February 22, 2024


Food never sleeps.

Recipe test yoast | Saveur

2 min read


There may perhaps be no tastier way to ring in Juneteenth than by earning a batch of these slide-off-the-bone barbecue beef ribs basted with spicy harissa. The recipe, borrowed from Nicole A. Taylor’s 2022 cookbook, Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, pays homage to Black pitmasters. An equal quantity of pork ribs can be substituted for the beef.

Generate: serves 4-6

Time: 15 hrs


  • 8 cup hickory wooden chips
  • 4-5 lb. middle-cut beef ribs, white membrane removed
  • 1 tbsp. well prepared horseradish
  • 6 tbsp. kosher salt
  • 2 tbsp. freshly floor black pepper
  • 1 cup harissa, divided


  1. In a massive bowl or bucket, soak the wooden chips in chilly water for 8–12 hrs.
  2. Rub the beef all about with the horseradish, then sprinkle with the salt and black pepper. (This can be finished up to a single day in advance refrigerate in a sealed bag.)
  3. Heat a charcoal grill to 250°F. Drain the wood chips and scatter a handful in excess of the coals, then go over and cook dinner until they get started to smoke, about 5 minutes. Area the ribs bone-facet down on the grill and cover, leaving the vents open up. Grill (making sure the grill temperature stays beneath 275°F), turning and rotating the ribs often, for 3 several hours, incorporating a handful of wood chips each time the smoke subsides.
  4. With a heatproof brush, paint the meat with adequate harissa to coat all sides, then deal with and grill for 20 minutes. Repeat, brushing every 20 minutes, until finally the meat is falling off the bone and a thermometer inserted into the thickest aspect reads 250°F, 2–3 hours a lot more.
  5. Transfer the ribs to a platter, tent with foil, and rest for 30 minutes just before slicing. Provide with a lot more harissa if wanted.


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