Recipe courtesy of The Smoking Swine, Baltimore, MD
- 2 cups packed dark brown sugar
- 1 cup dark chile powder
- 1 cup good-quality paprika
- 1 cup kosher salt
- 1 cup butcher-grind (coarse) black pepper
- 2 tablespoons ground cumin
- 2 tablespoons curry powder
- 4 plates beef chuck short ribs
- Barbecue sauce, for serving (see Cook’s Note)
- 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.