My daughter gave me a copy of the new Joe Beef cookbook last Christmas. It is a beautiful work, equal parts culinary tale and cookbook, drawing on some of that much glorified (and deserved) restaurant’s best recipes.

It was card night on Saturday; the first in months. A beautiful day, 23C (about 75F), nice and sunny.

First step: Rub the ribs with the dry rub and let sit a couple of hours.


Soak the cedar chips for a couple of hours as well, drain and place into a disposable aluminum plate, cover with foil, punch a few holes into the foil and place directly onto the gas BBQ’s first heating element on the left side, set to low. Place the ribs on the right side covering two of the three burners (which are turned off). This is a convection method: The smoke moves from the heated side to the unheated side, slowly basting the ribs with smoke and gentle heat. BBQ temperature should be around 230F. See smoke rise and engulf the ribs as well as the yard.


After two hours, check ribs to make sure the edges aren’t burning. Leave in for another two hours (or less if they appear done). In this recipe, the wet BBQ sauce (made separately) is served on the side and used to dip the dry ribs as you devour them. I made plenty of sauce and stored the remainder in my new favorite storage containers: Harmony organic milk bottles (They’re worth keeping for the $2 deposit).


The ribs turned out beautifully after 4 hours at a very low heat of about 230F. They are much leaner than conventional pork back ribs and don’t have that greasy mouthfeel (you may or may not like that). Notice the penetration of the spices into the meat in the cross-section photo below.