Ingredients

2kg beef rack of ribs

200gm Smoked BBQ

200ml Vinegar

2pcs Red onion

3pcs Garlic

3pcs Baby carrot

20gm Green peas

Preparation

STEP 1

Preheat a smoker to 300f.

STEP 2

If your beef ribs have the cap still attached, use a sharp filet knife to remove it. Leave the membrane on the bones intact. Pat dry with a paper towel.

STEP 3

Sprinkle salt on each side of the ribs, then apply the Hardcore Black. Ensure the application is liberal and on all sides of the meat. Massage in to ensure it’s well coated.

STEP 4

Place the rack meat side up in the smoker. Combine the water and vinegar in a spray bottle. Once the rack has had at least 2 hours of smoke, spritz with the vinegar mixture every hour.

STEP 5

Cook until an instant-read thermometer reads 206-210f at the thickest part of the meat. Be careful not to touch bone when reading as this will give you an inaccurate number.

STEP 6

Once at temperature, remove the rack and wrap it in uncoated butcher’s paper, then set it in a cooler to rest for an hour. If you cannot get paper, you can use foil, but your bark will soften.