I’m not one of the fancy people who has a smoker (someday…oh yes…someday), but last weekend I stopped by the local butcher and they happened to have a rack of beef ribs for very cheap. So, I bought them, to play with them.
I made a very simple dry rub, with salt, pepper, cayenne powder, cumin, and a little bit of brown sugar, and after removing the membrane from the ribs coated them in the spices and left them in the fridge overnight.
Cooking turned out to be the easy part. No fire management, no trying to decide what kind of wood to use for the proper smoke flavor…just a 225-degree oven for 5 or 6 hours (ie, “until done”), and then eat.
Very tasty, in the end.
On a related note, I happened to stumble on a great “basics of beef ribs” page, which made my mouth water. I bet doing things the way that guy did would be even tastier (especially the wet sauce that he added at the end…mmm…). His recipe, but baking in very low heat instead of smoking, would work fine…