Okay, so we decided to have some friends over, and I’ve been itching to use my La Caja China box again.
Add to that the fact that I’ve been buying a rack of beef ribs each week and tuckin’ them away in the freezer, and…well, you can guess what’s comin’
7 – full beef rib racks, trimmed
1 – cup dry rub
2 – cups rib mop
2 – cups. Finishing sauce
21- lbs charcoal
I took some detailed notes this time, and I’ve added my “secret” recipes below.
Lined the pan with foil, sure saved a lot of clean-up!
Firin’ it up!
External temp: 70d (temp inside box.)
Beef ribs: 7 racks, rubbed, face down in box. (I flipped ‘em after the pic)
Charcoal: 7lbs, divided into two piles.
Note the local wildlife drawn by the smell of blazing beef…
35 Minutes: Internal temp of box was 136d, spread coals over surface.
60 Minutes: Internal temp = 185d, added 7lb of unlit coals.
90 Minutes: Internal temp = 195d, re-spread coals.
2hr 30min: Internal temp = 180d, mopped ribs (see recipe below), added 7lbs coals.
3hr 15min: Internal temp = 195d
4hr – Flip ribs “face up”, mop again and brown tops. Check every 15 minutes until happy.
Served ‘em up with a little finishing sauce, and basked in the glory!
Enjoy!
-Perk
Perk’s Beef Rib Rub
2 Tbs ea: Brown sugar, black pepper, smoked paprika, chili powder
2 Tsp ea: onion salt, garlic powder, celery salt, seasoning salt.
Rub meat, wrap in plastic wrap, and refrigerate overnight.
Perk’s Beef Rib Mop
1 cup Perk’s Finishing Sauce
1 cup cider vinegar
Perk’s Finishing Sauce
½ cup brown sugar
½ cup ketchup
½ cup cider vinegar
½ cube sweet butter
1 tsp garlic powder
1 tsp seasoning salt
2 tsp powdered ginger
1 tsp celery seed
3 Tbs soy sauce
½ tsp dry mustard
[...] the La Caja China series. Previously, we’ve had a luau, added the smoker-pistol attachment, and cooked up some ribs. Finally we’re going to go whole-hog [...]