The Villages - May 2022 - 46

Food
Smoked Texas
Beef Rib
INGREDIENTS
1 4-bone section, beef chuck ribs
2 tablespoons Kosher salt
2 tablespoons coarse ground black pepper
DIRECTIONS
1. Season Beef Ribs generously with salt and pepper.
2. Lightly coat grates with vegetable oil spray. Close
cooking chamber lids.
3. Place 3-5 pounds of charcoal, in center of the firebox.
Open the firebox air vent approximately 1-2 inches and
smokestack damper halfway. With firebox lid open, stand
back, carefully light charcoal and allow to burn until
covered with a light ash. (Approximately 20 minutes)
4. Once coals have ashed over, add wood chunks. Do not
shut firebox lid until the smoke is clean, often called Blue
Smoke.
5. Close firebox lid. Adjust the firebox air vent and
smokestack damper to regulate cooking temperature. The
ideal smoking temperature is between 200 -250 degrees.
6. Place Beef Ribs on cooking grate, bone side down,
in the cooking chamber. Maintain a consistent cooking
temperature by adding wood chunks as needed. Monitor
the internal temperature of the beef rib sparingly
throughout the cooking process. The ideal finished internal
temperature is 195 degrees. About 5-7 hours.
7. Remove beef ribs from smoker and allow to rest
(Minimum 30 minutes).
Barbecue Patriot Cups
INGREDIENTS
3/4 pound lean ground beef
1/2 cup barbeque sauce
1 tablespoon dried minced onion
1 (12 ounce) package refrigerated
biscuit dough
1/3 cup shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees. Grease the cups of a
muffin pan.
2. In a large, heavy skillet over medium heat, cook beef
until evenly brown. Drain excess fat. Stir in barbeque
sauce and dried onion. Simmer for a few minutes over
low heat.
3. Flatten each biscuit and press into cups of the prepared
muffin pan. Make sure the dough comes to the top of
the pan. Spoon a portion of the meat mixture into each
dough cup.
4. Bake in preheated oven for 12 minutes. Sprinkle with
cheese and bake for 3 more minutes.
46
MAY 2022
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The Villages - May 2022

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