3-2-1 Smoked Ribs
If you’ve never smoked ribs at home before, this is a great starter recipe. Once you master this technique, it can become the foundation to your rib recipe.
By: Saffron Hodgson
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Beef and Bean Stew
Beef and bean stew is the perfect way to showcase beans, which simmer alongside long-cooking meats like brisket. Cooked in a smoker, this dish is aromatic and comforting for cool nights.
Commonly known as “Cholent,” this dish is traditionally a slow-cooked stew for Jewish Shabbat. It is also known as Chamin, Dafina, and Skhina.
Although a main dish in itself, it can also be served as a wet-dish among a spread at a BBQ meal.
Ingredients
2 1/2 pounds red potatoes, peeled and halved
2 onions, diced
2 1/2 pounds stewing beef or brisket, cut into chunks
2 marrow bones
3 whole cloves garlic
1/2 cup pearl barley
1 1/2 cups fresh borlotti beans
1/2 teaspoon black pepper
6 eggs (optional)
1 quart low-sodium chicken broth
1 tablespoon kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons turmeric
1 teaspoon cumin
1/4 teaspoon cayenne, or to taste
Additional water, as required
Equipment
12- or 14-inch Dutch oven or 6- to 8-quart pot
smoker
Recipe Directions
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In a large Dutch oven or pot (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel. Sprinkle the onions over the potatoes.
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Place the beef in a single layer on top with the marrow bones and whole cloves of garlic tucked within the meat. Sprinkle with a layer of barley.
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Place a layer of borlotti beans, then sprinkle with the black pepper. If using the eggs nestle them into the dish now.
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In a large bowl whisk together the chicken broth, salt, paprika, turmeric, cumin, and cayenne.
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Pour the chicken broth mixture over the layered ingredients, and add more water if needed to make sure that the they are all just covered.
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Cook in a smoker for 12 to 16 hours at 200 to 250 degrees F (93 to 120 degrees C).
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Peel eggs to serve.
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