las vegas style beef ribs |
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| Course : |
Meat |
| From: |
HungryMonster.com |
| Serves: |
12-15 |
|
| brown sugar cured cold smoked beef ribs can easily convert to bacon,just use same cutas pork bellies dry rub then lv 7-14 days cold covered. |
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Ingredients:
| 1 |
package |
ribs |
| 1 |
cup |
brown sugar |
| 1 |
cup |
salt |
| 1 |
ounce |
sodium nitrite (prague powder 1.25). |
|
|
---Variations of seasonings: honey,white pepper,cloves. |
| 1 |
teaspoon |
black pepper |
|
| |
Preparation:
you can also inject between ribs equal amounts of 1ounce curing or pickle brine to help speed cure time.7 days covered in pickle cold. soak for a day to dilute salt contentif needed. Cold smoke cut w/hickory oak mix smoke do not exeed 90 deg. cont. 24hrs-until color is acheived-dont over do it. remove to cooler and chill for 4-6 hrs.or remove or fillet meat for sliceing and frying or can be grilled to finish even tho cured |
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Nutritional Information:
protein. beef bacon is not quite as fatty as. if you coat fillets w/ pea meal ,also quite good |