Top Chef Recipe: Blue Smoke Salt and Pepper Beef Ribs

Grill out this summer with a great recipe from Chef Kenny Callaghan, Blue Smoke, New York City.

Blue Smoke Salt and Pepper Beef Ribs

Serves 4

Ingredients

Ribs:
2 Racks of beef ribs

Rub:
2 Tbsp butcher ground black pepper
1 Tbsp Kosher salt
1 Tbsp dark brown sugar
1 tsp Spanish paprika

Directions

Mix all of the Rub ingredients together in a bowl. Be sure to mix well, to break up the brown sugar.
Remove the skin from the back of the beef ribs with a knife (or ask your butcher to do it for you). 
With the rub, coat both sides of the beef ribs evenly.
Place ribs in a 200-degree oven or smoker (preferably Hickory) and cook for 6 to 6 1/2 hours or until tender.
Serve ribs immediately or wrap in plastic wrap and refrigerate.
Refrigerated beef ribs will last up to 2 days in the refrigerator. To serve, simply reheat in the oven or on the grill.