Steven Raichlen’s Island Spice Beef Ribs

in jamaica they call it jerk in thegrenadines they call it green seasoningwhatever you call it a fresh herb andchili spice pasteare indispensable for caribbean barbecuein homage to miami’s west indiancommunitiesi give you island spice beef ribs[Music]when i say beef ribs i mean it theseare beef plate ribs each rib weighstwo pounds they’re cut from bones sixseven and eightof the beef plate like all good westindian barbecuethis one starts with a seasoning firstaddfinely chopped cilantroflat leaf parsleythinly sliced shallotsfresh thyme we have a lot of freshherbal flavorsin this seasoning then add a finelychoppedshallot minced fresh gingerminced fresh garlicscotch bonnet chilies as much or aslittle asyou dare then nutmegfor sweetness allspicefor spice and a generousspoonful of sea saltand freshly ground black pepperfinely chop the dry ingredients and afood processoronce the ingredients are finely choppedwork in your liquid ingredientssoy sauce for that salty umami flavorfresh lime juice for acidity[Applause]extra virgin olive oil to keep the ribsmoist during smoking[Applause]and dark rum to add a kick[Applause]once your ingredients are processedwe’ll take a tasteherbal and spicy we nailed itthen place your beef ribs in a largeresealable plastic bag helps to put themin a bowlthen spoon the seasoning into the baghalf on the backand the remainder on the front of theribsthen with your spatula spread theseasoning over the ribsand seal the bag squeezing out the airand rub the seasoning into the ribsthe herb and spice aroma is stunningso here are your seasoned beef ribsmarinate in the refrigerator for atleast8 hours or as long as 24 the longer themarinadethe richer the flavor[Applause]i’m smoking the ribs on a green mountaindaniel boone pellet grillopen the hopper and load it withhardwood pelletsthese are hickory wood pelletsthen set the temperature using yoursmartphoneyou want to cook the ribs at 250 degreeshere are the beef ribs they’ve marinatedfor 24 hoursso i’ll lift the lid place the ribs inthe pellet grill[Music]close the lid your cooking time will beseven to eight hours at 250 degreesit’s been eight hoursbehold those beef ribs now there are twoways to check for donenessfirst of all you can see the meat hasshrunk back from the ends of the bonesby about two inchessecond way grab one of the ribsand shake it if it moves looselyyour ribs are cookednow that’s what i call island spice beefribsso to carve the ribs lift them upyou just want to follow along the bonewith your carving knifecheck out that smoke ring the smoke ringis a naturally occurring chemicalreaction that takes placewhen meat is exposed to wood smoke icall it the red badge of honorthat lets you know you’ve nailed it solet’s see how we didthe meat is succulent luscioustender the nice spicy barkcrust you get the herb flavor you getthe saltyou get the chili these are awesome