Special equipment: a smoker and Texas post oak wood
Heat a smoker to 250 degrees F preferably using Texas post oak wood.
Mix the brown sugar, chile powder, paprika, salt, pepper, cumin and curry in a large bowl by hand into a uniform color and consistency. Set aside.
Remove the beef ribs from their packaging and rinse under cold water. Trim any large fatty areas off the top of the ribs. Turn the ribs over and remove all of the silver skin. Pack the rub only on the top and sides of the ribs; you want it about 1/8 inch thick.
Smoke the ribs until they register a consistent interior temperature of 200 degrees F, roughly 11 hours. Let the ribs rest for 30 minutes, then cut into 2-bone portions. Serve with barbecue sauce on the side.
Always serve barbecue with sauce on the side; the choice of sauce for a barbecue enthusiast is very personal. Feel free to make a suggestion, but unless the sauce is critical to the style of barbecue you are serving (East Carolina, for example), then always offer options.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Smoking Swine, Baltimore, MD
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