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Beef Ribs in La Caja China

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!



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



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5 thoughts on “Beef Ribs in La Caja China

  1. Pingback: La Caja China Pig Roast « Just another day in cubeville…

  2. Do you think I can fit a standing rib rack inside of the box, or are the coals too close to the top of the ribs? I have a large box.


  3. Leona,

    I have the medium-size box, but I think either should be fine.

    If I’m thinking of the right cut of meat, the standing roast shouldn’t be any higher that a good-sized pork shoulder.

    I would recommend any cut of meat that can allow at least six inches of clearance from the underside of the lid, otherwise I think that the heat that close to the underside of the lid would result in burning.

    If you’re concerned, you can check the roast 30-45 minutes into the cooking and, if it’s getting dark, loosely drape some foil over the top of the roast.

    Hope that helps,


  4. Pingback: La Caja China Semi Pro « Just another day in cubeville…

  5. Pingback: La Caja China Pig Roast « Burnin' Love BBQ – The Blog

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