Hickory Smoked Beef Ribs

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Cooking on a campsite has never looked more appetizing. Chef Jonathan Collins shares with us his recipe for hickory smoked beef ribs and skillet cornbread. Be the envy of your campsite with these succulent fall-off-the bone ribs.

[ribs]

Ingredients

5 lbs beef ribs
2 pc yellow onion, sliced
1 cup dark brown sugar
1/2 cup clover honey
1/2 cup molasses
handful hickory wood chips
2 tbsp ground paprika
2 tbsp ground cumin
2 tbsp dark brown sugar
1 tbsp ground cinnamon
1 tbsp ground chili pepper
2 tbsp kosher salt
1 tsp ground allspice
1 tsp ground cayenne pepper
1 tsp fresh ground black pepper

Preparation

Oven Method
  1. To smoke in the oven, place a handful of wood chips in a double walled foil pouch. Light the chips on fire and get a little smoke going, then close up the pouch and poke holes in it to allow air. Keep your eye on it.  
  2. Combine the dry rub ingredients, then throroughly coat all sides of ribs. 
  3. Place ribs on a rack on top of a sheet pan with the wood chip pack. Smoke in oven for 1 hour. 
  4. Remove from oven, and prepare a layer of brown sugar in the bottom of aluminum foil. Drizzle the brown sugar with honey, molasses and finely sliced onion. 
  5. Place ribs flesh side down, wrap tightly so steam cannot escape.  Cook for an additional 2-3 hours  at 375 or until falling off the bone.
Campfire Method
  1. Prepare a 2” diameter fire pit by clearing underbrush, and surround with stones.
  2. Prepare a hardwood fire and develop a wide bed of coals.  Smoking is done over coals not open flame, at lower temperatures. 
  3. Combine the dry rub ingredients thoroughly, then coat all sides of ribs.
  4. Place ribs on a steel rack resting on the stones 12" off the coals.
  5. Smoke for 1 hour adding hickory chips as needed, turning regularly.
  6. Prepare a layer of brown sugar in the bottom of aluminum foil.  Drizzle the brown sugar with honey, molasses and finely sliced onion.
  7. Place ribs flesh side down, wrap tightly so steam cannot escape.  Return over the roasting rack for 2-3 hours or until desired tenderness.
  8. Continue to add small amounts of wood to the fire to maintain temperature.

Yield: Serves 6

 

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