Smoked Beef Ribs


  • 4-pound rack beef ribs (about 8 ribs)
  • 6 to 8 dried guajillo chiles
  • 1/4 cup minced fresh rosemary
  • 1/4 cup minced garlic
  • Kosher salt
  • 1/4 cup peanut oil


  1. Slit each chile open lengthwise.  Shake out the seeds and remove the stems and inner membranes.  Tear the chiles into small pieces and grind in a spice or coffee grinder until powdery.  Combine the rosemary, garlic and 1/4 cup each ground chiles and salt in a bowl.  Mix in the peanut oil.

  2. Rub the back of the rib back with about one-quarter of the spice mixture.  Rub the rest on the meaty side.  Refrigerate at least 3 hours or preferably overnight.
  3. Lay the ribs, meaty side up, on a sheet of heavy-duty foil over the cooler side of the grill (indirect heat).  If there’s space between your grill grates, use an extra-long piece of foil and let it hang down to the bottom of the grill, alongside the coals; this will help direct the smoke up toward the meat.  Cover the grill and smoke until tender, 1 hour, 30 minutes to 2 hours, 30 minutes.  You’ll need to feed the fire about every 45 minutes:  Lift the grate and add about a half chimney’s worth of unlit briquettes and wood chunks to the hot coals.


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