There could also be no tastier technique to ring in Juneteenth than by making a batch of those fall-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 amount of pork ribs will be substituted for the meat.
Harissa Beef Ribs
Ring in Juneteenth by grilling up some spicy, smoky barbecue for a crowd.
Yield: serves 4-6
- 8 cups hickory wooden chips
- 4-5 lb. center-cut beef ribs, white membrane eliminated
- 1 tbsp. ready horseradish
- 6 tbsp. kosher salt
- 2 tbsp. freshly floor black pepper
- 1 cup harissa, divided
- In a big bowl or bucket, soak the wooden chips in chilly water for 8–12 hours.
- Rub the meat throughout with the horseradish, then sprinkle with the salt and black pepper. (This may be executed as much as at some point forward; refrigerate in a sealed bag.)
- Warmth a charcoal grill to 250°F. Drain the wooden chips and scatter a handful over the coals, then cowl and prepare dinner till they start to smoke, about 5 minutes. Place the ribs bone-side down on the grill and canopy, leaving the vents open. Grill (making certain the grill temperature stays underneath 275°F), turning and rotating the ribs sometimes, for 3 hours, including a handful of wooden chips each time the smoke subsides.
- With a heatproof brush, paint the meat with sufficient harissa to coat all sides, then cowl and grill for 20 minutes. Repeat, brushing each 20 minutes, till the meat is falling off the bone and a thermometer inserted into the thickest half reads 250°F, 2–3 hours extra.
- Switch the ribs to a platter, tent with foil, and relaxation for half-hour earlier than slicing. Serve with extra harissa if desired.