Recipe: Brazos River Lodge’s Smoked Beef Ribs

For the September bow and rifle hunting seasons, Brazos River Lodge is offering the ultimate outdoorsman’s getaway for all skill levels with private, world-class trophy elk hunting opportunities led by expert guides and upscale lodge accommodations situated on nearly 5,000 acres of pristine northern New Mexico wilderness.

A stay at this private ranch, two hours north of Taos and three-and-a-half hours from Albuquerque, gives guests the rare opportunity for sole and private access to thousands of acres of wildflower-rich meadows, a four-mile stretch of the legendary Brazos River, two lakes, and forests of ponderosa. With elevations ranging from 8,000 to 10,000 feet, Brazos River Lodge is set on private land and controlled by private ownership, where careful stewardship of the land, lakes, and streams has made the lodge an ideal wilderness retreat for trophy-caliber big game. Although bull elk are the primary draw, hunting is great for many kinds of game.

After a day of private exploration, guests retreat to an upscale mountain lodge tucked within the ranch’s sprawling wilderness. A stay at the lodge includes access to private chef Brooke Scofield, who will prepare daily gourmet meals before and after excursions using local and indigenous ingredients, whenever possible. Chef Scofield shares her recipe for beef ribs below.

Smoked Beef Ribs

Serves 6 – 8

For the Ribs

12 pounds of ribs (Chef’s note: Have your butcher slice the ribs in half across the bone. They’re easier to clean and easier to portion.)
3 tablespoons salt
1 head of garlic
2 shallots
1 cup fish sauce
¼ cup sugar

For the Rub

2 tablespoons black pepper, fresh coarse ground
2 tablespoons sugar, preferably turbinado or the like
1 teaspoon cayenne pepper
2 teaspoons chili powder. preferably New Mexico chile
2 ounces wood chips, preferably half cherry, half hickory

The night before, Remove all fat from the meat side of the ribs, paying special attention to the silver skin. Cut and separate the ribs between the bones. Salt the meat. You’ll want about ¼ teaspoon per pound of meat. More salt flavor will be imparted to the meat with the fish sauce.

Puree the garlic and shallots. Bring the fish sauce and sugar to boil. Add the puree. Let cool.  Two hours before they go in the smoker, dunk the ribs in the marinade.

Heat the smoker. (Chef’s note: At an elevation of 10,400, I smoke my ribs at 325 degrees.)

Mix the rub in a bowl. Sprinkle the rub on the ribs, going heavier on the thicker pieces; massage in. Soak the chips and add to the smoker. Separate the rib pieces into two groups by meat thickness; place the thicker pieces on the rack closer to the heat source. The ribs should take about 6 hours to cook.

If you would like the chef to do the cooking, Brazos River Lodge is offering two all-inclusive getaway packages to this sought-after destination. The Bow Hunt Getaway Package is available through September 22. It includes upscale accommodations within a new six-bedroom lodge, two-on-one hunting guides, daily hunting excursions, dressing of the animal once tagged, and all meals and snacks prepared daily by chef Scofield (alcohol not included). Rates are $12,000 – $12,500 per person for a group of four guests. Non-hunting guests are $1,650 per person for the duration of the stay. The Rifle Hunt Getaway Package is available through October 20. It includes upscale accommodations within a new six-bedroom lodge, two-on-one hunting guides, daily hunting excursions, dressing of the animal once tagged, and all meals and snacks prepared daily by the chef (alcohol not included). Rates are $11,500 – $12,000 per person for a group of four guests. Non-hunting guests $1,650 per person for the duration of the stay.

For more information, visit them online or call 602.329.2443.