Brisket on the Bone

Beef rib plate smoked nine hours over apple wood with a simple rub (kosher salt, fresh ground pepper, crushed red pepper) and rested in beef stock for two hours:

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!