Sichuan Pepper Beef Ribs
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Print Recipe
Paying homage to one of Leroy & Lewis’ early menu items, I’m making Sichuan peppercorn Beef Ribs on the charcoal grill. 10/10 highly recommended!
- 1 rack of beef ribs
- Soy sauce
- Crisp chili oil (as needed)
For the Sichuan Peppercorn Rub:
- 5 tbsp ground Sichuan peppercorns
- 3 tbsp 16-mesh black pepper
- 3 tbsp Diamond Crystal kosher salt
- 1 tbsp Chinese five-spice powder
- 1 tsp fennel seeds, ground
- 1 tsp ground cumin
- 1 tsp Chud's secret salt (or a seasoned salt blend)
- 1 tsp granulated garlic
-Start by patting your rack of beef ribs dry with paper towels. If needed, trim any excess fat or silver skin from the ribs.
-In a bowl, mix together the ground Sichuan peppercorns, 16-mesh black pepper, kosher salt, Chinese five-spice powder, ground fennel, ground cumin, Chud’s secret salt, and granulated garlic.
-Slather the ribs with a light coating of soy sauce on both sides. This will help the rub adhere and add flavor.
-Generously coat the ribs on all sides with the prepared rub, making sure to get an even layer.
-Fire Up the Pit to a temperature range of 250-300°F for indirect heat cooking. Add a couple of wood chunks for some smoke.
-Place the seasoned ribs on the smoker and cook for about 5-6 hours, maintaining the temperature. Aim for an internal temperature of 200°F in the thickest part of the meat.
**Spritz and Finish:**
-During the last 30 minutes of cooking, periodically spritz the ribs with soy sauce to keep them moist and add additional flavor.
-Once the ribs reach 200°F, pull them off the smoker.
-Brush the ribs with a generous layer of crisp chili oil for extra flavor and texture. Wrap the ribs tightly in butcher paper.
-Allow the ribs to rest until the internal temperature comes down to around 130-140°F.=
-Once rested, unwrap the ribs, slice them up, and enjoy
