The process involves cooking beef back ribs using indirect heat and smoke over an extended period. This technique tenderizes the meat and imparts a distinctive smoky flavor. It typically necessitates specialized equipment like a smoker and careful temperature control.
This approach to preparing beef back ribs offers significant advantages over other cooking methods. Slow smoking breaks down collagen, resulting in a moist and tender product. The resulting smoky flavor is a desirable characteristic. The method has roots in traditional barbecue techniques, particularly in the Southern United States, where slow cooking and smoking meats have been culinary staples for generations.
