What's up guys! Happy new year!

We've been working with Youssuf of Grasp the Adventure for a while now (check out this time he slowcooked short ribs), experimenting with different meat cuts and cool ways to cook them! This time he finally got into smoking meat. Did you know that smoke itself is considered an ingredient because it's just so amazingly pungent?! It's also considered a perfume... since you smoke meat for long periods of time it just infuses your whole body with this crazy delicious smell of smokey meat!!

Anyway let's get to the main reason you're here!

Here's how Youssuf did it! Make sure you read the whole recipe before attempting to do this at home to properly prepare time-wise!

You'll need:
1. A slab of tender, delicious beef back ribs from none other than La Carne!
2. One whole bottle of Frankie’s Hot Sauce
3. Hickory BBQ sauce
4. Himalayan Pink Salt
5. Pepper

What to do:
  • Marinate the ribs overnight.
  • The next day: to get the most smoke, soak wood chips in water for 30 minutes, and then place the drained chips on the hot coals. Heat the wood chips for 10 minutes or until they start letting off smoke before putting food on the grill. Preheat your charcoal grill or gas grill to an average of 175-250 C and maintain for around 15-30 minutes.
  • Place the ribs away from the hot coals (indirect heat), position vents to force smoke to rise and travel through the ribs before finding its way out of the grill’s cover.
  • Smoke for 2.5-3 hours, occasionally adding a unlit charcoal or two and replacing the hickory wood chips.
  • Then wrap the ribs in foil and leave for another 2-2.5 hours.
  • Then feast!!!!
As Youssuf was preparing to make this recipe he had lots of questions about the best way to smoke meat. The amazing thing is, there really isn't a perfect way, and he made it through perfectly! It's a personal journey that keeps evolving and is always so worth it in the end!

Our Jack's Creek Beef Back Ribs are available by pre-order, we need a day or two to get them for you!

Smokingly yours,
Joan, Culinary Business Manager

Photo credit: Cigarcityegger
Recipe credit: Youssuf El Abbassy, Grasp the Adventure
Video and edits: Madelaine Drakeley