Ray Lopez’s Beef Ribs

By chuck

Gonzales Food Market sells some of the best beef ribs in the state. I asked pit boss Ray Lopez what his secret was. He said, “I don’t know, I just put them in a pan and smoke them for three or four hours.” I didn’t really understand the point of using a pan until I tried it. The grease collects in the pan, and the ribs fry up crispy while they’re smoking. It’s a technique I plan to try on some other meats soon.

Ingredients

• next pg.

Preparation

Step 1

2 to 3 pounds beef short ribs

3 tablespoons dry rub (see recipe below)

• Set up your smoker for indirect heat. Use wood chips, chunks, or logs, and keep up a good level of smoke. Maintain a temperature between 270°F and 325°F.

• Sprinkle the dry rub on the ribs and rub it in well. Put the short ribs in a glass or metal baking pan in the smoker, close to the heat source. Smoke for 3 hours, turning often to crisp all sides. Beef ribs are done when they are falling apart.