find out if your BBQ can maintain the target temperature. Get an oven thermometer and test it; if it holds a temperature between 210° and 230°F (100° and 110°C) for a good 20 minutes, you’re fine. Also, because the racks require a 4-hour smoke time, it’s clever to check for a good supply of gas. The ingredients are the same for smoking as for roasting except for the beer. In other words, you mix the spices together and coat the racks with the mixture. Next, fill the smoker can (or any 1-quart/ 1-liter tin can) to the top with the wood chips. Cover the entire can with aluminum foil and poke 3 or 4 holes in the top.
Step 4
Nowadays, most BBQs have 3 burners: light only the left one, turning it to low-medium; your ribs will cook on the right. You may want to put an aluminum cake pan filled with water under the grill rack, to prevent flare-ups and to provide moisture. Place the ribs on the right side, place the can on the opposite side, and close the lid. Check now and again to make sure the temperature does not go above 240°F (115°C), adjusting the flame as needed. After 2 hours, check the ribs. Are they too soft or too hard on the edges? Listen to the force and adjust. They should be ready in 4 hours. When I smoke ribs, I like to keep the BBQ sauce on the side and dip the ribs.
