Blue Smoke Black Pepper Ribs

Blue Smoke • New York City

Chef Ken Callaghan was inspired to make Blue Smoke's peppery beef ribs after eating his way through Austin. He finalized the recipe in his own smoker in his New Jersey backyard, then put them on the menu at Blue Smoke. You can also use pork ribs, which are more readily available.

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  • Servings: 8

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  • 2 tablespoons coarsely ground pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon Pimentón de la Vera (smoked Spanish paprika)
  • 2 racks pork baby back ribs (about 4 1/2 pounds)

How to make this recipe

  1. Preheat the oven to 350°. In a small bowl, mix the pepper with the sugar, salt and smoked paprika. Sprinkle both sides of the ribs with the pepper mixture. Place the ribs, meaty side up, on a large rimmed baking sheet. Bake for 2 1/2 hours, or until the meat begins to pull away from the bones. Transfer the ribs to a cutting board and let stand for 5 minutes. Cut the racks into individual ribs and serve.

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