Our Mandi rub is ideal for "low-and-slow" cooking as done originally in Yemen where meat (seasoned with Mandi) was cooked for hours in underground pits.
- 1 rack of beef back ribs
- Mandi rub
- Water for spritzing
- Pull the membrane off the back of the beef ribs. Your butcher may do this for you.
- Season the beef back ribs liberally with Mandi rub. If you have time, let it sit in the fridge overnight.
- If using a smoker or pellet cooker, set the temperate at 250 degrees F. If using a grill, create an indirect zone (away from charcoal) at 250 degrees F. Alternatively, the kitchen oven can be used.
- Place beef back ribs on smoker or indirect zone of grill
- Spritz the beef back ribs every 45 minutes. This will keep the ends from drying and help more smoke get absorbed
- Keep cooking the ribs "low and slow" until they become as tender as butter when probed. This may take 3-4 hours.
- Slice and serve!