Smoked Beef Ribs

Caribbean meets Texas barbecue in this unique twist on big and bold smoked beef ribs made w/ cassareep for Guyanese pepperpot flavor.

📝 Ingredients

• 4-5 lbs Bone-In Beef Ribs
• 1 cup Cassareep
• 1/2 tbsp Kosher Salt
• 1/2 tbsp Black Pepper
• 1/2 tbsp Paprika
• 1/2 tsp Allspice
• 1/4 tsp Cinnamon

👨‍🍳 Instructions

1. 1--- Step 1 Make The Rub ---
2. 2Mix dry rub ingredients together in a small bowl.
3. 3--- Step 2: Prep The Ribs ---
4. 4Season the ribs generously on the meat side with the dry rub. Flip the ribs and repeat for the bone side. Brush the Cassareep over the ribs entirely. Set aside and marinate refrigerated overnight.
5. 5--- Step 3: Smoke the Ribs ---
6. 6Remove ribs from the fridge and allow to reach room temperature before cooking. Pre-heat smoker to 285 degrees F.
7. 7Smoke over indirect heat until the internal temperature of the ribs reaches 205 degrees F. Length of time will depend on the size of the ribs, amount of fat, and whether you smoke an entire rack or individual pieces. Plan for 6-8 hours cook time.
8. 8Wrap in butcher paper and rest in a cooler underneath a bunch of dry towels for an hour. Top with additional spice rub, serve, enjoy!