June 27, 2024
Serving: 6
Prep time: 20 mins
Cooking Time: 4 ½ Hours
Blue BBQ Sauce
1 ½ cups blueberries
2 chipotle peppers in adobo
1 ½ Tbsp molasses
¼ cup brown sugar
1 tsp cumin
½ tsp ground coriander
1 tsp black pepper
salt to taste
Ribs
2 Tbsp olive oil
3-4 bone-in beef ribs
1 cup flour (plus extra if needed)
salt and pepper to taste
2 bulbs garlic (cut in half)
1 medium onion, diced
4 celery ribs, diced
2 small carrots, diced
3 tsp tomato paste
2 cups dry red wine
2 cups smoked turkey stock, unsalted (plus extra if needed)
4 sprigs of thyme
1 cup parsley, chopped (½ bunch)
½ cup chives, chopped
1 Tbsp lemon zest
Directions:
BBQ Sauce
1. Place all items in a food processor and blend well. Add to a saucepan and cook for about 10-12 minutes or until a nappe consistency.
2. Cool and reserve for ribs.
Ribs
1. Using Good Charcoal Lump, heat your grill and a separate smoker if you can smoke on your grill. This will take about 30-45 minutes. If using your grill, heat over the coals at least 300-400°F so that you get a nice sear on the beef.
2. Using your grill, place a Dutch Oven over an open flame and heat oil. In a separate pan, mix a cup of flour, salt, pepper for dredging ribs.
3. Sear ribs in Dutch oven and brown on all sides for 6-8 minutes. Remove from pan and keep warm.
4. Pour off all but 2 tablespoons of fat. If more fat is needed, use extra virgin olive oil for a total of 2 tablespoons. Add the garlic, cut side down to brown. Cook for 2-3 minutes or until nicely browned. Remove from the pan and add in the mirepoix mix (onions, carrots, celery) and cook until the onion starts to soften.
5. Add in the tomato paste and mix well, making sure the tomato paste doesn’t burn on the bottom. Pour in the red wine and deglaze the pan, making sure to get up the brown bits on the bottom of the pan. Once the wine is au sec (almost dry), pour in the smoked turkey stock and add the ribs (and any juices) and garlic back in.
6. Close down your vent on your grill or add your Dutch oven to your smoker. You’re looking to smoke around 225°F.
7. Make sure the ribs are just covered. If you don’t have enough liquid, put them bone side up or add another ½ cup of turkey stock. Add in the thyme and the lid. Cook over fire for 3-4 hours or until tender enough where the meat just starts to come off the bone. This is not shredded beef; you need it firm enough for the grill. (NOTE: Make sure to keep the meat at a simmer; it should not boil).
8. Carefully remove the ribs from the liquid. Cool to the point where you can handle them. Remove meat from the bones and portion them (~1/2 rib meat per dish). Glaze with BBQ sauce and place over open flames until you get some char. Remove and cool slightly to rest.
9. Skim any fat on the surface of the liquid. The liquid should be thick enough for a sauce. If not, strain some into a small saucepan and heat to thicken more. Add in the lemon zest and herbs and season to taste with salt and pepper.
10. Plate as desired.
