Grinding Peppercorns

Most rubs call for more pepper than you might want to grind by hand. A quick way to get the quantity needed is to use your coffee grinder. Just be sure to wipe it out before making your next pot of coffee!

Brisket on the Bone

Steven Raichlen gets the credit for these succulent ribs -- I followed his recipe from Project Smoke. I was concerned the large amount of hot red pepper flakes in the rub would make the bark a little too spicy, but the heat was perfectly balanced with the flavorful meat and smokiness.

You probably won't find a rib plate readily waiting for you on the shelf at the grocery store. I picked up these short ribs, produced by Painted Hills Natural Beef, at Gizmo's Butcher Shop in Woodinville.

The Rub (quantities are for a single rack of 3-4 ribs):

3 tbs coarse kosher salt

2 tbs cracked black peppercorns

2 tbs hot red pepper flakes

Cooking:

Smoke at 225 F to 250 F until meat reaches a temperature of 199 F (8-10 hrs)

Transfer ribs into a pan with 1 cup of beef stock (warmed)

Cover with foil, wrap with a towel, and place in an insulated cooler for 1 hour

Remove from cooler, carve and enjoy!